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Making Homemade Cream of Mushroom Soup takes just 15 minutes and delivers remarkable flavor that canned varieties simply can’t match! Fresh mushrooms create a rich, earthy base that’s perfect for enjoying as a simple soup or using as the foundation for your favorite casseroles and comfort foods.
Nikki’s Recipe Rundown
- Taste: Rich, savory mushroom flavor with subtle garlic and onion notes.
- Texture: Smooth and velvety with small pieces of tender mushrooms throughout!
- Ease: This recipe uses simple ingredients with easy to follow steps that takee just 15 minutes from start to finish.
- Pros: Fresher taste than canned, no preservatives, customizable to your preferences, and works perfectly in so many recipes!
- Considerations: Keep in mind it requires constant stirring when adding flour to avoid lumps.
Listen, I’m the first to say I love a good store-bought shortcut. They’re handy, budget-friendly, and often right there in the pantry when you need ’em most. There’s nothing wrong with cracking open a can—especially when life is moving a million miles an hour. But every now and then, making it from scratch? That’s where the magic happens.
This homemade cream of mushroom soup puts you in the driver’s seat with flavor, texture, and ingredients—no mystery fillers or preservatives. Just fresh, wholesome goodness ready in 15 minutes flat. It’s quick, it’s simple, and it’s packed with rich, earthy flavor that tastes like you spent way longer in the kitchen than you actually did.
My game-changing recipe for the best cream of mushroom soup starts with sautéing onions and mushrooms to savory perfection. That’s where the deep, savory taste that makes cream of mushroom so irresistible. Whether you’re whipping up a cozy casserole or craving a comforting bowl with crusty bread, this one’s a keeper.
Ingredients Needed For Cream of Mushroom Soup
- Butter: I always use unsalted butter so that I can manage the salt content. If you use salted butter, add less salt when you season the soup.
- Baby Bella Mushrooms: Also known as cremini mushrooms! You can use white button mushrooms, too. Dice them up into small pieces.
- Yellow Onion: For a deep, savory flavor!
- All-Purpose Flour: Flour will help to thicken the soup to resemble a canned condensed soup.
- Chicken Broth: For added flavor and liquid content!
- Spices: You will need garlic powder, onion powder, salt, and ground black pepper to season up the cream of mushroom soup to perfection!
- Milk: You can use any milk here! I like whole milk since it will create a thick, flavorful soup.
How To Make The Best Homemade Mushroom Soup
✱ Be sure to see the recipe card below for exact ingredients and full recipe instructions!
Step 1 | Prep the Mushroom Base
In a pot add the butter, mushrooms, and onions. Over medium heat stir for 9 minutes.
Add the flour. Stir for 1 minute.
Step 2 | Season
Add the broth and seasonings. Stir until thick.
Step 3 | Add Milk & Enjoy
Add the milk to the pot. Stir for 3 minutes or until thick.
Recipe Tips
- Don’t rush the mushrooms. Those 9 minutes of cooking are important to allow the mushrooms to release their moisture and develop deep flavor.
- Stir well as the flour cooks. Once you add the flour, constant stirring prevents lumps and helps achieve a silky-smooth texture.
- Adjust thickness according to your preference. If your homemade cream of mushroom soup gets too thick, add a splash of broth or milk. Too thin? Let it simmer a bit longer.
- Taste as you go! Especially after adding seasonings, give it a taste and adjust to your preference.
Variations and Substitutions
- Mushrooms: Try white button mushrooms for a milder flavor or mix in some shiitake or cremini for complexity. For ease, you can use frozen mushrooms. Allow them to thaw and pat dry to get rid of some of the extra moisture. If they aren’t already diced finely, dice them up before using!
- Dairy-free: Substitute the butter with olive oil and the milk with unsweetened almond or oat milk.
- Vegetarian: Use vegetable broth instead of chicken broth for a vegetarian friendly option!
- Different Fillings: You can make any “cream of soup” by switching out the mushrooms with the desired ingredient. Use finely diced celery for cream of celery or use finely diced onions for cream of onion!
Recipe FAQs
Yes! This homemade version works as a 1:1 replacement for 2 10.5 oz cans of condensed soup. If the recipe only calls for one can, use half of what this recipe makes!
Absolutely! It actually tastes even better the next day as the flavors develop. Keep it on hand in the fridge for up to 4 days and use it as you need it, or freeze if you need longer storage.
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Storage
Storage: Store in an airtight container for up to 4 days. The soup may thicken when chilled, so simply add a splash of milk or broth when reheating.
Freeze: This soup freezes beautifully for up to 3 months. Let it cool completely, then transfer to freezer-safe containers or bags. Thaw overnight in the refrigerator before reheating on the stovetop over medium-low heat, stirring occasionally.
What to Serve with Cream of Mushroom
This creamy mushroom soup recipe can be served on its own, paired with crusty bread for dipping and a simple green salad with tangy vinaigrette for contrast. It is most commonly used as the secret ingredient in casseroles and slow-cooker meals for a creamy, rich flavor. Cream of mushroom can be used to replace any cream of chicken soup, like in my crockpot mushroom chicken or creamy Swiss chicken casserole. It would also be super delicious in a classic chicken noodle casserole!
When you are making classics like green bean casserole or tuna casserole, I recommend skipping the canned stuff and making homemade condensed cream of mushroom soup for a fresh, creamy flavor that can’t be beat!
Other Recipes to try
- New England Clam Chowder
- Chicken Pot Pie Soup
- Mexican Street Corn White Chili
- Beef Stroganoff
- Easy Sausage Gravy
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How to Make Homemade Cream of Mushroom Soup
Ingredients
- ¼ cup unsalted butter
- 8 ounces baby bella mushrooms, finely diced
- 2 tablespoons finely diced yellow onion
- ¼ cup all-purpose flour
- 1 cup chicken broth
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup milk
Instructions
- In a pot add the butter, mushrooms, and onions. Over medium heat stir for 9 minutes.
- Add the flour. Stir for 1 minute.
- Add the broth and seasonings. Stir until thick.
- Add the milk to the pot. Stir for 3 minutes or until thick.
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Notes
- You can use whole milk, 2% milk, or skim milk. Each type of milk will provide for a thicker to thinner consistency.
- You can use gluten-free flour and nut milk to make this gluten and dairy-free.
- If you use a nut milk use one that is unflavored and unsweetened.
- You can easily double or triple the recipe. This recipe is equal to 2 cans of store-bought soup.
- You can use frozen mushrooms if you prefer.
Nutrition Information
Nutritional Disclaimer
Soulfully Made is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
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