Homemade Cream of Mushroom Soup Recipe

This cream of mushroom soup recipe is easy to make and home with real food ingredients. Serve it as a meal or use it in your favorite recipes that call for canned creamy mushroom soup.

Originally published in 2011; this post has been updated.

For people who are trying to cut back on canned and processed foods, finding a good replacement for some of their supermarket go-tos can be a challenge. 

If you use canned soups in recipes regularly, this homemade cream of mushroom soup is a great substitute for the cans you’re used to using. 

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Ingredients

Mushrooms: The star of the show! You can really use any type of mushroom in this recipe, but common button mushrooms or cremini mushrooms are a good bet and readily available, giving the soup that earthy flavor we expect.

Butter — I use salted butter; if you prefer unsalted, that will work fine.

Garlic — Finely chopped garlic adds that spicy zing we all love so much.

Whole wheat flour — This is used to thicken the soup. You can use all purpose flour in place of this ingredient if you like. If you’re gluten free, try rice flour or cornstarch.

Chicken broth — A flavorful broth will result in a flavorful soup! Homemade broth is our go-to here (it’s like free food!) but a good quality boxed broth will work as well. 

Milk — Use whatever type you typically keep on hand. Full fat milk will result in a creamier soup. Optionally, you can stir a quarter cup of heavy cream into the soup just before serving.

Seasonings — Salt, pepper, and onion powder round out the flavors in this soup. 

Making this Soup

Start by sautéing the mushrooms and garlic in butter in a large pot or skillet. Add the flour to the sautéed ingredients and stir. This creates a slurry that will help thicken the soup. 

Add the remaining ingredients, stirring to prevent clumping. Cook until heated through. 

Use as is, or for a creamier consistency, pull out your immersion blender and process until you’ve achieved the desired texture.

Using this Soup

You can, of course, simply ladle this soup into bowls and serve it for a delicious meal on it’s own. 

It’s also a versatile substitute to use in your favorite casseroles, as a gravy, or served as a sauce over pasta or chicken breasts and brown rice.

Storage

Place leftovers in an airtight container in the refrigerator and use within a week. 

★ Did you make this easy mushroom soup recipe? Don’t forget to give it a star rating below!

Creamy Mushroom Soup

No cans needed once you see how easy this mushroom soup recipe is. Serve it with sliced French bread as a meal, or use it in your favorite recipes that call for canned soup.

4.38 from 8 votes

Print Pin Rate

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 30 minutes minutes

Servings: 8 servings

Author: Kris Bordessa

Ingredients

• ¼ cup butter 1/2 stick
• 1 pound cleaned and sliced mushrooms see notes
• 2 cloves garlic minced
• ½ cup whole wheat flour
• 2 cups chicken broth
• 3 cups milk
• 1 teaspoon onion powder
• 1 teaspoon Dijon mustard
• sea salt to taste
• pepper to taste
• ¼ cup heavy cream optional
• fresh thyme for garnish optional

Instructions

• Heat a large saucepan on medium heat and melt butter. Add mushrooms and garlic to the pan.  
  1/4 cup butter, 1 pound cleaned and sliced mushrooms, 2 cloves garlic
• Saute mushrooms until browned slightly. Add the flour and stir for about one minute.
  ½ cup whole wheat flour
• Slowly add liquids to the mushroom mixture, stirring constantly to avoid clumping. Stir in onion powder, salt, pepper, and mustard. Simmer until heated through and thickened.
  2 cups chicken broth, 3 cups milk, 1 teaspoon onion powder, sea salt, pepper, 1 teaspoon Dijon mustard
• Stir in cream, if using.
  1/4 cup heavy cream
• For a mushroom soup with a more creamy consistency, use an immersion blender to break up the pieces until you've achieved the desired consistency.
• Serve immediately or use in your favorite recipe.
  fresh thyme for garnish

Notes

• You can really use any type of mushroom in this recipe, but common button mushrooms or cremini mushrooms are a good bet and readily available, giving the soup that earthy flavor we expect. Portobello mushrooms and shiitake mushrooms would work as well.
• Optionally, you can stir a quarter cup of heavy cream into the soup just before serving.
• For a very nice mushroom-wine sauce, add ¼ cup white wine.
• This creamy mushroom soup recipe holds up well refrigerated. I have never tried to freeze it by itself, but I have frozen casseroles using it, and they reheated fine.

Nutrition

Calories: 175kcal | Carbohydrates: 12g | Protein: 6g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 36mg | Sodium: 311mg | Potassium: 371mg | Fiber: 1g | Sugar: 6g | Vitamin A: 437IU | Vitamin C: 2mg | Calcium: 128mg | Iron: 1mg

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(Recipe originally submitted by Heather Anderson, who used to blog at A Mother’s Calling, but the site is no longer active.)

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