Homemade Cream of Mushroom Soup
Picture above shows Homemade Cream of Mushroom Soup, a creamy, flavorful soup made with mushrooms, leeks, onions, sage, chicken stock, and cream. Prefect to be served as soup, sauce for green bean casserole, or gravy for a slow cooked roast.
This recipe is simple, and packs a lot of flavor from the sauteéd leeks, sage, and chicken stock. Enjoy as a soup or throw in your crockpot with chicken or beef to make a wonderfully healthy and delicious meal. This recipe also goes great with green bean casserole, a traditional Thanksgiving side dish.
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Homemade Cream of Mushroom Soup Recipe
Ingredients (Serving – 4)
- 1 container of Mushrooms (I used Baby Bella’s)
- 1 whole Leek
- 1 small White Onion
- 1 small handful of Fresh Sage
- 3 cups of Chicken Stock
- 2 tablespoons of Butter
- 1/2 cup of White Wine
- 1/4 cup of Cream
- 1/4 cup of Flour
- Salt and Pepper
Preparation
- Finely chop the leek and onion.
- Heat a medium size sauce pan with 2 tablespoons of butter over medium heat.
- Sauté the leeks and onions for 10-15 minutes until reduced in size.
- Next, add in the mushrooms and cook for about 5 minutes or until the mushrooms have reduced to half of their size.
- Slowly add in the flour a little bit at a time stirring constantly. At this time, the vegetables should mold together into a thick paste like texture.
- Add in the sage, and white wine. Cook for 5 minutes over medium-high heat, then add in the chicken stock. Let simmer for 10 minutes, and lastly add in the cream. Remove the sage before serving.
Cooking Preparation
Steps 2 & 3: Heat a medium size sauce pan with 2 tablespoons of butter over medium heat.
Sauté the leeks and onions for 10-15 minutes until reduced in size.
Step 4: Next, add in the mushrooms and cook for about 5 minutes or until the mushrooms have reduced to half of their size.
Step 5: Slowly add in the flour a little bit at a time stirring constantly.
At this time, the vegetables should mold together into a thick paste like texture.
Step 6: Add in the sage, and white wine. Cook for 5 minutes over medium-high heat, then add in the chicken stock.
Let simmer for 10 minutes, and then lastly add in the cream.
Serve as soup, sauce for green bean casserole, or gravy for a slow cooked roast.
I love cream of mushroom soup and this is the best recipe ever!!! Gonna do this one ASAP!!
Thanks! This recipe is so much better than the canned soup, let me know how you like it!
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