Let’s talk about soup today! Let’s talk about creamy, velvety homemade cream of mushroom soup.
This soup is a favorite enjoyed alone and as I started to learn to cook I also realized that my favorite recipes called for a can of cream of mushroom soup. My favorite casseroles. My favorite stews and pot roasts.
But I wanted to create a fresher, healthier version of the canned mushroom soup.
I found a real good recipe at Food.com but it had quite a bit of white flour. So I did more research. Adjusted. And found a healthier, tastier substitution for the can of cream of mushroom soup.
Homemade Cream of Mushroom Soup
Let’s start with mushrooms. You will need 8 ounces of fresh mushrooms, sliced. I used baby bella mushrooms because they were on sale but you can use whatever you like or have on hand.
Mushrooms are very porous, when you clean them be sure to use a damp cloth and wipe them off. If you throw them into a strainer and then under the faucet, the mushrooms will absorb the water and become slimy. Gross.
Heat up your frying pan and add 2 tablespoons of butter. When the butter is melted sauté the mushrooms, until they are golden brown. Browning them gives the mushrooms a deep, rich caramelized flavor!
This recipe also has arrowroot in it!
Arrowroot is mostly known for its thickening properties. It is gluten free and a healthier alternative to flour and cornstarch. Most people who are not gluten free like arrowroot over cornstarch because it is flavorless.
I was able to find arrowroot in Publix. It is also at Whole Foods.
This is the conversion for anyone using arrowroot over cornstarch:
1 tsp arrowroot = 1 tablespoon flour or 1 1/2 teaspoons cornstarch.
And here we are, friends! Homemade cream of mushroom soup.
Taste and add more salt or pepper to your liking if needed.
Wait one second! You can eat this straight up as soup or, you can use it for a pot roast 🙂
Say a delicious Sunday pot roast that calls for a can of cream of mushroom soup?!Print
Homemade Cream of Mushroom Soup
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 1x
- 2 tablespoons butter
- 8 ounces fresh mushrooms, roughly chopped
- 2 shallots, chopped
- 3 garlic cloves, chopped
- 2 teaspoons salt
- 1 teaspoon pepper
- 2 cups vegetable broth
- 1 cup heavy cream
- 2 teaspoons arrowroot
- 1 tablespoon water
- Parmesan cheese crisps
- Fresh parsley
- Fresh chives
- Balsamic vinegar
- Melt the butter in a large soup pan.
- Add the mushrooms and sauté until golden brown, about 5-8 minutes.
- Add the shallots and garlic and cook until the shallots are soft, about 3 minutes.
- Sprinkle salt and pepper over the mushroom mixture and mix to combine.
- Add the broth slowly, deglazing the pan with a wooden spoon as you add the liquid. Bring to a boil.
- Stir in the heavy cream. Taste and add any additional salt or pepper to your liking. Allow to simmer on the stove for 10 minutes or until thickened.
- While simmering, add the arrowroot to 1 TBS water. Mix to combine. After 10 minutes add the arrow root mixture to the soup and stir. Allow to simmer for an additional 3 minutes.
- For a creamier soup, add one cup of the soup to a blender and blend until smooth. Add back to soup pot.
- Optional: Top with fresh parsley, fresh, chopped chives or with a swirl of balsamic vinegar for a deeper flavor. For a crunch, serve with parmesan cheese crisps or whole roasted mushrooms.
Conversions for thickeners: 1 tsp arrowroot = 1 tablespoon flour or 1 1/2 teaspoons cornstarch.