My cream of mushroom soup is extra creamy and savory and tastes much better than the canned version from the store! You can choose your favorite kind of mushrooms for this easy recipe; any of them will work! After tasting this delicious soup, you’ll never use store-bought cream of mushroom soup again!
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Instructions
Heat the butter over medium heat in a large saucepan. Once melted, add the mushrooms and onions and saute until tender.
(Optional) Use the marsala or another red wine to deglaze the pan (if using). Scraping all the brown bits, or fond, from the bottom.
Whisk in the flour, continuing to whisk for 1-2 minutes until the roux thickens.
Add the chicken broth, salt, and pepper. Stir to combine. Bring to a low rolling boil, stirring frequently until thickened (about 2 minutes).
Reduce the heat to medium-low and stir in the half & half. Simmer uncovered for about 15 minutes to let the flavors marry.
Remove from heat and enjoy warm or use in place of 1 can of cream of mushroom soup in any recipe.
Notes
I like to use fresh cremini mushrooms or 'baby bella' mushrooms, but you could also use white, button mushrooms or a mixture of your favorite mushrooms.
I do not recommend freezing soups made with dairy because they become gritty. You should not can soups that contain dairy, either.
Make your cream of mushroom soup keto or low-carb by omitting the all-purpose flour and using heavy cream instead for your dairy.
To store: Keep cream of mushroom soup refrigerated in an airtight jar or container for up to 1 week.
To reheat: Add your cream of mushroom soup to a saucepan over medium-low heat. Stir frequently until heated through.