Homemade Cream of Mushroom Soup

Jackie Bruchez

Yum

I would say that I’m mildly obsessed with making my own pantry and fridge staples like this cream of mushroom soup. I love convenience, but sometimes it’s really not all that hard to make things from scratch like cheese, bread, mustard, pickles or mayonnaise. Besides, homemade always tastes better, and more often than not, is better for you as well.

I use cream of mushroom soup for all sorts of things from casseroles, to pastas, and even scalloped potatoes. Jackie shows us that it’s simple to make your own cream of mushroom soup at home. Not only that, it’s super easy to make vegan if you substitute the butter for olive oil and the cream for coconut milk!

Cream of mushroom soup might not be the prettiest recipe out there, but it’s something that most people use on a regular basis, and now you can make it at home on your own.
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Jackie Bruchez is a mother of 3 living in sunny Oceanside, Ca. Since her childhood she has had a passion for food and baking. For years her husband and family members urged her to start a blog. Finally, in 2012, her husband gifted her with new DSLR camera, an upgraded mixer, and a website domain name. Almost three years later, TheSeasideBaker.com has become not only become a passion but part of their daily lives. Jackie creates delicious recipes and beautiful photographs while her husband and children humbly enjoy every decadent treat!