Homemade Cream of Mushroom Soup
If you want to add a huge boost of flavors to your meals, try making your own Homemade Cream of Mushroom Soup. Substitute this in any recipe that calls for the canned soup and it will take it to the next level!
A DELICIOUS ALTERNATIVE TO CANNED SOUP
Condensed cream of mushroom soup is a cook’s secret ingredient in so many recipes to add flavor and creaminess. Did you know you can make it yourself? It’s easy to do, only takes about 20 minutes, and it brings so much more flavor to any food you mix it in with. Or you can just use it to make actual mushroom soup! This Homemade Cream of Mushroom soup is thick and creamy with bits of fresh mushrooms in every bite!
FREQUENTLY ASKED QUESTIONS:
You would want to use unsalted butter and no sodium chicken broth and do not add extra salt.
As it cools, it gets even thicker, the perfect substitute for condensed cream of mushroom soup! If using in recipes that call for condensed cream of mushroom soup, make sure to use just the amount the recipe calls for. Normally, it is a 10.5-ounce can (just a bit over 1 1/4 cups), so with this recipe, you will have leftovers. This will make the amount needed for a little over 2 cans, so you can basically halve the recipe per can you need.
Of course. I found that baby bellas were the most mild flavored and therefore one that most people would enjoy. I don’t even enjoy mushrooms and I found myself really enjoying this as a soup. But you can certainly use any mushroom you like.
If you want to use this as a base for actual Cream of Mushroom Soup, you can add more chicken broth and milk until you get your desired thickness. Then, you can add this to sautéed vegetables or protein of your choice, etc, whatever else you may want to have in your soup.
If you want a vegetarian version, use vegetable broth/stock. If you want a beefy flavor, use beef broth/stock.
Yes! And I have a recipe on my site here for Homemade Cream of Chicken Soup!
Any recipe that calls for canned cream of mushroom like: Crock Pot Swedish Meatballs, Crock Pot Beef Tips, Ground Beef Stroganoff or Chicken Tetrazzini.
Once at room temperature, you can store it in an airtight container in the fridge for up to 3 days.
Yes, you can. Transfer the soup to a freezer safe container once it has cooled down and then freeze it for up to 3 months.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- salted butter – it needs to be real butter here, not margarine.
- baby bella mushrooms – if you like the flavor of mushrooms but maybe don’t like the texture, I would make sure these are chopped very, very finely so its adding flavor but not texture.
- all-purpose flour – this will help it thicken.
- garlic powder, onion powder, black pepper, salt – I think I was pretty light with the seasonings since I know you might use it in other recipes. However, please feel free to add more to your taste.
- chicken broth – for a deeper flavor, use chicken stock. See above on other broth or stock you can use.
- milk – I used whole Milk, but 2% works too. To make it even richer, you can use half and half or even heavy cream (these two are good options if you want to turn this into an actual soup).
HOW TO MAKE HOMEMADE CREAM OF MUSHROOM SOUP
In a medium-sized saucepan over medium-low heat, melt the butter. Add the mushrooms and stir until coated in the butter. Continue to cook until the mushrooms cook down, release their moisture, and then most of the moisture cooks out, about 10-15 minutes, stirring occasionally.
Add the garlic powder, pepper, onion powder, and salt. Finally stir in flour. Stir to combine until the mushrooms are coated; the mixture will be thick. Cook the flour mixture for 1 minute, stirring occasionally.
Slowly stream in the chicken broth while constantly stirring to avoid lumps. Slowly stream in the milk while again stirring constantly.
Bring the mixture to a low simmer while stirring often. Allow to simmer for 2-3 minutes until thickened. Take off the heat until ready to use. Note: this mixture thickens up as it cools.
RECIPES FOR YOUR CREAM OF MUSHROOM SOUP:
MORE HOMEMADE INGREDIENTS:
- Homemade Dry Onion Soup Mix
- Homemade Ranch Seasoning
- Homemade Everything But The Bagel Seasoning
- Homemade Apple Pie Spice
- Homemade Pumpkin Pie Spice
- Homemade Cream of Chicken Soup
- Beau Monde Seasoning
- Taco Seasoning
- Homemade Ranch Dressing (+Video)
- Homemade Velveeta
- Homemade Bisquick
Homemade Cream of Mushroom Soup
Ingredients
- ¼ cup salted butter
- 8 ounces baby bella mushrooms, finely chopped
- ⅓ cup all-purpose flour
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
- ¼ teaspoon onion powder
- ¼ teaspoon salt
- 1 cup chicken broth
- 1 cup milk (I used whole milk, but 2% works)
Instructions
- In a medium-sized saucepan over medium-low heat, melt the butter.
- Add the mushrooms and stir until coated in the butter. Continue to cook until the mushrooms cook down, release their moisture, and then most of the moisture cooks out, about 10-15 minutes, stirring occasionally.
- Add the garlic powder, pepper, onion powder, and salt then stir.
- Add the flour. Stir to combine until the mushrooms are coated; the mixture will be thick. Cook the flour mixture for 1 minute, stirring occasionally.
- Slowly stream in the chicken broth while constantly stirring to avoid lumps.
- Slowly stream in the milk while again stirring constantly.
- Bring the mixture to a low simmer while stirring often. Allow to simmer for 2-3 minutes until thickened. Take off the heat until ready to use. Note: the mixture thickens as it cools.
Notes
- Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
- I am assuming half a cup per serving. You will need to use your own trusted nutritional calculator for exact numbers for what you will use this for. Please see my nutritional disclaimer on this recipe card.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
Absolutely love this recipe. Years ago Campbells made a Cream of Sweet Corn soup and it was delicious in corn chowder but sadly they discontinued making it. I’m hoping to duplicate it with your recipe using corn instead of mushrooms. I’ll let you know how it turns out.
I remember the cream of corn soup!! Please come back and let me know how it goes. I would love to try that myself!
This was a wonderful recipe, so much better than the canned soup. Definitely what I will use from now on.
Thank you.
I made the soup this morning. And my daughter made a casserole for dinner. Tasted great both ways. Thank you.
Yay! I love hearing that!! Thanks so much Chimene!
Hello! Basic cook here! I used this recipe (substitute GF flour) for our families tator tot casserole dish and it was fabulous! I literally said “wow, look what I can make”! Thank you – saving for next time!
Yay! I’m so proud Chelsea! Thanks so much for coming back to comment. I absolutely love hearing it. You’re going to be on a roll now 🙂
Very good. I used this recipe as a substitute for canned soup in a recipe. Easy to make. A keeper for me
Can you exchange the flour for corn starch so it is Gluten Free?
I don’t see why not but don’t think you’ll need as much – maybe 2 1/2 Tablespoons. I haven’t personally tested but I can’t see why it wouldn’t work.
Can I can this recipe (pressure can or water bath)? I would like to make several cans to keep on the shelf.
Unfortunately no because of the milk in the recipe.
What if she used powdered milk?