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
Melt the butter in a saucepan over medium heat. Whisk in flour. Make a roux, stirring continuously until the mixture is smooth and foamy.
Add chopped onions and mushrooms to the pot. Continue cooking for a few more minutes until tender.
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
