Homemade Cream of Mushroom Soup Recipe


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This delicious homemade cream of mushroom soup is loaded with wild mushrooms and comes together in no time. Cream of mushroom soup is a stock-based …

23 replies
  1. Gloria Kourounis
    Gloria Kourounis says:

    I don't know why but it just did not thicken enough…so I added more flour and then corn starch with bit of water. No success. The taste was great but I was disappointed. And all I heard was criticism as usual…I just can't get things right! But I will try again cause I'm not a quitter.

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  2. Lesevesel
    Lesevesel says:

    We quit using canned cream of mushroom because of monosodium glutamate (MSG) as it interferes with the electrical conduction system in my family's hearts causing us palpitations and irregular heartbeats. There are versions out there and they would be labelled "Heart Friendly" and they claim to have NO MSG. I would check the ingredients label anyway for MSG.

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  3. brian stewart
    brian stewart says:

    I wanted to make some potato leek soup so I thought "What would Billy Parisi do…?" You don't have a video for that here (and what, no swearing!?!) , but what the heck, I took all your basic principles—carmelized the leeks, pre-roasted the potato's, deglazed with wine (and since I grew up watching the Galloping Gourmet I drank the wine), flour for a roux……oooh baby!

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