Easy Cream of Mushroom Soup Recipe
This homemade cream of mushroom soup is rich, creamy, and full of savory mushroom flavor. Made with baby bella mushrooms, shallots, garlic, Parmesan, and a touch of coconut aminos, it’s an easy homemade alternative to canned condensed cream of mushroom soup. Use it in green bean casserole, casseroles, soups, or any recipe that calls for condensed cream of mushroom soup.
Ingredients
- 1/2 cup Grated parmesan (freshly grated) packed
- 8 oz Baby Bella or Cremini mushrooms chopped about 12-14 mushrooms
- 1/3 cup Shallots chopped finely
- 1 tbsp Garlic minced About 3 cloves
- 1.5 tbsp Avocado oil
- 3 tbsp Butter
- 2.5 tbsp Einkorn flour all purpose or regular AP flour
- 1.5 cups chicken stock
- 1 1/4 cup heavy cream Cream
- 1/2 tsp Salt
- 1/2 tsp Pepper
- 1 tsp Coconut aminos (umami boost)
- 1 Dash nutmeg (optional)
Instructions
- Sauté: In a 4.5-quart Dutch oven, sauté the diced mushrooms, shallots, and garlic in avocado oil over medium-low heat until soft and tender, about 5–7 minutes.
- Make the roux: Push the mushrooms and onions to one side of the pot. Add the butter and einkorn flour, then whisk until the butter melts and the flour is incorporated. Continue cooking for 1-2 minutes, whisking continuously, this allows the raw flour taste to cook out.
- Add the liquids: Turn the heat to low, or off and slowly add the chicken stock, whisking continuously. Add the heavy cream.
- Blend: Use an immersion blender to blend the mushrooms into fine pieces. A few larger pieces are fine.
- Add cheese and seasoning: parmesan cheese and seasonings. Continue to cook for 1-2 minutes then remove from heat.
- Allow to cool or serve hot as soup: Use sauce in desired recipes like green bean casserole, Swedish meatballs, beef stroganoff or you can eat as a soup, you may thin out with remaining stock to desired consistency or leave thick as is.
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