This easy homemade cream of mushroom soup recipe tastes great in chicken, pork, beef, and potato dishes without any of the junk found in store-bought versions.
You can substitute this DIY cream of mushroom soup and forego the store-bought cans in all your favorite recipes like casseroles, rice dishes, Instant Pot dinners, and even freezer meals.
Plus, it’s extremely frugal and fast to make with standard pantry ingredients you already have on hand. In less than 4 minutes, you can whip up this simple recipe and have dinner well on its way.
Why I Switched From Store-Bought Condensed Soup
It took a health scare to get me to start reading ingredient labels. I cluelessly had no idea the junk that was in so many of the processed items I was buying from the store.
Case in point, Campbell’s condensed cream of mushroom soup contains 14 ingredients, including Monosodium Glutamate (aka MSG), modified milk ingredients, soy protein isolate, and flavoring (whatever that actually is).
If this is a surprise to you, I hope you’ll take this opportunity to start investigating what is actually in your food and start making these healthy and easy ingredient swaps. With the vast health benefits of mushrooms, your health and taste buds will thank me, and you’ll never buy a can of glue masquerading as soup again!
I haven’t purchased cream of mushroom soup in the store for over 10+ years now. Who else loves scratching off a store-bought item they never have to buy again? It’s easy to make a wholesome, delicious cream of mushroom soup with just a handful of ingredients, all of which are whole foods.
What Can I Substitute for Cream of Mushroom Soup
Looking for a different cream of soup flavor? Try my homemade cream of onion, cream of chicken, cream of celery or gluten-free cream of anything soup recipes too. They are just as easy and delectable. You won’t ever need to buy them from the store again!
How to Use This Soup Recipe
This rich and creamy mushroom soup is great served with a piece of crusty bread to dip in it and a garnish of grated cheddar cheese. Pair it with my Easy No Knead Artisan Bread Recipe, and you’ll have an easy comfort food meal in minutes.
Here’s a sneak peek of a couple of other great recipes you can use cream of mushroom soup in.
- Green Bean Casserole – From Scratch
- Thin Crust Chicken Veggie Pizza – My original recipe has no red sauce. Try using this soup as the sauce for a surprisingly delicious pizza sauce.
For more delicious homemade recipes, grab your copy of Hand Made: The Modern Guide to Made-From-Scratch Living.
Ingredients Needed & Substitutions
- Mushrooms – 1/4 cup Mushrooms, diced.
- Butter – 3 Tablespoons butter (or a non-dairy substitute like coconut oil).
- Flour – 3 or 4 Tablespoons flour. If you need a gluten-free cream of soup version, I’ve got you covered.
- Chicken Broth – ½ cup of chicken broth. You can use chicken stock or Homemade Bone Broth for a truly exceptional soup.
- Milk or Cream – ½ cup of milk. Try using heavy cream to make it even more smooth and rich. For dairy free, switch out the milk for full-fat unsweetened coconut milk.
- Salt & Pepper – ¼ tsp of salt & a dash of pepper
Directions
It only takes a few minutes to whip this up. Grab a pot and your ingredients.
- Melt butter (or other fat) in a large pot over medium heat.
- Add sliced or diced mushrooms and saute until they release their juices.
- Whisk in the flour to make a thick paste, stirring constantly so the butter doesn’t brown or burn.
- Add the milk or cream to the butter and mushroom mixture and simmer (but do not bring to a boil) over medium-low heat for just a couple of minutes. If it is too thick, add more milk. Remember, it will get thicker as it cools.
- Now reduce heat and season with salt and pepper to taste.
- Remove from heat and let it cool slightly before serving.
That’s it! Did you make this recipe? If so, please leave a star rating in the recipe card below. Then snap a picture and tag me on social media @melissaknorris so I can see!
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Homemade Cream of Mushroom Soup Recipe
Ingredients
- 1/4 cup mushrooms sliced or diced
- 3 Tablespoons butter or non-dairy sub like coconut oil
- 3 Tablespoons flour
- 1/2 cup chicken broth or beef
- 1/2 cup milk or heavy cream
- salt and pepper to taste
Instructions
- Melt butter (or other fat) in a large pot over medium heat.
- Add sliced or diced mushrooms and saute until they release their juices.
- Whisk in the flour to make a thick paste, stirring constantly so the butter doesn’t brown or burn.
- Add the broth and milk or cream to the butter and mushroom mixture and simmer (but do not bring to a boil) over medium-low heat for just a couple of minutes. If it is too thick, add more milk. Remember, it will get thicker as it cools.
- Now reduce heat and season with salt and pepper to taste.
- Remove from heat and let it cool slightly before serving.
you say you stock chicken stock stock or bone broth and it’s an ingredient but not in the recipe how can you even be putting stuff online
It’s literally the 4th ingredient in the list of ingredients…
Cooking this currently and don’t see where the broth is supposed to be incorporated?! … Hopefully with the milk/cream
Hello. Is this able to be canned to keep on the pantry shelf?
Definitely my new go to cram of soup recipe!
Great recipe and so easy to make.