Cream of Mushroom Soup from Scratch Recipe
This homemade Cream of Mushroom Soup is a quick and comforting recipe made from scratch in just 20 minutes. Using fresh mushrooms sautéed in butter, combined with a creamy roux and flavorful chicken broth, this soup delivers rich, savory flavors perfect for a cozy meal.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 1 serving
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients
Mushroom Base
- 8 ounces mushrooms, chopped or sliced
- 3 tablespoons butter
Soup Base
- 3 tablespoons all-purpose flour
- 1 cup chicken broth
- 1 cup whole milk
- 2 teaspoons Worcestershire sauce
- Salt and pepper to taste
Instructions
- Sauté Mushrooms: Melt the butter over medium heat in a large skillet. Add the chopped or sliced mushrooms and cook until they are tender and release their liquid, about 6-8 minutes.
- Create Roux and Combine: Sprinkle the flour over the cooked mushrooms and whisk to combine, letting it cook for about one minute to remove the raw flour taste.
- Add Liquids and Thicken: Slowly whisk in the chicken broth, whole milk, and Worcestershire sauce, stirring constantly until the mixture thickens, approximately 3-4 minutes.
- Season and Finish: Season with salt and pepper to taste. Allow the soup to cool slightly, as it will continue to thicken as it cools. Serve warm.
Notes
- For a smoother texture, blend the soup after cooking using an immersion blender or regular blender.
- Use fresh mushrooms for the best flavor; button or cremini mushrooms work well.
- Worcestershire sauce adds depth, but you can omit or substitute with soy sauce if preferred.
- Adjust the thickness by adding more broth or milk if too thick, or cook longer if too thin.
- This recipe serves one but can be easily scaled up for multiple servings.
