This Homemade Cream of Mushroom Soup, made with simple all natural ingredients, is so easy to make and ready to use in a matter of minutes.
Homemade Cream of Mushroom Soup
Making homemade cream of mushroom soup is truly one of the easiest things to make instead of buying canned condensed soups. It is so much better to use in any of your casserole dishes, like this favorite Creamy Chicken Casserole or other recipes. Just knowing it is made without unnecessary yucky ingredients is a wonderful feeling. No MSG, no sodium, no soybean oil.
It is made with simple ingredients that you most likely have in your house at all times. We always have mushrooms since we eat the same Egg White Scramble for breakfast everyday. Plus it’s ready to use in about 5 minutes.
TIP: You can leave out the mushrooms and you have cream of chicken soup! If you have cooked chicken on hand you can dice up a ½ cup into tiny pieces and add it in. And you can also make cream of celery soup with ½ cup of diced celery.
So never fear if you don’t have a can of condensed soup in your house next time you want to make a recipe that calls for it.
Ingredients for Homemade Cream of Mushroom Soup:
(equals approx. 2 cans of canned soup)
1 ⅓ cup chicken or vegetable broth
⅔ cup milk
⅓ cup all-purpose flour
½ cup fresh mushrooms, finely-chopped
¼ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon black pepper
How to Make Homemade Cream of Mushroom Soup:
Chop mushrooms into tiny pieces. I use my favorite chopper for to do this.
Add chicken or vegetable stock to a medium saucepan.
Bring to a boil over medium high heat.
In a separate bowl, mix together the milk and flour until flour is dissolved.
Slowly pour the milk mixture into the boiling broth and whisk to completely combine.
Stir in the mushrooms and and spices.
Reduce the heat to medium and let it come to low boil, stirring constantly.
Continue to boil for 3 minutes or until thickened.
Remove pan from heat.
Store in an airtight container in the refrigerator for up to 7 days if not using right away
Remember this is a condensed soup and is not meant to eat directly. Be sure to dilute it with chicken or vegetable broth if you’d like to eat it as a soup.
Homemade Cream of Mushroom Soup
- 1 ⅓ cup chicken or vegetable broth
- ⅔ cup milk
- ⅓ cup all-purpose flour or gluten free flour
- ½ cup fresh mushrooms finely-chopped
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon black pepper
- Add chicken or vegetable stock to a medium saucepan.
- Bring to a boil over medium high heat.
- In a separate bowl, mix together the milk and flour until flour is dissolved.
- Slowly pour the milk mixture into the boiling broth and whisk to completely combine.
- Stir in the mushrooms and and spices.
- Reduce the heat to medium and let it come to low boil, stirring constantly.
- Continue to boil for 3 minutes or until thickened.
- Remove pan from heat.
- Store in an airtight container in the refrigerator for up to 7 days if not using right away
- Remember this is a condensed soup and is not meant to eat directly. Be sure to dilute it with chicken or vegetable broth if you'd like to eat it as a soup.
Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.
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Easy to make. Will probably use this from now on, no added salt etc.
So happy you enjoyed it! 🙂
On your initial page, it said 134 calories and 61 salt. I printed out your recipe and now it says 158 calories and 84 salt. what gives?
Very good and quick. I always follow the recipe the first time and it was great. I can see all kinds of possibilities for other flavors. Thanks!
This looks great! Can it be frozen too?
I wii try it with whole wheat flour and heavy cream mixed with water as I’m trying to lower my carb intake. Has anyone tried pressure canning any for longer storage?
Homemade cream of mushroom soup looks really yumm. Thanks for sharing with Hearth and soul blog hop, pinning .
Would this keep in a mason jar outside of the fridge?
It would need to be stored in the refrigerator since the jar is not being sealed (as in the canning process)
Your Mushroom Soup looks delicious! Thanks so much for sharing with us at Full Plate Thursday and hope you are having a great holiday season!
Come Back Soon,
This is an awesome recipe and it is one I have never tried! I thought it would be more complicated! How long can you store it before using it? Thank you for sharing on Monday Madness link party last week! I have some exciting news this post was chosen by the readers as next week’s feature voted by the readers! Hope to see you there this week! 🙂
Thank you so much! You can store it for up to 7 days before using it 🙂
I’ve been looking for a healthier option than the storebought cream of whatever soups. I’m definitely pinning this to try soon.
Perfect to use in the green bean casserole! Thank you!
I was just thinking this morning how I wanted to try a homemade cream of mushroom recipe in my green bean casserole. This seems easy enough. I will be giving this one a try. Thanks!
Rose @ Walnut Acre
I’ve made homemade cream of chicken soup, but haven’t tried making cream of mushroom soup yet. This looks pretty simple 🙂
Linda at Mixed Kreations
Oh that sounds easy enough and looks so yummy. I am going to try this. Thanks for sharing your recipe! Pinning and sharing!
How can I make the mushroom soup gluten free?
You could easily substitute with gluten free flour. Bob’s Red Mill has a great 1 to 1 version that I have used. I find it in my grocery store but Here is an amazon link for you too. http://amzn.to/1lBiVk4