Cream of Mushroom Soup Recipe
Homemade Cream of Mushroom Soup made from scratch with fresh mushrooms.
Servings: 4
Calories: 190kcal
Ingredients
- 1 pound fresh mushrooms sliced
- 1/2 cup chopped onion
- 1 clove garlic minced
- 2 Tablespoons butter or olive oil
- 1 1/2 cups vegetable or chicken broth
- 1 cup evaporated milk
- 2 Tablespoons cornstarch
Instructions
- In a medium saucepan, melt butter or add oil.
- Add the mushrooms, onion, and garlic.
- Cook over a medium heat, while stirring occasionally, until tender.
- Add the broth and cook for 1 minute.
- Use a immersive blender or carefully spoon the mixture into a blender. Blend until you achieve the level of smoothness you desire. If you used a blender, carefully pour the mixture back into the sauce pan.
- In a small bowl combine cornstarch and 3 – 4 tablespoons of the evaporated milk. Stir until the mixture is smooth.
- Add the cornstarch mixture to the mushroom mixture.
- Slowly stir in the remaining milk.
- Stir continuously while cooking the soup over a medium heat. Cook until thick and bubbly.
Nutrition
Calories: 190kcal | Carbohydrates: 17g | Protein: 9g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 33mg | Sodium: 119mg | Potassium: 586mg | Fiber: 2g | Sugar: 10g | Vitamin A: 326IU | Vitamin C: 5mg | Calcium: 176mg | Iron: 1mg