Homemade Cream Of Mushroom Soup


I love fresh, homemade mushroom soup.


I love mushroom soup.  In fact, I often add it as an ingredient when I’m making other dishes—for example, if I’m whipping up one of my delicious tuna casseroles (see the recipe here).  If I’m in a hurry, I’ll usually resort to using canned soup.  However, if I really want something special, I’ll make my own soup from scratch.  The great thing about mushroom soup is it’s easy to prepare, plus it’s bound to impress even the harshest critic at the table.


As I am often curious what goes in food, I happened to check the two cans of mushroom soup I had in my pantry.  Thankfully, both contained a small quantity of mushrooms.  Yet as is typically the case with processed food there were several other ingredients as well—ingredients like modified food starch, autolyzed yeast extract, maltodextrin, and partially hydrogenated soybean and cottonseed oils.


Making your own from fresh ingredients is always best.

I'll take the soup with real ingredients.

I don’t know about you, but when I go to the cupboard I never purposefully seek out the above ingredients.  For example, maltodextrin is a food additive—a type of starch (often derived from corn or wheat) that rapidly converts to sugar.  In my book, if I want sugar in the recipe, I add sugar.  And if I want a fat, I usually try to stick to good fats like the mono-saturated fat found in olive oil, not some partially hydrogenated fat or trans fat that might have a shelf life longer than King Tut.  Of course, you don’t have to eliminate everything just because you’re unfamiliar with the named ingredients or because it might be less than good for you—as we’ll discover here, a little chicken bouillon and butter can really add to the flavor of a recipe.


When I can, I use fresh produce and try to cut back on overall fat and sugar—no matter the type.  I also stick to ingredients I know and trust.  Fortunately, today’s recipe is all about creating a meal you can feel good about serving your family.



Let’s Gather The Ingredients


I've got my ingredients.  I'm ready to cook.

We'll use lots of fresh mushrooms in this soup.

2-3 tablespoons olive oil

16 – 20 brown mushroom caps (or substitute your favorite type)

1 medium to large sweet onion

3 small peppers (yellow, red and orange)

1/2 cup dry red wine

3 tablespoons of butter

1 teaspoon of garlic powder (or 2-3 fresh crushed garlic cloves)

1/2 teaspoon sea salt

1/2 teaspoon ground pepper

3 chicken bouillon cubes (substitute vegetable bouillon cubes if you prefer to make the recipe meatless)

4 cups of 1% low fat milk

3 tablespoons corn starch




Toss the veggies into a large kettle.

Chop up the mushrooms, onions and peppers.

Start by chopping up the mushrooms, onions and peppers.  We’ll be using an immersion blender after these have cooked awhile to grind them up even further.  If you don’t have an immersion blender, just dice up everything as small as you can up front.


This soup has lots of fresh veggies.

Stir fry the veggies a few minutes.

Pour the olive oil in a large kettle and set the burner on medium to medium high heat.  After the oil heats, toss in all the prepared veggies.  I’ll typically start the heat on the low side and just toss in veggies as I go them rather than wait until their all chopped up.


Mmm...this is already starting to look great.

Add 3 tablespoons of butter and a half cup of dry red wine.

After cooking a few minutes, add the dry red wine (like a Cabernet or Merlot) and butter.


You’ll also want to add the garlic, salt and pepper.  Stir occasionally until the veggies soften—this takes about 10-15 minutes.


Pour the boullion mix into the kettle.

I let my bouillon cubes sit a minute in hot water. After mixing together add to the pot.

When the red wine boils off and the veggies start to soften, place the bouillon cubes in about a half cup of hot water and crush them with a spoon.  If you let them sit just a minute in the hot water, they dissolve quite nicely.  Now, pour this bouillon mix in with the rest.  Note: If you prefer chicken broth to bouillon you can substitute about a cup of it.


This smells great.

Cook and stir and let the water boil off.

Continue cooking the mix until the majority of the water boils off and the veggies are thoroughly cooked—about another 5-10 minutes.


This blender makes quick work of grinding.

Immersion blenders work great to grind the veggies up.

With most of the excess liquid now gone, use an immersion blender to grind up the veggies into small pieces.  I like a little texture in my soup so tend to leave some larger bits, but if you prefer you can mix until smooth.


This soup is nearly done.

Add the milk and stir. If needed readjust heat to medium.

Add the milk and check to make sure the heat is on medium.  I use 1% non fat milk and my soup still tastes creamy and rich.  Stir occasionally.


Cook the soup a few more minutes to allow the corn starch to thicken.

Thicken the soup with cornstarch.

While the milk is warming, combine the corn starch with just enough water to get out any lumps.  I mix it with about a quarter cup of water in a separate container first and stir until the lumps are gone.  Add the corn starch and water mix to the rest and then continue to stir and cook a few more minutes until the broth thickens and the milk begins to bubble.  That’s it, you’re done!  It’s time to call everyone to the table.


This soup tastes great by itself or is delicious with a fresh green salad.  However, if you prefer it also tastes terrific as a sauce over pasta or rice.


Serves 4 depending on serving size and appetite.




If you enjoyed today’s recipe you may want to see this one:
Veggie Stew
Or for more recipe ideas visit our new Recipe page by clicking here.


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