There’s no comparison between Homemade Cream of Mushroom Soup and the canned version. Making this soup from scratch gives you full control over the ingredients, ensuring a rich, creamy texture and deep mushroom flavor, without unnecessary preservatives or additives.
This simple cream of mushroom soup recipe comes together quickly, making it perfect as an ingredient in casseroles and sauces. It works great in this recipe for Homemade Green Bean Casserole.
Why You Should Make This Homemade Cream of Mushroom Soup
- Better Flavor – Fresh mushrooms give this soup a deep, earthy taste that canned, cream of mushroom soup versions, can’t match.
- No Unwanted Additives – Skip the artificial flavors, excessive sodium, and preservatives.
- Versatile – Enjoy this cream of mushroom soup on its own, or use it in recipes calling for condensed cream of mushroom soup.
- Customizable – Easily adjust the thickness and seasoning to suit your preference.
- Simple Ingredients – Made with pantry staples and fresh mushrooms for a wholesome dish.
Ingredients
- Button or Cremini Mushrooms – Substitute with a blend of shiitake, portobello, or oyster mushrooms for a deeper flavor.
- Heavy Whipping Cream – Swap with half-and-half for a lighter version, or use whole milk.
- Butter – Use olive oil or ghee for a different depth of flavor.
- Flour – Replace with cornstarch or a gluten-free flour blend for gluten-free cream of mushroom soup.
- Garlic and Onion Powder – Use fresh minced garlic or onion, for a stronger garlic flavor.
How to Prepare Homemade Cream of Mushroom Soup
- Clean the mushrooms with a damp paper towel and dice them small.
- Heat a sauté pan over medium heat. Add the mushrooms and cook until all moisture has evaporated.
- Season with salt, pepper, and garlic powder, and onion powder.
- Add the butter and let it melt. Sauté for another two minutes.
- Sprinkle the flour over the mushrooms, stirring to coat. Let it cook for a few minutes to remove the raw flour taste.
- Slowly whisk in the heavy cream until the desired consistency is reached. You may not use it all.
- Taste and adjust seasoning, as needed.
How to Serve and Store Leftovers
Serving Suggestions
- Enjoy as a comforting bowl of soup with crusty bread.
- Use in casseroles, pasta bakes, or as a base for creamy sauces.
- Drizzle over grilled chicken or pork for extra flavor.
Storage
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat the cream of mushroom soup gently over low heat, adding a splash of cream or broth if needed.
- Freeze in portioned containers for up to 2 months. Thaw in the fridge before reheating.
FAQs
- Can I use different types of mushrooms? Yes! While button or cremini mushrooms work well, you can also use shiitake, portobello, or a mix for a more complex flavor.
- How can I make this soup dairy-free? Substitute the heavy whipping cream with dairy-free heavy cream, full-fat coconut milk or a blend of unsweetened almond milk and cashew cream. Replace butter with olive oil or vegan butter.
- Can I make this soup gluten-free? Yes! Replace the flour with cornstarch or a gluten-free flour blend. If using cornstarch, mix it with a little cold water before adding it to the soup to prevent clumping.
- How do I make this a condensed version for recipes? Use less cream (about 1 to 1 1/4 cups) and let the soup thicken more while cooking. This will give you a texture closer to canned condensed soup.
- Can I freeze homemade cream of mushroom soup? Yes! Let the soup cool completely, then store it in an airtight container for up to 2 months. Keep in mind that dairy-based soups may slightly separate when reheated—stir well after thawing.
- What can I use this soup for besides eating it as a soup? It’s perfect for casseroles, creamy pasta sauces, as a base for gravy, or even as a topping for grilled meats and vegetables.
- How do I thicken the soup if it’s too thin? Let it simmer longer to reduce, or whisk in a small slurry of cornstarch and cold water to thicken it quickly.
- What if my soup is too thick? Simply stir in more cream, milk, or even chicken or vegetable broth until it reaches your desired consistency.
More Creamy Soup Recipes to Love
- Creamy Sausage Potato Soup
- Easy Creamy Meatball Soup
- Creamy Crab Soup
- Creamy Chicken Wild Rice Soup
- Homemade Mushroom Soup
- Creamy Hearty Cheeseburger Soup
Homemade Cream of Mushroom Soup
- Total Time: 20 minutes
- Yield: 4 servings 1x
Description
This simple, Homemade Cream of Mushroom Soup recipe comes together quickly, making it perfect as an ingredient in casseroles and sauces.
Ingredients
- 8 ounces button or cremini mushrooms, diced small
- 1 to 1 1/2 cups heavy whipping cream
- 2 tablespoons butter
- 2 tablespoons flour
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Clean the mushrooms with a damp paper towel and dice them small.
- Heat a sauté pan over medium heat. Add the mushrooms and cook until all moisture has evaporated.
- Season with salt, pepper, and garlic powder.
- Add the butter and let it melt. Sauté for another two minutes.
- Sprinkle the flour over the mushrooms, stirring to coat. Let it cook for a few minutes to remove the raw flour taste.
- Slowly whisk in the heavy cream, until the desired consistency is reached. You may not use it all.
- Taste and adjust seasoning as needed.
- ENJOY as an ingredient in your favorite dishes, or sauces.
Notes
- Clean the mushrooms with a damp paper towel.
- Dice as small as you can.
- Allow the mushrooms to sauté in a dry, hot pan to release their liquid.
- Slowly incorporate the heavy cream to your desired consistency.
- If using as an ingredient, you may want a thicker consistency. If enjoying as a soup, a thinner consistency may be desired.
- Taste for salt.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Easy
- Cuisine: American
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