Homemade Cream of Mushroom Soup

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.

 

This recipe goes with Chicken-and-Poppy Seed Casserole, Creamy Potato-Chicken Casserole

Yield: Makes 5 cups
Total:
Recipe from Southern Living

More From Southern Living

Recipe Time

Hands On: 25 Minutes
Total: 25 Minutes


Ingredients

  • 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)

Preparation

  1. 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. 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.
  3. Note: We tested with Knorr Homestyle Concentrated Stock.
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