This easy homemade cream of mushroom soup recipe tastes great in chicken, pork, beef, and potato dishes without any of the junk found in store-bought versions.
You can substitute this DIY cream of mushroom soup and forego the store-bought cans in all your favorite recipes like casseroles, rice dishes, Instant Pot dinners, and even freezer meals.
Plus, it's extremely frugal and fast to make with standard pantry ingredients you already have on hand. In less than 4 minutes, you can whip up this simple recipe and have dinner well on its way.
It took a health scare to get me to start reading ingredient labels. I cluelessly had no idea the junk that was in so many of the processed items I was buying from the store.
Case in point, Campbell's condensed cream of mushroom soup contains 14 ingredients, including Monosodium Glutamate (aka MSG), modified milk ingredients, soy protein isolate, and flavoring (whatever that actually is).
If this is a surprise to you, I hope you’ll take this opportunity to start investigating what is actually in your food and start making these healthy and easy ingredient swaps. Your health and taste buds will thank me, and you'll never buy a can of glue masquerading as soup again!
I haven't purchased cream of mushroom soup in the store for over 10+ years now. Who else loves scratching off a store-bought item they never have to buy again? It’s easy to make a wholesome, delicious cream of mushroom soup with just a handful of ingredients, all of which are whole foods.
Looking for a different cream of soup flavor? Try my homemade cream of onion, cream of chicken, cream of celery or gluten-free cream of anything soup recipes too. They are just as easy and delectable. You won’t ever need to buy them from the store again!
This rich and creamy mushroom soup is great served with a piece of crusty bread to dip in it and a garnish of grated cheddar cheese. Pair it with my Easy No Knead Artisan Bread Recipe, and you’ll have an easy comfort food meal in minutes.
Here’s a sneak peek of a couple of other great recipes you can use cream of mushroom soup in.
For more delicious homemade recipes, grab your copy of Hand Made: The Modern Guide to Made-From-Scratch Living.
It only takes a few minutes to whip this up. Grab a pot and your ingredients.
That's it! Did you make this recipe? If so, please leave a star rating in the recipe card below. Then snap a picture and tag me on social media @melissaknorris so I can see!
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This easy homemade cream of mushroom soup recipe uses just a handful of pantry staples, whips up in under five minutes, and tastes great in chicken, pork, beef, and potato dishes without any of the junk found in store-bought versions.
Course Soup
Cuisine American
Keyword Cream of Mushroom Soup, Cream of Mushroom Soup Recipe
Cook Time 5 minutes minutes
Total Time 5 minutes minutes
Servings 1 cup
Calories 469kcal
Author Melissa Norris
The post Homemade Cream of Mushroom Soup Recipe appeared first on Melissa K. Norris.
You can substitute this DIY cream of mushroom soup and forego the store-bought cans in all your favorite recipes like casseroles, rice dishes, Instant Pot dinners, and even freezer meals.
Plus, it's extremely frugal and fast to make with standard pantry ingredients you already have on hand. In less than 4 minutes, you can whip up this simple recipe and have dinner well on its way.
Why I Switched From Store-Bought Condensed Soup
It took a health scare to get me to start reading ingredient labels. I cluelessly had no idea the junk that was in so many of the processed items I was buying from the store.
Case in point, Campbell's condensed cream of mushroom soup contains 14 ingredients, including Monosodium Glutamate (aka MSG), modified milk ingredients, soy protein isolate, and flavoring (whatever that actually is).
If this is a surprise to you, I hope you’ll take this opportunity to start investigating what is actually in your food and start making these healthy and easy ingredient swaps. Your health and taste buds will thank me, and you'll never buy a can of glue masquerading as soup again!
I haven't purchased cream of mushroom soup in the store for over 10+ years now. Who else loves scratching off a store-bought item they never have to buy again? It’s easy to make a wholesome, delicious cream of mushroom soup with just a handful of ingredients, all of which are whole foods.
What Can I Substitute for Cream of Mushroom Soup
Looking for a different cream of soup flavor? Try my homemade cream of onion, cream of chicken, cream of celery or gluten-free cream of anything soup recipes too. They are just as easy and delectable. You won’t ever need to buy them from the store again!
How to Use This Soup Recipe
This rich and creamy mushroom soup is great served with a piece of crusty bread to dip in it and a garnish of grated cheddar cheese. Pair it with my Easy No Knead Artisan Bread Recipe, and you’ll have an easy comfort food meal in minutes.
Here’s a sneak peek of a couple of other great recipes you can use cream of mushroom soup in.
- Green Bean Casserole – From Scratch
- Thin Crust Chicken Veggie Pizza – My original recipe has no red sauce. Try using this soup as the sauce for a surprisingly delicious pizza sauce.
For more delicious homemade recipes, grab your copy of Hand Made: The Modern Guide to Made-From-Scratch Living.
Ingredients Needed & Substitutions
- Mushrooms – 1/4 cup Mushrooms, diced.
- Butter – 3 Tablespoons butter (or a non-dairy substitute like coconut oil).
- Flour – 3 or 4 Tablespoons flour. If you need a gluten-free cream of soup version, I’ve got you covered.
- Chicken Broth – ½ cup of chicken broth. You can use chicken stock or Homemade Bone Broth for a truly exceptional soup.
- Milk or Cream – ½ cup of milk. Try using heavy cream to make it even more smooth and rich. For dairy free, switch out the milk for full-fat unsweetened coconut milk.
- Salt & Pepper – ¼ tsp of salt & a dash of pepper
Directions
It only takes a few minutes to whip this up. Grab a pot and your ingredients.
- Melt butter (or other fat) in a large pot over medium heat.
- Add sliced or diced mushrooms and saute until they release their juices.
- Whisk in the flour to make a thick paste, stirring constantly so the butter doesn’t brown or burn.
- Add the milk or cream to the butter and mushroom mixture and simmer (but do not bring to a boil) over medium-low heat for just a couple of minutes. If it is too thick, add more milk. Remember, it will get thicker as it cools.
- Now reduce heat and season with salt and pepper to taste.
- Remove from heat and let it cool slightly before serving.
That's it! Did you make this recipe? If so, please leave a star rating in the recipe card below. Then snap a picture and tag me on social media @melissaknorris so I can see!
More Recipes You May Like
- How to Can Green Beans the Easy Way – Raw Pack
- Leather Britches Green Beans (200-Year-Old Preservation Method)
- How to Cook Leather Britches Green Beans
- Where to Find Morel Mushrooms
- Homemade Chicken Broth
- Cream of Anything Soup
- Grandma’s Easy Homemade Dinner Rolls (With Fresh-Milled Flour)
- How to Make a Pumpkin Roll From Scratch
- Best Ever Flaky Pie Crust
- Homemade Cranberry Sauce
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Homemade Cream of Mushroom Soup Recipe
This easy homemade cream of mushroom soup recipe uses just a handful of pantry staples, whips up in under five minutes, and tastes great in chicken, pork, beef, and potato dishes without any of the junk found in store-bought versions.
Course Soup
Cuisine American
Keyword Cream of Mushroom Soup, Cream of Mushroom Soup Recipe
Cook Time 5 minutes minutes
Total Time 5 minutes minutes
Servings 1 cup
Calories 469kcal
Author Melissa Norris
Ingredients
- 1/4 cup mushrooms sliced or diced
- 3 Tablespoons butter or non-dairy sub like coconut oil
- 3 Tablespoons flour
- 1/2 cup chicken broth or beef
- 1/2 cup milk or heavy cream
- salt and pepper to taste
Instructions
- Melt butter (or other fat) in a large pot over medium heat.
- Add sliced or diced mushrooms and saute until they release their juices.
- Whisk in the flour to make a thick paste, stirring constantly so the butter doesn’t brown or burn.
- Add the milk or cream to the butter and mushroom mixture and simmer (but do not bring to a boil) over medium-low heat for just a couple of minutes. If it is too thick, add more milk. Remember, it will get thicker as it cools.
- Now reduce heat and season with salt and pepper to taste.
- Remove from heat and let it cool slightly before serving.
Nutrition
Calories: 469kcal | Carbohydrates: 24g | Protein: 8g | Fat: 39g | Saturated Fat: 24g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 107mg | Sodium: 754mg | Potassium: 315mg | Fiber: 1g | Sugar: 7g | Vitamin A: 1250IU | Vitamin C: 1mg | Calcium: 169mg | Iron: 1mg
The post Homemade Cream of Mushroom Soup Recipe appeared first on Melissa K. Norris.