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Cream of Mushroom Soup
This Cream of Mushroom Soup recipe is a quick 1:1 substitute for canned soup. Made from scratch with real mushrooms and pantry staples!
👥 1 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 5 min🔥 Cook: 25 min👤 Jess Rice📖 budgetbytes
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●skillet
- ●pan
📝 Preparation Steps
1
Gather your ingredients.
2
Dice mushrooms into very small pieces.
3
Saute
4
Melt butter in a skillet and add mushrooms, garlic powder, onion powder, salt, and sauté ⏱️ 6-8 minutes.
garlic powder ($0.05)1 tsponion powder ($0.05)1 tsp
5
Simmer
6
Add the room temperature cream and milk and allow it to reduce by a 1/4, stirring often, reincorporating any “skin” that forms on the surface, gently simmering for ⏱️ 8-10 minutes.
7
Thicken
8
Make a slurry with cornstarch and some of the cream-milk mixture. Add the slurry to the pan, and stir to thicken. Once the soup has reduced or thickened to about 2/3 of its original volume, it’s done!
cornstarch ($0.05)1 tsp
Nutrition Facts
calories
797 kcal
fat Content
74 g
serving Size
1 recipe (1 cup, 8 oz.)
fiber Content
2 g
sodium Content
1476 mg
protein Content
15 g
carbohydrate Content
24 g
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