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Homemade Cream of Mushroom Soup!!

Homemade Cream of Mushroom Soup!!

Homemade Cream of Mushroom Soup!!

Make a BIG batch, freeze, and use in all the great dishes that call for it…and it has less preservatives and is so much more flavorful!!

You’ll need…(this makes 10 {3} cup servings which is equal to 2 cans…for a total equivalent of 20 cans)

12 c. beef stock (I make my own whenever I cook large roasts)

12 c milk

9 cups flour

seasonings (salt, pepper, parsley, oregeno…anything that you and yours enjoy)

chopped mushrooms


Add seasonings and mushrooms to stock and bring to boil.

Mix flour and milk together is mixer with whip attachment and mix til smooth

Whisk flour/milk mixture into boiling stock

Whisking constantly… cook until thick.

Remove from heat and allow to cool.

Pour into small plastic containers or into freezer safe bags.

I store in 3 cup increments, which is equal to 2 cans.

Put them in the freezer, and you have delicious, homemade soup ready to go!  PERFECT for so many recipes!!

My experience has been that it has a freezer life of 6 months in a regular freezer or up to a year in a deep freeze.

You can also do this with chicken stock and omit the mushrooms for cream of chicken soup!


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