Cream Of Mushroom Soup (Campbell’s Copycat)

Ingredients

• Butter - Unsalted butter or salted, both can work well. Try to go for low-sodium chicken broth to avoid over-seasoning. You could even use vegan butter if you prefer. You’ll need 4 tablespoons of butter.
• Olive oil - You can also use another oil such as avocado oil, vegetable oil, or even butter. 
• Cornstarch - This simple ingredient creates a lovely thickness to the soup and adds a creamy texture. You can use more or less of this depending on the thickness you are after. The soup will thicken as it stands, quite a lot. Alternatively, you can use regular all-purpose flour or gluten-free flour blends to replace the cornstarch. You may need to use more than the amount stated in this recipe.
• Mushrooms - I’ve used fresh mushrooms in this recipe. Feel free to use any type of mushroom, such as white button mushrooms or shiitake mushrooms. Crimini mushrooms (otherwise known as baby portobello, or baby bella mushrooms) are a popular choice as the firm texture of these diced mushrooms holds up well to sauteing. 
• Chicken broth - You can replace this with vegetable broth or beef broth. Homemade or store-bought, both are fine and give the necessary full flavor.
• Onion - The yellow onion provides a lovely sweetness to the mixture. 
• Milk - Whole milk is best as it’ll provide a level of creaminess you won’t get from reduced-fat milk. If you can't eat dairy-based soups, use lactose-free or plant-based milk. Half and half is another good substitute for milk. A splash of fresh cream would also be delicious.
• Seasoning and aromatics - Minced garlic, onion and ground black pepper are all that’s needed in this cream of mushroom soup recipe. I haven't added salt, but you can taste to test and add some if needed. Substitute this with garlic powder and onion powder for added depth of flavor.

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How To Use Cream of Mushroom Soup

• Use cream of mushroom soup in various recipes such as cabbage casseroles, chicken casseroles, soups, stews, sauces. 
• If you love making beef recipes for dinner try this hearty Old Fashioned Casserole that is made with this cream soup.

Tips

• To make cream of mushroom extra hearty, add more vegetables to keep it vegetarian or include stew meat. 
• As with other types of cream soups, continuously whisk the soup mixture over low heat to achieve a smooth flavor and consistency. 
• The thick consistency of this condensed soup is ideal as a base ingredient in various other recipes, including casserole recipes and pies. Use it in any family-pleasing recipes that call for canned cream of soup. 
• This recipe can be halved or doubled depending on what you need. 
• While it is possible to eat a condensed soup straight as it is, I don’t recommend doing so as the degree of thickness and level of richness won’t be enjoyable. 
• Add the cooked and cooled cream of mushroom to a food processor for a minute or two if you want a completely smooth texture.

Instructions + Step By Step Photos

1. In a large skillet over medium-high heat, melt butter until foaming. Add oil, onion and saute until it starts to become translucent.
2. Add in garlic, and saute for 1 an additional 1 minute. Add mushrooms and cook (for 5-6 minutes ) until they have released most of their liquid.
3. Sift the cornstarch into the onion mushroom mixture and stir to coat. 
4. Slowly pour in chicken broth and milk. Simmer on low heat until thickened. This will happen very fast.
5. Season this simple soup to taste with salt and pepper. Use this soup as a substitution for any condensed soup canned version. The recipe yields total of 2 and ¼ cup equal to almost 2 10.5 oz canned Campbell's cream of mushroom soup.