Homemade Cream of Mushroom Soup/Concentrate (3-Ingredient)
Homemade Cream of Mushroom Soup/Concentrate (3-Ingredient)
Ingredients
- 1 cup white mushrooms, finely chopped
- 4 tablespoons unsalted butter, divided
- 2 tablespoons all-purpose flour
- 1 1/2 cups heavy cream
- 1 cup chicken stock
- 1/2 teaspoon garlic powder, to taste
- 1/4 teaspoon black pepper, to taste
- 1/2 teaspoon chicken bouillon, to taste
Instructions
- 1
Finely chop the white mushrooms until they are in very small, uniform pieces. This is crucial for a smooth soup texture.
⏱️ 5 min
- 2
In a medium saucepan or pot, melt 2 tablespoons of the unsalted butter over medium heat. Add the finely chopped mushrooms and cook, stirring occasionally, until they are fully softened and any released moisture has evaporated, about 5-7 minutes.
⏱️ 7 min
- 3
Add the remaining 2 tablespoons of unsalted butter to the pan with the cooked mushrooms and allow it to melt completely. Once melted, sprinkle in the all-purpose flour. Stir continuously with a whisk or wooden spoon for 1-2 minutes to create a light roux, ensuring no lumps form.
⏱️ 2 min
- 4
Gradually pour in the heavy cream and chicken stock, whisking constantly to combine with the roux and prevent any lumps. Continue whisking until the mixture is smooth.
⏱️ 2 min
- 5
Season the mixture to taste with garlic powder, black pepper, and chicken bouillon. Bring the soup to a gentle simmer, stirring frequently.
⏱️ 1 min
- 6
Continue to stir and simmer the mixture for about 1 minute, or until it has thickened to a creamy consistency. Taste and adjust seasonings if needed. The homemade cream of mushroom is now ready to be used as a soup, a base for casseroles, or as a concentrate.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Homemade Cream of Mushroom Soup/Concentrate (3-Ingredient)
Ingredients
- 1 cup white mushrooms, finely chopped
- 4 tablespoons unsalted butter, divided
- 2 tablespoons all-purpose flour
- 1 1/2 cups heavy cream
- 1 cup chicken stock
- 1/2 teaspoon garlic powder, to taste
- 1/4 teaspoon black pepper, to taste
- 1/2 teaspoon chicken bouillon, to taste
Instructions
- 1
Finely chop the white mushrooms until they are in very small, uniform pieces. This is crucial for a smooth soup texture.
⏱️ 5 min - 2
In a medium saucepan or pot, melt 2 tablespoons of the unsalted butter over medium heat. Add the finely chopped mushrooms and cook, stirring occasionally, until they are fully softened and any released moisture has evaporated, about 5-7 minutes.
⏱️ 7 min - 3
Add the remaining 2 tablespoons of unsalted butter to the pan with the cooked mushrooms and allow it to melt completely. Once melted, sprinkle in the all-purpose flour. Stir continuously with a whisk or wooden spoon for 1-2 minutes to create a light roux, ensuring no lumps form.
⏱️ 2 min - 4
Gradually pour in the heavy cream and chicken stock, whisking constantly to combine with the roux and prevent any lumps. Continue whisking until the mixture is smooth.
⏱️ 2 min - 5
Season the mixture to taste with garlic powder, black pepper, and chicken bouillon. Bring the soup to a gentle simmer, stirring frequently.
⏱️ 1 min - 6
Continue to stir and simmer the mixture for about 1 minute, or until it has thickened to a creamy consistency. Taste and adjust seasonings if needed. The homemade cream of mushroom is now ready to be used as a soup, a base for casseroles, or as a concentrate.
⏱️ 1 min