For years I bought canned cream of mushroom soup, and then one day my mom made me fresh cream of mushroom soup and the flavors were incredible. Now I can’t go back! I make my own quick and simple cream of mushroom soup for casseroles, gravies, pretty much everything.
When you think of making your own cream of mushroom soup the words time-consuming, extra steps why bother come to mind. Opening a can and adding water or milk is so much easier. Right?
Well, now I can’t argue that the minutes it takes to open a can and add liquid is not quicker than making homemade. However, I can tell you that making your own cream of mushroom soup only takes 20 minutes start to finish and is healthier because you are able to cut back on the sodium and the preservatives. Plus, homemade has layers of flavors.
The recipe below is a single batch, but my time-saving trick is I make three batches at a time and freeze what I don’t use. Make sure you use either in freezer safe mason jars or freezer bags and use within 2 months.
I love to use my large cast iron skillet to make cream of mushroom soup. I find that my mushrooms brown a little better which gives the soup a deeper flavor. Now if you don’t own a cast iron that is perfectly fine just use a large deep skillet or a large pot.
Melt butter and place the sliced mushrooms in the skillet, sprinkle with salt. Make sure you use salt this aids in getting the juices out of the mushrooms, without mushroom juice you will not have the mushroom flavor in your soup. Honestly, this is the longest step, you want to cook the mushrooms low and slow if you rush it you end up with crispy mushrooms. Allow the mushrooms to cook 8-10 minutes.
Now add shallots, herbs, and spices, cook for 1 minute then stir in flour and allow to cook for another minute. Slowly add the milk and veggies stock. You want to add these slowly just, so you can make sure you get a good consistency. No one liked clumpy soup.
Once you add in the stock the soup will still look thick. Add in the milk slowly if you notice it is starting to get too thin don’t add any more milk to the soup. Another reason to add slowly if you add it all in at once you leave no room for correction.
At this point, you can serve up a nice big bowl with some toasted bread, mix it into a casserole, add it to some gravy, use it as a sauce, or allow to cool and jar up for a later date.
Note: When soup cools it will get thicker. So, don’t panic if this happens, it is normal!
All that is left is for you to grab yourself a drink, put on some good music, and get cookin’!!
Cream of Mushroom Soup
- 8 oz Baby portabella mushrooms Sliced
- 2 tablespoons salt
- 2 tablespoons butter
- 1 shallot finely chopped
- 2 tablespoons flour
- 1 teaspoon thyme
- 2 cloves garlic minced
- 1/8 teaspoon nutmeg
- ½ teaspoon fresh ground pepper
- 4 cups milk
- 2 cups veggie stock
- In a cast iron skillet melt butter over medium-low heat, layout mushrooms, and sprinkle with salt. Allow cooking 2 minutes then stir. Cook mushrooms for about 10 minutes until they are half the size. You want to cook these low and slow so that the juices from the mushrooms start to come out.
- Add shallots to the pan stir and allow to cook for 3 minutes.
- Add thyme garlic, pepper, and nutmeg. Give it a stir.
- Stir in flour, allow the flour to cook 2-3 minutes. Start adding milk 2 cups at a time, allow the sauce to thicken before adding more. (You want the sauce to form a coating on a spoon to where when you take your finger and smear some off you can visibly see where you smeared it, you don’t want the sauce to move back.)
- When all milk is added, stir in the veggie stock and stir until it starts to bubble.
- And there you have it, cream of mushroom soup for casseroles, gravy, sauces or even just to eat alone.