I grew up eating canned Campbell’s mushroom soup whenever I wanted a quick meal. I love the taste of it, but one day I took a look at the ingredients and was shocked to find out it’s not really as healthy as I’d lead myself to believe.

This is my version of homemade cream of mushroom soup. I use milk in this instead of cream, because I’m not a huge fan of adding cream (mostly for health reasons) and milk will still give it a bit of a creamy taste (you do need to add flour to give it a creamier texture though, but this part is really optional).

Ingredients:

– 6 cups sliced mushrooms

– 3 cups chicken broth

– 1 medium onion

– 1/4 teaspoon dried thyme

– 3 tablespoons butter (or margarine)

– 3 tablespoons flour

– 1/2 teaspoon ground pepper

– 1.5 cups milk

Directions:

Put onions and mushrooms in a large soup pot and cook until tender. This will take about 10-15 minutes. Next add chicken broth and seasoning.

While mushrooms and onions are cooking, melt butter is a pan and add flour and let cook for 3 minutes (This will thicken the soup, but cooking it will take out the raw flour taste).

Add in to pot and bring to a boil and stir until all the flour in incorporated. Reduce temperature to low and simmer for 15 minutes.

Next put soup into a blender (or use immersion blender) and blend until there’s only little chunks of mushrooms left (This is more of a personal preference. If you prefer bigger chunks leave them bigger. If you don’t want full slices in the soup, don’t blend it at all). Place the soup back into the medium pot and turn heat to medium, then add the milk.

Serve with crackers or bread.

Time to make: 60 minutes

Servings: 4-6

Nutrition (based on 6 servings): 178 calories, 17g carbs, 10g fat

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Tagged: Cooking, Food, health, homemade, milk, Recipes, soup, supper, vegetables