Homemade Cream of Mushroom Soup Recipe
By: Ben Myhre
Published: Tuesday, March 13, 2018 - 9:22am

Ingredients




4 tablespoons butter
8 ounces diced mushrooms
1 Tablespoon minced onions
1 Clove minced garlic
¼ cup Flour
2 Cup Vegetable stock
2 Cup Whole Milk
1/2 Tablespoon Salt
1 Tablespoon Fresh Thyme (optional)

Preparation

1 ​Heat medium saucepan and add butter, mushrooms, thyme, onions, and garlic 2 Let butter melt and lightly cook the ingredients while stirring 3 Once the butter is melted, slowly add flour to pan. The butter should turn into almost a paste. Continue stirring to make sure nothing is burning. 4 Slowly add one cup of milk while stirring. We want the paste to incorporate with the milk so it becomes a consistent fluid. 5 Turn up the heat to medium-high and continue stirring until sauce thickens to a gravy consistency. 6 Add 1 cup of vegetable stock and continue to stir until everything incorporates evenly and bring to a boil. 7 If making non-condensed soup, add remaining vegetable stock and milk. 8 Lower heat and simmer 15 minutes being mindful to stir so it doesn't scorch on the bottom 9 Serve

About

Why eat the canned stuff when you can make a simple, elegant, and flavorful version of your own Cream of Mushroom soup. This soup is really tasty and can be used for other recipes that call for condensed mushroom soup. While I am making it in order to make a from scratch tater tot hotdish, it could be used for anything or on its own. This is a great recipe that can be used as a soup or a condensed soup.