Learn how to make cream of mushroom soup from scratch without all of the preservatives, and tastier than the canned version!
I have added cream of mushroom soup to so many recipes that called for it that I’ve run out at times.
I personally am not a fan of the canned version and prefer making it myself with fresh mushrooms.
Not only do you get bigger pieces of mushrooms, but the flavor is tremendous and you get to decide what you want to be added to it.
Think of this as a basic cream of mushroom soup that you can make your own version of.
For instance, if you are doing a low sodium diet you do not have to add the salt. Instead, add flavor by adding in 1/2 teaspoon of garlic powder or onion powder.
If you do not want all-purpose flour, substitute it for Carbquik as a keto or low-carb alternative, or another type of flour that you incorporate into your diet.
To make it a vegetarian cream of mushroom soup, nix the chicken broth and replace it with vegetable broth.