Cream of Mushroom Soup

Cream of Mushroom Soup

Cream of Mushroom Soup
Adapted from Smitten Kitchen

When you wield a kitchen knife as often as I do, you come to accept that you’re eventually going to accidentally stab yourself.  I just never thought it would be in the calf.  Yeah, somehow during a frantic cooking session yesterday afternoon I managed to send my chef’s knife flying through the air such that it stabbed me, through my yoga pants, square in the back of my calf.  It didn’t slash me or cut me, rather the very tip literally managed to fly horizontally towards my calf and stab me.  Luckily it was a deep but narrow cut and I was able to get it under control pretty quickly.  If anything, the butter in step one may have gotten a little more browned in my version…which probably wasn’t a bad thing!

I actually made this as part of a “real food” green bean casserole for this year’s Friendsgiving celebration.  But when I got to the step where you mix in the green beans, I thought there was a little too much of the soup so I pulled some out of the pan and put it in a bowl.  Next thing I knew, I was chowing down on a delicious homemade cream of mushroom soup!  By all means, it’s great for use in recipes that call for cream of mushroom, but I grew up actually eating condensed soup, and this was like a blast from the past.  Comfort food at it’s finest, only in this version you don’t have to be a detective to find a piece of mushroom.


  • 4 Tbsp butter
  • 1 pound mushrooms, coarsely chopped (we used 1/2 Shiitake, 1/2 button)
  • 1 tsp salt
  • pepper, to taste
  • 3 garlic cloves, minced
  • 1/4 cup flour (we used whole wheat)
  • 2 cups stock (we used veggie to keep it vegetarian for the potluck)
  • 2/3 cup cream


  1. Melt butter in a large skillet or Dutch oven over medium-high heat.
  2. Add mushrooms, salt and pepper and saute until mushrooms begin to release their liquid, about 3-5 minutes.
  3. Add garlic and continue to saute, about 1 more minute.
  4. Sprinkle in the flour and stir to coat all the mushrooms.
  5. Add stock, 1/4 cup at a time, stirring to combine between each addition.
  6. Once all stock is added, simmer 1 minute, stirring frequently.
  7. Add cream and continue to simmer for about 5 more minutes, stirring frequently.
  8. Serve as soup, or use in any recipe calling for cream of mushroom soup! I would say that the finished product most closely resembles what comes directly from the can, which is considered condensed soup.  I liked eating is as is, which is quite thick.  If you wanted to imitate the canned soup eating experience more, you could thin it out with a little milk, much like how the can recommends mixing 1 can of soup with 1 can of water.

Makes about 2 cups.

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2 Responses to Cream of Mushroom Soup

  1. Gayle Anthony says:

    Looks yummy-delicious- will give this a try! I have a visual on the selfie-stabbing – ouch!!! See you Thanksgiving Day!

  2. Doreen Dodero says:

    I know Lucy and Ralph are always ready to help eat up the scraps that land on the floor…..but are they aware of flying knives in the kitchen.

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