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how to make homemade canned mushroom soup

Homemade Cream of Mushroom Soup

Becky Shergill
The fresh and healthy modernized version of the old can of cream of mushroom soup!
Prep Time 5 mins
Cook Time 13 mins
Total Time 18 mins
Course Soup
Cuisine American, Midwest
Servings 2 cups

Ingredients
  

  • 1/3 cup vegetable stock or chicken stock
  • 2/3 cup milk I used almond milk
  • 1/3 cup all purpose flour
  • 1/2 cup portabella mushrooms, finely chopped any variety will work
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 to 1/2 tsp salt
  • 1/4 tsp dried thyme

Instructions
 

  • Add stock to large saucepan and bring to a boil over medium high heat.
  • In a separate bowl, whisk the milk and flour together until smooth.
  • Slowly add to the stock, whisking to combine. Add mushrooms and seasonings. Reduce heat to medium low and bring mixture to a low simmer stirring constantly so bottom doesn't burn. Boil for 3 minutes or until thickened to desired consistency.
  • Use immediately in recipe. It equals to exactly 2 cans of cream of mushroom soup or store in airtight container for up to 1 week!

Notes

  • Add in equal parts of liquid to make a soup.
  • Add to mashed potatoes or cauliflower.
  • Use it to make green bean casserole.
  • Use it for my Mom's Updated Pizza Casserole!
Keyword homemade canned mushroom soup