Homemade Cream of Mushroom Soup

Jar of creamy mushroom sauce with a wooden spoon, placed on a wooden surface with mushrooms nearby.

Homemade Cream of Mushroom Soup

Rich, creamy, and packed with flavor, this homemade cream of mushroom soup is way better than store-bought! Use it in your favorite recipes or enjoy it on its own.

Course Condiment, Soup

Cuisine American

Prep Time 5

Cook Time 15

Total Time 20

Servings cups

Calories 281kcal

Author Kylee Ayotte

Ingredients

8 ounces baby bella mushrooms finely diced
2 tablespoons yellow onion finely diced
1/4 cup butter
1/4 cup flour
1 cup chicken broth
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup milk

US Customary - Metric

Instructions

Get prepped

Dice 8 ounces baby bella mushrooms and 2 tablespoons yellow onion.

Cook the mushrooms

In a pot over medium heat, melt the 1/4 cup butter. Add the 8 ounces baby bella mushrooms and 2 tablespoons yellow onion, stirring occasionally, and cook for about 9 minutes until softened.

Make the roux

Sprinkle in the 1/4 cup flour and stir for 1 minute until fully combined.

Add the broth & seasonings

Pour in the 1 cup chicken broth, then add 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Stir constantly until the mixture thickens.

Finish with milk

Slowly add 1 cup milk, stirring continuously for about 3 minutes, until the soup is thick and creamy.

Notes

This recipe is equal to 2 cans of store-bought soup.
Stir continuously after adding the flour to prevent lumps.
If the soup is too thick, add a splash of broth or milk to loosen it up.
Let it cool completely before storing to maintain the best texture.
You can easily double or triple the recipe.

How to Store

Store in an airtight container in the fridge for up to 4 days.

How to Freeze

Let the soup cool completely.
Pour it into an airtight container or freezer bag, leaving some space for expansion.
Freeze for up to 3 months.

Nutrition