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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.
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: Kelly the Kitchen Kop

Ingredients

  • 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.
  • About 1/2 cup butter pastured butter is best for more nutrients

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

  • For homemade cream of mushroom soup: About 2-3 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 (but still love this soup!) and would've chopped them all really small, 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.
  • About 1/2 chopped onion
  • About 4 cloves of garlic chopped
  • 1 cup butter
  • 3/4 cup flour of choice -- I use this flour or this flour
  • About 6 cups of real cream and/or whole milk
  • About 2 cups chicken broth homemade or this kind
  • Optional for more nutrition: 1 scoop collagen powder

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

  • 3/4 Tablespoon garlic powder
  • 1/2 Tablespoon onion powder
  • 2 teaspoons sea salt you'll probably need a lot more of this, but start small
  • 1/2 teaspoon pepper -- fresh cracked pepper is tastiest
  • Cheese optional for more creaminess and flavor -- we used 3/4 cup Parmesan, shredded and 3/4 cup Gruyere, shredded (reserve a little for serving on top)
  • Parsley chopped -- sprinkle on the top if desired for more flavor and color

Instructions

  • Sauté mushrooms (or chicken), onion, and garlic in 1/2 cup butter in a large saucepan until mushrooms are soft (or until chicken is no longer pink).  Kent used my favorite pan for this.
  • Meanwhile, melt 1 cup butter in a large saucepan, 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.
  • Once all the liquid is stirred in and you have the seasonings right add in the mushroom (or chicken) mixture.  Again, keep the heat on low so this doesn't burn, but stir together and cook just a few minutes more so the flavors can mesh.  A few minutes before serving, stir in the optional cheese, remembering to reserve some for the top.
  • As you serve this sprinkle parsley and the reserved cheese on top.
  • Enjoy!
  • We served this with homemade beer bread to dip into the soup.  :)