Veggie stock will make this a completely vegetarian soup, or you can use chicken stock if that’s not a concern. It’s OK to skip it, but we think it makes a wonderful addition. This might sound odd, but nutmeg is a wonderful partner for cream-based soups like this! It adds a hint of warmth that is subtle but powerful. Ingredients 2 Tbsp olive oil (DIVIDED) 1 large shallot, finely diced (1 large shallot yields 3/4 cup or 120 g // or sub white or yellow onion) 1 cups. Or, you can even make this with wild mushrooms for an even richer, headier mushroom flavor.

You can use either cremini or white button, or a mixture of the two. Add olive oil, half of the garlic and 4 sprigs thyme season with salt and pepper, to taste. Here’s what you’ll need to make cream of mushroom soup from scratch: Place mushrooms in a single layer onto the prepared baking sheet. It’s indulgent, yes, but it’s also a much better alternative to processed food. Cream of Mushroom Soup These homemade cream of mushroom soup recipes are bursting with umami flavor. Ingredients 1 tbsp olive oil 1 onion, finely chopped 750g chestnut mushrooms, sliced 2 garlic cloves, crushed 500ml vegetable stock 100ml milk 2 tbsp. Add the mushrooms back to the pot and continue to cook for 2 more minutes. Increase the heat back to medium-high and allow the soup to simmer well for 3 minutes.

Add the stock a little at a time, whisking out the clumps between each addition. Meanwhile, this mushroom soup recipe is built completely out of whole foods. Once melted, sprinkle in the flour and whisk it quickly into a paste. Why? Because a lot of us grew up eating canned, condensed cream of mushroom soup and while we’ve got some pretty cozy memories around that canned stuff, it was loaded with sodium and unhealthy preservatives. When we talk about the ingredients in our cream of mushroom soup recipe, we might also talk about what’s *not* in a pot of homemade mushroom soup.

Cream of mushroom soup