You can blend this soup until it’s super smooth and creamy or just a little, so there’s chunks of mushrooms in it. You can also make it a thicker soup by adding a little extra flour and use it in a recipe where you’d use a can of cream of mushroom soup. And believe me, the homemade stuff is so much better!!
**You can make this soup a little thicker by adding 1 tbsp flour and use it in any recipes where you’d normally use a can of cream of mushroom soup—casseroles, rice bakes, etc.
slightly adapted from Season with Spice
Carrian Cheney says
Finally a homemade version! Love this and your photos are gorgeous!
Jessica @ A Kitchen Addiction says
My husband loves mushrooms, mushroom soup, etc. I have yet to get on board with loving mushrooms. . .I’ll have to see if this creamy soup will change my mind! 🙂
Yum, I love creamy soups. This looks really delectable and so comforting for a cold night inside by the fire.
Dorothy @ Crazy for Crust says
I love mushroom soup SO much. I’m so adding this to my dinner list!
Sharla @ SlackerSaver says
I also used to hate mushroom, perhaps because I had too much experience with canned mushrooms. I still think the canned mushrooms are gross, but fresh mushrooms can be delicious!
Mushrooms Canada says
Absolutely LOVE the use of a bread bowl for this creamy, homemade mushroom soup! Thanks for sharing…
Kelley P says
two suggestions: toast the flour or make a rue to thicken the soup, to eliminate the “raw flour” taste. Also, a splash of sherry in the sauted veg, cook off a bit of the alcohol, then add the stock.
Thanks Kelley! I’ll have to try it!
This soup sounds delicious! Can’t wait to try it! Could it be made with two cups of milk instead of the cream?