Cream of Mushroom Soup from Scratch (20 Minutes!)
Skip the canned version, this homemade cream of mushroom soup is just as quick and tastes so much better. Made with fresh mushrooms, broth, and milk, it comes together in about 20 minutes with ingredients you likely already have on hand. The result is a rich, creamy soup with real flavor and no unnecessary additives. Use it anywhere a recipe calls for a can of condensed mushroom soup, or serve it on its own with some crusty bread for an easy, comforting meal.
Ingredients
- 8 ounces mushrooms
- 3 tablespoons butter
- 3 tablespoon flour
- 1 cup chicken broth
- 1 cup whole milk
- 2 teaspoons Worcestershire sauce
- Salt and pepper to taste
Instructions
- Melt the butter over medium heat in a large skillet and add chopped or sliced mushrooms. Cook until tender and the liquid has been released, about 6-8 minutes.
- Add the flour and whisk to combine. Let it cook for a minute then slowly add the chicken broth, milk and Worcestershire sauce, whisking constantly until it thickens, about 3-4 minutes. Salt and pepper to taste. It will thicken as it cools.
Barbara's Notes + Tips
- Yield: Equal to a can of mushroom soup.
Nutrition
Calories: 603kcal | Carbohydrates: 39g | Protein: 19g | Fat: 43g | Saturated Fat: 26g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 124mg | Sodium: 1402mg | Potassium: 1260mg | Fiber: 3g | Sugar: 19g | Vitamin A: 1459IU | Vitamin C: 6mg | Calcium: 343mg | Iron: 3mg
