Ditch the condensed soup in a can and make this homemade cream of mushroom soup recipe without additives and artificial ingredients. It tastes great in your favorite chicken, pork, beef, potato or green bean casserole.
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!
Looking for a gluten-free version? No problem! Check out my gluten-free “cream of anything” soup.
Why I Love This Recipe
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 foods I was buying from the store.
Case in point, Campbell’s condensed cream of mushroom soup contains 14 ingredients, including MSG, modified milk ingredients, soy protein isolate, and flavoring (whatever that actually is).
I love creamy comfort recipes that include condensed soups, and I was pleasantly surprised by how simple they are to whip up. In fact, I make several “cream of” soups from scratch, including cream of celery, cream of potato, cream of bacon, cream of onion, and cream of chicken soup.
If this is eye-opening for you, too, 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. Who else loves scratching off a store-bought item they never have to buy again? Once you try this easy-to-make, wholesome, and delicious homemade cream of mushroom soup, you’ll never go back!
Uses for Homemade Cream of Mushroom Soup
This rich and creamy 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 or these 20-minute dinner rolls, and you’ll have an easy comfort food meal in minutes.
Here’s a sneak peek of a couple of other great recipes that use homemade cream of mushroom soup:
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- Green Bean Casserole – If you have passed on green bean casserole in the past, you have to try this recipe which is completely from scratch. It’s an instant hit!
- Thin-Crust Chicken Veggie Pizza – My original recipe does not use red sauce. Try using this soup as the sauce for a surprisingly delicious pizza sauce.
For more delicious homemade recipes, you can grab your copy of Home and Hand Made: A Homesteader’s Recipes to Help You Cook, Clean and Care for Your Family.
How to Make Cream of Mushroom Soup
Supplies Needed
- Measuring Utensils – Standard measuring cups and spoons will come in handy.
- Large Pot – This recipe yields less than two cups of soup, but the larger surface area makes it easier to whisk the ingredients and make them smooth.
- Sharp Knife and Cutting Board – If you have a wooden cutting board, check out my tutorial on how to care for and condition wood products.
- Whisk – Choose a whisk that won’t scratch the surface of your pot.
Ingredients Needed & Substitutions
- Fresh Mushrooms, Diced – Button mushrooms are easy to find and a classic for this recipe, but feel free to try other mushroom varieties, such as cremini or portobello mushrooms.
- Butter – You can also use a non-dairy substitute such as coconut oil.
- Flour – All-purpose flour works best. If you need a gluten-free cream of soup version, I’ve got you covered.
- Chicken Broth – You can use chicken stock, vegetable stock, or homemade bone broth for a truly exceptional soup.
- Milk or Cream – Try using heavy cream to make it even smoother and richer. If you’re dairy-free, swap out the milk for full-fat, unsweetened coconut milk, cashew cream, or a mixture of the two. In a pinch, you could even use a can of evaporated milk.
- Salt & Dash of Pepper – Adjust to your taste as needed.
Step-by-Step 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-high 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 chicken broth, and whisk smooth.
- Add the milk or cream to the chicken broth, 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.
Did you make this homemade cream of mushroom soup? 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!
Storing Homemade Cream of Mushroom Soup
If you need to make your soup ahead of time, just let it cool and store it in an air-tight container in the fridge for up to five days. If you need it to last longer, you can choose a freezer-safe container and freeze it for up to 5 months.
To warm up the soup, thaw it in the fridge overnight. Then, reheat it on the stovetop or in the microwave. Adding fresh herbs or spices can help bring out the mushroom flavor after it’s been frozen.
| Storage Method | Shelf Life | Notes |
| Freezer | Up to 3 months | Use airtight containers or freezer bags to prevent freezer burn. |
| Refrigerator | Up to 5 days | Store in an airtight container and keep refrigerated at 40°F (4°C) or below. |
FAQ’s
What makes this homemade cream of mushroom soup better than store-bought?
Making your own cream of mushroom soup saves money. You get to pick the ingredients and control the taste. It’s also healthier and more nutritious than store-bought versions. Plus, you can freeze it for later, perfect for meal prep or big gatherings.
What equipment do I need to make the best homemade cream of mushroom soup?
You’ll need a big pot and some basic tools like a cutting board, a knife, and a whisk.
What type of mushrooms should I use?
You can pick from button, portobello, or cremini mushrooms. Mixing different types can add depth to the flavor. Choose fresh, unblemished mushrooms for the best taste.
What are the key ingredients I’ll need?
You’ll need fresh mushrooms, cream or milk, flour and chicken or vegetable stock. Don’t forget basic spices like salt, pepper, and thyme.
How do I make the soup creamy without using heavy cream?
Use coconut milk, Greek yogurt, or cashew cream for creaminess without heavy cream. Mixing these can help you get the perfect texture.
How can I store leftover homemade cream of mushroom soup?
Freeze leftover soup in an airtight container or bag for up to 3 months. Thaw it in the fridge overnight and reheat on the stovetop or in the microwave.
Can I make substitutions to cater to dietary needs?
Yes, you can. Use gluten-free flour to thicken the soup, or switch to vegetable stock for a vegan version. Low-calorie options like coconut milk or almond milk can also be used.
What are some creative recipe variations I can try?
Homemade cream of mushroom soup is versatile. Use it as a base for other soups, a sauce for pizza, pasta, or meat, a dip, or in casseroles.
Other Posts You May Enjoy
- Gluten-Free Cream of Chicken Soup (+ Variations)
- Homemade Cream of Onion Soup Substitute
- Homemade Cream of Chicken Soup Substitute
- Homemade Chicken Broth
- From-Scratch Green Bean Casserole
- Thin-Crust Chicken Veggie Pizza
Homemade Cream of Mushroom Soup Recipe
Equipment
- Measuring Utensils
- Large Pan
- Cutting Board
- Sharp Knife
- Whisk
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 heavy cream or half and half or milk
- 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 and are golden brown.
- 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.
Notes
- For gluten-free options, use cornstarch or xanthan gum instead of flour.
- For dairy-free options, use all chicken broth or substitute full-fat canned coconut milk (unsweetened).
Just started canning using your easy, simple recipes. Thanks for posting!!😊
There’s nothing better than a bowl of cream of mushroom soup, especially when it’s made from scratch and filled with sauteed golden brown sliced mushrooms!
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…
I don’t understand people like you who get a thrill from trolling. There wasn’t an omission of ingredients in the recipe.
And even if there had been, did you ever stop to think of the possibility of human error? I don’t know how many times I’ve accidentally deleted something while typing. An error like that would be easily corrected and it would be better to kindly point out the problem instead of trying to put down the person who’s trying to be helpful.
I haven’t tried this recipe yet, but it looks amazing. And every recipe I have tried on this website has been something I’ve added to my frequently used recipes. This website is a great resource with nothing but high quality content.
Ken have you been drinking? Oh my goodness. That was pretty rude and incorrect.
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.