Homemade 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.

Continue to Content

Homemade Cream of Mushroom Soup

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Print

Ingredients

• 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 1/2 cups vegetable broth
• 1 cup light cream
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 bay leaf
• 1/2 tsp sage

Instructions

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

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 433Total Fat 25gSaturated Fat 12gTrans Fat 1gUnsaturated Fat 9gCholesterol 59mgSodium 773mgCarbohydrates 46gNet Carbohydrates 0gFiber 3gSugar 7gSugar Alcohols 0gProtein 8g

Nutrition is automatically calculated by Nutritionix - please verify all nutrition information independently and consult with a doctor or nutritionist for any and all medical and diet advice.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest