Cream of Mushroom Soup (kick the canned habit)



5 C. sliced mushrooms

3 TB butter

3 TB flour

1 C heavy cream or half/half

3/4 C sour cream

1/8 tsp nutmeg

Salt and pepper to taste

mushr-soup-makingLightly sauté mushrooms in butter over medium heat until just soft.  Sift flour into pan and stir quickly as butter and flour come together.  Reduce heat and slowly pour cream into mushroom, butter and flour.  Adjust heat higher and whisk quickly until sauce comes together.  Add sour cream and nutmeg. Add water until soup is desired consistency.   Serve immediately or store in glass jar for later use.  For cream of celery soup, substitute celery for mushrooms. 

Use soup base for broccoli, butternut, cauliflower, potato, spinach & artichoke.  Almost anything!




  1. Almost as easy as opening that can of Campbell’s but looks tastier. Can’t wait to try this one. Do you use the basic part of recipe for cream of broccoli or even potato or clamp chowder?


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