Description
A great way to replace canned cream of mushroom soup. You’ll love the fresh mushroom flavor in this easy to make, creamy soup substitute.
Ingredients
Scale
- 1/2 cup white button mushrooms, diced small
- 1/2 cup whole milk
- 1/4 cup all purpose flour
- 3/4 cup low sodium chicken broth
- 1/4 tsp onion powder
- 1/8 tsp garlic powder
- salt and pepper to taste
Instructions
- Clean: Clean mushrooms and chop into small pieces.
- Whisk: In a small bowl, whisk milk and flour until there are no lumps.
- Simmer: In a medium saucepan over medium heat, combine chicken broth, mushrooms, garlic powder, onion powder, salt and pepper. Bring to a low boil and simmer for 2 minutes.
- Combine: Pour milk/flour mixture into sauce pan with mushrooms. Whisk constantly until incorporated and smooth.
- Thicken: Let simmer over low heat to thicken, stirring often. When it reaches the desired consistency, remove from heat and let cool.
Notes
This recipe makes the same amount as a 10 ounce can of condensed cream of mushroom soup. Use this recipe exactly as you would use the canned stuff. Replace all purpose flour with a gluten free flour version if desired. To make a vegetarian version, just replace the chicken broth with vegetable broth.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 210 kcal
- Sugar: 7 g
- Sodium: 701 mg
- Fat: 5 g
- Saturated Fat: 2 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 1 g
- Protein: 9 g
- Cholesterol: 12 mg
Keywords: campbells soup, cream of chicken, thickener