Homemade Cream of Mushroom Soup

Southern Living
Homemade Cream of Mushroom Soup Recipe
Photo: Hector Sanchez; Styling: Heather Chadduck Hillegas


This makes 5 cups, about the same as four 10.75-oz. cans. Use 1 1/4 cups of this in place of each can called for in your recipe.


Makes 5 cups


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1/2 cup butter, divided
3 (8-oz.) packages fresh mushrooms, chopped
1/3 cup all-purpose flour
2 cups whipping cream
1 (8-oz.) package cream cheese, softened
2 (1-oz.) containers home-style concentrated chicken stock (from a 4.66-oz. package)


Hands-on: 25 Minutes
Total: 25 Minutes

1. Melt 3 Tbsp. butter in a Dutch oven over medium-high heat; add mushrooms, and sauté 10 to 12 minutes or until liquid evaporates. Transfer to a bowl.

2. Reduce heat to medium. Melt remaining 5 Tbsp. butter in Dutch oven. Whisk in flour until smooth; whisk 1 minute. Gradually whisk in cream and next 2 ingredients. Cook, whisking constantly, 2 minutes or until melted and smooth. Remove from heat; stir in mushrooms. Use immediately, or cool completely. Freeze in 1 1/4-cup portions in plastic freezer bags. Thaw before using.

Note: We tested with Knorr Homestyle Concentrated Stock.

Created date

November 2013