A homemade version of a pantry classic, this Cream of Mushroom Soup recipe is a delicious treat on a cold day or a great substitute for canned cream of mushroom soup to clean up some of your favorite recipes.
Homemade Cream of Mushroom Soup Recipe
This homemade cream of mushroom soup is worlds above any canned version. Rich, flavorful and creamy soup with a buttery and umami flavor thanks to the sautéed mushrooms and onions that form the flavor backbone of this recipe.
You can customize the texture of this recipe to your personal preferences:
- Like a lightly creamy soup with no bits of veggies mixed in? Sauté the veggies to extract their flavor and then remove and save them for another recipe or to be enjoyed on their own.
- Do you like the light texture of canned soup and want chunks of soft, perfectly cooked veggies? Add the veggies back in after the broth has been added
- Or, for a thick soup that sticks to the spoon, puree the veggies with a bit of the soup (or additional broth) and stir them back into the pot
This cream of mushroom soup is not just a rich and creamy bowl of soup that can be enjoyed on it’s own – it’s actually a great recipe to replace store-bought cream of mushroom in your favorite casserole recipes.
For example, I use this homemade cream of mushroom soup for our Green Bean Casserole. I think it tastes way better than making it with canned soup, partially due to severely reducing the amount of salt that we’re using, and I feel better about serving one less meal with processed foods to my family. (Not that I’m perfect about that – but every effort counts.)
This homemade cream of mushroom soup comes with a bevy of health benefits including providing your body with iron, vitamin D and selenium, which is an antioxidant that benefits your immune system and heart health.
How do you thicken cream of mushroom soup? There are a few ways to thicken cream of mushroom soup but in this recipe we use melted butter and flour to form a “roux” that serves to thicken the soup and impart flavor.
If desired, you can use heavy whipping cream to thicken your soup or swap out the flour for cornstarch. To use heavy whipping cream, replace the milk called for in this recipe with heavy whipping cream and allow the soup to come to a boil before simmering until thickened.
Can cream of mushroom soup be frozen? Some people have had success with freezing this recipe, but I personally avoid freezing soups with any dairy in them as the dairy can separate from the rest of the soup and take on an unappetizing appearance.
Storage: this recipe can be kept in an airtight container in the fridge for up to a week with no change in flavor or texture.
Today’s soup recipe is part of the Houseful of Soups blog hop with some of my favorite fellow bloggers:
- Panera Baked Potato Soup from Houseful of Nicholes
- Easy Gumbo Recipe from Divas with a Purpose
- Instant Pot Broccoli Cheddar Soup from A Worthey Life
Cream of Mushroom Soup Ingredients
- Butter or Olive Oil
- Mushrooms, diced
- Onion, diced
- Garlic, sliced
- Salt and Pepper, to taste
- All-purpose Flour
- Whole Milk, divided
- Chicken Broth <– grab our recipe for Instant Pot Chicken Broth here
Scroll down to the printable recipe card for full measurements.
Tip: add a dash of balsamic vinegar if you think this recipe needs a bit of brightening up or to intensify the flavors before reaching for more salt.
Kitchen Tools You May Find Helpful
- Measuring cups and spoons
- Sharp kitchen knife
How to Make Cream of Mushroom Soup
In a medium-sized saucepan, melt 1 Tablespoon of the butter.
Add the mushrooms and onions to the hot butter and sautee until onions are translucent, about 3 minutes.
Add garlic and continue cooking for 1 minute.
Remove vegetables to a small bowl and then add remaining 2 Tablespoons of butter to the saucepan. (The reserved onions and mushrooms can be added back to the soup later or saved as a separate side dish.)
Use a spatula to scrape up all the browned bits in the saucepan.
Once the butter is melted, whisk in your flour to form a roux.
Whisk 1 cup of the milk into the roux to make a thicker paste, then slowly whisk in the broth.
Once warmed through, remove from heat.
If desired, add back in the reserved onions and mushrooms. To make a thicker soup, you can puree the mushrooms and onions with a bit of broth and stir back into the soup mixture.
Makes 5 cups.
Grab your free printable recipe card for our Homemade Cream of Mushroom Soup recipe:
- 3 Tablespoons butter or oil
- 1/2 lb mushrooms, diced
- 1 onion, diced
- 3 cloves garlic, sliced
- 1/2 teaspoon thyme
- Salt and pepper, to taste
- 4 Tablespoons all-purpose flour
- 2 cups whole milk, divided
- 3 cups chicken broth
- In a medium-sized saucepan, melt 1 Tablespoon of the butter.
- Add the mushrooms and onions to the hot butter and sautee until onions are translucent, about 3 minutes.
- Add garlic and continue cooking for 1 minute.
- Remove vegetables to a small bowl and then add remaining 2 Tablespoons of butter to the saucepan. (The reserved onions and mushrooms can be added back to the soup later or saved as a separate side dish.)
- Use a spatula to scrape up all the browned bits in the saucepan.
- Once the butter is melted, whisk in your flour to form a roux.
- Whisk 1 cup of the milk into the roux to make a thicker paste, then slowly whisk in the broth.
- Once warmed through, remove from heat.
- If desired, add back in the reserved onions and mushrooms. To make a thicker soup, you can puree the mushrooms and onions with a bit of broth and stir back into the soup mixture.
- Makes 5 cups.
I would love to hear what recipes you end up using this cream of mushroom soup recipe in!
For more homemade pantry staples, check out our full pantry staples recipe collection here:
For more scrumptious soups, check out our full soup recipe collection here: