Homemade Cream of Mushroom Soup is so easy to make. Plus, it is so much healthier than the canned condensed stuff.. and it tastes a lot better too! Perfect as a cozy meal or a base for casseroles, it’s wholesome, hearty, and family-approved.
Why You Should Switch to Homemade Cream of Mushroom Soup
There’s something special about a bowl of warm, homemade Cream of Mushroom Soup — rich, savory, and so much better than anything from a can. This recipe transforms simple ingredients like mushrooms, milk, and broth into a silky, comforting soup that’s packed with flavor and nutrition. It’s smooth enough for picky eaters, but full of depth thanks to sautéed mushrooms, garlic, and a hint of thyme. Serve it as a cozy lunch, a light dinner with crusty bread, or use it as a healthier base for casseroles and sauces. Once you make it from scratch, you’ll never go back to the canned version!
Why We Love This Recipe
- Rich, creamy, and full of real mushroom flavor
- Healthier and lower in sodium than canned soups
- Doubles easily for meal prep or casseroles
- Family-approved comfort food that freezes beautifully
Tips & Suggestions
- Don’t rush the mushrooms: Letting them brown deeply builds flavor.
- Use a mix of mushrooms (like button, cremini, or shiitake) for a richer, restaurant-style taste.
- For extra creaminess, replace ¼ cup of broth with more cream or milk.
- To make it thicker: Simmer uncovered a few minutes longer or add an extra ½ tablespoon of flour.
- For a blended version: Puree all or part of the soup for a silky-smooth texture kids love.
Substitutions
- Dairy-Free: Use olive oil or vegan butter and substitute milk/cream with oat milk or coconut milk.
- Gluten-Free: Replace flour with 2 tbsp cornstarch whisked into cold milk before adding.
- Broth: Use vegetable broth for a vegetarian version.
- Flavor twist: Add a splash of soy sauce or Worcestershire for umami depth.
Make Ahead & Storage
- Make Ahead: Soup can be made up to 2 days in advance and stored in the refrigerator.
- Reheat: Warm gently on the stove over low heat, adding a splash of milk if needed to loosen.
- Freeze: Cool completely, then freeze up to 3 months. Thaw in the refrigerator overnight before reheating.
Serving Suggestions
- Serve with whole-grain bread or a grilled cheese sandwich for a hearty meal.
- Use as a base for casseroles like green bean or chicken and rice bakes.
- Garnish with extra sautéed mushrooms or a drizzle of cream for presentation.
More Creamy Soup Recipes to Try:
- Homemade Cream of Chicken Soup
- Crockpot Cheesy Vegetable Soup
- Loaded Baked Potato Soup
- White Chicken Lasagna Soup
- Creamy Cauliflower Soup
- Creamy Butternut Squash Soup
Homemade Cream of Mushroom Soup
Ingredients
- 3 tablespoons butter, unsalted
- 3 tablespoons flour, all-purpose
- 2 tablespoons onion finely diced
- 1 1/4 cups white mushrooms diced
- 1/2 cup chicken broth, low-sodium
- 1/2 cup milk
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper, ground
Instructions
- Melt butter in a saucepan over medium-low heat. Whisk in flour. Continue whisking until the mixture is smooth and bubbly, making a roux.
- Add the diced onion and mushrooms to the pot. Continue to cook for a couple more minutes until softened.
- Slowly add in chicken broth and milk, whisking continuously. Whisk until combined. It might look chunky at first, but keep whisking! It will come together. Bring to a gentle boil and simmer for 5-10 minutes, until thickened. The mixture will continue to thicken as it cools. Salt and pepper to taste.
