Monday, November 19, 2012

Cream of Mushroom Soup

You probably normally buy canned condensed cream of mushroom soup, because I always did.  I came upon a couple recipes for homemade cream of mushroom soup and it is so much better!  I adapted my recipe from the FinerThings in Life and HeavenlyHomemakers.  I use cream of mushroom soup in a lot of recipes so this is great that I can use my own homemade version.  Not only is this more healthy, its more cost effective.  Hope you can try this recipe too for the next time you need cream of mushrooms soup for a recipe.  I'm using it in my green bean casserole (recipe to be posted soon). You can also just eat it as is if you like cream of mushroom soup because it is delicious!

Cream of Mushroom Soup

1 cup sliced mushrooms (I used cremini mushrooms.)
3 tablespoons butter
¼ cup cornstarch
4 cups milk, divided
1 teaspoon salt
½ to 1 teaspoon black pepper


In a large pan, over medium heat, add butter and mushrooms.  Sauté until mushrooms are tender, about 5 to 7 minutes.

In a bowl, combine cornstarch with 1 ½ cups milk.  Whisk until combined.  (You could also use a lidded container to shake together the cornstarch and milk until combined.)

Next, whisk the cornstarch mixture into the mushrooms.

Slowly add the remaining milk.  Season with salt and pepper. 

Whisk until smooth and soup is thickened.