Cream of Mushroom Soup
This Cream of Mushroom Soup recipe is a quick 1:1 substitute for canned soup. Made from scratch with real mushrooms and pantry staples!
Ingredients
- 1 cup baby white mushrooms (diced very small, $0.97)
- 2 Tbsp salted butter ($0.22)
- 1 tsp garlic powder ($0.05)
- 1 tsp onion powder ($0.05)
- ½ tsp salt ($0.01)
- ½ cup heavy whipping cream (room temperature, $0.66)
- 1 cup whole milk (room temperature, $0.28)
- 1 tsp cornstarch ($0.05)
Instructions
- Gather your ingredients.
- Dice mushrooms into very small pieces.
- Melt butter in a skillet and add mushrooms, garlic powder, onion powder, salt, and sauté 6-8 minutes.
- Add the room temperature cream and milk and allow it to reduce by a 1/4, stirring often, reincorporating any “skin” that forms on the surface, gently simmering for 8-10 minutes.
- Make a slurry with cornstarch and some of the cream-milk mixture. Add the slurry to the pan, and stir to thicken. Once the soup has reduced or thickened to about 2/3 of its original volume, it’s done!
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Equipment
- Skillet or Sauce Pan
Notes
The yield should be 8 oz., equal to one store-bought can of cream of mushroom soup, so if your recipe (for example: green bean casserole) calls for more than one can, scale this recipe up as needed!
Nutrition
Serving: 1recipe (1 cup, 8 oz.)Calories: 797kcalCarbohydrates: 24gProtein: 15gFat: 74gSodium: 1476mgFiber: 2g
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