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!
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 (that mimicked the kind grandma would make), 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 wasn’t that difficult at all. I was hoping the cream of mushroom soup to be the same…
… and it was! Who knew that a few pantry staples and diced mushrooms would give you something that food manufacturers put in a can and call “food.”
I mean, 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.
That doesn’t exactly sound appetizing, does it?
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…
How to Make Homemade Cream of Mushroom Soup from Scratch
I’ve already said this, but this savory recipe is super easy to make. One trick I would suggest is to have all the ingredients ready to go.
- chop the mushrooms
- measure the milk and beef stock or chicken broth
- have the measuring spoons and spices out on the counter
While each step is easy, each step seems to move fast.
- a minute or two for melting butter
- about 5 minutes to cook the mushrooms and spices
- another minute for cooking flour
- lastly, adding stock and milk to simmer until thick
I’m pretty fast in the kitchen, but even one minute is hard to beat. Make it easy on yourself and have everything ready.
Ways to Make This Cream of Mushroom Soup Recipe
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:
- I used portabella mushrooms in this recipe since that’s what I had on hand, but you can use cremini or other wild mushroom varieties, too.
- If you don’t like the chunks of mushrooms you can use an immersion blender (I recommend this one) to smooth out the soup.
- 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.
- 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 ANYTHING soup!
- Speaking of substitutes, use this FREE Master Substitution Guide to save time and money in the kitchen! Just because you’re missing an ingredient, doesn’t mean you need to run to the store to buy more food!
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)
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!
How to Use Cream of Mushroom Soup
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 a homemade artisan bread bowl? YUM! That might beat out our favorite weeknight creamy mushroom pasta!
Here are some more of our favorite classic soup recipes to keep you cozy:
Watch How to Make Homemade (condensed) Cream of Mushroom Soup:
- 2 Tbsp butter
- 1 cup diced mushrooms (I used portabella)
- 1 tsp dried thyme
- 2 tsp salt, divided
- ½ tsp ground black pepper
- 1 clove garlic, minced
- 1 tsp onion powder
- 2 Tbsp flour
- ½ cup beef stock (how to make homemade stock)
- ½ cup milk
- 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.
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