Homemade Cream of Mushroom Soup is an easy substitute for canned condensed mushroom soup. This recipe comes together in just minutes without any preservatives and tastes so much better tasting than any store bought variety!
Cream of Mushroom Soup is an essential ingredient for many casseroles and recipes like Beef Stroganoff, but just like Homemade Cream of Chicken Soup, it can be made easily right at home.
Homemade Cream of Mushroom Soup
Ditching canned condensed mushroom soup for homemade cream of mushroom soup, is not only the way to ensure your recipes taste better, but it is also better for you.
By making condensed mushroom soup at home, you get to control the quality of ingredients and skip all the preservatives and MSG.
And not only that, this homemade version of mushroom soup is ridiculously easy to make!
It is creamy, earthy, and full of delicious mushroom flavor and is going to make your recipes a trillion times tastier!
Key Ingredients
- Mushrooms: Obviously a key ingredient in mushroom soup is mushrooms! Button mushrooms, baby portabella mushrooms, or cremini mushrooms all work well. I personally like to use a mix of fresh button mushrooms with either cremini or baby bella mushrooms.
- Stock: Use mushroom stock, vegetable stock, beef stock or chicken stock. I love to make my own mushroom stock by soaking a mix of dried mushrooms in hot water for several hours in place of buying mushroom stock. You can chop up the dried mushrooms once they have been reconstituted and use in the soup along with some fresh button mushrooms for incredible flavor.
- Marsala Wine: I find that adding a dry marsala wine or sherry wine, really works to add incredible depth of flavor to this mushroom soup. However, it is OPTIONAL. Feel free to use additional stock in place of wine. If using wine, choose a high quality wine, not a cooking wine–the flavor is NOT the same.
- Milk: Any fat percentage works in this recipe, even half and half can be used. If you need this recipe to be dairy free, use stock in place of the milk or unsweetened, unflavored nondairy milk. I would personally recommend using stock in place of milk.
- Butter: Unsalted Butter, olive oil or a vegan butter can be used in this recipe. Butter will give this soup the most rich flavor.
- Flour: All purpose flour or 1:1 Gluten Free Flour blend can be used interchangeably.
- Spices: Garlic powder, onion powder, salt, pepper, and fresh thyme leaves are used to give this cream of mushroom soup depth and flavor.
Cream of Mushroom Soup Recipe
Step One: Saute Mushrooms
- Melt butter in a heavy bottomed skillet over medium heat.
- Add in chopped mushrooms and thyme leaves and saute until mushrooms begin to break down, just 4-5 minutes.
Step Two: Make Roux
- Once the mushrooms have sauteed, add sprinkle the flour over the mushrooms.
- Whisk in the flour into the mushrooms and butter until the mixture is thick–sort of like a paste.
- Cook for one minute to allow the roux to develop and rid this soup from any raw flour taste.
Step Three: Add Liquid
- Once the roux has cooked for a minute, add in the dry wine. If not using wine, add in 1/4 cup stock.
- Whisk well to incorporate and prevent lumps.
- Once combined, slowly whisk in the stock and milk and add in salt, pepper, onion powder, and garlic powder.
- Continue to whisk over medium to medium-high heat, until the soup mixture comes to a boil and thickens up. It will only take a few minutes.
Step Four: Use Condensed Cream of Mushroom Soup
Now your condensed mushroom soup is ready to be used! Use this recipe to replace any 10.75 ounce can of condensed cream of mushroom soup. If you don’t use right away, cool the mushroom soup and store in sealed container for up to 5 days in the refrigerator.
Worth Noting: When you are adding liquid to your recipe that calls for a can of cream of soup, use additional broth instead of water for additional flavor!
Modifications for Cream of Mushroom Soup
One advantage or making your own cream of mushroom soup, is that you can customize this recipe to accommodate food sensitivities or allergies. Whether you need this cream of mushroom soup recipe to be dairy free, gluten free, vegetarian, or vegan, you can control that easily with this recipe.
- Gluten Free Cream of Mushroom Soup: Use 1:1 Gluten Free Flour blend in place of regular flour.
- Dairy Free Cream of Mushroom Soup: In place of butter, use nondairy butter (like Earth Balance), or olive oil. And in place of milk, use additional stock or unsweetened, unflavored nondairy milk. Personally, I would recommend using stock in place of a nondairy milk.
- Vegetarian Cream of Mushroom Soup: This recipe is vegetarian as long as vegetable or mushroom stock is used for the stock. Do not use chicken or beef stock to keep this vegetarian friendly.
- Vegan Cream of Mushroom Soup: To make a vegan substitute for mushroom soup, use nondairy butter or olive oil in place of the butter, unflavored nondairy milk or stock in place of milk, and use mushroom or vegetable stock (do not use chicken or beef stock.) I recommend using stock in place of a nondairy milk.
Recipes that Use Cream of Mushroom Soup
- Easy Homemade Beef Stroganoff
- Tuna Noodle Casserole from Dinner then Dessert
- Pork Chops with Cream of Mushroom Soup from the Wholesome Dish
Cream of Mushroom Soup
Ingredients
- ¼ cup butter
- 1 cup mushrooms any variety, diced
- 1 teaspoon fresh thyme leaves
- ¼ cup flour
- 1/4 cup marsala wine optional
- 1/4 cup mushroom stock see note
- 1/2 cup milk
- ½ teaspoon kosher salt
- 1 teaspoon pepper
- 1/2 teaspoon onion powder
- 1/4 teaspoon garlic powder
Instructions
- Melt butter in heavy bottomed stock pan over medium heat. Add mushrooms and thyme leaves and saute until mushrooms are beginning to soften, about 5 minutes.
- Add flour to pan and stir to coat. Allow to cook for 1 additional minute.
- Slowly whisk in marsala wine or stock, whisk until smooth and thick and then gradually add in the stock and milk, whisking well. Add in the salt, pepper, garlic powder, and onion powder and stir well.
- Bring to a boil over medium to medium high heat and whisk well until mixture thickened. Anywhere from 2 to 5 minutes.
Notes
- This recipe makes the equivalent of one 10.75 ounce can of condensed cream of mushroom soup and can be used in any recipe that calls for cream of mushroom soup.
- Homemade Mushroom soup lasts in the refrigerator for 5 days. I do not recommend freezing.
- Use a mixture of button mushrooms, baby portabella mushrooms, cremini mushrooms, or reconstituted dried mushrooms.
- Use mushroom, vegetable, chicken or beef stock.
- Marsala wine is optional. Feel free to replace with sherry wine or additional stock in the marsala wine's place. If using wine, be sure to use dry, quality drinking wine.
- Gluten Free Cream of Mushroom Soup: Use 1:1 Gluten Free Flour blend in place of regular flour.
- Dairy Free Cream of Mushroom Soup: In place of butter, use nondairy butter (like Earth Balance), or olive oil. And in place of milk, use additional stock or unsweetened, unflavored nondairy milk.
- Vegetarian Cream of Mushroom Soup: This recipe is vegetarian as long as vegetable or mushroom stock is used for the stock. Do not use chicken or beef stock to keep this vegetarian friendly.
- Vegan Cream of Mushroom Soup: To make a vegan substitute for mushroom soup, use nondairy butter or olive oil in place of the butter, unflavored nondairy milk or stock in place of milk, and use mushroom or vegetable stock (do not use chicken or beef stock.)
Nutrition
This is so much better than that glop out of a can. Thanks for the recipe.
You bet Renee! So glad you enjoyed!
I love the Marsala wine in this recipe – it elevates the flavour beautifully
It is a small touch that really makes a difference! Glad you enjoyed Lucy!