Name: Cream of Mushroom Soup
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 1 servings
Cuisine: American
Ingredients: 1 cup baby white mushrooms (diced very small, $0.97); 2 Tbsp salted butter ($0.22); 1 tsp garlic powder ($0.05); 1 tsp onion powder ($0.05); ½ tsp salt ($0.01); ½ cup heavy whipping cream (room temperature, $0.66); 1 cup whole milk (room temperature, $0.28); 1 tsp cornstarch ($0.05)

This Cream of Mushroom Soup recipe is a quick 1:1 substitute for canned soup. Made from scratch with real mushrooms and pantry staples!

Ingredients

1 cup baby white mushrooms (diced very small, $0.97)

2 Tbsp salted butter ($0.22)

1 tsp garlic powder ($0.05)

1 tsp onion powder ($0.05)

½ tsp salt ($0.01)

½ cup heavy whipping cream (room temperature, $0.66)

1 cup whole milk (room temperature, $0.28)

1 tsp cornstarch ($0.05)

Instructions

1 Gather your ingredients.

2 Dice mushrooms into very small pieces.

3 Melt butter in a skillet and add mushrooms, garlic powder, onion powder, salt, and sauté 6-8 minutes.

4 Add the room temperature cream and milk and allow it to reduce by a 1/4, stirring often, reincorporating any “skin” that forms on the surface, gently simmering for 8-10 minutes.

5 Make a slurry with cornstarch and some of the cream-milk mixture. Add the slurry to the pan, and stir to thicken. Once the soup has reduced or thickened to about 2/3 of its original volume, it’s done!