Cream of Mushroom Soup

Cream of Mushroom Soup

Don’t buy the condensed cream of mushroom soups because it’s not difficult to make your own and it tastes so much better.  After making it homemade you’ll never want to go back to the canned stuff.  Sorry Campbells!


7 Tablespoons Butter – Divided

1 Pound Sliced Fresh Button Mushrooms

1 Chopped Onion

1 1/2 Teaspoons Kosher Salt

1/2 Teaspoon Freshly Ground Pepper

3 Tablespoons Unbleached Flour

1 Cup Low Sodium Chicken Broth or Vegetable Broth

2 Cups Half & Half or Whole Milk

1 1/2 Cups Sour Cream

Chopped Fresh Parsley For Garnish

Take the sour cream out of the fridge and let sit until it gets to room temperature. In a heavy large stockpot melt 3 tablespoons of the butter over a medium high heat.  Add the onions, mushrooms, salt and pepper.  Cook for 15 minutes.  Stir often.  Transfer to a bowl and set aside.  Reduce the heat to medium and melt the remaining 4 tablespoons of butter.  Add the flour and cook for 3 minutes.  Stir frequently.  Slowly pour in the chicken (or vegetable) broth and continue to stir.  Slowly pour in the half & half (or whole milk) and continue to stir.  Stir constantly and cook for 10 minutes.  Reduce the heat to medium low and stir in the mushroom mixture.  Cook for 15 minutes.  Stir frequently.  Remove from the heat and stir in the sour cream.  Serve hot and garnished with parsley.  Serves 4


    Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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