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+ servings
cream of Mushroom Soup in a mason jar surrounded by fresh mushrooms

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.
Course Soup
Cuisine American
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 2
Calories 158kcal


  • 1 ⅓ cup chicken or vegetable broth
  • cup milk
  • 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.


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