Homemade Cream of Mushroom Soup
A few years ago, I was making a Tuna ‘noodle’ casserole but didn’t have a can of condensed soup around so I decided to make my own. It was a delightful surprise. I had never fully appreciated how bland off the shelf condensed mushroom soup was. And since those bland soups cans are also lined with BPA, it’s worth kicking them to the curb. Voting with our dollars, right? This soup is rich and creamy with a slight hunt of nutmeg. The difference in taste is substantial and makes you appreciate how much better food can taste if you can take a little more time to prepare it (in this case, you’re looking at ~20 mins, including prep). If you’re making this to go in another recipe, you’ll want to go ahead and double it because you’ll probably want to eat it fresh with some crusty dipping bread and save that casserole for another night.
2 Tbsp butter
8 oz Mushrooms, chopped
2 Tbsp chopped onion
1 1/4 C vegetable or chicken broth
1/2 tsp onion powder
1/4 tsp garlic salt
1/4 tsp celery salt
1/3 C Flour
1 C cream or milk
1/4 tsp white pepper
1/4 tsp nutmeg
Pinch of salt
In a large saucepan, heat butter over medium heat and cook mushrooms & onions until tender, about 5-7 mins.
Stir in broth, onion powder, garlic and celery salts.
In a small bowl, whisk together cream/milk and flour
Stir cream mixture into soup and cook until it has thickened, about one minute. Season to taste with salt, pepper and nutmeg.
If you’re looking for a Vegan and/or Gluten free version, head on over to the Kitchen Girl’s blog and check out her “I can’t believe it’s vegan cream of mushroom soup” recipe.