Cream of Mushroom Soup
Homemade cream of mushroom soup is full flavored, healthy, creamy, chunky and so easy to make, you won’t buy soup in a can again!
Who doesn’t love easy homemade soup?
The deep earthy flavours of a classic homemade soup recipe can’t be beat, especially when it’s ready in minutes. Seriously y’all, you will never open a can of mushroom soup after trying our recipe!
I have loved Cream of Mushroom soup since I was a little girl. Knowing how my family didn’t cook you can probably guess…yes, growing up the soup consisted of a can of Campbell’s with milk added; and I loved it!
Today however, my daughter asked for mushroom soup so instead of a can of soup, I thought I would attempt a “grown-up” version of Cream of Mushroom Soup. Y’all I am so glad I did! This soup is awesome, healthy, creamy, packed with flavor and stuffed with mushrooms! I have to say I was counting on leftovers…sadly it all got eaten; well I suppose that’s happy yet sad… Anyhow, if you like mushroom soup y’all will love this one!
Homemade cream of mushroom soup has been on my bucket list for years. And I honestly don’t know why it took me so long to make it because this is one of the easiest soups I have ever made. Plus, it tastes a million times better than the canned stuff!
Homemade Cream of Mushroom Soup
- 2 large white onions diced
- 2 package white button mushrooms 10 oz sliced
- 2 package baby portobello mushrooms 10 oz sliced
- 2 tsp thyme
- 2 dried bay leaf
- 1 tsp Mama’s D’s All-Purpose Seasoning
- 1 Tbsp soy sauce
- 2 cup chicken broth
- 2 Tbsp flour
- 2 cup milk
- freshly ground pepper
- Parmesan cheese shredded
In a large saucepan, over medium heat, add the diced onions; allow the onions to heat while slicing the mushrooms; about 7-8 minutes.
Move onions to the outer sides of the saucepan and add mushrooms in the center of the saucepan; cook 5-6 minutes uncovered.
Stir the onions and mushrooms together; cook for 10 minutes (the mushrooms should be reduced to half their volume).
Add the thyme, bay leaf, Mama D’s All-Purpose Seasoning and soy sauce to the mushrooms; stir.
Stir the flour into the broth; add to mushrooms and stir.
Add milk to mushrooms; stir.
Allow to cook for at least 15 minutes, stirring occasionally.
Serve topped with freshly ground black pepper and a sprinkle of Parmesan cheese.