Cream of Mushroom Soup

Nov 10 2010 by
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For years I always had a can or two of Campbells cream of mushroom soup in my cupboard. How could you make a casserole without it? Those cans were one of the first things to get cleared out when I began cleaning up my diet. Maybe you did the same thing with a little sigh, thinking never to have casseroles again. But, you were wrong. This cream of mushroom soup is so good you may eat it all before it can become a casserole. As you’ll see in the directions, I deglaze the pan with wine after sauteing the onions and mushrooms. Deglazing is just a fancy way to say pouring a cold liquid into a very hot pan to get all the yummy browned bits stuck to the bottom of the pan. Be careful when using alcohol to deglaze a pan, always remove the pan from the heat first. This step is optional but I think it really makes a difference, adding a depth of flavor you won’t find in a canned soup.

Kristy

Ingredients:

  • 1/2 pound cremini mushrooms (baby portabellas), sliced or diced (your preference)
  • 1 small onion, diced
  • 2 tbsp olive oil
  • 1/2  tsp sea salt
  • 1/2  tsp ground pepper
  • 1/3 cup whole wheat flour
  • 1 tbsp parsley
  • 1/4 tsp thyme
  • 2 cups vegetable broth
  • 1 cup milk (I used oat milk)
  • 1/4 cup dry white wine (optional)

Preparation:

  1. Pour olive oil in a medium sized soup pot and heat over medium high heat.
  2. Add mushrooms and onions and saute until tender.
  3. Remove the pan from the heat and add the wine to deglaze the pan.  Return the pan to the heat and let the wine simmer until almost gone, about 1-2 minutes.
  4. Add parsley, thyme, salt and pepper. Stir in flour until all the vegetables are coated.

    Stir in the vegetable broth and milk and simmer about 5-7 minutes on low

  5. Stir in the vegetable broth and milk and simmer about 5-7 minutes on low, do not boil, keep the heat low and just simmering until thickened.
  6. Soup is now ready to be used.

Nutritional Info:

Makes 8 servings.

Serving size 1/2 cup.

Nutrients per serving:  Calories: 74.5, Cal. from Fat: 31.5, Total Fat: 3.5g, Sat. Fat: .5g, Carbs: 8g, Fiber: 1g, Sugars: 2.5g, Protein: 3g, Sodium: 77.5mg, Chol: 0mg

Notes:

This soup is the perfect replacement for any canned cream of mushroom soup.  Use as you would in any recipe that calls for it.

Store leftover soup in an airtight container in the refrigerator for up to a week.  Soup can also be frozen in freezer safe containers for up to 6 months.

To make a gluten free soup simply substitute the whole wheat flour with 3 tsp kuzu root and 6 tsp water.  Stir until dissolved and then stir into the soup and continue with directions as stated.

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Comments

  1. Paulissa says:

    I am gluten free. Is there a particular GF flour that would work best as a substitute for the whole wheat flour?

    • Kristy says:

      I haven’t tried this yet but I just purchased some quinoa flour because of the protein in it and because it said it can be used in recipes in place of wheat flours. I don’t know if using the quinoa flour alone will thicken the soup but you could try it and if the soup doesn’t thicken you could use Kuzu root. Mix 3 tsp kuzu and 6 tsp water, stir until dissolved and then stir into the soup and simmer until thickened. I’ll be working with quinoa flour and some other gluten free flours in the future so that I can also include some wheat free options. I hope this helps!

      • Jenn says:

        I have used corn starch in place of flour in many recipes that required thickening – most recently a white sauce I was making. It doesn’t add or take away from the flavor I was going for, so it seemed to work just fine. Would you recommend corn starch in the place of the flour?

        • Kristy says:

          Hi Jenn,
          My mom always used corn starch for making gravy and it would work in place of flour as a thickener in most recipes. If you are trying to keep things gluten-free then it would be a good substitute though I would be sure to use an organic corn starch since corn products are almost sure to be GMO otherwise.
          Kristy

  2. YAY! I have been keeping my eyes open for a good mushroom soup recipe. I’m looking forward to trying this now.

    • Kristy says:

      I love to make a pot of this soup and then plan meals around it. It is so useful in many recipes. I hope you enjoy it.
      Kristy

  3. Cori says:

    How much of this soup would you sub for a can of cream of mushroom?

    • Kristy says:

      Hi Cori, I guess it would depend on what you are making. A regular can of cream of mushroom soup contains a little over 1 cup but that is condensed. If you want that condensed consistency then I would probably make the soup with less milk and then use the same amount about 1 1/4 cups. If the consistency isn’t an issue then try 1 cup and add more if needed.
      Kristy

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