Cream of Mushroom Soup#2

A lighter take on cream of mushroom soup that uses skim milk and cornstarch instead of heavy cream and butter. Fresh chopped mushrooms simmer in a chicken bouillon broth that’s been thickened with cornstarch, then finished with skim milk, pepper, and onion powder.

Dissolving the cornstarch in cold water before heating prevents lumps. Bring it to a boil first so the starch activates and thickens properly, then dissolve the bouillon cubes before adding the mushrooms. That order matters for a smooth base.

The 20-minute simmer gives the mushrooms time to release their earthy flavor into the broth. Add the skim milk at the very end and heat just until hot without boiling, as boiling milk can scorch and curdle.

Kitchen Tips

• Chop the mushrooms finely for a smooth soup, or leave some larger pieces for more texture.
• Use low-sodium bouillon cubes so you can control the salt level.
• Don’t boil after adding the milk. Just bring it to a gentle heat. Boiling causes the milk proteins to break down.
• This works as a soup on its own or as a lighter substitute for canned cream of mushroom in casserole recipes.

Variations

• Use a mix of cremini and white mushrooms for a deeper, earthier flavor.
• Add a teaspoon of dried thyme or a pinch of nutmeg for a more complex taste.
• Swap chicken bouillon for vegetable bouillon to make this fully vegetarian.