Homemade Cream of Mushroom and Onion Soup

This easy good homemade cream of mushroom and onion soup is packed with creamy veggies for the solid side or wintertime soup.

At Avdaye, we add lots of tips in all of our recipes – because we are a home cook without any formal training, and we find we are more confident making dishes when we understand why it works, and what each ingredient means to the flavor of a recipe. Our goal is for even the most beginner home cook to feel empowered in the kitchen.

Condensed Cream of Mushroom and Onion Soup

We didn't grow up in a house with casseroles. Our mom says she was not a “casserole girl” and was a bit skeptical of all the fat (though, we remember we ate plenty of fattening foods like pizza and tacos- we didn't seem to eat foods loaded with cream of whatever soup). This is both a blessing and a curse- we love making fresh, good dishes but there is no denying that a creamy, warm and comforting casserole is about the most amazingly good food you can eat- but we didn't get to experience them until we were in college in the midwest. This Homemade Condensed Cream of Mushroom and Onion Soup is a grew balance for people who are trying to eat whole, unprocessed foods that don't take much time to make, but want the good, creamy and warm addition of a creamy soup base for a casserole.

This condensed soup base is extremely versatile- and can also be made vegan to add to quinoa or rice in a breeze. We personally love it with chicken and broccoli (casserole recipe to follow!) or add more water to use as a soup. You can even use this as a good base for other soups and stews.

Homemade Condensed Cream of Mushroom and Onion Soup Recipe

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Ingredients

• 12 ounces fresh mushrooms, diced
• 1 large onion, chopped
• 2 tablespoons butter, ghee or oil
• 2 -3 tablespoons flour, can substitute GF flour or tapioca starch
• 2 ½ cups vegetable broth
• 1 cup light cream
• ½ teaspoon salt
• ¼ teaspoon pepper
• 1 bay leaf
• ½ tsp sage

Method

1. In a large pan, heat butter until it melts on medium.
2. Add onions and mushrooms and cook on medium until softened and browned.
3. In a small bowl, add cream and flour and whisk well until clumps are gone.
4. When vegetables are soft and slightly browned, add vegetable stock slowly, while stirring.
5. Keep stirring vegetables and stock, and slowly add milk and flour mixture.
6. Add seasonings and cook on medium for 10 minutes, stirring occasionally, until soup base has thickened.
7. Remove from heat and add to casserole or a sterile jar with a tight fitting lid.
8. If keeping in the refrigerator, use within 2-3 days.