There’s just something about the earthy aroma of mushrooms simmering on a chilly evening that takes me back to my grandmother’s cozy kitchen—ah, nostalgia! This easy homemade cream of mushroom soup is like a warm hug in a bowl, perfect for those days when you’re craving comfort and a sprinkle of culinary artistry. Whether enjoyed alone or as a base for other dishes, it’s a hearty delight that somehow manages to be both simple and sophisticated, much like an unexpected plot twist in your favorite TV show.
Steps
- Begin by melting butter in a large saucepan over medium-high heat until it starts to foam. Add the mushrooms and cook them for 5 to 7 minutes until most of their liquid is released.
- Pour in the chicken broth, along with onion powder and garlic powder, and bring the mixture to a simmer. Meanwhile, in a separate bowl, whisk together milk and flour until smooth.
- Stir the milk and flour mixture into the simmering soup and continue to cook until it thickens, which should take about 1 minute.
- Season the soup with salt and pepper to your taste preferences. If you prefer a thinner soup, add 2 cups of water and heat through for additional servings.
Ingredients
- Butter: For the roux.
- Mushrooms: Used common white button mushrooms, but any variety like portobello, cremini, or chanterelles can be used.
- Chicken broth: Homemade or store-bought, or made from Better than Bouillon paste.
- Onion powder: A pantry staple for flavor.
- Garlic powder: Another pantry staple for flavor.
- Milk: Used instead of cream for a creamy texture.
- Flour: To thicken the soup.
- Salt and pepper: To taste, with the option to use white pepper for a milder flavor.
Nutritional Values
Calories: 234kcal | Carbohydrates: 26g | Protein: 10g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 28mg | Sodium: 540mg | Potassium: 682mg | Fiber: 2g | Sugar: 8g | Vitamin A: 366IU | Vitamin C: 12mg | Calcium: 98mg | Iron: 2mg
FAQ
- What distinguishes condensed cream of mushroom soup from regular cream of mushroom soup?
- Condensed cream of mushroom soup is a concentrated version that requires additional liquid before serving, whereas regular cream of mushroom soup is ready to eat after heating.
- How can I prepare soup from the condensed cream of mushroom soup?
- To make soup from the condensed version, add 2 cups of water to the full recipe to yield 2 servings, each 2 cups in size. Heat over medium until warmed through.
- Is it possible to can homemade cream of mushroom soup?
- This particular recipe is not suitable for home canning, but it can be frozen effectively, which serves as a great alternative.
- What type of mushrooms can be used in this recipe?
- While white button mushrooms are recommended for their affordability and availability, you can also use other varieties like portobello, cremini, or chanterelles.
- How should leftover cream of mushroom soup be stored?
- Keep any leftovers covered in the refrigerator for up to 4 days, or freeze them in airtight containers, leaving space for expansion. When ready to use, thaw and whisk to recombine ingredients.
Tips
- Use a Roux for Richness: A combination of butter and flour creates a flavorful base and thick consistency, allowing you to substitute milk for cream without sacrificing creaminess.
- Experiment with Mushrooms: While white button mushrooms are affordable and easy to find, feel free to try other varieties like portobello or cremini for a different flavor profile.
- Freezing for Future Use: Although this soup isn’t suitable for canning, it freezes well. Cool the soup completely, then store it in freezer-safe containers with some space for expansion.
- Adjust for Vegan Needs: To make a vegan version, simply swap the butter for a plant-based alternative and use vegetable broth instead of chicken broth.
Equipment
- Large Saucepan: A quality saucepan is essential for cooking the soup evenly.
- Whisk: Useful for combining the milk and flour mixture without lumps.
- Freezer-safe Containers: If you plan to freeze the soup, containers specifically designed for freezing would be helpful.
