A chicken stock based soup, made with a homemade cream sauce, sauteed vegetables and fresh mushrooms.
Homemade Cream of Mushroom Soup
Did you know that if you transfer mushrooms from the plastic wrapped, Styrofoam container they come in from the grocery market, to a plain brown paper bag, they will last longer? It's true, try it.
Unfortunately, they still won't last forever, and if you're like me, sometimes we buy them with the intention of making something in particular and then forget about them and end up with some mushrooms that need to be used up quick like!
Enter fresh mushroom soup.
Now first, let me be clear. I have nothing against canned, condensed cream soups, and, in fact, although I use them primarily for cooking, I've also made soup straight from the can.
Cream soups are definitely handy, especially for making what I call southern béchamel, a quick sauce. There are also many, many recipes that actually call for them, and frankly aren't quite the same without them. Sometimes they add a certain familiar flavor that's missing with a homemade sauce, and while I do love a good homemade white sauce, I still use my cream soups.
I usually keep a variety of them on hand in the pantry for that very reason, but there have been times, such as back in 2010, when I went to make a casserole and found myself without a single can of cream of mushroom soup in the pantry, and no time to run to the store. Since I usually keep some canned mushrooms in the pantry, it was easy to make a copycat replacement and I have used that many time, as many of you have told me you also have!
Today we're making a cream of mushroom soup with a homemade cream sauce and fresh mushrooms. Here's how to make it.
Sprinkle some cayenne,Cajun seasoning and/or freshly cracked black pepper on top and dig in!
So many of you have said you enjoy when I share my favorite things with y'all. These are products that I own and use on a regular basis and that when viewing the site in full web view, you'll often see featured in the sidebar. Some favorite things used in this recipe, include:Important Note: There's no paywall on Deep South Dish - recipes, step by step photos and printables are available at no cost to our readers, however, advertising featured on the blog helps to pay for the groceries. If you enjoy the blog but you're using an ad blocker, please consider whitelisting Deep South Dish so I can keep the blog going!
- Pyrex glass measuring cups
- A Todd English saucepan, which is made with the same kind of materials as the Copper Chef and Gotham Steel pans, the only type of cookware I'm using now
- A pull chopper, very handy when you need a small mince
- My favorite bamboo spurtles!
For more of my favorite soup and stew recipes, click over to my collection on Pinterest!
If you make this or any of my recipes, I'd love to see your results! Just snap a photo and hashtag it #DeepSouthDish on social media or tag me @deepsouthdish on Instagram!
Unable to view the printable below on your device? Tap/click here.
Thank you for supporting my work! Please note that Images and Full Post Content including Recipe ©Deep South Dish. Recipes are offered for your own personal use only and while pinning and sharing links is welcomed and encouraged, do not copy and paste post or recipe text to repost or republish to any social media (such as other Facebook pages, etc.), blogs, websites, forums, or any print medium, without explicit prior permission. Unauthorized use of content from ©Deep South Dish is a violation of both the federal Digital Millennium Copyright Act (DMCA) and copyright law. All rights reserved.
Material Disclosure: Unless otherwise noted, you should assume that post links to the providers of goods and services mentioned, establish an affiliate relationship and/or other material connection and that I may be compensated when you purchase from a provider. You are never under any obligation to purchase anything when using my recipes and you should always perform due diligence before buying goods or services from anyone via the Internet or offline.
171217
.