Cream of Mushroom
Cream of Mushroom
Homemade condensed cream of mushroom is heavenly.
Additionally, it’s surprisingly easy and quick to make. So, roll up those sleeves because once you learn how to make cream of mushroom from home you won’t ever want the store-bought stuff again!
The earthy, rich and wholesome qualities provided by the fresh ingredients are simply delightful.
This recipe adds the creamiest, most silky-smooth texture to some of our favorite family dishes.
For instance, it’s the perfect complement to classic dishes like tuna noodle casserole, creamed spinach, mac and cheese, green bean casserole, and so many more!
As a matter of fact, it makes a nice warm bowl of creamy soup all on its own when thinned out a little. Perfect for a crisp autumn or cold winter day. Pair it with a piece of toasted Ezekiel bread and you got yourself a wholesome meal to share with a loved one.
Let us know in the comments below how your family likes to use cream of mushroom!
Roux:
A roux is a mix of fat and flour. It thickens sauces of all kinds and is used as a base for soups and casseroles. Cream of mushroom is an example of a roux.
Ingredients:
- Whole White Button Mushrooms: These are so popular and easy to locate at the grocery store. Plus, they are relatively inexpensive, so they are a good mushroom to showcase in this cream of mushroom recipe!
- Chicken Broth: Chicken broth is the personal favorite in our house. Although, beef or vegetable broth work just as fine.
- Whole Milk: Whole milk adds creaminess!
- Flour: An all-purpose flour will do.
- Butter: Give us some of that pure Kerrygold Irish butter!
- Onion Powder: Spice it up!
- Garlic Powder: Adds more of a flavor profile.
- Salt: Pink Himalayan salt.
- Pepper: Fresh ground pepper adds a nice flare to this cream of mushroom recipe.
How to Make Cream of Mushroom
There’s something special about cream of mushroom that brings back old memories of grandma’s house on a cold, snowy winter’s day. The warmth of casseroles fresh out the oven, the hearty soups accompanied by a bread roll, the smell of simmering spices and broth.
A lifetime full of fond memories and time well spent learning from the family matriarch how to cook from scratch. Priceless!
All in all, this simple recipe takes about 10 minutes to throw together. The cool thing is that it makes three batches of one cup servings. In other words, there’s enough for three separate meals! We usually use one serving right off the bat and freeze the two leftovers for future suppers, it’s so convenient.
At any rate, let’s learn how to make homemade condensed cream of mushroom!
Directions:
The process of making homemade cream of mushroom soup is a fast one! So, with that being said, it’s wise to prepare and measure out all ingredients before cooking begins.
In a measuring cup, whisk the milk and flour together. Once the flour has dissolved, place the mixture to the side for a couple minutes.
Now chop the mushrooms into small pieces.
Place skillet on medium heat and add butter.
Toss mushrooms into hot skillet and season with salt, pepper, garlic powder and onion powder. Stir everything.
Cook mushrooms until they are brown in color. This should take about 5 minutes or so.
See illustration below for example.
Once mushrooms are brown, stir in broth.
Pour milk and flour mixture into skillet.
At this point, the roux will thicken at a rapid rate, so be sure to thoroughly whisk everything together.
When everything has been evenly combined, remove skillet from heat.
The condensed cream of mushroom is ready to use in recipes immediately, whether you are looking for a creamy bowl of soup or an addition to a casserole, it’s ready!
If you plan to use at a later date, let mixture cool for 15-20 minutes before putting away.
Condensed Cream of Mushroom Storage:
As previously mentioned, the mixture needs to cool down before its stored away for future use.
When stored in airtight container, cream of mushroom can last in the refrigerate for about 5 days. If you are freezing the leftovers, place mix in freezer safe jars and leave room on top for expansion.
Enjoy the fruits of thy labor!
Cream of Mushroom
Ingredients
- 2 tbs butter grass fed
- 16 oz white button mushrooms
- 1/4 tsp salt Himalayan
- 1/4 tsp black pepper
- 1 cup broth chicken, beef or vegetable
- 1/4 tsp onion powder
- 1/4 tsp garlic powder
- 3/4 cup milk whole
- 1/3 cup all purpose flour organic
Instructions
- In a measuring cup, whisk the milk and flour together. Once the flour has dissolved, place the mixture to the side for a couple minutes.
- Chop the mushrooms into small pieces.
- Place skillet on medium heat and add butter.
- Toss mushrooms into hot skillet and season with salt, pepper, garlic powder and onion powder. Stir everything.
- Cook mushrooms until they are brown in color. This should take about 5 minutes or so.
- Stir in broth of choice (chicken, beef or vegetable).
- Pour milk and flour mixture into skillet.
- At this point, the roux will thicken at a rapid rate, so be sure to thoroughly whisk everything together.
- When everything has been evenly combined, remove skillet from heat.
- The condensed cream of mushroom is ready to use in recipes immediately, whether you are looking for a creamy bowl of soup or an addition to a casserole, it's ready! Enjoy!
This looks amazing! I will eat anything with kerrygold butter in it!
Thanks, Ashley! Enjoy!
I will for sure be making this! Looks amazing!
That’s awesome, Shannon! Enjoy.
How simple! Can’t wait to try this 🙂
Best wishes, Megan!
Yum! Cream of mushroom is one of my favorite soups. I didn’t realize how easy it could be! Thanks for sharing. Definitely going to print this recipe!
Awesome, Fallon! Enjoy!
This looks awesome! Going to have to give it a try!
Nice, Maddie! Enjoy.
I was just thinking the other day how I’d like to learn how to make Cream of Mushroom soup! And here it is!! Thank you so much for sharing your recipe. It looks so simple!
oh thank you, Rebekah! I love using it in casseroles and as a soup base! It is a very simple recipe.
So excited to try this!
Awesome, Julie! Sounds great!
MMMmmmm. Sounds so good! I will have to try it with Almond or Coconut flour, as I am on Keto diet to prevent migraines. I love me some mushrooms.
Oh wow, that sounds like a good idea, Kimberlee! Let us know how that turns out! Sounds delicious!
I’ve been looking at making cream of soup from scratch. Thanks for sharing!
Awesome, Mariah!