This quick and easy mushroom soup is made with just seven ingredients but the depth of flavour will make your taste buds think that a whole grocery aisle is in the pot. This Mushroom soup is creamy, but it doesn't have any cream! Instead, it has a béchamel base that is added to the mushroom and stock mix.
Ingredients for Mushroom Soup
- Soup Stock
- Salt & Pepper
The Gist of It
- Dice up your Onion, Garlic and Mushrooms
- Sauté these in a large pot or dutch oven. Add Stock and bring to a simmer
- Meanwhile, make a bechamel.
- Combine Mushroom and Stock Mix with the Bechamel.
- Serve and Enjoy!
No. Don't do it. I don't think any milk based soups do well frozen.
I would recommend looking for a gluten free mushroom soup recipe to achieve the best results. There are a few ways you can make this soup gluten free. I would skip the butter and flour and add the milk into the mushroom stock and then make a slurry out of cornstarch to thicken the soup. I haven't tried this with this exact recipe but in my head it should work fine. Let me know in the comments if you try this!
Not all mushrooms are the same. You are going to get completely different flavours and intensity of flavours if you use a different mushroom. With that said use whatever you have and see how she goes! White mushrooms are very mild so if you're using a more intense mushroom then you can use less mushrooms and still achieve a flavourful soup.
Same answer as above. Totally doable and will yield a delicious soup, just know you are likely going to need a lot less than 3 cups worth.
Please don't. They have a completely different flavour and will not yield a good soup. You know, if you LOVE canned mushrooms and want your soup to taste like that then do it. But, don't expect it to taste anywhere near as good as soup made with fresh mushrooms.
I haven't tried this but there are many similar recipes that use almond, oat and coconut milk in place of cow milk. Please let me know in the comments if you've made this substitution and what your thoughts are.
- ½ Cup Salted Butter
- ½ Cup All Purpose Flour
- 6 Cups Milk % doesn't matter
- 1 Tablespoon Canola Oil
- ½ Large Yellow Onion Finely diced, can sub white
- 3 Cups White Mushrooms Roughly Chopped
- 2 cloves Garlic minced
- 1 litre Soup Stock beef, chicken, mushroom or vegetable
- ½ Teaspoon Salt or to taste
- ½ Teaspoon Pepper or to taste
- ½ Teaspoon Fresh Parsely or to taste
- In a medium sized pot, on medium heat: Melt the butter and then sprinkle in the flour. Stir to combine.
- Add in the milk about half a cup at a time. Whisk well to combine the flour mixture into the milk each time. It will thicken in between each addition of milk.
- Dice the onion finely, mince the garlic and chop the washed mushrooms.
- To a large stock pot or Dutch oven, add 1 tablespoon of Canola oil or other cooking oil to create a non stick pan. On Medium Heat: Sauté the onions, garlic and mushrooms until tender. (About 5 minutes)
- Add in the stock and bring to a simmer. Let Simmer until the Béchamel is ready
Combine & Serve
- Add the Béchamel into the mushroom stock. Bring back to a simmer. Soup is ready to serve when you're ready to eat! Feel free to season with salt, pepper and some fresh parsley.