Cream of Mushroom Soup
Recipe type: soup
Prep time: 
Cook time: 
Total time: 
Serves: approx 6-8 cans' worth
Easy, fast, delicious substitution for the canned stuff. This recipe makes a lot and is designed to be portioned out and frozen for use in recipes later. I usually do it doubled which fills my 6qt stock pot nearly to the top.
  • 3 cloves garlic, chopped (frozen is fine)
  • 500g fresh or frozen diced onions
  • 500g fresh or frozen sliced mushrooms (or more)
  • 170 g butter (3/4 cup, 1.5 sticks)
  • 4 tsp coarse sea salt
  • ¾ cup flour
  • 3 cups milk
  • 500 ml chicken broth (store bought, homemade, cube-based, whatever you've got)
  1. Put garlic, onions, mushrooms, butter, and sea salt in a large pot. Cook until vegetables are hot and the entire mixture is bubbly.
  2. Add flour and stir to combine thoroughly, being sure to work out any lumps. Cook for one minute.
  3. Add milk one cup at a time, mixing thoroughly each time.
  4. Add broth and mix.
  5. Cook for 10-15 minutes until it reaches desired consistency.
  6. Eat fresh or store as needed.
Recipe by Eat The Evidence at