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Home » Recipes » Healthy Recipes » Homemade Cream of Mushroom Soup

Homemade Cream of Mushroom Soup

By Sherri On December 11, 2015, Updated April 29, 2020 17 Comments

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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.

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 1/2 cup into tiny pieces and add it in.   And you can also make cream of celery soup with 1/2 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.

Homemade Cream of Mushroom Soup

 

Homemade Cream of Mushroom Soup

Ingredients for Homemade Cream of Mushroom Soup:

(equals approx. 2 cans of canned soup)

1 1/3 cup chicken or vegetable broth

2/3 cup milk

1/3 cup all-purpose flour

1/2 cup fresh mushrooms, finely-chopped

1/4 tsp garlic powder

1/4 tsp onion powder

1/4 tsp black pepper

Homemade Cream of Mushroom Soup

How to Make Homemade Cream of Mushroom Soup:

Chop mushrooms into tiny pieces. I use my favorite chopper for to do this.

Homemade Cream of Mushroom Soup

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.

Homemade Cream of Mushroom Soup

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.

Homemade Cream of Mushroom Soup

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

Homemade Cream of Mushroom Soup

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.
5 from 2 votes
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Course: Soup
Cuisine: American
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Servings: 2
Calories: 158kcal
Author: Sherri Hagymas

Ingredients

  • 1 1/3 cup chicken or vegetable broth
  • 2/3 cup milk
  • 1/3 cup all-purpose flour or gluten free flour
  • 1/2 cup fresh mushrooms finely-chopped
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/4 tsp black pepper

Instructions

  • 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.

Nutrition

Calories: 158kcal | Carbohydrates: 23g | Protein: 8g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 8mg | Sodium: 84mg | Potassium: 341mg | Sugar: 4g | Vitamin A: 130IU | Vitamin C: 0.5mg | Calcium: 98mg | Iron: 1.4mg
Tried this recipe?Mention @ToSimplyInspire or tag #ToSimplyInspire!

 

Try these other Simple homemade recipes too:

Homemade Coffee Creamer1

How to Make Homemade Butter

By Sherri Healthy Recipes, Recipes, Soups and Stews

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  1. Carol Mercer says

    January 20, 2021 at 12:04 pm

    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?

    Reply
  2. Lolo says

    March 18, 2019 at 6:48 pm

    5 stars
    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!

    Reply
  3. Kris says

    October 18, 2018 at 9:50 am

    This looks great! Can it be frozen too?

    Reply
  4. Rick says

    June 14, 2017 at 4:50 pm

    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?

    Rick

    Reply
  5. swathi says

    January 3, 2016 at 8:22 pm

    Homemade cream of mushroom soup looks really yumm. Thanks for sharing with Hearth and soul blog hop, pinning .

    Reply
  6. Hayley says

    December 29, 2015 at 8:29 pm

    Would this keep in a mason jar outside of the fridge?

    Reply
    • Sherri says

      December 30, 2015 at 8:31 am

      It would need to be stored in the refrigerator since the jar is not being sealed (as in the canning process)

      Reply
  7. Miz Helen says

    December 28, 2015 at 4:12 pm

    5 stars
    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,
    Miz Helen

    Reply
  8. Sharon Rowe says

    December 27, 2015 at 4:39 pm

    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! 🙂

    Reply
    • Sherri says

      December 27, 2015 at 8:51 pm

      Thank you so much! You can store it for up to 7 days before using it 🙂

      Reply
  9. TaMara says

    December 23, 2015 at 3:50 pm

    I’ve been looking for a healthier option than the storebought cream of whatever soups. I’m definitely pinning this to try soon.

    Reply
  10. Leigh says

    December 22, 2015 at 4:52 pm

    Perfect to use in the green bean casserole! Thank you!

    Reply
  11. Theresa says

    December 22, 2015 at 2:34 pm

    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!

    Reply
  12. Rose @ Walnut Acre says

    December 21, 2015 at 9:33 pm

    I’ve made homemade cream of chicken soup, but haven’t tried making cream of mushroom soup yet. This looks pretty simple 🙂

    Reply
  13. Linda at Mixed Kreations says

    December 21, 2015 at 7:31 am

    Oh that sounds easy enough and looks so yummy. I am going to try this. Thanks for sharing your recipe! Pinning and sharing!

    Reply
  14. Lisa says

    December 11, 2015 at 12:22 pm

    How can I make the mushroom soup gluten free?

    Reply
    • Sherri says

      December 11, 2015 at 1:38 pm

      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

      Reply
Hi there! I'm the girl behind To Simply Inspire's easy recipes, DIY & Craft tutorials, and fun printables. I hope you find something that inspires you!
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