Homemade Cream of Mushroom Soup is so easy to make. Plus, it’s much healthier than canned concentrates…and tastes so much better! Perfect as a cozy meal or as the base for a casserole, it’s healthy, nutritious, and family-approved.
Why you should switch to homemade cream of mushroom soup
There’s something special about a warm bowl of home-cooked food. Cream of Mushroom Soup — It’s rich, flavorful, and much better than the canned version. This recipe turns simple ingredients like mushrooms, milk, and broth into a creamy, comforting soup full of flavor and nutrition. It’s tender enough for picky eaters, yet full of depth thanks to the sautéed mushrooms, garlic, and a hint of thyme. Serve for a cozy lunch, a light dinner with crusty bread, or use as a healthy base for casseroles and sauces. Make it from scratch and you’ll never go back to the canned version!
Why we love this recipe
- Rich, creamy and full of real mushroom flavor.
- It’s healthier and lower in sodium than canned soup.
- Easily doubles for meal prep or casseroles.
- Family-approved convenience food that freezes beautifully
tips and suggestions
- Don’t rush the mushrooms. Letting it brown deepens the flavor.
- Use a mix of mushrooms (Buttons, cremini, shiitake mushrooms, etc.) for a richer restaurant-style taste.
- For a creamier feelSubstitute ¼ cup of broth with cream or milk.
- To make it thicker: Simmer uncovered for a few more minutes or add ½ tablespoon more flour.
- For mixed versions: Puree all or part of the soup for a silky smooth texture that kids love.
alternative
- Dairy Free: Use olive oil or vegan butter and replace the milk/cream with oat milk or coconut milk.
- Gluten Free: Replace the flour with 2 tablespoons of cornstarch mixed with cold milk and then add.
- broth: Use vegetable broth for a vegetarian version.
- Flavor Twist: Add soy sauce or Worcestershire sauce for extra depth of flavor.
Prepare and store in advance
- Stay ahead: The soup can be made up to 2 days ahead and stored in the refrigerator.
- Reheat: Warm the stove slowly over low heat, adding a little milk if necessary.
- to hang tightly: Let cool completely and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.
offer suggestions
- Serve with whole grain bread or a grilled cheese sandwich for a hearty meal.
- Use it as a base for casseroles like green bean or chicken and rice bread.
- Garnish with additional sautéed mushrooms or a drizzle of cream for presentation.
Try more cream soup recipes:
Homemade Cream of Mushroom Soup
Homemade Cream of Mushroom Soup is so easy to make. Plus, it’s much healthier than canned concentrates…and tastes so much better!
Serving Size: 10 ounce can
calorie: 48calorie
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Melt the butter in a saucepan over medium heat. Whisk in flour. Make a roux, stirring continuously until the mixture is smooth and foamy.
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Add chopped onions and mushrooms to the pot. Continue cooking for a few more minutes until tender.
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Slowly add the chicken broth and milk, stirring constantly. Whisk until combined. It may look thick at first, but keep stirring! It will come together. Bring to a boil over low heat and simmer for 5 to 10 minutes until thickened. The mixture will continue to thicken as it cools. Season to taste with salt and pepper.
calorie: 48calorie | carbohydrate: 3g | protein: 1g | province: 4g | Saturated Fat: 2g | Polyunsaturated fat: 0.2g | Monounsaturated fat: 1g | Trans fat: 0.1g | Cholesterol: 9mg | sodium: 94mg | potassium: 76mg | fiber: 0.2g | sugar: 1g | Vitamin A: 130IU | Vitamin C: 0.4mg | calcium: 19mg | steel: 0.2mg
