Stuffed Baked Sausage Mushrooms Recipe

It’s that time of year when you’ll want to make these stuffed baked sausage mushrooms for a neighborhood party, a church get-together, and a family party.

Do you love appetizers as much as I do? This recipe has been in our family for so many years that I’m unsure who shared it with us! These stuffed mushrooms are so creamy from the cream cheese, and just the right amount of cooked sausage stuffed as full as we can!

We bake them, drain the liquid, and serve them right out of the oven. When our family walks in the house during the holidays, they know we’ll fix these for sure, and the smell when they arrive gives it away! They taste even better the next day, hot or cold. Of course, most of the time, we never have anything left.

In case you missed these other posts, Mushrooms: Everything You Need to Know

Items You May Need In The Kitchen:

• Frying Pan
• Spatula
• A Good Knife
• Silicone Cutting Boards (these are my favorite)
• Baking Dish

Stuffed Baked Sausage Mushrooms

Stuffed Baked Sausage Mushrooms are one of those timeless appetizers that disappear almost as quickly as they hit the table. Juicy mushroom caps filled with a rich, savory sausage mixture deliver big flavor in bite-sized form, making them perfect for holidays, game days, potlucks, and casual family gatherings. This dish balances earthy mushrooms with hearty sausage and creamy, cheesy goodness for an irresistible appetizer that feels both comforting and elevated.

Why Stuffed Sausage Mushrooms Are So Popular

There’s a reason this appetizer has stood the test of time. Mushrooms act like little flavor sponges, soaking up every bit of seasoning and richness from the sausage filling. Baking them brings out a deep, savory aroma that fills the kitchen and signals that something delicious is on the way. They’re easy to serve, easy to eat, and always feel special without being fussy.

Flavor Profile You Can Expect

Stuffed baked sausage mushrooms offer a perfect balance of:

• Savory and hearty from seasoned sausage
• Earthy and tender from baked mushroom caps
• Creamy and rich from cheese and binding ingredients
• Lightly crisp on top with a golden baked finish

Each bite delivers comfort food flavor in a polished, party-ready form.

Ingredient Spotlight (No Measurements Needed)

While this dish comes together, each ingredient plays an important role:

• Whole mushrooms with sturdy caps that hold their shape when baked
• Seasoned sausage for bold, meaty flavor
• Creamy elements like cheese or dairy to bind and soften the filling
• Aromatics such as garlic or onion for depth
• Herbs and seasonings that enhance the savory profile

Together, these ingredients create a filling that’s rich, flavorful, and perfectly matched to the mushrooms.

Tips for the Best Stuffed Mushrooms

• Choose mushrooms that are similar in size so they bake evenly
• Avoid overfilling, slightly mounded tops bake more evenly
• Let them rest briefly after baking so the filling sets
• Serve warm for the best texture and flavor

Delicious Variations

Stuffed baked sausage mushrooms are easy to customize:

• Use spicy sausage for a bit of heat
• Swap in different cheeses for unique flavor profiles
• Add herbs for a fresh, aromatic finish
• Include finely chopped mushroom stems in the filling for extra depth

These variations make the dish adaptable for different tastes and occasions.

What to Serve With Stuffed Sausage Mushrooms

This appetizer pairs well with:

• Fresh vegetable trays
• Cheese and cracker boards
• Other baked or finger-food appetizers
• Light salads for balance
• Garlic Bread
• Tossed Salad
• French Onion Soup
• Tossed Salad with Vegetables

They also work beautifully as part of a holiday appetizer spread.

Make-Ahead & Storage Notes

Stuffed mushrooms are ideal for entertaining because they can be prepped in advance and baked just before serving. Leftovers store well and reheat easily, making them a practical option for busy hosts.

Stuffed Baked Sausage Mushrooms

Ingredients:

• Mushrooms: Mushrooms are edible reproductive structures produced by fungi that provide several essential nutrients.
• Cream Cheese is a soft, creamy, mild-tasting cheese made with milk and cream. It’s the perfect cheese to use when making this appetizer!
• Jimmy Dean Maple Sausage: Sausage is ground meat, such as pork, beef, or poultry, combined with salt, spices, and other flavorings. The Jimmy Dean brand comes in various flavors, but our family prefers the maple flavor. It is very lean with little fat to deal with when cooked.
• Green Onions: Green onions, or “scallions,” are common names for a long, thin, tubular edible plant with an oniony flavor.

Instructions

Step One: Gather The Ingredients

What I love about this recipe is the ingredients. In October, I stock up on cream cheese. I might be called a hoarder, but I know I’ll use a lot of it and would rather buy it in one swoop.

With the holidays approaching, I use a lot of appetizers; having them in the refrigerator is convenient.

Here we go: cream cheese, mushrooms, sausage, and green onions. These are so easy to make, and everyone loves them!

Step Two: Brown The Sausage

Cook and crumble the sausage in a frying pan or large skillet over medium heat. I think most of us like sauteed sausage. Be sure to drain the grease after the sausage is cooked. Ground sausage comes in many variations. My parents used to make their own sausage, and we loved it.

Step Three: Add The Cream Cheese

Stir in the softened cream cheese and mix through.

Step Four: Add the Green Onions

Stir in the chopped green onions. The onions add such a unique flavor to the mixture. I tend to put in more than other cooks might.

Step Five: Set The Pan Aside

Thoroughly combine the ingredients and set the pan aside.

Step Six: Wash the Mushrooms

After washing the mushrooms and letting them dry for a few minutes, I pull off and cut up the stems, then add them to the cream cheese mixture. Once the stems are pulled from the mushrooms, some people like to saute them, too.

Step Seven: Fill the Mushrooms

Preheat the oven to (350°F) = (176°C). The fun part is to scoop a spoonful and perform the stuff mushroom caps step. You can place caps on your baking sheet as tightly as possible. You may want to consider lining the sheet with parchment paper for easier cleanup.

I like to buy medium—to large mushrooms because they’re easier to work with when filling them. Baby Bellas are a great option.

If you love garlic, you may want to sprinkle a little garlic powder on the stuffed mushrooms before baking. You can also use your garlic press and add a couple of pressed cloves to the mixture to spice it up and achieve a more potent, unique flavor.

Step Eight: Bake as Directed in a Preheated Oven

Bake for about 15-30 minutes, depending on the size of the mushrooms. Serve hot.

Finished Product

If you have some of the stuffed mushrooms left over, put them in the fridge. The cream cheese must be refrigerated if not eaten in an hour or two.

Stuffed Baked Sausage Mushrooms Recipe

Print

Stuffed Baked Sausage Mushrooms

Course Appetizer

Cuisine American

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 8 people

Author Linda Loosli

Ingredients

• 15 Large mushrooms or 24-30 smaller mushrooms, washed and dried-remove the stems
• 1-8 ounce Cream cheese softened
• 1-16 ounce Package of Jimmy Dean Maple Sausage or your favoite flavor
• Chop the mushroom stems to add to the sausage when cooking it, if desired
• Green onions-chopped fine, optional I never use these

Instructions

• Preheat the oven to (350°F) = (176°C).
• Cook and crumble the sausage and drain the grease, if any.
• Stir in the softened cream cheese and chopped green onions.
• Bake for about 15-30 minutes depending on the size of the mushrooms. Serve hot.

Notes

These are really easy to make the day before and cover with plastic wrap until you want to bake them. These are always gone within minutes.

How do I store the leftovers?

I store them in an airtight container in the refrigerator for 3-4 days. After baking, of course, they taste good even when cold.

Can I freeze these?

I wouldn’t recommend freezing them because the mushrooms would end up with a weird texture.

Can I use salt and black pepper in the recipe?

Yes, you can. The sausage has enough salt/sodium for me, but everyone’s tastes differ.

Can I use Italian sausage instead of Jimmy Dean sausage?

Any crumbly sausage will work. You can scoop the mixture into the mushroom caps. Think of the different flavors you can make with this recipe, right?

Can I add Parmesan cheese to the cream cheese sausage mixture?

I have also tried it with Parmesan and Mozzarella cheese. This recipe is versatile! You can also try other herbs of your choice. Some additional add-ons you could try include bell pepper varieties (red bell peppers are my favorite because they add color), tomatoes, fresh thyme, spinach, and paprika.

Is it possible to add breadcrumbs to the mixture before baking?

I have added breadcrumbs to the recipe to compensate for the reduced amount of sausage. In other words, stretch the filling, and it works. I’ve heard of people who changed the recipe to include a seafood touch using crab or shrimp. I haven’t tried it, so I can’t suggest it.

Can I make these the day before?

We like to fry the sausage in a skillet and let it cool. Then, the sausage is placed in the refrigerator the night before. I have even frozen the cooked sausage for a week before.

It’s all about cutting down the prep time, right? I stuffed them the day before, covered them tightly, and baked them the next day.

Final Word

Stuffed Baked Sausage Mushrooms are the kind of appetizer that feels familiar yet always exciting. Rich, savory, and perfectly portioned, they’re a reliable favorite that works for nearly any occasion. Whether you’re hosting a crowd or looking for a hearty appetizer that delivers on flavor, these mushrooms are always a winning choice. Please let me know if you make these stuffed baked sausage mushrooms. Is your recipe similar? You know I love to hear from you. I love appetizers; I hope you do too! May God bless this world, Linda

The post Stuffed Baked Sausage Mushrooms Recipe appeared first on Food Storage Moms.

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DIY No-Sew Reusable Towels – Really Cheap!

If you’re anything like me when tidying up in the kitchen and around the house, you go through paper towels fast and furiously. Cleaning up a mess? Paper towels. Wiping windows, the oven door, and the microwave door? Paper towels. Drying my hands? You got it, paper towels. It’s easy to get addicted to the ... Read more

DIY No-Sew Reusable Towels – Really Cheap! can be read in full at New Life On A Homestead- Be sure to check it out!

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15 Frugal Living Tips from Our Ancestors

Estimated reading time: 5 minutes

During hard times like the Great Depression, the Dust Bowl, and the Gilded Age in the late 19th century, people had to stretch every penny, reuse everything they could, and find creative ways to get by with very little. The idea of wasting food, tossing old clothes, or buying new things instead of fixing things was unthinkable.

Back then, frugality wasn’t a lifestyle trend. It was survival. And while some of their old-fashioned habits may seem outdated today, many of them are surprisingly relevant, especially for anyone trying to save money, become more self-sufficient, or prepare for hard times.

In this article, we’ve gathered 15 frugal living tips inspired by the past, many of which you’ve probably never heard before. These aren’t your typical “clip coupons and shop sales” suggestions. These are time-tested habits from people who knew how to make do, use it up, and live well with less.

1. Barter for Goods and Services

Cash wasn’t always available, especially in rural communities. People traded eggs for milk, sewing for firewood, or labor for produce. Bartering built strong communities and kept everyone supplied without spending a dime.

2. Collect Rainwater

Water wasn’t taken for granted. Families collected rainwater for washing clothes, watering gardens, or even bathing in a pinch. With basic tools like barrels and gutters, it’s still a smart way to reduce your water bill and increase self-reliance. Here's how to get started.

3. Keep a “Mend and Repair” Basket

Before tossing anything out, older generations would patch it, sew it, or repurpose it. Socks, pants, and even sheets were routinely repaired. A small sewing kit and the will to fix things saved families countless dollars over time.

4. Layer Clothing Instead of Heating the Whole House

Before central heating, families wore extra layers indoors, used hot water bottles, and closed off unused rooms to conserve heat. It was all about warming people, not spaces. This mindset can save a surprising amount on utility bills.

5. Make Bone Broth from Scraps

Every animal bon was simmered for hours to extract every bit of nutrition. Bone broth was the base for soups and stews, giving flavor and nourishment from something most people today would throw away. It stretched meat further and provided valuable minerals.

6. Make Your Own Cleaning Products

Long before store-bought cleaners, people used things like baking soda, castile soap, and white vinegar to clean. In fact, you can clean your entire home with just those 3 things. People also used lemon juice, leftover soap slivers to clean their homes. These ingredients are cheap, effective, and still do the job today, without all the chemicals.

7. Repurpose Glass Jars and Tins

Glass jars from canned goods and metal tins from things like lard or tobacco were washed and reused to store food, seeds, buttons, or hardware. Nothing with a lid was ever thrown away. It was early zero-waste living without the marketing.

8. Reuse Tea Bags and Coffee Grounds

People would use a single tea bag multiple times, or stretch coffee grounds by rebrewing or mixing in roasted grains like chicory. It wasn’t ideal, but it kept the comfort of a hot drink going longer. In tight times, every little bit counts.

9. Salvage and Reuse Nails, Screws, and Wood

Nothing from a broken chair or torn-down shed went to waste. Old nails were pulled and straightened, and scrap wood was repurposed for kindling or building projects. Hardware was too valuable to toss.

10. Stretch Meat with Fillers

Meat was often mixed with breadcrumbs, oats, beans, or vegetables to make it go further. Meals like meatloaf, casseroles, and stews were designed to feed more people with less meat, a habit worth reviving as prices rise.

11. Turn Flour Sacks into Clothing

During the Great Depression, flour companies started printing floral patterns on their sacks because families were turning them into dresses, aprons, and kids’ clothes. It was a creative way to stretch resources, and it worked. Nothing was wasted, and utility came before fashion.

12. Use Ashes for Cleaning

Wood ash wasn’t just waste, it was a valuable resource. It was mixed with water to make lye soap, used as a scouring powder, or even to clean glass and deodorize outhouses. It’s an old-school cleaning solution that cost nothing.

13. Use Fabric Scraps for Quilts or Rags

Old clothing, flour sacks, and fabric scraps were turned into patchwork quilts, cleaning rags, or braided rugs. Nothing was thrown away if it could be repurposed. This not only saved money but added comfort and color to the home.

14. Use Homemade Remedies First

Instead of running to the doctor or pharmacy, people relied on simple home remedies: onion syrup for coughs, mustard plasters for chest congestion, or herbal teas for stomach issues. These time-tested treatments often worked and cost next to nothing. Here's how to build an herbal medicine chest.

15. Use the Ends of Everything

Whether it was a bar of soap, a loaf of bread, or a candle, nothing was wasted. Soap slivers were melted together into a new bar, stale bread became croutons or pudding, and candle stubs were remelted into new tapers.

You May Also Like:

• How To Save Money And Stretch Resources During A Recession
• How to Repurpose Your Garbage
• Food Storage Lessons from World War II
• 6 Things You Can Scavenge from Old Lawnmowers
• 7 Frugal Living Myths That Don’t Really Work

The post 15 Frugal Living Tips from Our Ancestors appeared first on Homestead Survival Site.

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Cream of Mushroom Soup

Today, I want to share my homemade cream of mushroom soup recipe. Here’s the deal: I stock canned cream of mushroom soup, but this mushroom soup is different. You can make this creamy, rich, mushroom soup in less than an hour.

When fall hits, I’m ready for soup; any soup can make my day, especially if it’s made from scratch. I wish you could smell how heavenly this soup smells, let alone taste it. It looks gourmet or restaurant quality, need I say more? It seems like we worked all day to make this yummy soup.

There is something so comforting when you put your spoon in the bowl to taste that first spoonful of soup. One thing I love about this soup is the fact that you can add your dehydrated or freeze-dried mushrooms if you’d like. Either way, they taste great and add flavor and texture to this truly homemade soup.

Today, I’m using fresh mushrooms; you can use any mushroom variety you choose. It’s all about the flavor.

Items You May Need In The Kitchen:

• Measuring Cups
• Measuring Spoons
• Stainless Steel Whisk or Danish Whisk
• Large 6-Quart Soup Pot or Dutch Oven Pan w/Flat Bottom
• A Good Knife To Chop Ingredients
• Cutting Board

Cream of Mushroom Soup

Ingredients

• Butter: Adding a little bit of fat to this soup helps bring out a lot of flavors.
• Heavy Cream: The fantastic thing about the cream is that it will not curdle when you boil it. It’s a thickener for soups and sauces. Of course, when it’s whipped, it’s the perfect topping for many desserts.
• Chicken Broth: Adds flavor and serves as a good base for the soup.
• White Flour: adds substance and thickness to the soup.
• Vegetable Oil to Sauté Onions and Garlic: Sautéing before adding to the soup helps to soften and caramelize the onions and garlic.
• Onions: A staple in most soups, they add robust flavor and texture.
• Garlic: Garlic adds an almost nutty flavor. You can even bake them or eat them raw. They enhance the flavor of any dish. Raw garlic has a more pungent taste and hence a stronger smell.
• Fresh Mushrooms: Mushrooms give a lot of flavor and chunkiness to this recipe.
• Chicken Bouillon: Bouillon adds a rich flavor. It can be used to make broth or added to a sauce to enhance flavor.
• Salt and Pepper: Both spices add flavor and help to bring all of the flavors together.
• Fresh Thyme: Thyme has a very distinct, almost minty flavor. If fresh thyme is used, it is preferable to use just the leaves and discard the stems.
• Fresh Parsley: Parsley adds a bit of mild bitterness to any recipe. It helps to balance out the flavors in savory dishes.
• Marsala: mushrooms and Marsala are an excellent combination, and they are often cooked together in many recipes. Marsala is known for its rich color and sweetness. It’s generally a very mild flavor, but it adds a great splash of flavor.

Cream of Mushroom Soup Recipe

Step One: Gather the Ingredients

Step Two: Sauté Onions & Garlic

Sauté the onions and garlic in oil until slightly tender.

Step Three: Add Mushrooms to Mixture

Remove the pan from the stove. Add the freshly sliced mushrooms to the onion and garlic mixture. Set the pan aside.

Step Four: Melt Butter

Grab a large soup pan and melt the butter in it.

Step Five: Add Flour – Make Roux

Add the flour to the soup pot to make a roux, and whisk constantly.

Step Six: Stir in Broth & Cream

Stir in the chicken broth and heavy cream. Continue to stir or whisk constantly.

Step Seven: Add Bouillon Cubes & Spices

Add the crumbled chicken bouillon cubes. Stir until thoroughly mixed into the soup. Add salt and pepper.

Step Eight: Add All Ingredients Together

Add the onion, garlic, and mushrooms to the soup. Then add the Marsala wine and thyme to the soup pot. I used 1-1/2 teaspoons of dried thyme instead of fresh.

Finished Product

Cream of Mushroom Recipe

Print

Cream of Mushroom Soup

Course Soup

Cuisine American

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Total Time 50 minutes minutes

Servings 8 people

Author Linda Loosli

Ingredients

• 1 cup butter
• 1 cup white flour
• 1 quart heavy cream or half and half
• 1 quart chicken broth
• 2 tablespoons of oil to slightly cook the chopped onions and minced garlic
• 2 cloves of garlic, minced or chopped
• 2 onions, finely chopped
• 3 pounds of freshly sliced mushrooms
• 2 cubes chicken or beef bouillon (crumbled)
• 1-2 teaspoons salt
• 1 teaspoon ground black pepper
• 1/2 cup of Marsala cooking wine
• 4 teaspoons of fresh thyme, finely chopped or 1-1/2 teaspoons of dried thyme
• chopped fresh parsley, optional to garnish just before serving

Instructions

• 1. Sauté the onions and garlic in oil until slightly tender. Remove the pan from the stove.

  2. Add the freshly sliced mushrooms to the onion and garlic mixture. Set the pan aside.

  3. Grab a large soup pan and melt the butter in it.

  4. Add the flour to the soup pot to make a roux, and whisk constantly.

  5. Stir in the chicken broth and heavy cream. Continue to stir or whisk constantly.

  6. Add the crumbled chicken or beef bouillon cubes. Stir until thoroughly mixed into the soup.

  7. Add the onion, garlic, and mushrooms to the soup.

  8. Add the Marsala wine and the thyme in the soup pot.

  9. Add salt and ground black pepper to taste. Garnish with fresh parsley, if desired.

Cream of Mushroom Soup: A Timeless Comfort Food Classic

Cream of mushroom soup is one of those humble, comforting dishes that has quietly earned its place in kitchens for generations. Rich, velvety, and deeply savory, this beloved soup brings together the earthy flavor of mushrooms with smooth creaminess to create a bowl of pure comfort, whether enjoyed on its own or used as a versatile cooking staple. Cream of mushroom soup remains a timeless favorite.

Why Cream of Mushroom Soup Is So Popular

Few soups strike the perfect balance between simple ingredients and luxurious flavor quite like cream of mushroom soup. Its popularity stems from its ability to feel both hearty and refined at once. The natural umami of mushrooms delivers depth, while the creamy base provides warmth and satisfaction in every spoonful.

This soup is especially beloved during cooler months, but its versatility makes it a year-round favorite. It can be served as a starter, a light lunch, or used as a flavor-boosting base for countless comfort food dishes.

The Flavor Profile That Keeps Us Coming Back

Cream of mushroom soup is known for its earthy, savory character. Mushrooms bring a deep, woodsy richness that pairs beautifully with creamy textures. When properly balanced, the soup offers a smooth mouthfeel with layers of flavor that feel cozy, familiar, and indulgent without being overwhelming.

The aroma alone, warm, savory, and slightly nutty, can instantly evoke memories of home-cooked meals and family gatherings.

A Pantry Staple With Endless Uses

Beyond being enjoyed as a soup, cream of mushroom soup has long been a trusted pantry staple. Home cooks rely on it to add richness and depth to casseroles, baked dishes, slow-cooker meals, and comfort food classics. Its creamy consistency helps bind ingredients together while enhancing flavor without overpowering other components.

From holiday side dishes to weeknight dinners, this soup has earned its reputation as a reliable kitchen essential.

A Nod to Tradition and Homemade Comfort

For many families, cream of mushroom soup carries a sense of nostalgia. It often brings back memories of handwritten recipe cards, shared meals, and comforting dishes passed down through generations. While modern variations exist, the heart of this soup remains rooted in simplicity and tradition.

It’s a reminder that some of the best comfort foods don’t need to be complicated—they just need to be made with care and enjoyed slowly.

Perfect for Any Occasion

Cream of mushroom soup fits seamlessly into nearly any meal plan. It’s elegant enough to serve at a dinner party yet comforting enough for a quiet evening at home. Paired with crusty bread, a fresh salad, or enjoyed on its own, it delivers warmth and satisfaction every time.

Do I have to use both chicken broth and chicken bouillon?

The chicken broth gives the soup the base it needs, and the chicken bouillon adds bursts of flavor by crumbling the concentrated cubes into the soup. They truly are both required. Today I used beef bouillon because I had it in the pantry.

Do I have to use mushrooms, or can I use a different ingredient?

The mushrooms really make this recipe, along with the richness of the cream and other tasty ingredients. The combination of the listed ingredients makes for a delicious soup that can be served for any occasion.

Do I have to sauté the onions and garlic, or can I add them to the soup while it cooks?

Sautéing the onions and garlic is a must! By doing this, you are caramelizing the onions and garlic, and it adds such a fantastic flavor and texture to the soup.

Does using half-and-half change the flavor of the soup, or do I need to use heavy cream?

It really depends on the thickness that you are looking for. I love using the heavy cream! It gives the soup heartiness, along with the mushrooms. Such a delicious combination! Adding in the flavor of the Marsala wine, you are in for a fantastic treat!!

You are definitely welcome to tailor this recipe to the thickness that works for your family, and to reduce calories and fat by using half-and-half.

Can I sauté the mushrooms with the onions and garlic as well?

I highly recommend only sautéing the onions and garlic! If you sauté the mushrooms, they will release additional moisture into the soup. We want the mushrooms’ flavor and chunkiness, but not the added liquid.

Is the type of flour used in the recipe necessary?

Here’s the deal with the flour in this recipe. I only stock white all-purpose flour and bread flour. I can’t recommend another flour because the consistency may not be satisfactory.

You could use a 1:1 Red Mill Gluten-Free flour substitute, but if you have gluten issues, you probably already know which flour works in your recipes for white sauce or gravy.

Is it best to simmer this soup on high, medium, or medium-high heat?

I would recommend simmering this soup on medium heat. This will allow the soup to cook at a reasonable rate without overcooking the ingredients.

Is there a way to make this soup dairy-free? Would coconut milk or other alternative milk taste good?

Substituting dairy-free milk for this recipe will change the consistency and flavor of the soup. You may need to play around a bit with what your family will enjoy. I have found that oat milk generally has a milder, thicker consistency, whereas coconut or rice milk is quite a bit thinner. Almond milk is a little denser than coconut or rice milk, but it has a stronger flavor, which could change the taste of the soup. Again, you may have to try a couple of different kinds of milk to see what you and your family like and go from there.

Would this soup taste good served with a side salad?

This cream of mushroom soup would taste wonderful with a side salad, along with a roll or slice of bread. I have added some other suggestions below!

What is the best type of mushroom to use in this recipe? Would cremini mushrooms taste good? Button mushrooms?

I would highly recommend using any of the three mushrooms in the button family. Please see below for a description of the three: button, cremini, and portobello. Any of the three mushrooms would taste delicious and are generally easy to find in any grocery store. I have added some additional information regarding different mushroom varieties if you are interested in trying something other than the more common mushrooms.

Would an immersion blender work well for blending all the ingredients?

I would highly recommend using any blender, but an immersion blender would work really well.

Would vegetable stock or chicken stock be an option as a substitute for the broth and bouillon?

I recommend using broth and bouillon in this recipe. Using stock would create a thicker consistency for the soup, which is not what we are looking for, given the thickness the cream and flour will add. The broth and bouillon will create a thinner consistency and add much more flavor than stock.

Are there any additional herbs that would taste good in this soup?

Thyme adds a succulent flavor to this recipe! Sage would also be a great addition if desired.

Is this recipe gluten-free?

For any food sensitivity or allergy, please review each ingredient in the recipe and on any product label to ensure it complies with your dietary restrictions. *White flour is added, which makes this recipe not gluten-free.*

Is there a way to lower the sodium level in this recipe?

There are a variety of options to lower the sodium level. Each broth and/or bouillon can be found sold as reduced or sodium-free. It may change the recipe’s flavor due to the lower sodium content.

Can I pressure can this recipe?

No, because of the flour, this recipe would be unsafe to can for our families. Any thickening agent slows heat penetration throughout the product. Heat must be distributed evenly and at a high enough temperature to destroy mold, yeast, and bacteria.

Mushroom Types:

• Button: most common mushroom; young in age compared to other mushrooms; perfect for sautéing.
• Cremini: older version of a button mushroom; great for soups and stews; firmer and browner (due to age) than the more common button mushrooms, which helps to retain some of the texture while sautéing and cooking.
• Portabello: the oldest version of a button mushroom; larger and more flavorful than button and cremini.
• Hedgehog: orange or yellow caps; tends to have a fruity smell; delicious sautéd in butter and herbs, such as sage or thyme.
• Maitake: best served cooked or sautéd; they tend to have a strong, earthy, and savory flavor.
• Morel: a more expensive mushroom due to scarcity; tends to have a firmer texture and a bit of a nutty flavor; known for its honeycomb texture.
• Shiitake: the caps are generally used, and the stems are discarded because they’re a little tricky.
• Porcini: an excellent variety for recipes that use a heavy cream sauce; known for its white stem and red/brown cap.

Just in case you missed these other posts:

• Creamy Sausage Potato Soup Recipe
• Quick And Easy Creamy Italian Sausage Soup
• Mushrooms: Everything You Need to Know
• Can You Freeze Mushrooms? Yes, You Can
• Dehydrating Mushrooms

What can I serve with this recipe?

• Crostini Bread
• French Bread
• Garden Salad
• Fruit Tray
• Rice Pilaf
• Roasted Vegetables
• Roasted Potatoes
• How To Make My No-Fail Homemade Bread
• How To Make No-Fail Dinner Rolls
• Easy To Make Cheesy Garlic Bread

Final Word

I hope you and your family enjoy this rich, hearty, and tasty cream of mushroom soup recipe! It is one of my absolute favorites! The taste and aroma of this soup will make you and your family go back for a second helping or a third! Please let me know which mushroom variety you and your family enjoyed. There are so many different options you can choose to suit your family’s taste buds. The combination of the mushrooms, garlic, onions, thyme, and heavy cream makes this a soup to remember and a staple in any home!

Cream of mushroom soup is more than just a classic; it’s a symbol of comfort, versatility, and timeless flavor. Whether you savor it by the bowl or use it as a trusted ingredient in your favorite dishes, this creamy, savory soup continues to earn its place in kitchens everywhere. Simple, satisfying, and endlessly comforting, cream of mushroom soup is a true staple worth celebrating. It’s all about teaching our kids and grandkids how to cook from scratch! May God bless this world, Linda

The post Cream of Mushroom Soup appeared first on Food Storage Moms.

from Food Storage Moms

Why Is Beef Jerky So Expensive?

If you’ve ever picked up a small bag of beef jerky, checked the price, and felt personally attacked, you’re not imagining things. Beef jerky isn’t expensive because companies feel like flexing on you. It’s expensive because it sits at the intersection of meat prices, energy costs, labor, shrinkage, and survival-grade processing. Jerky looks small, but […]

The post Why Is Beef Jerky So Expensive? appeared first on Ask a Prepper.

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