Homemade Cream of Mushroom Soup

This homemade cream of mushroom soup can be served as soup or used as a replacement for canned cream soup in casseroles and slow cooker recipes.

Ingredients

• 8 ounces fresh mushrooms, diced or sliced
• 1 onion, chopped or shredded
• 1 garlic clove, minced
• 2 tablespoons butter
• 2 tablespoons flour
• 2 cups chicken or vegetable broth
• 1 cup heavy cream, milk, or unsweetened almond milk
• Salt and pepper, to taste

Directions

1. Melt the butter in a soup pan over medium heat.
2. Sauté the mushrooms, onion, and garlic for several minutes, until softened.
3. Whisk in the flour and stir until the vegetables are coated.
4. Slowly whisk in the broth and cook for several minutes until thickened.
5. Add the cream or milk and whisk until smooth.
6. Season with salt and pepper.
7. Use in any recipe that calls for cream of mushroom soup or enjoy as a bowl of soup.