If you are still buying condensed cream of mushroom soup in a can, it is time to stop right now. I'm about to show you how to make your own. Seriously. It's super easy and definitely worth the little bit of extra time it takes to make. Make this Cream of Mushroom Soup recipe once and you'll have a hard time going back to the canned stuff!
I love making my own Cream of Mushroom Soup, and not just because I like cooking things from scratch. There are tons of reasons why this Cream of Mushroom Soup recipe beats the canned. It is healthier for you, it is easy, you already have the ingredients on hand, and it's yummy as well! Why would you go to the store to buy the canned goopy stuff, when you could just make your own at home with real ingredients you mix yourself?
Now – I will admit that it ends up costing a little more than the canned stuff (which you can usually get as low as about $0.50 when you shop with coupons), but I truly believe that the “trade-off” of having a fresh and wholesome batch of cream of mushroom soup is worth the slight extra cost!
As you might have guessed by how, we are really trying to make more and more items from scratch these days and have greatly reduced the number of processed foods and chemicals in our house. From my post about How to Make Peanut Butter, or how to make your own Hidden Valley Ranch Dressing mix, or even my Nesquik Mix recipe… but out of all of the recipes I would suggest, this Cream of Mushroom Soup recipe as being one of the best for beginners. It's pretty easy and forgiving, and you're probably using it in a casserole, so if it tastes a little “off,” no one will notice.
One thing you should note, however, is that this Cream of Mushroom Soup recipe does not freeze well, and it can only be stored in the fridge for 3-4 days. This has never been a problem for me, since I always make it at the same time that I'm cooking the chicken or the noodles for the casserole I'm making, but that's just something to be aware of if you like to plan ahead!
- ¾ cup finely chopped Mushrooms
- ⅓ cup Flour
- ⅔ cup Milk
- 1¼ cup Vegetable Broth
- 1 tsp Onion Powder
- 1 tsp Garlic Powder
- ¼ tsp Celery Salt
- ¼ tsp Salt
- ¼ tsp Pepper
- In a medium saucepan, bring the vegetable broth to a boil
- In a separate bowl, whisk together milk and flour until all lumps are dissolved
- Add mushrooms and spices to the vegetable broth and stir to combine.
- Add the milk/flour mixture to the broth, whisking to combine.
- Reduce heat to medium, and continue to cook until thickened (3-5 minutes) stirring constantly.
- Remove from heat.
- Use immediately or store in airtight container in refrigerator.
Mindi has been blogging since 2008 sharing her best frugal living tips, recipes and more. When she isn't writing, she spends time as an unpaid cook, maid and chauffeur to her 3 children!
You say it doesn’t freeze well, do mean the soup as soup or do in mean casseroles too?