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.
When I posted about switching from boxed and canned goods to homemade alternatives, Heather Anderson mentioned her cream of mushroom soup recipe. She said:
…The one thing I had a hard time replacing in casseroles and soups was cream of mushroom soup. But I found a great recipe that works great for me, so no more cream of mushroom cans from the store.
Well, you know I had to ask Heather about her substitute. She kindly agreed to share her recipe here. Thanks, Heather!
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Heather’s creamy mushroom soup recipe
I have been on a real food journey for over twenty years now, and I am always looking for ways to make inexpensive, healthy versions of things that sit on many people’s pantry shelves. In the last couple of years I have become even more concerned with where my food comes from, and doing much cooking from scratch. Is it sustainably grown? Is my money benefitting the farmer that produced the food or a bunch of middlemen and marketers?
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By making my own versions of products, not only do I cut down on packaging, I know exactly what my family and I are eating. One of my favorite and most versatile substitutes is this cream of mushroom soup recipe. This can be used in casseroles, as a gravy or sauce, or as a base in soups. I hope you find this as helpful as I have over the years.
Related: Sausage Lentil Soup Recipe
★ Did you make this easy mushroom soup recipe? Don’t forget to give it a star rating below!
- Heat a skillet on medium heat then add the butter, mushrooms, and garlic to the pan.
- Saute mushrooms until browned slightly. Add the flour and stir for about one minute.
- Slowly add liquids, stirring constantly to avoid clumping. Stir in seasonings. Simmer until heated through and thickened. Serve, or use in your favorite recipe.
- For a very nice mushroom-wine sauce, add ¼ cup white wine. This creamy mushroom soup is excellent over chicken breast and brown rice.
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 Information:Yield: 8 Serving Size: 1 grams
Amount Per Serving: Calories: 146Total Fat: 9gSaturated Fat: 5gUnsaturated Fat: 0gCholesterol: 24mgSodium: 414mgCarbohydrates: 11gFiber: 1gSugar: 5gProtein: 5g
Originally published in 2011. (Heather used to blog at A Mother’s Calling, but the site is no longer active.)