Creamy, warming and delicious homemade cream of mushroom soup. This cream of mushroom soup recipe is not only full of flavor but contains no nasty ingredients. This soup can be eaten as it is for lunch or dinner or used in many different recipes that calls for it.
I love homemade replacements! Not only do they taste better but they are healthier. Homemade Cream of Mushroom Soup is no exception.
Without the unnecessary ingredients and artificial flavorings, this Homemade Cream of Mushroom Soup recipe is easy to make and delicious!
After posting the Homemade Cream of Chicken Soup recipe, one reader asked me how I would suggest making a cream of mushroom soup. That was the encouragement I needed to get to work.
This recipe is adapted from the Soups and Muffins cookbook by Sue Gregg which is now out of print but can be found used.
I began tweaking this recipe to use as a substitute for the store bought version in recipes like Easy Broccoli Casserole and other homemade favorites. Casseroles always taste better with cream of mushroom soup in them, don't they?
To be honest, the first time I made this Homemade Cream of Mushroom Soup reicipe, it was to use as a substitute. But, it tasted so good, I decided to serve it as a bowl of soup with a salad, homemade salad dressing and pumpkin muffins. It was a hit with the family!
Homemade Cream of Mushroom Soup Recipe Tips
Homemade Cream of Mushroom Soup Recipe Tips- Blended soups have more flavor but unblended soups tend to be more appealing when served.
- When using Homemade Cream of Mushroom Soup as a substitute for the store bought version, I use an immersion blender to blend it. Otherwise, I do not blend it.
- Canned mushrooms can be substituted for the fresh ones and the soup is still delicious.
- 2 cups (1 pint) of soup = 1 can of Cream of Chicken Soup.
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Homemade Cream of Mushroom Soup
Ingredients
- 6 tablespoon butter
- 1 large onion chopped
- 2 cloves garlic minced
- ¾ lb. about 4 ½ c. fresh mushrooms, chopped - may use canned mushrooms
- 6 oz canned mushroom slices
- ⅓ c. unbleached white flour
- 2 c. beef broth or chicken broth
- 1 ½ c. milk
- 1 ½ teaspoon salt
Instructions
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Saute onion and garlic in butter.
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Add fresh mushrooms and saute about 10 minutes - stir frequently. Canned mushrooms may be substituted.
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Drain canned mushrooms and add to the above sautéed mushrooms and continue sautéing for about 3 mins or until heated thoroughly.
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Using a wire whisk, blend the flour into the milk until smooth.
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Add milk and beef or chicken broth to sauteed vegetables.
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Heat stirring constantly until thickened.
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At this point, you may puree all or part of the soup in a blender or use an immersion blender.
Notes
- Blended soup is more flavorful and works better as a substitute for store bought canned cream of mushroom soup.
- Unblended soup is more attractive when serving a bowl of soup.
- You can substitute canned mushrooms for fresh.
Nutrition
Deep Web says
I'm going to make this for dinner tonight! I'm going to make it on the stove instead of the slow cooker, though. Thanks for the lovely dinner inspiration! :)
Dina-Marie says
Deep Web, I hope your family enjoys it as much as mine!
Tina Rigdon says
This is amazing! Thank you for the recipe. I have never thought about making my own. I always buy it from the store, but not anymore!!!
Dina-Marie says
I love homemade replacements that do not contain all the unnecessary ingredients and this is definitely one of them - so glad you like it!
Emily Kemp says
I LOVE cream of mushroom soup but never made my own, can't wait to try this!
Katie Thornton says
Is it possible to freeze this use in other recipes?
Dina-Marie says
Katie, yes, I have done it and used it within a couple of months. Freezing does change the texture but as long as you are using it as a replacement for the canned version, it works great!
Geri says
I am confused... in your ingredient list, there is BOTH fresh mushrooms and canned. But you say that you can use either the fresh or canned a couple of times in the recipe... why are both listed ? This isn’t clear... Do you use both or either? Is 4 1/2 cups of fresh the equivalent of 6oz canned? Also in the directions you say to drain the canned mushrooms but don’t say what to do with them???? This recipe is totally confusing! Please clarify. Thanks
Dina-Marie says
Geri, sorry for the confusion and I appreciate your letting me know of the confusion! I have updated the post to clarify. I use both the larger quantity of fresh mushrooms, sauté them and then add the canned mushrooms to them and continue sautéing until they are throughly heated. You can also substitute canned mushrooms for the fresh ones if you desire. As far as the amount, there are 8 oz in a cup so if you are using canned for the 4 1/2 cups of fresh, I would use 32 - 36 oz of canned instead. Let me know if this clarifies or if you still have questions.
Ramona Sword says
I needed canned mushroom soup to make supper and didn't have any on hand and only had canned mushrooms and omitted the stock and it came out amazing. Saved as a family favorite, as is how you wrote it and how I made it as a replacement for canned junk. Thank you!!
Teresa says
I made this today with fresh mushrooms. It tastes incredible!!! Easy and very tasty!!!