2 brown bowls full of creamy mushroom

Creamy Mushroom Soup

No cans needed once you see how easy this mushroom soup recipe is.

Course Soup
Cuisine American
Keyword cream of mushroom soup recipe, homemade cream of mushroom soup
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8 servings
Calories 146 kcal
Author Kris Bordessa


  • 1/4 cup butter (1/2 stick)
  • 1 lb. cleaned and sliced mushrooms
  • 1 large clove garlic, minced
  • ½ cup whole wheat flour
  • 2 cups chicken broth
  • 3 cups milk
  • 1 clove garlic minced
  • 1 tsp. onion powder
  • sea salt to taste
  • pepper to taste


  1. Heat a skillet on medium heat then add the butter, mushrooms, and garlic to the pan.  

  2. Saute mushrooms until browned slightly. Add the flour and stir for about one minute. 

    wooden spoon stirring mushrooms, butter and flour
  3. Slowly add liquids, stirring constantly to avoid clumping. Stir in seasonings. Simmer until heated through and thickened. Serve, or use in your favorite recipe.

  4. For a very nice mushroom-wine sauce, add ¼ cup white wine. This creamy mushroom soup is excellent over chicken breast and brown rice.

Recipe Notes

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.