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Homemade Cream of Mushroom Soup

We made this homemade cream of mushroom soup when trying to recreate what we had when wine tasting up North in the fall and pulled it off!  I don't even like mushrooms and still loved this soup.
Note: none of these amounts need to be exact. Also note that this is a big batch, enough for 8 servings, so halve it if needed.
These creamed soup alternatives are great to throw in recipes too.  Yes, you could use organic creamed soups like this one, but homemade tastes so much better and really isn't tricky to throw together...
Servings: 8 servings
Author: KitchenKop

Ingredients

  • 12 Tablespoons butter
  • 1 onion, chopped
  • 4-5 cloves garlic, chopped
  • 3/4 cup flour of choice -- I use this flour or this flour
  • 5 cups liquid of choice, I use a combination of chicken or beef broth, homemade or this kind, plus real cream, milk, etc. (Remember never use low-fat anything!)
  • 1 scoop collagen powder , this is optional, but there's no taste and it's great for hair, nails, immune system health and much more!
  • 1-2 heaping Tablespoons this colostrum powder , also optional but huge for immune system building and pretty much any health issue. Read more here.
  • Optional: splash of white wine

Depending on the type of creamed soup you're making:

  • For homemade cream of mushroom soup: About 2 cups mushrooms of choice, washed and with any bad ends cut off -- our store had an organic wild mushroom mix of different kinds so we used that. I don't love mushrooms (I love the flavor but not the texture, but still love this soup!) and I would've chopped them all *really* small or pulverized them, but Kent wanted bigger pieces too so we had a mixture of some chopped and some not.
  • For homemade cream of chicken soup: About 2 cups of small pieces of chicken, preferably uncooked so it doesn't get too dry, but cooked is okay too, you just won't want to sauté as long. Pastured chicken is best, and if you don't have a good local source for safe, healthy meats from the farm, here's where I sometimes get my pastured meats online.

More seasonings to your own taste -- start with these amounts and then taste-test to get it dreamy:

  • 1/2-1 teaspoon of each of your seasonings choices, I used sea salt, pepper, paprika, and Italian seasoning. Garlic powder and/or onion powder is also good! (I use mostly organic seasonings.)
  • 3/4-1 cup Parmesan cheese, shredded-- optional for more creaminess and flavor, (reserve a little for serving on top)
  • 2 Tablespoons Parsley, optional, chopped--for the top when serving for more flavor and color

Instructions

  • Sauté mushrooms (and/or chicken), onion, and garlic in butter in a large saucepan on low until everything is soft (or until chicken is no longer pink)--5-10 minutes or so, don't let it burn.  Kent used my favorite pan for this.
  • Keep the heat on low and whisk in the flour. Keep stirring for 3 minutes or so, and keep it on low-medium heat so it bubbles just a little but don't let it burn.  S-L-O-W-L-Y add in the liquid about 1/4 - 1/2 cup at a time and keep whisking.  If you add too much at once it won't end up thick and creamy and will still taste good but it'll be more thin.  
  • Add in seasonings as you keep whisking and taste to see what it needs more of.
  • If you'd like, add a splash of white wine right at the end to add some flavor.
  • As you serve this sprinkle parsley and the reserved cheese on top.
  • We serve this with homemade beer bread or sourdough to dip into the soup.  :)

Notes

Note, something else I'll make with this recipe sometimes is a simple weeknight burger stroganoff.  Just brown your ground beef (and some ground Italian sausage too if you'd like) and add it to the mushroom soup once you get it how you want it.  It's so good over pasta or rice, or when I'm watching my carbs, I'll have it plain with parmesan on top!