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A bowl of creamy mushroom soup in a brown ceramic dish on a cloth. Pieces of mushrooms are visible in the soup. A wooden spoon lies next to it, along with whole mushrooms.

Homemade Cream of Mushroom Soup

If you're like me, you grew up with a parent who used cream of mushroom soup from a can to make many fast and easy dinners. It never occurred to me that you could make this soup from scratch, possibly because I'm not a big fan of raw mushrooms. But then I did some digging and discovered that make it at home, from scratch, was easier than I thought and it turned out to be more delicious than I imagined. It changed my mind about mushrooms.
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Prep Time 5 minutes
Cook Time 10 minutes
Course Appetizer, Soup
Cuisine American
Servings 4
Calories 261 kcal

Equipment

Ingredients
  

  • 1 cup heavy cream
  • 1 cup vegetable broth
  • 1 cup mushrooms fresh, cleand and diced or halved
  • 2 tablespoons butter

Instructions
 

  • Melt the butter in a pan.
  • Add the mushrooms and saute until soft.
  • Pour in the heavy cream and vegetable broth.
  • Simmer on low until the mixture thickens to the consistency of a chowder.
  • Serve and enjoy or let cool and then freeze for use in future recipes that call for cream of mushroom soup.

Notes

If you prefer a creamy soup, use a blender as the final step.

Nutrition

Calories: 261kcalCarbohydrates: 3gProtein: 2gFat: 27gSaturated Fat: 17gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.2gCholesterol: 82mgSodium: 297mgPotassium: 135mgFiber: 0.2gSugar: 3gVitamin A: 1175IUVitamin C: 1mgCalcium: 42mgIron: 0.2mg

Disclaimer

Please note that nutrient values, if included with the recipe, are estimates only. Variations can occur due to product availability/substitution and manner of food preparation. Nutrition may vary based on methods of origin, preparation, freshness of ingredients, and other factors.

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