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servings
US Customary
Metric
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Cream of Mushroom Soup Base
This Cream of Mushroom Soup substitute recipe is a delicious base for casseroles. After you taste this soup, you’ll never buy the condensed canned soup ever again!
Course
Pantry Staple, Soup
Cuisine
American
Keyword
mushrooms, soup
Prep Time
5
minutes
minutes
Cook Time
10
minutes
minutes
Total Time
15
minutes
minutes
Servings
3
people
Calories
370
kcal
Cost
$2.54
Equipment
Measuring spoons
liquid measuring cup
medium saucepan
whisk
Ingredients
½
cup
unsalted butter
6
Tablespoons
all-purpose flour
1
cup
vegetable or chicken stock
1
cup
milk or half-and-half
1
teaspoon
salt
½
teaspoon
pepper
½
teaspoon
onion powder
½
teaspoon
garlic powder
½
cup
mushrooms
chopped small and sauteed
US Customary
-
Metric
Instructions
Melt butter in a medium saucepan over medium heat.
Whisk in flour, so it makes a paste. Continue stirring and cook for 1 minute.
Whisk in chicken stock and milk until smooth.
Add salt, pepper, onion powder, and garlic powder. Stir until combined.
Bring the mixture to a simmer and cook until thickened, about 2-4 minutes.
Stir in mushrooms.
Remove the saucepan from the heat. Serve or cool completely.
Place in an airtight container and store in the refrigerator.
Notes
For this recipe, you can use a variety of mushrooms like button, crimini, or portabello.
Nutrition
Serving:
1
cup
|
Calories:
370
kcal
|
Carbohydrates:
18
g
|
Protein:
5
g
|
Fat:
32
g
|
Saturated Fat:
20
g
|
Trans Fat:
1
g
|
Cholesterol:
85
mg
|
Sodium:
1129
mg
|
Potassium:
208
mg
|
Fiber:
1
g
|
Sugar:
5
g
|
Vitamin A:
1268
IU
|
Vitamin C:
1
mg
|
Calcium:
114
mg
|
Iron:
1
mg