We use cookies to improve the user experience. Read more about how we use cookies. By using our website you consent to our use of cookies. I Agree
Plan This Recipe Print
1Servings
7Ingredients
3Comments
Whether you don't like to buy canned soup for health reasons, have dietary restrictions, or just want to try something different, here's a basic recipe for a Homemade Cream of Mushroom Soup. You can even make it in advance and freeze to use later on!
Read More
1Servings
7Ingredients
3Comments
- Ingredients
- Containers
- Supplies
Ingredients
- 1 teaspoon mince Garlic, Cloves
- ½ cups dice Onion
- ½ cups dice Mushrooms
- ¼ cups Butter
- ¼ cups Flour, Whole Wheat
- 1 cup Milk
- ¾ cups Chicken Broth/Stock
Containers
Cooking Instructions
Freeze For Later Cooking Day Directions
Stovetop
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- Saute garlic, onion and mushrooms, set aside.
- 6986831 Upgrade to a paid membership 76811 to unlock all instructions 55250
- 3283150 Upgrade to a paid membership 85812 to unlock all instructions 6999
- 1884426 Upgrade to a paid membership 9145 to unlock all instructions 54534
- 8836622 Upgrade to a paid membership 75829 to unlock all instructions 23014
- 8344587 Upgrade to a paid membership 52158 to unlock all instructions 39624
- 309588 Upgrade to a paid membership 37320 to unlock all instructions 36157
Upgrade to a paid membership to unlock all recipe instructions
Make From Frozen Serving Day Directions
Easy Assembly/Ready to Eat
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw:In fridge
- 7972616 Upgrade to a paid membership 24321 to unlock all instructions 84614
Upgrade to a paid membership to unlock all recipe instructions
Make It Now Cooking Directions
Stove Cook
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- Saute garlic, onion and mushrooms, set aside.
- Melt butter over medium heat.
- Whisk in flour and cook for 2 minutes.
- Add in milk and broth.
- Add sauteed garlic, onion and mushrooms.
- Bring to a boil, reduce heat and simmer until thickened, about 10 minutes.
- Nutrition Facts
- Categories
Nutrition Facts
- Servings Per Recipe
- 1 Servings
- Serving Size
- about 2 cups Amount Per Serving
- Calories
- 680
- Total Fat
- 52g
- Saturated Fat
- 32g
- Trans Fat
- 2g
- Cholesterol
- 143mg
- Sodium
- 750mg
- Total Carbohydrates
- 43g
- Fiber
- 5g
- Sugar
- 15g
- Protein
- 16g
- WW Freestyle
- 28
Categories
shellfish-free, fish-free, soy-free, winter, fall, spring, summer, nut-free, egg-free, soup/stew/chili
shellfish-free, fish-free, soy-free, winter, fall, spring, summer, nut-free, egg-free, soup/stew/chili
3 Comments
Join the discussion
I made this and it was AMAZING!! I made it a second time and doubled it, and it was just as amazing. I added it to casseroles, and ate leftovers with some crackers as a lunch. YUM!
Reply
Hi. I was making your Chicken and Rice freezer meal and ran out of canned soup. I made your homemade cream of Mushroom soup as directed to use instead of using canned Cream of mushroom soup. This is delicious but it is much thinner, more liquidish, than is condensed soup out of the can. I am supposed to use this as made in the recipe or continue to simmer till it is a thick as soup in the can?
Reply
If you let it simmer longer then it will thicken. (If you let it sit awhile it will also thicken). If you are using it in a recipe I wouldn’t worry about it too much though as it’s going to thicken while it’s cooking.
Reply
