I’ve been making homemade cream of mushroom soup for years, and it’s a staple in our household. It’s a classic recipe that’s easy to make and packed with flavor.
My kids love it because it’s creamy and comforting, and I love it because it’s a healthy option that’s perfect for a weeknight dinner or a special occasion. The best part about this recipe is that it’s incredibly versatile – you can serve it as a main course, use it as a side dish, or even serve it as a dip for crackers or crusty bread.
I’ve also found that this recipe is a great way to get my kids to eat mushrooms, which are packed with nutrients and antioxidants. Plus, the addition of heavy cream gives it a rich and indulgent feel that makes it perfect for special occasions.
I like to serve this soup with some crusty bread or crackers on the side, but you can also serve it with some roasted vegetables or a green salad for a more substantial meal. Overall, this recipe is a crowd-pleaser that’s sure to become a favorite in your household.
Homemade Cream of Mushroom Soup
4.9 from 1701 votes
This rich and creamy mushroom soup is made from scratch with earthy mushrooms and a velvety base. It is perfect for a comforting meal on a chilly day.
Tips: For a thicker soup, you can add more flour or reduce the soup longer. For a lighter version, substitute half-and-half for the heavy cream.
Watch Video Of How Homemade Cream of Mushroom Soup Works
This homemade cream of mushroom soup is always a good idea for any occasion – whether you’re hosting a dinner party or just want something comforting on a weeknight. It’s also perfect for family gatherings because everyone loves the creamy texture and rich flavor.
One thing I like about this recipe is that you can easily customize it by adding your own favorite ingredients or spices. Plus, since it freezes well, you can make large batches of this soup ahead of time and then thaw them out as needed.
❓ Frequently Asked Questions About Cream of Mushroom Soup
Q: What type of mushrooms should I use for this recipe?
A: You can use any type of mushroom you like for this recipe, but I prefer to use button mushrooms or cremini mushrooms because they have a strong flavor and texture. If you want to use other types of mushrooms, such as shiitake or oyster mushrooms, just be aware that they may have a stronger flavor and may not be as tender.
Q: Can I make this recipe in advance?
A: Yes, you can make this recipe in advance and store it in the fridge for up to three days or freeze it for up to two months. Just be aware that the soup may thicken up over time, so you may need to add some more broth or water when you reheat it.
Q: How do I make this recipe gluten-free?
A: To make this recipe gluten-free, simply substitute the all-purpose flour with gluten-free flour and be sure to check the ingredients of the chicken broth to make sure it doesn’t contain any gluten-containing ingredients.
Q: Can I add other ingredients to this recipe?
A: Yes, you can add other ingredients to this recipe such as diced onions, chopped celery, or sliced bell peppers. Just be aware that adding too many ingredients may alter the flavor and texture of the soup.
Q: How do I store leftovers?
A: To store leftovers, simply let the soup cool completely and then transfer it to an airtight container. Store it in the fridge for up to three days or freeze it for up to two months.
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