For years, I was accustomed to the convenience of canned cream of mushroom soup until my mom introduced me to the world of homemade goodness. The difference in flavors was extraordinary, and now I find it hard to revert to store-bought options. Crafting my own quick and straightforward cream of mushroom soup has become a kitchen staple, enhancing casseroles, gravies, and virtually every dish I prepare.
When it comes to making your own cream of mushroom soup, the initial thoughts might include concerns about time consumption and unnecessary extra steps. It’s true that opening a can and adding liquid is quicker, but the homemade version takes only 20 minutes from start to finish and boasts health benefits by allowing control over sodium and preservatives. The layers of flavors in homemade soup make it a worthwhile endeavor. A handy tip is to prepare three batches at once and freeze the surplus in freezer-safe mason jars or bags, ensuring freshness for up to two months.
How to Make Cream of Mushroom Soup:
- Prepare the Mushrooms:
- Add Aromatics:
- Add shallots to the pan, stir, and allow to cook for 3 minutes.
- Incorporate thyme, garlic, pepper, and nutmeg. Give it a good stir.
- Create the Base:
- Stir in flour and let it cook for 2-3 minutes.
- Gradually Add Liquid:
- Start adding milk 2 cups at a time, allowing the sauce to thicken before adding more. Aim for a coating consistency on a spoon.
- Final Touch:
- Once all the milk is added, stir in the veggie stock until the mixture starts to bubble.
- Soup may appear thick; add milk slowly if needed, avoiding over-thinning. Stir well.
- Serve and Enjoy:
- Serve hot with toasted bread, use in casseroles, gravies, or as a standalone dish.
- For storage, cool the soup and jar it up for future use (Note: It will thicken as it cools).
- Note: When the soup cools, it will get thicker. Don’t panic; it’s a normal process.
The Benefits of Homemade Soup
- Control Over Ingredients: Homemade condensed soups allow you to control the quality and freshness of ingredients, avoiding preservatives and additives commonly found in store-bought versions.
- Reduced Sodium Content: Store-bought condensed soups often contain high levels of sodium for preservation. Making your own allows you to regulate and reduce the amount of salt, promoting a healthier option.
- No Artificial Additives: Homemade soups eliminate the need for artificial flavors, colors, and stabilizers that are commonly found in commercial products. This ensures a more natural and wholesome dish.
- Fresh and Nutrient-Rich: By using fresh vegetables, herbs, and spices, homemade soups retain more nutrients compared to processed alternatives that may lose nutritional value during manufacturing.
- Customizable Flavors: Homemade recipes offer the flexibility to adjust flavors according to personal preferences. You can experiment with different herbs, spices, and ingredient combinations to create a soup that suits your taste.
Homemade Cream of Mushroom Soup
- Total Time: 30 minutes
- Yield: 4 – servings 1x
Description
Indulge in the rich flavors of homemade cream of mushroom soup – a quick, healthy alternative with layers of taste. Elevate your dishes effortlessly!
Ingredients
- 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
- 1/2 teaspoon fresh ground pepper
- 4 cups milk
- 2 cups veggie stock
Instructions
- In a cast iron skillet, melt butter over medium-low heat.
- Lay out sliced mushrooms in the skillet and sprinkle with salt. Cook for 2 minutes, then stir.
- Continue cooking mushrooms for about 10 minutes until they reduce in size, ensuring a low and slow process to extract mushroom juices.
- Add shallots to the pan, stir, and allow to cook for 3 minutes.
- Incorporate thyme, garlic, pepper, and nutmeg. Give it a good stir.
- Stir in flour and let it cook for 2-3 minutes.
- Start adding milk 2 cups at a time, allowing the sauce to thicken before adding more. Aim for a coating consistency on a spoon.
- Once all the milk is added, stir in the veggie stock until the mixture starts to bubble.
- Soup may appear thick; add milk slowly if needed, avoiding over-thinning. Stir well.
- Serve hot with toasted bread, use in casseroles, gravies, or as a standalone dish.
- For storage, cool the soup and jar it up for future use (Note: It will thicken as it cools).
Equipment
Buy Now →- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
Common Recipe Questions
Absolutely! While baby portabella mushrooms add a unique depth of flavor, you can substitute them with regular mushrooms for a slightly different taste. Experiment with your favorite mushroom variety to tailor the soup to your liking.
Allow the soup to cool completely before transferring it to freezer-safe mason jars or bags. Ensure they are airtight and label with the date. Store in the freezer for up to two months. When ready to use, thaw in the refrigerator and reheat on the stove.
Certainly! Prepare the soup in advance and refrigerate it in an airtight container for up to 2-3 days. Reheat on the stove before serving. If planning for a longer duration, freeze the soup and follow the thawing instructions mentioned in the recipe card for optimal freshness and taste.
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