Homemade Cream of Mushroom Soup

This recipe makes about a half-gallon of soup. I use it in recipes such as casseroles in place of store bought canned soup all the time. You can freeze the extra, too!


  • 2 sticks butter
  • 2 Stalks Celery – finely diced
  • 1 Medium Onion – finely diced
  • 3 Cloves Garlic – minced
  • 12oz white or baby portobello mushrooms – chopped or sliced
  • 1/3 Cup All Purpose Flour
  • 4 Cups Milk
  • Salt & Pepper to taste


  • Melt 4 Tbs butter in a large saucepan on medium low heat
  • Stir in the onion, celery, and garlic
  • Bump the burner up to medium high and add the mushrooms, stirring occasionally to keep from burning, and cook until most of the liquid has cooked off.
  • Remove the veggies from the pan
  • Melt remaining butter over medium heat
  • Whisk in the flour, stirring constantly, until bubbly and smooth. You want to cook off the flour taste, but don’t want it to brown
  • This is where I add the salt and pepper
  • Add the milk gradually, constantly stirring
  • Simmer very gently over low heat, stirring frequently to avoid milk from scalding or sticking to the bottom of the pan. Simmer until the mixture has thickened.

*I leave my measured milk out on the counter while I doing all the prep work such as cutting veggies. I think it incorporates with the flour better, but is not a necessity.

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