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We are going to show you how easy it is to make Homemade Cream of Mushroom Soup. Don’t buy the canned stuff and make this easy recipe at home. It tastes amazing!
We love casseroles and dishes that typically call for cream of mushroom soup. I have been making homemade cream of chicken soup and Homemade Cream of Celery Soup Recipe for awhile now and honestly don’t know why I waited so long to make cream of mushroom soup. You are going to love it too.
Everyone was very impressed with how delicious it turned out and I was so pleased with how easy it was to make. I don’t think I will ever buy store bought again.
What's in this post: Homemade Cream of Mushroom Soup Recipe
Why This Recipe Works
The next time you are making something calls for condensed soup, make it from scratch instead. It is very simple!
This is also so handy if you are in the middle of cooking and realize you don’t have what you need. Instead of running to the store, save time and money and make cream of mushroom soup at home.
Ingredients
- Butter – We use unsalted butter in this recipe
- All-Purpose Flour – Feel free to substitute to a flour that you prefer
- Chicken Broth – You can also use chicken broth, beef broth or vegetable stock
- Milk or Half-and-Half – Use milk of your choice. You can also use heavy cream or coconut milk
- Garlic Powder – If you are out, check out The Best Garlic Powder Substitute
- Mushrooms – Use any type of mushrooms that you prefer
Scroll to the bottom for the full recipe in the recipe card.
How to Make Cream of Mushroom Soup
- Step 1 – In a large saucepan melt butter over a medium-low heat.
Step 2 – Add in the sliced mushrooms and cook over medium high heat until the mushrooms are soft and have released must of their liquid (5-7 minute).
Step 3 – Stir in the chicken broth, salt, pepper and garlic powder. Bring the mixture to a low simmer.
Step 4 – In a small bowl, whisk together the flour and milk. Stir this mixture into the sauce pan. Bring to a simmer and cook until it begins to the soup begins to thicken (3-5 minutes).
Step 5 – Remove from heat and allow to cool completely. Store in airtight container in refrigerator until ready to use. Enjoy!
Expert Tips
- Combining Ingredients – Combine the ingredients over medium heat in a large saucepan. Add in seasoning to taste. You may need to add more depending how you like it to taste.
- Cooking Soup – Simmer the soup until it thickens but stay close by as it does not take like to thicken and you do not want it to burn.
How to Store Homemade Cream of Mushroom Soup
Store in airtight container in refrigerator. My favorite is a mason jar. They are easy to reuse, inexpensive and I normally always have several on hand!
You will love having this on hand to use in your favorite recipes.
Frequently Asked Questions
This recipe is made with fresh mushrooms. Slice the mushrooms and sauté in a saucepan with melted butter or oil. This allows the mushrooms to be soft and cooked before mixing with the cream soup mixture.
Yes, you can eat cream of mushroom soup as a creamy soup. But we usually use it most in our casserole recipes.
Yes, you can prepare this soup as a gluten free soup but substituting the all purpose flour with a gluten free flour option.
Feel free to use any type of mushrooms to make this soup recipe. Button mushrooms, baby bella mushrooms or cremini mushrooms are both great options.
More Homemade Recipes
We love to hear from you. If you make this Homemade Cream of Mushroom Soup Recipe, please leave us a comment or a star review.
Homemade Cream of Mushroom Soup Recipe
Ingredients
- 1/2 cup Butter (1 Stick)
- 1/2 cup Mushrooms (sliced)
- 1 cup chicken broth
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon garlic powder
- 6 tablespoons all-purpose flour
- 1 cup milk (or half and half)
Instructions
- In a large saucepan melt butter over a medium-low heat.
- Add in the sliced mushrooms and cook over medium high heat until the mushrooms are soft and have released must of their liquid (5-7 minute).
- Stir in the chicken broth, salt, pepper and garlic powder. Bring the mixture to a low simmer.
- In a small bowl, whisk together the flour and milk.
- Stir this mixture into the sauce pan.
- Bring to a simmer and cook until it begins to the soup begins to thicken (3-5 minutes).
- Remove from heat and allow to cool completely.
- Store in airtight container in refrigerator until ready to use. Enjoy!
Can this be frozen?
Yes you can.
How long can you keep this in the fridge? Would one recipe be the equivalent of can of condensed soup?
This would keep for up to 1 week in the fridge, One recipe is the equivalent for one can.
Love the recipes, but printing is a challenge. Is it possible for you to add a “print” button?
There is a print button on top of the recipe card at the bottom of the post – Thanks!