With Thanksgiving just around the corner, many recipes call for canned cream of mushroom soup.
I recommend, making it yourself instead.
It doesn’t take that long and the flavor – wow. You won’t want to go back to the can.
This has been our go-to recipe for years, and although I’ve shared it here before, I thought new readers, especially, might be interested in this recipe.
Cream of Mushroom Soup – Finding Joy in My Kitchen
- 4 oz mushrooms (fresh & sliced, or sliced from a can)
- 1 T minced onion
- 1/2 C chicken broth
- 1/2 C milk
- ~2 T corn starch
- salt & pepper, to taste
Begin by preparing your mushrooms. Wash, slice and place in a small saucepan, heating until liquids are evaporated. If you are using canned mushrooms, skip that step and just drain the mushrooms and add them to a small saucepan.
Meanwhile, mix together 1/2 C chicken broth with 1 1/2 T corn starch. Stir well until corn starch is dissolved. Add in milk and minced onions and mix well.
Slowly, while stirring constantly, add the cornstarch mixture to your small saucepan. Reduce heat to medium and stir constantly until the mixture begins to bubble (you may need to increase the heat a little bit) and thicken*. Stir for 1-2 minutes and then remove from the heat. Season with salt and pepper.
*Note: If your soup does not thicken to your liking, take the remaining 1/2 T corn starch and mix it with 1 T cold water. Stir well, and slowly drizzle it into the soup mixture while it’s still on the burner. Once again, stir constantly during this process, just like you would thickening gravy. Continue until the desired thickness is reached.
Store in the refrigerator for up to 1 week, or use right away.
Recipe makes roughly 8 oz.