Cream of Mushroom Soup

Skip the highly processed store bought and make your own Cream of Mushroom Soup. Unlike the store bought kind THIS soup is actually delicious to eat as a bowl of soup.

Author: Kimmy's Southern Cooking

Print

With ImageWithout Image

Cream Of Mushroom Soup

Used as an ingredient in a recipe or as a bowl of soup, this home made Cream of Mushroom soup is a home run!

Cook modePrevent screen from turning off

Ingredients

• 8 oz mushrooms, cleaned and chopped
• 2 T butter
• 1 clove garlic, minced
• 1 c milk
• 1 T cornstarch
• 1 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. In a sauce pan or iron skillet, over medium heat, add butter and saute mushrooms until soft.
2. Add garlic and quickly saute, being careful not to let it burn.
3. Into the milk, stir cornstarch and onion powder until well combined, add to skillet.
4. Add salt and pepper to taste.
5. Stir until well combined.
6. Simmer until desired thickness is achieved.
7. This can be simmered down to equal 1 (10.5 oz) can of cream of mushroom soup.
8. This soup can be stored in a covered container in the refrigerator for up to 4 days or frozen for up to 3 months.

google.com, pub-1556238830617187, DIRECT, f08c47fec0942fa0