By Tiffany Published • Last Updated: August 30, 2021 40 Comments
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Homemade cream of mushroom soup is so much healthier than store-bought condensed soup! It’s ready in less than twenty minutes using fresh mushrooms. This full flavor recipe is perfect for lunch or a light dinner, or added to recipes, like a classic slow cooker pot roast.
I’m not sure what it is, but I’ve been craving some serious home cooking lately, like classic slow cooker pot roast.
In my quest to find a go-to pot roast recipe, I stumbled across several recipes calling for cream of mushroom soup and a package of dry onion soup mix.
I figured out how to make the dry onion soup mix from scratch, and it was SO easy! Guess what? So is homemade cream of mushroom soup.
To think that making it from scratch is literally nothing more than melting butter, adding the easy to find ingredients, adding liquid and stirring, it’s somewhat shocking to think people are still buying the cans.
Ingredients
- butter
- mushrooms
- thyme
- salt
- ground black pepper
- garlic
- onion powder
- flour
- beef stock (how to make homemade stock)
- milk
Notes on Ingredients
Mushrooms. You can use any mushrooms (cremini, portabella & etc..) for this recipe. I usually have portabella mushrooms on hand, so I used those.
Beef Stock. I’ve also made this using Instant Pot chicken stock instead of beef stock when I ran out and it was STILL delicious! If you want to make it vegetarian, use vegetable stock.
Step By Step Instructions
Step 1. Melt the butter in a large pot over medium high heat.
Step 2. Add the mushrooms, thyme, garlic, 1 tsp salt, pepper, onion powder. Cook until the mushrooms start to soften, about 5-7 minutes.
Step 3. Add the flour to the pot and stir to coat. Let the flour cook for about 1 minute, stirring occasionally.
Step 4. Add the milk and broth and whisk well to incorporate the flour into the liquid.
Step 5. Bring the mixture to a boil and simmer uncovered while whisking until the soup is very thick, anywhere from 2-5 minutes.
Step 6. Taste the soup (careful, it will be hot) and season with salt and pepper if needed.
Cream of Mushroom Soup Tips and Tricks
Once you make homemade cream of mushroom soup, I promise you’ll never buy from the store again. It’s just too easy, and it tastes so much better! Plus, it’s so versatile:
- If you don’t like the chunks of mushrooms you can use an immersion blender (I recommend this one) to smooth out the soup.
- Make it vegan by using all stock OR substituting non-dairy milk. Replace the butter with olive oil.
- Make it gluten-free by using sweet rice flour(according to this trusted source).
- Give the rich flavor a twist by adding garlic or bay leaf, using mushrooms and onions, subbing in heavy cream for milk, or white wines for half the broth!
- If you want a cream of mushroom substitute –look at this post. It shows how to make cream of celery soup!
To Serve
- My original plan to use cream of mushroom soup is in a classic slow cooker pot roast. But it can be used in any casserole calling for the canned condensed version of this soup.
- Alternatively, you can eat it as a side dish or a weeknight main dish! Can you imagine the earthy taste of creamy mushroom soup in ahomemade artisan bread bowl? YUM! That might beat out our favorite weeknight creamy mushroom pasta!
FAQs
Can cream of mushroom soup be frozen?
This recipe makes one “can” of cream of mushroom soup, but you can easily double it or triple it if you want to make a lot at one time. Follow these instructions on how to freeze in jars without breaking them. (I like these 16 oz jars).
Is cream of mushroom soup healthy?
This homemade recipe for cream of mushroom soup is healthy since it is made from scratch with only real food ingredients. Store-bought canned soups tend to be the unhealthy options. Check out the list of ingredients in a can of Campbell’s cream of mushroom soup (this is from their website):
Water, mushrooms, vegetable oil (corn, cottonseed, canola and/or soybean), modified food starch, wheat flour, contains less than 2% of: salt, monosodium glutamate, soy protein concentrate, dehydrated cream (cream [milk], soy lecithin), yeast extract, flavoring, dehydrated garlic.
What is a substitute for cream of mushroom soup?
Instead of cream of mushroom soup, you can make my delicious homemade cream of celery soup or my cream of chicken soup which are perfect replacements in recipes. Of course, they will have a different flavor profile, but will be equally as delicious.
Save Money on Homemade Cream of Mushroom Soup
This decadent recipe is easy to make on short notice or with a tight budget. Mushrooms often go on clearance since they don’t keep long at the grocery store. When I see marked down mushrooms, I stock up, make soup, and freeze for later!
Eating the best food to fit your budget is a core principle in my signature eCourse, Grocery Budget Bootcamp. I teach you the tips and tricks that I use to keep my family’s grocery budget at $330 per month, which includes making food from scratch to save money.
With a little know-how and a bit of hard work, eating real food on a budget isn’t out of reach!
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More Easy Soup Recipes
- Chicken noodle soup
- Potato soup
- Chicken tortilla soup
- Minestrone soup
- Lentil soup
- Tomato soup
Watch How to Make Homemade (condensed) Cream of Mushroom Soup:
Homemade Cream of Mushroom Soup
Homemade cream of mushroom soup is so much healthier than store-bought condensed soup! It’s ready in less than twenty minutes using fresh mushrooms. This full flavor recipe is perfect for lunch or a light dinner!
- Author: Tiffany
- Prep Time: 5 mins
- Cook Time: 12 mins
- Total Time: 17 mins
- Yield: 10.5 oz 1x
- Category: Soup
- Method: Stove top
- Cuisine: American
Ingredients
Scale
- 2 Tbsp butter
- 1 cup diced mushrooms (I used portabella)
- 1 tsp dried thyme
- 2 tsp salt, divided
- 1/2 tsp ground black pepper
- 1 clove garlic, minced
- 1 tsp onion powder
- 2 Tbsp flour
- 1/2 cup beef stock (how to make homemade stock)
- 1/2 cup milk
Instructions
- Melt the butter in a large pot over medium high heat.
- Add the mushrooms, thyme, garlic, 1 tsp salt, pepper, onion powder. Cook until the mushrooms start to soften, about 5-7 minutes.
- Add the flour to the pot and stir to coat. Let the flour cook for about 1 minute, stirring occasionally.
- Add the milk and broth and whisk well to incorporate the flour into the liquid.
- Bring the mixture to a boil and simmer uncovered while whisking until the soup is very thick, anywhere from 2-5 minutes.
- Taste the soup (careful, it will be hot) and season with salt and pepper if needed.
Notes
- If you don’t like the chunks of mushrooms you can use an immersion blender (I recommend this one) to smooth out the soup.
- Give the rich flavor a twist by adding garlic or bay leaf, using mushrooms and onions, subbing in heavy cream for milk, or white wines for half the broth!
Nutrition
- Serving Size: 1 cup
- Calories: 96
Keywords: cream of mushroom soup
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