This homemade cream of mushroom soup has a deep, delicious flavor and is incredibly simple to prepare!
Enjoy it by the bowlful, or use it to revitalize your favorite sauces, casseroles, and hotdish recipes. It's so delicious that you'll never use canned food again!
Cream of mushroom soup is a traditional and soothing dish that mixes the earthy flavor of mushrooms with a creamy, rich foundation.
Enjoy this versatile dish as a luxurious soup topped with crunchy croutons and caramelized mushrooms,
or as a substitute for canned condensed cream of mushroom soup in casseroles, sauces, and soups.
Mushrooms: I used portobello mushrooms, but other common options include button mushrooms, cremini mushrooms, shiitake, oyster mushrooms, and so on.
You can also combine several types of fresh mushrooms to create a more varied flavor.
Butter or Olive Oil: I prefer butter, but olive oil is a healthier option. All-purpose flour is used to thicken the soup.
This recipe calls for all-purpose flour, but a gluten-free flour blend or cornstarch can be used instead.