I’ve wanted to find a recipe for cream of mushroom soup for a while now. I’ve always hated using canned cream of mushroom soup, it’s just so unhealthy. I’m proud to say I now have a viable alternative and it’s oh so simple to make!
Let me warn you though, while this soup is great for baking, I wouldn’t suggest eating it like a soup. I’m working on another recipe for that.
Also, if you plan on using this for a baked dish that involves watery vegetables like spaghetti squash, cauliflower, or even shiritaki noodles, I’d suggest making the soup thicker. The soup will thin out while baking, since the vegetables will release water. If you’d like to do so, combine 1/4 cup cold water with 1 tbsp corn starch, stir well, then add to the soup. Cook over medium-high heat until thick. This should only take a minute or two. If the soup is hot enough, you should see a change almost immediately.
If you’re a huge fan of mushrooms like I am, feel free to double the amount of mushrooms while cooking or toss in more mushrooms once you’ve added the soup to your dish.
Makes 1 2/3 cup of soup.
- 2 tbsp butter
- 3 tbsp flour or corn starch if you’re going Gluten Free
- 1 1/2 cups milk
- 1/2 cup fresh baby bella mushrooms, diced small
- 1/2 tsp ground thyme
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 2 tsp celery flakes (optional)
- 1 tsp salt
1. In a medium sauce pan, melt the butter. Add the flour and stir until a paste is formed. Add the mushrooms and stir to coat the mushrooms in butter/flour mixture. Stir in the seasonings.
2. Starting with 1 tbsp, slowly whisk in the milk. Once the tbsp of milk has been incorporated, add a little bit more. You’re adding the milk in slowly so that clumps are not formed.
3. Once all the milk has been added, cook over medium-low heat for 10 minutes, stirring occasionally. Raise the heat to medium-high and cook until bubbling and thick, about 10 minutes, stirring frequently.
Based off of the recipe found on A Proverbs 31 Wife