Homemade Cream of Mushroom Soup

By The Stay At Home Chef

Ingredients

1/4 cup unsalted butter
8 ounces chopped mushrooms
1/4 cup all-purpose flour
2 cups vegetable broth ((or chicken broth))
1 cup whole milk
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon dried parsley
1/2 teaspoon salt (, or to taste)
1/4 teaspoon black pepper (, or to taste)

Prep Time5mins
Cook Time15mins
Servings4

Instructions

Melt 1/4 cup unsalted butter in a medium-sized saucepan over medium heat. Add in 8 ounces chopped mushrooms and saute in the butter for 5 to 7 minutes until the excess water has cooked out.

Sprinkle in 1/4 cup all-purpose flour and stir together until all white specks of flour disappear. Let cook for 2 minutes.

Slowly pour in 2 cups vegetable broth and 1 cup whole milk, whisking continously .

Bring to a simmer and whisk constantly while it heats. Just as it comes to a simmer, it will thicken up. Cook until just thick enough to coat the back of a spoon.

Season by stirring in 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon dried parsley, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Add additional salt and pepper to taste.

Enjoy as a soup, use in any recipe calling for condensed cream of mushroom soup, or transfer to an airtight container for later use.