Cream of Mushroom Soup

Cheaper than store bought and freezer friendly this rich and decadent cream of mushroom soup is easy to make which is perfect for meal planning and prep.

2.50 from 2 votes

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Course: Kitchen Basics

Cuisine: American

Prep Time: 5

Cook Time: 10

Total Time: 15

Servings:

Author: Jennifer Stewart

Ingredients

½ cup 1 stick butter
6 tablespoons all-purpose flour
1 cup chicken stock
1 cup milk or half-and-half
1 teaspoon salt
½ teaspoon pepper
½ teaspoon garlic powder
½ teaspoon onion powder
1 cup mushrooms chopped fine

Instructions

In a medium saucepan melt butter over a medium-high heat. Add the mushrooms and cook for 1-2 minutes or until the mushrooms start to get golden brown.
Add in flour and whisk together until well combined. Cook for 1-2 minutes to cook out the flour taste and making a roux.
Add chicken stock and milk, whisk until smooth, about 1-2 minutes.
Season with salt, pepper, garlic powder and onion powder.
Reduce heat to low and bring to a simmer. Cook until it begins to thicken, about 3-5 minutes.
Remove from heat and allow to cool completely.
Store in airtight container in refrigerator.
Use as you would condensed soup.

Notes

Add a sprig or two of fresh thyme when simmering. Be sure to remove it before using in a recipe or freezing.
If you don’t like the larger pieces of mushrooms, puree it with an immersion blender before storing or using.
Double the recipe and use one now and save one for later.
For extra creamy soup, stir in heavy cream right before serving.

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