Real Cream of Mushroom Soup
Here’s the soup that inspired the Campbell’s classic. Our cream of mushroom soup recipe is delicious on its own or as a cream of mushroom soup substitute.
By Yankee Magazine|Jan 25 2021|
Real Cream of Mushroom Soup Recipe
Photo Credit: Heath RobbinsHere’s the real cream of mushroom soup recipe that inspired the Campbell’s classic. This soup was wildly popular in the early 20th century, and if you try your hand at making it from scratch, you’ll see that the real stuff has a freshness that could never come from a can.
Yield
4 to 6 servings
Total Time
35 minutes
Ingredients
6 tablespoons salted butter, divided
1 pound sliced fresh button mushrooms
1 small onion, chopped
1 teaspoon kosher or sea salt, plus more to taste
1/4 teaspoon freshly ground black pepper
3 tablespoons all-purpose flour
1 cup chicken broth
2 cups whole milk or half-and-half
1-1/2 cups sour cream, at room temperature
Garnish: chopped fresh parsley
Instructions
Melt 3 tablespoons butter in a 4- to 5-quart heavy-bottomed pot over medium-high heat. Add mushrooms, onion, salt, and pepper, and cook, stirring often, until golden brown, about 15 minutes. Transfer to a bowl and set aside.
Reduce heat to medium and melt remaining 3 tablespoons butter. Add flour and cook, stirring, until glossy, about 3 minutes. Slowly drizzle in chicken broth and milk (or half-and-half), whisking as you go. Increase heat to a simmer and cook until mixture thickens, whisking often, about 5 minutes.
Reduce heat to medium-low, stir in the reserved mushroom mixture, and cook 10 minutes, stirring occasionally. Remove from heat and add the sour cream.
Serve garnished with chopped fresh parsley.
Love, love, love this recipe! Absolutely the best cream of mushroom soup I’ve ever had! Everyone I’ve made it for loves it. The only variations I make are to use baby portabella mushrooms for more flavor and I also omit the sour cream but keep it on the side if folks want to dollop on top of the soup. Great with crusty French bread!
If you eliminate the sour cream what do you use to replace the 1 1/2 cups Of liquid.
Leaving it out would actually make it thicker. It does nothing to thicken. I cut the amount down to 1/4 cup with no problem.
can it be made vegetarian by using veggie broth/stock?
I add a little white or marsala wine…mushrooms are kind of tasteless without wine..
Cream sherry added at the end- yum!
If on the Keto diet, I’m just trying to think of a flour substitute that will still thicken. Suggestions?
Try using cream cheese. I use it to thicken broccoli and cheese soup. Works great and Keto friendly.
Cornstarch slurry with warm water. OR a flax egg: ground flaxseed with water
Konjac. Keto approved easy to use thickener
Knowing to omit dairy (milk and cream cheese) until prior to serving, what is the recommended food safe process to can this soup?
I can a lot but have never seen a safe way to home can mushroom dishes. I dry my mushrooms and rehydrate in the winter.
Great recipe, but not a fan of the huge amount of sour cream. It almost ruined the soup, if I’m being honest…way too sour. Next time I will cut the sour cream by at least half and replace it with more cream.
I make the best Cream of Mushroom Soup ever which is very similar to this one, however, I do not use sour cream at all because it is not needed. Adding a variety of mushrooms makes the soup a bit more interesting !
never made it but i wouldn’t put sour cream either. I will try without it