Figuring out how to make homemade cream of mushroom soup has been a major turning point in my cooking. Now that I have this cream of mushroom soup recipe in my recipe file, I don’t have to worry if I have some on my pantry or be concerned about the ingredients. This homemade cream of mushroom soup recipes is my new pantry staple!
Every time I look at the ingredients and the amount of sodium in a can, I just can’t bring myself to actually pay money for it. I feel the same way about things like red enchilada sauce, onion soup mix, and croutons. This homemade cream of mushroom soup is much tastier, cheaper and healthier than the cans. I used to just make a batch of cream of mushroom soup when a recipe calls for it. It’s an extra step, but for me, it’s worthwhile. Then I saw a suggestion to make a large batch of soup and can or freeze it! DUH! Homemade cream of mushroom soup in your pantry or freezer ready to go!
I did not actually seal these jars according to the manufacturers directions, so I can not with good conscience tell you that this method is 100% safe. For me, it’s fine, but if you want a guarantee – freeze the jars. Glass can go in the freezer so you can just pop these in to the freezer. You could also use any other freezer friendly container you like. Also note that the jars pictured are only 8 ounces (1 cup) and that cans of cream of mushroom soup are usually 10 ounces so adjust your recipes. This homemade cream of mushroom soup is also not quite as thick as the canned version so check to see if your recipe calls for thinning out the canned version and use your judgement to decide if you need to do that or not when using the homemade cream of mushroom soup.
- 3 Tablespoons butter
- 3 Tablespoons flour
- 1 cup milk or broth
- ¼ cup diced mushrooms
- 1 Tablespoon finely diced onions
- Melt butter in a saucepan over medium heat.
- Add onions and mushrooms and cook until soft.
- Whisk in flour and cook for 1-2 minutes.
- Slowing whisk in liquid, a little at a time to avoid lumps.
- Cook over medium heat, stirring often, until soup reaches desired consistency.