Best 7 Homemade Mushroom Soup Recipes

HOMEMADE CREAM OF MUSHROOM SOUP

Steps:

• Cut the mushrooms into slices.
• Melt butter in large frying pan. Add in onions, garlic, and mushrooms. Cook until onions are soft.
• Blend in 2 T. flour and stir.
• Add in the chicken broth and heat until slightly thickened while stirring frequently.
• Stir cream with additional 1 T. flour and seasonings. Add in cream to soup. Heat to thicken while stirring frequently.
• Serve and enjoy!

HOMEMADE CREAM OF MUSHROOM SOUP

Steps:

• Remove mushroom stems and coarsely chop. Slice mushroom caps into 1/4-in. slices. Set aside mushrooms., In a large saucepan, cook the onion, carrot and mushroom stems in oil and 1 tablespoon butter over medium heat until tender. Stir in the water, thyme sprig, 1/2 teaspoon salt and 1/4 teaspoon pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Strain broth, discarding vegetables and seasonings. Set aside 4-1/2 cups broth., In a Dutch oven, cook leeks in remaining butter over low heat for 25-30 minutes or just until leeks begin to brown, stirring occasionally. Stir in mushroom caps; cook 10 minutes longer or until tender., Stir in flour until blended; gradually add wine. Stir in the thyme, remaining salt and pepper and reserved mushroom broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the creams and parsley; heat through (do not boil).

JOE'S HOMEMADE MUSHROOM SOUP

Steps:

• Melt butter in a large saucepan over medium heat. Cook and stir onion and mushroom in hot butter until onion is tender, about 3 minutes. Stir flour, pepper, and salt into the onion mixture. Gradually stream milk and chicken broth into mixture while stirring to incorporate.
• Bring the liquid to a boil; cook at a boil until thickened, about 2 minutes. Remove saucepan from heat. Stir parsley and nutmeg into the soup. Ladle soup into bowls and top each with a dollop of sour cream.

HOMEMADE MUSHROOM SOUP FOR TWO

Steps:

• Heat olive oil in a sauce pan. Add butter and lightly saute garlic over medium heat.
• Add in mushrooms, thyme, bay leaf and Worcestershire sauce. Cook for 5 minutes or until the moisture from the mushrooms disappears.
• Add in chicken broth. Stir occasionally until broth boils, then reduce heat and simmer for 10 minutes.
• Add the flour/water mixture and stir constantly until the mixture thickens. Season with salt, pepper and nutmeg. Taste and adjust seasoning.
• Finally, add milk and heavy cream and bring to a simmer. Turn heat off.
• Garnish with fresh parsley or thyme.

HOMEMADE CONDENSED CREAM OF CHICKEN OR MUSHROOM OR CELERY SOUP

Steps:

• In medium-sized saucepan, boil chicken broth, 1/2 cup of the milk, and the seasonings for a minute or two (longer if using fresh onions or garlic).
• In a bowl, whisk together the remaining 1 cup of milk and flour. Add to boiling mixture and continue whisking briskly until mixture boils and thickens.
• Add the ingredient that forms the basis of the soup. Chop mushrooms, saute in a bit of olive oil and add for cream of mushroom soup. Add chicken for cream of chicken soup.
• *Don't have poultry seasoning? Make your own like I did -- try the recipezaar recipe #23966 - Homemade Poultry Seasoning.
• This is awesome in my posted recipe "Easy Chicken & Noodles -- the Best" Recipe #359244. It makes that recipe not quite as easy, but less salty and more delicious. I would double this recipe and freeze extra if using it for that purpose.

THICK & CREAMY HOMEMADE CREAM OF MUSHROOM SOUP

Steps:

• 1. In a medium soup kettle, melt 3 TB. butter. Saute sliced mushrooms and onion until soft. Add minced garlic and saute for 1 more minute. Melt last TB. of butter in with mushroom mixture and add 3 TB. flour. Cook, stirring gently to coat, for 1 more minute.
• 2. Add chicken broth, then simmer and stir until bubbly and thickened. Add half & half, parsley (if using) and salt and pepper. Heat on medium-low to heat through. Do not boil once you have added the half & half or it will separate. Check and adjust salt and pepper at end as some broths and stocks are saltier than others.
• 3. Ladle into bowls and add a pinch of freshly grated nutmeg, if desired.
• 4. ~FOR SWISS MUSHROOM SOUP~ Butter thick slices of French bread and sprinkle with garlic powder. Place under broiler to toast adding thick slices of Swiss cheese during last minute. Top hot bowls of soup with the cheesy garlic toast.
• 5. ~FOR MUSHROOM SPINACH SOUP~ Add a few handfuls of fresh, chopped spinach (stems removed) during last 5 minutes of cooking.
• 6. ~FOR BACON MUSHROOM SOUP~` Cook 1 1/2 " pieces of Maple Peppered bacon until just crisp. Drain and add to bowls of soup with chunky garlic croutons.

HOMEMADE CREAM OF MUSHROOM SOUP TO CAN

Steps:

• 1. Wash and take stems out of mushrooms. (I brushed them with a dry towel). You can slice mushrooms or I used my Vadilia onion dicer to dice small about 1/4 inch (more like commercial soup).Set the stems aside and whiz stems up in a food processor or I used my Ninja.
• 2. Measure and heat your stock, dried onions, dried garlic and salt if you are adding, in large no reactive stock pot. Saving enough cold beef stock to mix with the Clear-jel.(I used a whisk) About 1 ¼ cup broth to ¾ Cup Cear-jel if it's too thick you can add some cold water. If you forget to save cold stock to mix with Clear-jel you can use cold water, I did and it was ok, my homemade stock was very rich and tasty.
• 3. Put olive oil in large skillet, add mushrooms, lemon juice and whizzed mushroom stems to skillet and sauté. I sauté about 5 minutes. I am not sure if this process is necessary but I like it this way. If you don't sauté your mushrooms you could eliminate the olive oil.
• 4. Heat stock and spices until boil, then add sautéed mushrooms, add liquid from sautéing mushrooms also it will give more good mushroom flavor. Turn down burner, add clear-jel slurry last and stir very well to make sure Clear-Jel is incorporated. Be careful not to scorch soup at this point, don't worry about soup thickening it will thicken when it is in the jars in the pressure canner. Ladle hot soup into hot sterilized jars, leaving 1 inch headspace, wipe rim of jars with vinegar damp cloth, place hot, clean, new lids on jars and screw bands/rings only fingertip tight, process in pressure canner for 75 minutes at 10 lb. pressure (adjust for your altitude).
• 5. Note: I use reduced sodium or homemade beef bone stock. I have also used chicken stock. But Beef stock is best. I make about 14 quarts of stock. I multiply this recipe by 7 EXCEPT the oil it stays the same.
• 6. Yield for 7X recipe is about 34-35 pints (Clear-jel is the only approved safe thickener for canning it does not break down like flour or corn starch) Clear-jel can be found online @ sbcanning.com (sbcanning is on Facebook and is also a very good site for safe recipes and canning help),some other places to find Clear-Jel~~ amazon.com, at your local Amish store and in some bakery supply stores.Clear-jel runs about 10.00 a pound this should include shipping. If you can find it at an Amish store it will be from $2.00 to $4.00 a pound depending on supply and demand. If you can find Clear-Jel at your bakery supply it will be less than a dollar a pound. The shelf life of Clear_Jel is very good. For Soups or Pies or any other baking or cooking recipe you must be sure to have the "cook" kind. The instant Clear-Jel will not work for hot recipes. I use this soup for cooking - no cream or milk needed.