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 mins
Cook Time20 minutes mins
Total Time30 minutes mins
Course: soups
Cuisine: American
Keyword: condensed soup, cream of soups, soup base, veggie soup
Servings: 4 servings
Calories: 433kcal
Author: Courtney ODell
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
- 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
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.
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