You won't believe how easy it is to make Homemade Cream of Mushroom Soup! Unlike the canned store-bought versions, you can feel comfortable knowing exactly what is in your food. This recipe is freezer-friendly, so make extra and store for your future cooking!
Homemade condensed soup is really budget-friendly and super simple to make. It makes a flavorful base for creamy soups and casseroles. For a similar alternative, try my Homemade Cream of Chicken Soup!
The Coined Breakdown
- Total Cost per serving: $1.29
- Total Cost (about 20 ounces): $2.58
- Those Other Guys: $1.50 per 10-ounce can
Ingredients
- Butter - To make the base of this soup, we're going to make a roux; this requires some type of fat like oil or butter. I normally use salted butter, but you can use unsalted to control your sodium content even more.
- Flour - I recommend all-purpose flour in this recipe. To make this gluten-free, use cornstarch instead!
- Milk - Any type of plain milk will work here. I normally use unsweetened almond milk since that's what we keep in our fridge.
- Vegetable Bouillon - Grab a vegetable bouillon paste or powder to keep this completely vegetarian. If you don't care, chicken bouillon will do in a pinch!
- Other Spices - We round out the flavors of this soup with garlic powder, onion powder, and black pepper. You shouldn't need any more salt, but you can always add any extra towards the end if you prefer.
Variations and Substitutions
Dietary Restrictions: Need a gluten-free version? Use cornstarch instead of flour. If you're going dairy-free, plant based butter and milk work well in this recipe.
Cream of Chicken: This base works great for items like chicken spaghetti or cheesy chicken and rice!
Cream of Celery: Made similar to our other "cream of" soups, but with diced celery for that flavor profile needed in recipes like a cheesy cajun chicken and rice.
How to Make Homemade Cream of Mushroom Soup
Step 1: Melt salted butter in a pan, then add the chopped mushrooms and let them cook down for a few minutes.
Step 2: Add in your vegetable bouillon and flour. Stir well, until the mushrooms are evenly coated.
You want to cook this for at least a few minutes to cook down the flour taste.
Step 3: Slowly whisk in your milk and water to create a mushroom soup.
Season with the onion powder, garlic powder, and black pepper.
Step 4: Cook on medium-low heat until it thickens up and can easily be swiped off of the back of a spoon. This should take around 25 minutes while stirring frequently.
It's that simple! Use this as a 1:1 substitute for the canned version. This recipe makes about double the amount of a standard 10.5 ounce can.
Recipe FAQs
If you used a 1:1 ratio of flour and butter in your roux, you're on the right track - just keep cooking it and it will continue to release moisture and thicken up!
In addition, this thickens up even more after you remove it from heat.
If you want the flavor without the texture of mushrooms, simply blend the soup until silky smooth! You can also pass it through a fine mesh sieve before using in a recipe.
Yes, this is very freezer-friendly! I recommend storing in a freezer-safe bag or container, sealed well with all of the air removed.
It will keep in the freezer for up to 4 weeks.
Honestly, so many recipes! It's a really concentrated, but balanced, vegetarian base that goes well in tons of savory dishes.
It actually tastes really good as its own soup, served with a nice toasted piece of sourdough.
You can also use it as a base for all sorts of soups, casseroles, or pasta dishes. I linked a few extra ideas below!
Recipes to Use Condensed Cream of Mushroom In:
If you tried this Homemade Cream of Mushroom Soup Recipe, or any other recipe on my website, please leave a star rating and let me know how it went in the comments below. I love hearing from you! Thanks for visiting!
Homemade Cream of Mushroom Soup
Equipment
- Medium Saucepan
- Whisk or Wooden Spoon
Ingredients
- 2 tablespoons salted butter
- 2 cups chopped mushrooms
- 2 tablespoons all purpose flour or cornstarch
- 1 tablespoon vegetable bouillon
- 1 ½ cup water
- 1 cup milk
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- salt to taste
Instructions
- To begin, melt the butter in a saucepan on medium-low heat.
- Add your chopped mushrooms and stir well until coated.Sauté until fragrant for a few minutes.
- Stir in the flour and cook until a paste forms over the mushrooms. This is going to be the base to your roux.
- Pour in the vegetable bouillon, then slowly whisk in your water and milk until a sauce forms.
- Season with the black pepper, garlic powder, and onion powder.Taste, and add any additional salt if needed.
- Cook for about 25 minutes, until the soup reduces and thickens up. You should be able to coat the back of a spoon, swipe a finger through the middle, and the soup doesn't fill in the line.
- Turn the heat off and let cool slightly before adding the cream of mushroom to a storage container.
- Store in the refrigerator for up to 2 weeks, or freeze for up to 4 months. Enjoy!
Did you make this recipe? Let me know what you think!