Homemade Cream of Mushroom Soup comes together in just minutes to create the perfect substitute for canned condensed mushroom soup. Not only is this recipe made without preservatives, but it can also be made allergy-friendly.
Condensed Cream of Mushroom Soup is a staple for many recipes. But if you are like me, after one glance at the list of ingredients, you may lose your appetite. Or maybe you have food allergies and canned cream of anything soup is out of the question for you.
If either of those reasons resonates with you, or you simply find yourself without a can of mushroom soup with no time to run to the store, you will love this recipe for Homemade Cream of Mushroom Soup.
This recipe, just like my recipe for Cream of Chicken Soup, only takes minutes to make, leaves the preservatives, excess sodium, and MSG on the shelf, and can be made allergy-friendly.
More importantly, Homemade Cream of Mushroom Soup is so much tastier than canned condensed cream of mushroom soup. It is creamy, earthy, and full of delicious mushroom flavor and is going to make any recipe that calls for canned mushroom soup simply taste better!
Notes on Ingredients
- 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. The cremini mushrooms add a nice earthy, robust mushroom flavor, while the button mushrooms are classic in mushroom soup.
- Broth: Mushroom broth, vegetable broth, beef stock, or chicken stock all work for this recipe. I love to make my own mushroom broth 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 them 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 an 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 additional broth in place of the milk. I find using broth rather than unsweetened, unflavored non-dairy milk, results in a more flavorful mushroom soup.
How to Make Homemade Cream of Mushroom Soup
- 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. Toasting the thyme helps to bring out its flavor.
- Once the mushrooms have softened, whisk the flour into the mushrooms and butter until the mixture is thick.
- Cook for one minute to allow the roux to develop and rid this soup of any raw flour taste.
- Once the roux has cooked for a minute, add in the dry wine. If not using wine, add ¼ cup of broth. Be sure to whisk the liquid well into the roux to prevent lumps.
- Once combined, slowly whisk in the broth and milk.
- Season with salt, pepper, onion powder, and garlic powder.
- Continue to whisk over medium to medium-high heat, until the mixture comes to a boil. Once boiling, you simply want to cook just until the mushroom soup thickens. This will only take a minute or two.
- Remove from the heat and use in any recipe that calls for condensed mushroom soup.
How to Use Homemade Cream of Mushroom Soup
This recipe for Homemade Cream of Mushroom Soup is equivalent to one 10.75-ounce can of condensed cream of mushroom soup.
You can opt to use it immediately for a recipe of your choice, or you can allow it to cool and then transfer the condensed soup mixture to an airtight container. This mushroom soup will keep in the refrigerator for up to 5 days.
Homemade Cream of Mushroom Soup is delicious in the following recipes:
- Homemade Beef Stroganoff
- Green Bean Casserole
- Instant Pot Beef Stroganoff
- Instant Pot Pork Chops
- Tuna Noodle Casserole from Dinner then Dessert
- Pork Chops with Cream of Mushroom Soup from the Wholesome Dish
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!
One advantage of making homemade cream of mushroom soup is that you can customize this recipe to accommodate food sensitivities or allergies. Whether you need this 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 all-purpose flour.
- Dairy-Free Cream of Mushroom Soup: In place of butter, use nondairy butter (like Earth Balance). Instead of milk, use additional broth for an incredibly rich, flavorful result.
- Vegan Cream of Mushroom Soup: To make a vegan substitute for canned mushroom soup, use nondairy butter in place of the butter and vegetable or mushroom broth in place of the milk.
- Homemade Cream of Chicken Soup
- Homemade Ranch Seasoning
- Homemade Seasoned Salt
- Homemade Taco Seasoning
- Chili Seasoning Recipe
If you enjoyed this recipe for Homemade Cream of Mushroom Soup, I would love for you to leave a review and comment below.
Homemade Cream of Mushroom Soup
- Melt butter in a 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 the pan and stir to coat. Allow it 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 the mixture thickened. Anywhere from 2 to 5 minutes.
- Use in any recipe that calls for condensed mushroom soup.
- 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 broth
- Marsala wine is optional. Feel free to replace it 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 a 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 non-dairy 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.)