Homemade Cream of Mushroom and Onion Soup

This easy delicious homemade cream of mushroom and onion soup is packed with creamy veggies for the perfect side or wintertime soup.

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Easy Condensed Cream of Mushroom and Onion Soup

I didn’t grow up in a house with casseroles. My mom says she was simply not a “casserole girl” and was a bit skeptical of all the fat (though, I remember we ate plenty of fattening foods like pizza and tacos- we just didn’t seem to eat foods loaded with cream of whatever soup). This is both a blessing and a curse- I love making fresh, delicious dishes but there is no denying that a creamy, warm and comforting casserole is just about the most amazingly delicious food you can eat- but I didn’t really get to experience them until I was in college in the midwest. This Homemade Condensed Cream of Mushroom and Onion Soup is a grew balance for people who are trying to eat whole, unprocessed foods that don’t take much time to make, but want the delicious, creamy and warm addition of a creamy soup base for a casserole.

This condensed soup base is extremely versatile- and can also be made vegan to add to quinoa or rice in a breeze. I personally love it with chicken and broccoli (casserole recipe to follow!) or add more water to use as a soup. You can even use this as a delicious base for other soups and stews.

Homemade Condensed Cream of Mushroom and Onion Soup Recipe

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5 from 1 vote

Homemade Cream of Mushroom Soup

By: Courtney ODell

Servings: 4 servings

Prep: 10 minutes mins

Cook: 20 minutes mins

Total: 30 minutes mins

Delicious cream of onion and mushroom soup packed with delicious veggies for a creamy side or dinner.

Equipment

• OXO Good Grips 11-Inch Balloon Whisk
• YINGERHUAN Glass Regular Mouth Mason Jars, 16 oz Clear Glass Jars with Silver Metal Lids for Sealing, Canning Jars for Food Storage, Overnight Oats, Dry Food, Snacks, Candies, DIY Projects (4PACK)
• Gotham Steel 5 Quart Stock Multipurpose Pasta Pot with Strainer Lid & Twist and Lock Handles, Nonstick Ceramic Surface Makes for Effortless Cleanup with Tempered Glass Lid, Dishwasher Safe, Graphite

Ingredients 

1x2x3x

• ▢ 12 ounces fresh mushrooms, diced
• ▢ 1 large onion, chopped
• ▢ 2 tablespoons butter, ghee or oil
• ▢ 2 -3 tablespoons flour, can substitute GF flour or tapioca starch
• ▢ 2 ½ cups vegetable broth
• ▢ 1 cup light cream
• ▢ ½ teaspoon salt
• ▢ ¼ teaspoon pepper
• ▢ 1 bay leaf
• ▢ ½ tsp sage

Instructions 

• In a large pan, heat butter until it melts on medium.
• Add onions and mushrooms and cook on medium until softened and browned.
• In a small bowl, add cream and flour and whisk well until clumps are gone.
• When vegetables are soft and slightly browned, add vegetable stock slowly, while stirring.
• Keep stirring vegetables and stock, and slowly add milk and flour mixture.
• Add seasonings and cook on medium for 10 minutes, stirring occasionally, until soup base has thickened.
• Remove from heat and add to casserole or a sterile jar with a tight fitting lid.
• If keeping in the refrigerator, use within 2-3 days.

Nutrition

Serving: 1gCalories: 433kcalCarbohydrates: 46gProtein: 8gFat: 25gSaturated Fat: 12gPolyunsaturated Fat: 9gTrans Fat: 1gCholesterol: 59mgSodium: 773mgFiber: 3gSugar: 7g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: soups

Cuisine: American

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