Homemade Cream of Mushroom Soup
This easy condensed Homemade Cream of Mushroom Soup is even better than Campbell’s! Made from scratch with milk and fresh mushrooms, this creamy soup is so hearty, comforting, and the perfect addition to your favorite casseroles. This recipe makes 1 can of cream of mushroom soup.
Servings 3
Ingredients
- 1 cup milk
- 2 tablespoons cornstarch
- 1 tablespoon vegetable oil
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- pinch of sugar
- 1 cup of mushrooms sliced (fresh or canned)
Instructions
- Put all your ingredients except mushrooms in a food processor and pulse until it's smooth.
- Add your mushrooms to food processor and pulse a couple times to chop them up.
- Pour mushroom mixture into a saucepan on the stove. Bring to a boil over medium high heat and then lower the heat to simmer for 10 minutes.
- Use in preferred recipe, or serve as is. Enjoy!
Notes
If you find it's too thin, add a bit of extra cornstarch and stir. This will thicken it up.
Want to make it vegan? Use unsweetened almond milk instead of dairy milk.