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.

brown bowl of cream of mushroom soup, with sprigs of fresh thyme.

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. 

The Handcrafted Pantry

Ready to DIY your pantry with more wholesome ingredients? Check out my ebook, The Handcrafted Pantry! Filled with delicious recipes for some of your favorite condiments, snacks, and toppings, it’s the guide you need to start skipping packaged products and embrace homemade.

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. 

4 panel showing the process of sauteeing the mushrooms, adding the flour and adding the liquids.

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. 

brown bowl full of cream of mushroom soup, with a spoonful hovering over the bowl.

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

brown bowl of cream of mushroom soup, with sprigs of fresh thyme.

Creamy Mushroom Soup

Yield: 8 servings
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

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.

Ingredients

  • 1/4 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
  • Optional: 1/4 cup heavy cream
  • Optional: fresh thyme for garnish

Instructions

  1. Heat a large saucepan on medium heat and melt butter. Add mushrooms and garlic to the pan.  
  2. Saute mushrooms until browned slightly. Add the flour and stir for about one minute.
  3. 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.
  4. Stir in cream, if using.
  5. 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.
  6. Serve immediately or use in your favorite recipe.

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 Information:
Yield: 8 Serving Size: 1 grams
Amount Per Serving: Calories: 146Total Fat: 9gSaturated Fat: 5gUnsaturated Fat: 0gCholesterol: 24mgSodium: 414mgCarbohydrates: 11gFiber: 1gSugar: 5gProtein: 5g

Did you make this recipe?

Share an image on Instagram and tag @attainablesustainable with #attainablesustainable!

(Recipe originally submitted by Heather Anderson, who used to blog at A Mother’s Calling, but the site is no longer active.)

Click to save or share!

About the author: Kris Bordessa is an award-winning National Geographic author and a certified Master Food Preserver. Read more about Kris and how she got started with this site here. If you want to send Kris a quick message, you can get in touch here.

10 comments… add one
  • Jutta Galbraith Oct 30, 2023 @ 14:44

    I am thinking of using some dried mushrooms. Reconstituted of course. What are your thoughts.

    • AttainableSustainable Nov 2, 2023 @ 5:13

      I haven’t tried that with this recipe, but I think it would be ok.

  • Mary Kane Feb 6, 2022 @ 10:35

    Looking so yummy

    • AttainableSustainable Feb 8, 2022 @ 7:19

      Thank you! I hope you make it and love it 🙂

  • S Jan 17, 2021 @ 17:52

    Could I use almond or coconut flour for the soup and heavy cream in place of the milk? Everything else is keto which I’m on.

    • Kris Bordessa Jan 25, 2021 @ 11:52

      I think I’d try cassava flour + heavy cream if it were me.

      • Carol L Oct 31, 2023 @ 12:44

        Yeah, casava flour has lots of carbs: almond/coconut don’t.
        S: I have found usually a 3/4:1/4 of almond:coconut flour is a good sub for most flours. Using just one or the other doesn’t give the desired results I find.

  • Michelle Mar 24, 2018 @ 22:18

    Super easy to make and yummy as well.

  • Avis Peterson Feb 22, 2015 @ 16:20

    Great recipe! I look forward to using this one!
    cheers,
    izzi~avis

  • Emma Nov 9, 2013 @ 8:54

    Perfect! This is just the recipe I need for this week, I am in soup mode at the moment and mushroom is one of my absolute faves : ) Love making it with home made stock, lard and cream. I’m just wondering if there is a reason for the onion powder rather than using onion?

    Thanks!

Leave a Reply

Your email address will not be published. Required fields are marked *

Skip to Recipe