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–+ servings
A jar of condensed cream of mushroom soup on a wooden table.
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5 from 1 vote

Homemade Cream of Mushroom Soup

Delicious cream of onion and mushroom soup packed with delicious veggies for a creamy side or dinner.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: soups
Cuisine: American
Keyword: condensed soup, cream of soups, soup base, veggie soup
Servings: 4 servings
Calories: 433kcal
Author: Courtney ODell

Equipment

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 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: 1g | Calories: 433kcal | Carbohydrates: 46g | Protein: 8g | Fat: 25g | Saturated Fat: 12g | Polyunsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 59mg | Sodium: 773mg | Fiber: 3g | Sugar: 7g