If you’ve ever grabbed a can of condensed cream of mushroom soup to use in casseroles (like homemade green bean casserole) or cozy weeknight meals, this homemade cream of mushroom soup recipe is your real-food alternative.
Made with fresh mushrooms and simple pantry ingredients, this easy from-scratch version delivers rich, creamy flavor without additives, artificial ingredients, or preservatives found in store-bought soup. Ready in just minutes, it’s perfect served as a comforting bowl of mushroom soup or used as a flavorful base in your favorite recipes.
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Quick Look at This Recipe
- ✅ Recipe Name: Cream of Mushroom Soup
- 🕒 Ready In: ~4 minutes
- 👪 Yield: 1.5 cups
- 🍽 Calories: 533 (per cup)
- 🥄 Tools: A pot, a whisk and measuring utensils.
- ❄️ Freezer Friendly: While yes, this is freezer-friendly, since it only takes 4 minutes it’s faster to make it from scratch than to defrost it! If you’d like to freeze it, use a straight-sided Mason jar (leave about an inch headspace to allow for expansion).
- 📖 Dietary Info: While this recipe isn’t vegetarian or gluten-free, you can follow the ingredient substitutions to make it both.
- ⭐ Why You’ll Love It: Delicious, fewer ingredients than the store-bought version, and takes less than 5 minutes to make! (That’s faster than running to the store for a can of soup!)
- 👩🍳 Pro Tip: Keep canned bone broth in your pantry to make this recipe in less than five minutes!
Watch Me Make This Recipe
Why This Recipe Works
After I had a health scare, I started taking a critical look at what I was feeding my family and made a serious commitment to avoid GMOs and eat real food. Turns out that ditching processed food and cooking from scratch is so much easier than you might think!
- Basic Ingredients – This homemade cream of chicken soup relies on simple, real-food pantry staples you likely already have on hand, making it easy to replace canned condensed soups without extra planning or specialty ingredients.
- Customizable – Once you understand this base method, you can easily adapt it to create other interchangeable “cream of” soups, including cream of mushroom, cream of broccoli and cheddar, cream of onion, cream of celery, cream of potato, cream of bacon, or even a gluten-free cream of anything soup, depending on what ingredients you have available.
- Versatile – This soup can be served as a comforting bowl on its own or used in casseroles, rice dishes, noodle recipes, and as a base for other soups, giving you the same convenience as store-bought versions without preservatives or questionable ingredients.
- Real-Food Focused – Made from scratch with whole ingredients, this recipe lets you ditch processed soups while still keeping your cooking fast, practical, and family-friendly.
All of these soups are delicious bowls of comfort served with a fresh slice of no-knead artisan bread or a crusty homemade sourdough boule.
Key Ingredients
A full list of ingredients and measurements can be found in the recipe card below.
- 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.
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How to Make Homemade Cream of Mushroom Soup
Step 1: Melt butter (or other fat) in a large pan over medium-high heat.
Step 2: Add sliced or diced mushrooms and saute until they release their juices.
Step 3: Whisk in the flour to make a thick paste, stirring constantly so the butter doesn’t brown or burn.
Step 4: Add the cream and whisk until smooth and no lumps remain.
Step 5: Add the chicken broth and whisk smooth.
Step 6: Simmer over medium-low heat (but do not bring to a boil) for just a couple of minutes. If it is too thick, add more milk or broth. Remember, it will get thicker as it cools.
Step 7: Remove from the heat and season with salt and pepper to taste. Allow the soup to cool slightly before serving or using in a recipe.
Storing Instructions
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. |
How to Use This Recipe
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:
- 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.
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.
Did you make this cream of mushroom soup recipe? If so, please leave a star rating ⭐ and your comments in the recipe card below. Then, snap a photo of your soup (or how you used it) and tag me on social media @melissaknorris so I can see!
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 coconut oil or ghee, and use all chicken broth or substitute full-fat canned coconut milk (unsweetened).
Easy to make and delicious . Thank you
Made 3x batch… I think the flour is a bit much… next time I will probably opt for cornstarch. Used slightly more broth and cream and ended up adding total 2 cups mushrooms… I originally did 1 cup vs 3/4 but it still didn’t seem to be enough
How does this freeze?
It looks like you also add Rosemary.
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…
Thank you for sharing your recipe. Excellent description ! Looking forward to trying it.
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
It is #4 on the list.
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.