Homemade Cream Of Mushroom Soup

I know people talk about soup season, but for me, any season is soup season. There is always something so comforting about a hot bowl of soup. Creamy soups are my favorite, but sometimes I don’t want all the calories that come with using heavy cream. For more healthy soups try our ham and potato soup and potato kielbasa soup.

The Best Cream Of Mushroom Soup

This recipe is perfect for me because it calls for evaporated milk instead. This cuts a lot of calories and provides the same creamy taste.

The earthiness of mushrooms pairs perfectly with the creamy taste of the evaporated milk, resulting in a very luscious but yet light-tasting soup.

I added Marsala wine, which I love cooking with because I think it adds a touch of sweetness to the soup. This easy homemade cream of mushroom soup has become a favorite at my house.

HOW TO MAKE CREAM OF MUSHROOM SOUP?

1. In a large pot, cook the sliced mushrooms, onions, and thyme in the broth until they are tender, about 15 mins
2. Transfer cooked mushroom mixture to the blender or food processor and pulse until pureed but still a bit chunky
   
3. In the same pot, melt the butter whisk in the flour, and cook the mixture for about a minute
4. Whisk in the evaporated milk until flour is dissolved and pour in the mushroom mixture. Stirring constantly, bring the soup to a boil, and cook until thickened.
5. Add the Marsala wine and adjust seasoning if needed.
   

SUBSTITUTIONS AND SUGGESTIONS FOR CREAM OF MUSHROOM SOUP;

This recipe is very easy and on the lighter side, but if you want to take the extra steps, sauteeing the onions and mushrooms in a little butter instead of just boiling them gives it an extra layer of flavor.

Also, if you like your soups a bit more creamy, you can add heavy cream instead of the half and half.

I just think we should keep things simple and a bit low calorie.

You can substitute the mushrooms with carrots, broccoli, or asparagus for other great-tasting soups. Or simply add these on and have a Cream of Vegetables Soup too!

WHAT TO SERVE WITH MUSHROOM SOUP?

This could be the starter for any meal you choose to serve. Personally, I like to pair the mushroom soup with a meat dish like a roast or a steak.

I think mushrooms and meat work very well together. Sometimes, a great big bowl of soup is all I need, so I just toast a couple of slices of great crusty bread to go with it, so check out our fabulous recipes: “Homemade focaccia bread” and “Dutch oven no-knead bread”. Another great side dish to serve with Mushroom soup is Rice Pilaf, and we have a great recipe for that too!

FREEZE CREAM OF MUSHROOM SOUP;

Generally, with high-fat content soups that call for heavy cream, the fat will separate upon freezing but this recipe uses evaporated milk so you won’t have that problem.

It is where to separate, don’t worry it comes together again when reheated.

STORING AND FREEZING CREAM OF VEGETABLE SOUP;

Regardless of how you want to store Cream of Mushroom soup, you should do it in an airtight container and wait for it to cool completely before storing.

It keeps in the fridge for up to 3 days, and in the freezer for up to 3 months. Remember always to label the bags with the date so you always know how long they have been in storage.

Looking for more soup recipes? Do check some of my favorite soup recipes.

• ‘Thai Coconut Soup’
• Aguadito De Pollo Peruvian Chicken Soup
• Black-eyed Pea Soup
• Panera Broccoli Cheddar Soup
• Crack Chicken Noodle Soup

HOMEMADE CREAM OF MUSHROOM SOUP

This easy homemade cream of mushroom soup has become a favorite at my house.

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Course: Side Dish, Soup

Cuisine: American

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Servings: 6

Ingredients

• 5 cups sliced fresh mushrooms
• 2 tablespoons Marsala wine
• ½ cup chopped onion
• ¼ teaspoon dried thyme
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• ¼ teaspoon salt
• ¼ teaspoon ground black pepper
• 1 cup half and half
• 1 ½ cups chicken broth

Instructions

• In a large pot, cook the sliced mushrooms, onions, and thyme in the broth until they are tender, about 15 mins
• Transfer cooked mushroom mixture to the blender or food processor and pulse until pureed but still a bit chunky
• In the same pot, melt the butter whisk in the flour, and cook the mixture for about a minute
• Whisk in the evaporated milk until flour is dissolved and pour in the mushroom mixture. Stirring constantly, bring the soup to a boil, and cook until thickened.
• Add the Marsala wine and adjust seasoning if needed

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