Homemade Cream of Mushroom Soup.
I recently saw a fb post from a well known blogger that asked followers if they used canned goods in their cooking. She received hundreds of comments that ranged from “NEVER” with a long list of the reasons why not to, to “My husband and I both work. Coming home to a crock-pot meal (that calls for cream of…) allows me time to play with my daughter before bed.”
There’s simply no right or wrong answer to that question. Life is about prioritizing the most important things for you and your family. Your priorities and my priorities are no doubt quite different. Everyone’s are. I’m particular about sodium. That’s my number 1 reason to avoid canned goods when possible. Yes, you will find canned goods in my recipes from time to time; sometimes out of convenience and sometimes out of need (low sodium diced tomatoes are a pantry staple for us).
I decided to share this Homemade Cream of Mushroom Soup recipe as an alternative to canned cream of… soups. While it does take a little longer than opening a can, if you’ve got 30 minutes it might be worth it. This same method can be used to make Cream of Chicken, Cream of Celery, or any other Cream of… Soup.
Fresh mushrooms, shallots and garlic are sautéed with herbs until all the liquid is rendered out. A splash of white wine (or Dijon mustard if you prefer) to deglaze the pan. Then a dusting of flour helps start to build the creamy base to this classic soup. Adding vegetable or chicken broth turns this amazing mushroom roux into a soup. A low boil extracts flavors from all the layers of ingredients. Cream stirred in makes it ‘Cream of…’ while crispy sautéed mushrooms on top are our way to one up Campbell’s.
This recipe is the roughly the equivalent to 2 cans of Cream of Mushroom Soup. Add it freely into casseroles or crock-pots that call for Cream of… For Cream of Chicken or Cream of Celery, replace mushrooms with chicken or celery and follow the recipe as listed.
- 1 lb. fresh mushrooms
- 1 shallot, minced
- 1 Tbl. olive oil
- 2 Tbl. butter, divided
- 1-2 garlic cloves, minced
- 2 sprigs fresh thyme
- 1 bay leaf
- ¼ tsp. black pepper
- 3 Tbl. flour
- ½ cup white wine (or 1 Tbl. Dijon mustard)
- 3 cups chicken or vegetable broth
- 1 cup milk or cream
- kosher salt to taste
- Chop mushrooms, reserving 3-4 whole to slice. In a large skillet, sauté chopped mushrooms and minced shallot in olive oil & 1 Tbl. butter. Add garlic, fresh thyme, bay leaf and pepper. Continue cooking until the mushrooms have released their juices, about 7-10 minutes. Add white wine, and sauté an additional 2-3 minutes until mostly evaporated.
- Using a fine sieve, dust mushroom mixture with flour and cook until bubbly. Slowly add in broth and bring to a boil; reduce heat and simmer for 5-7 minutes. Slowly stir in milk/cream. Add kosher salt to taste. Heat through.
- Meanwhile, in a small skillet, over medium heat, melt additional butter and sauté sliced mushrooms, turning once until crispy.
- Serve soup in bowls, topped with crispy sautéed mushroom slices.
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