Cream of Mushroom Soup in 15 Minutes

Bye bye can of condensed soup! This Homemade Cream of Mushroom Soup is so quick and delicious that you’ll never go back to the can.

Why does the cremini get invited to all the parties?

Because he’s a fun guy.

Dum dum hiss. Boooo.

So…Amy Schumer, I am not. Ha ha. But, thankfully, I can cook. And today I’m cooking this Quick Cream of Mushroom Soup.

You’ve gotta love mushrooms. They smell like fall dirt but don’t taste like it. They just taste good. Meaty.

To make this soup you sauté onions, mushrooms and garlic in butter and olive oil. Then you make a slurry by shaking flour and broth together in a jar. Add it to the veggies and bring it to a simmer.

At this point I stir in evaporated milk but you can totally use cream (half and half or whipping cream). I was trying to shed some calories off of this one and evaporated milk is creamy but with lower numbers.

Last step, give it a whiz with an immersion blender (I like this one) and you’re done.

Quick Cream of Mushroom Soup

Contributor: Christine Pittman

Bye bye can of condensed soup! This Homemade Cream of Mushroom Soup is so quick and delicious that you’ll never go back to the can.

• Author: Christine Pittman
• Cook Time: 15 minutes
• Total Time: 15 minutes
• Yield: 4–6 servings (8 cups) 1x
• Category: Entrée
• Method: Stovetop
• Cuisine: American

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Ingredients

Scale 1x2x3x

• 3 Tbsp. butter
• 2 Tbsp. olive oil
• 1 medium onion
• 3.5 oz. shiitake mushrooms
• 16 oz. sliced cremini (baby bella) mushrooms (buy them already sliced)
• 6 cups low or no-sodium vegetable or chicken broth, divided
• 1 tsp. salt
• ½ tsp. coarse black pepper
• 2 cloves garlic
• 5 Tbsp. flour
• 1 (12 oz.) can evaporated milk
• ¼ tsp. Worcestershire sauce

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Instructions

1. Put a large skillet over medium heat and add the butter and olive oil. Chop the onion and add it to the pot. Stir. De-stem the shiitake mushrooms. Discard stems and slice the caps. Put slices and the cremini mushrooms into the skillet.
2. Increase heat to high. Stir occasionally until wilted and browned in places.
3. Meanwhile, pour 5 cups of the broth into a large pot or Dutch oven. Put it on high heat. Add the salt and pepper. Cover.
4. Mince the garlic cloves. Measure the flour and remaining 1 cup of broth into a mason jar. Put on the lid tightly and shake it really really well. Add the minced garlic to the mushrooms and stir. Remove the skillet from the heat. Add the flour mixture and stir well.
5. Once the broth has reached a simmer remove it from the heat. Stir in the evaporated milk and then the mushroom and flour mixture. Return to heat just until it reaches a simmer. Remove from heat. Stir in the Worcestershire sauce.
6. Pulse with an immersion blender* until most of the mushrooms are in small pieces (I like to leave some big pieces though). Serve.

Notes

*If you don’t have an immersion blender, transfer about ¾ of the mushrooms along with about half of the broth (or however much fits) into a blender or food processor. Blend until mushrooms are in small pieces. Return it to the soup pot and stir.

Published September 2015, revised January 2016.