Mushroom soup is incredibly versatile. It makes a great accompaniment to a lunch sandwich, serves as a delicious first course in many six-course meals, and can even be a satisfying snack before bed. If you’ve grown tired of Campbell’s Mushroom Soup, it’s time to learn how to make your own homemade version.
Why not try three different recipes? In no time at all, you’ll be able to make mushroom soup from scratch, adding your own unique twists along the way for variety.
CREAMY HOMEMADE MUSHROOM SOUP
- 1 pound mushrooms
- 1/4 cup chopped white onion
- 6 tablespoons butter
- 1 cup chicken broth
- 4 cups water
- 2 tablespoons lemon juice
- 1 1/2 cups milk
- 2 tablespoons parsley (finely chopped)
- 2 tablespoons chopped chives
- Ground black pepper
- Salt
Rinse the mushrooms and drain them on paper towels. Pat away any excess moisture. Slice the mushrooms thinly and set them aside in a medium-sized bowl.
Place a large saucepan over medium-low heat and melt the butter.
Add the onion and cook until it becomes transparent, stirring frequently. Add the mushrooms and cook for about 10 minutes, stirring often.
Stir in the flour and cook until the mixture is light golden brown. Remove the pan from the heat and gradually add the water and chicken broth. Return to heat and bring to a boil, stirring constantly until the mixture thickens.
Stir in the lemon juice and milk. Cover and simmer for about 20 minutes. Season with salt and pepper, then stir in the parsley and chives. Garnish with chopped parsley.
ORIENTAL MUSHROOM SOUP
Serves 4-8 people.
- 8 ounces mushrooms
- 4 cups chicken broth
- One 1-inch slice ginger root (crushed)
- 1 tablespoon sherry
- 1/2 teaspoon sesame oil
- Salt
- Ground black pepper
Wash the mushrooms, drain them, and cut them into quarters. Cut the scallions into 1-inch segments. Combine the chicken broth and ginger.
Place a large pot over medium-low heat. Add the chicken stock and ginger, then bring to a boil. Add the mushrooms and scallions.
Reduce the heat and simmer for 10 minutes. Add the sherry and sesame oil. Simmer for an additional 5 minutes, then serve.
CREAMY BEEFY MUSHROOM SOUP
- 1 pound chuck steak or top sirloin
- 8-ounce package mushrooms
- 1 small onion
- 3 tablespoons sesame oil
- 3 tablespoons flour
- 1 1/2 cups water
- 1 cup chicken stock or broth
- 1 teaspoon lemon juice
- 3/4 cup milk
- 1/4 cup chopped scallions
- 1 tablespoon chopped parsley
- Ground black pepper
- Salt
Chill the steak in the freezer for 10 minutes. Remove it from the freezer and cut it into small squares, about 1/4 inch thick. Set aside.
Rinse the mushrooms and pat them dry with a paper towel. Chop the mushrooms into medium-sized pieces and set aside. Peel and chop the onion, placing it in a small dish.
Place a large pot over medium-low heat. Add the sesame oil and onion, and cook until the onion becomes transparent. Add the meat and cook for 15 minutes, stirring often to brown all sides.
Add the mushrooms and cook for another 5 minutes, stirring frequently.
Stir in the flour and cook until lightly browned. Remove from heat.
Stir in the water and chicken stock or broth. Return to the heat and raise the setting to medium-high. Bring the mixture to a boil, stirring constantly until the soup thickens.
Stir in the lemon juice and milk. Cover and simmer on low heat for 15 minutes. Stir in the chives, parsley, salt, and pepper. Garnish with parsley and serve.
Your guests will love the flavor and texture of this hearty mushroom soup. Remember, you can always make extra by simply doubling the ingredients in the recipe. Freeze any leftovers for another day.
