Homemade Cream of Mushroom Soup is a delicious and easy substitute for canned condensed soup and adds home cooked flavor to your favorite casseroles and family recipes.
Cheaper than store bought and freezer friendly this rich and decadent soup is easy to make which is perfect for meal planning and prep.
Cream of Mushroom Soup
Skip the can and whip this homemade cream of mushroom soup. Affordable to make, quick, and fully loaded with flavor it is perfect for using in a variety of recipes like this creamy Chicken Tetrazzini.
You will find tons of recipes that use condensed mushroom soup as an ingredient if you don’t want to make store-bought consider making this simple soup at home.
7 ingredients, and in about 20 minutes, you have a thick and creamy mushroom soup. My husband loves mushrooms so I always have a few batches stashed away for him:)
Butter – I highly recommend using butter and not margarine for this recipe. You will find you get a creamy and rich flavor when you use butter.
Mushrooms – The key to the mushrooms is chopping them up fine. That way, they are small pieces and don’t overpower the soup. Now, if you want to make this mushroom soup to eat as is, you can leave them a bit bigger.
Flour – All-Purpose flour is what I used. The flour will help to thicken the soup nicely. For a gluten free version use 2 tablespoons cornstarch.
Chicken Stock – I love using chicken stock when I can, as it adds incredible flavor to soups. But, if you prefer, use vegetable stock for a vegetarian mushroom soup.
Half and Half – Here, you have the dairy, which will add richness and thicken the base of this mushroom soup recipe. It’s up to you whether you use milk or half & half.
Seasonings – Salt, pepper, garlic powder, and onion powder will add a lot to this cream soup. Feel free to add extra or do less to flavor the soup to fit your personal preference.
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The steps to making cream soup from scratch are straightforward. You can make any homemade condensed cream soups with simple ingredients, just like this recipe.
How to make Cream of Mushroom Soup from Scratch
First: Over medium-high heat, melt the butter in a saucepan. Add the mushrooms and cook until the mushrooms soften and start to brown.
Second: Add the flour to mushrooms and butter and whisk to form a roux. Allow this to cook for a minute or two to cook out the raw flour taste.
Third: Once your flour is mixed well, slowly whisk in the chicken broth and half and half, incorporating it with the roux you created. Add in all the spices and season to taste with the salt and pepper.
Fourth: Reduce heat and simmer the soup and allow it to thicken. Once the soup is nice and thick, remove it from the heat. Allow the soup to cool fully. Transfer the soup into an airtight container and refrigerate or freeze until ready to use.
For the full recipe and detailed baking instructions, please see the recipe card at the end of this post.
What is a healthy substitute for Cream of Mushroom Soup?
This cream of mushroom substitute is a homemade mushrooms soup. You can control the ingredients used. Making homemade soup is a lot healthier and lower sodium than canned condensed soups.
Another alternative is a bechamel Sauce. You can dice up mushrooms and mix them into the sauce.
To make it Paleo, Keto, Vegan, Whole 30, or even dairy free, substitute olive oil, avocado or coconut oil for the butter and use coconut milk or almond milk in place of regular milk.
How do you thicken it?
All purpose flour is used for thickening this soup recipe. It is important to mix the flour with the butter and cook for a minute or two. This will remove the flavor of flour and create a nice base to make the thick roux.
Simmer the soup toward the end of the cooking process. This is going to thicken the soup even more. Just be patient and allow time for the soup to thicken.
For gluten free soup, use gluten free flour, cornstarch, or even arrowroot powder.
How do you use condensed Cream of Mushroom Soup?
You can eat this soup plain as a meal, mix in casseroles, use it as a gravy style topping for meats and such, and so much more.
Condensed cream soups are used in so many recipes you are sure to find tons of ways to use up this soup.
Can I freeze it?
You can freeze the soup if you don’t plan to eat it right away. Make sure to allow it to cool fully. Transfer to a freezer bag or freezer safe container. It will keep in the freezer for 3-4 months.
Thaw in the fridge overnight and then reheat or use in your favorite casserole recipe.
Can I eat Cream of Mushrooms Soup by itself?
Of course you can! If it’s too thick, just thin it with a little broth. If you plan on eating it like this, I like to leave my mushrooms a little chunkier. I like to make mine creamier with a bit of sour cream or heavy cream!
What’s the difference between this soup and Golden Mushroom Soup?
This version has dairy in it and a much creamier texture which is perfect for adding to other recipes. Golden mushroom soup doesn’t have any dairy (which is great if you are dairy or gluten free) and uses a tomato based broth.
How long does it last in the refrigerator?
This will last for 3-4 days in the refrigerator or you can freeze it. If it gets thick, just thin it out with a little broth or milk.
How many cups in a can of Cream of Mushroom Soup?
If you measure out a store bought can, you will get 1 1/4 cups. This recipe makes slightly more than that so make sure you adjust your recipe accordingly if you are using it as a substitute in any recipe that calls for it. Like green pea casserole or wild rice stuffing!
Tips for No Leftovers
- Add a sprig or two of fresh thyme when simmering. Be sure to remove it before using in a recipe or freezing.
- If you don’t like the larger pieces of mushrooms, puree it with an immersion blender before storing or using.
- Double the recipe and use one now and save one for later.
- For extra creamy soup, stir in heavy cream right before serving.
If you love this recipe as much as I do, please write a five-star review in the comment section below (or on Pinterest with the “tried it” button – you can now add pictures into reviews, too!), and be sure to help me share on facebook!
This homemade condensed soup is a great recipe to keep on hand for a variety of recipes.
- ½ cup (1 stick) butter
- 6 tablespoons all-purpose flour
- 1 cup chicken stock
- 1 cup milk or half-and-half
- 1 teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 cup mushrooms (chopped fine)
- In a medium saucepan melt butter over a medium-high heat. Add the mushrooms and cook for 1-2 minutes or until the mushrooms start to get golden brown.
- Add in flour and whisk together until well combined. Cook for 1-2 minutes to cook out the flour taste and making a roux.
- Add chicken stock and milk, whisk until smooth, about 1-2 minutes.
- Season with salt, pepper, garlic powder and onion powder.
- Reduce heat to low and bring to a simmer. Cook until it begins to thicken, about 3-5 minutes.
- Remove from heat and allow to cool completely.
- Store in airtight container in refrigerator.
- Use as you would condensed soup.
*If you love this recipe as much as I do, please leave me a comment and rate it 5 stars. Thank you!
Nutrition Information:Yield: 2 Serving Size: 1 cup
Amount Per Serving: Calories: 228Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 16mgSodium: 1300mgCarbohydrates: 34gFiber: 3gSugar: 4gProtein: 12g
This nutrition information was generated via a third party, Nutritionix, and can not be held liable for any discrepancies in the information provided.
More Homemade Soups
- cream of chicken soup
- homemade cream of celery soup
- cream of onion soup
- broccoli cheese soup
- cauliflower cheese soup
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