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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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Homemade Cream of Mushroom Soup
Equipment
- 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
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.
As an amend to my previous comment. I added a few more sliced mushrooms as I felt I had chopped the others to small ad I wanted to see some chunks. Also added a bit more flour so now its perfect inmmy opinion.
Made this soup and while it looks and smells wonderful it didn’t thicken up as much as I thought but it’s like a soup.
Maybe because I couldn’t use cream.
Anyway, putting it over the meatballs and I’m sure it will get rave reviews
I use this recipe often! We love it as soup.
Perfect for Green Beans Casserole /aka Green Bean ala Nash. And fantastic for other favorite casseroles.
Could you make a large batch and freeze it???
yes!