If you are from the South, you probably keep a can of ‘cream of something’ soup in your pantry at all times. How else will you be able to make a last-minute casserole or a batch of our “famous” family recipe for hamburger stroganoff at a moment’s notice? It’s easy to purchase the 79 cents can of Great Value soup, but did you know you can make your own homemade cream of mushroom soup?
Homemade Cream of Mushroom Soup
This soup has a premium homemade taste and uses only a few ingredients that you probably already have in your pantry or fridge. It tastes good enough to eat on its own too. Let’s face it. How many times have you ever wanted to eat the can of cream of mushroom soup sitting in the pantry? If you’re like me, never.
My aunt, who taught home economics for 30 years, shared this recipe with me. She and her students made the Cream of Mushroom version, but if you need “Cream of Something Else” soups for a recipe or for eating, this recipe can easily be adapted to make Cream of Chicken, Cream of Celery, or Cream of Potato.
Recipe Tip:
If you are using the homemade cream of mushroom soup in a recipe, you’ll want to blend the mushroom and garlic mixture before adding it to the cream mixture. Do this by placing the mixture in a blender for 15 to 20 seconds before adding it to the soup mixture. Then, continue cooking as usual.
Substitutions:
- To make Gluten Free Cream of Mushroom Soup, substitute an equal amount of gluten-free all-purpose flour for the regular flour.
- To make Vegan Cream of Mushroom Soup, substitute vegan butter for the regular butter, and almond milk for the regular milk.
- If you do not like the taste of garlic, feel free to leave it out.
- Use half-and-half or heavy cream to replace the milk.
Cream of Soup Variations:
- To Make Cream of Potato Soup, eliminate the sauteed mushrooms, and add two cups of diced cooked potatoes.
- To Make Cream of Celery Soup, eliminate the sauteed mushrooms, and add one cup of sauteed minced celery. (Prepare the same way as the sauteed mushrooms.)
- *To Make Cream of Chicken Soup, eliminate the sauteed mushrooms, and add one and a half cups of diced cooked chicken
Printable Recipe:
Homemade Cream of Mushroom Soup Recipe
Ingredients
5 tablespoons butter, divided
1 (8-ounce) package of mushrooms, sliced
1 teaspoon minced garlic
3 to 5 tablespoons all-purpose flour, depending on how thick you like your soup
1 teaspoon salt
1/2 teaspoon pepper
3 cups of whole milk
Directions
- In a large skillet, over medium-high heat, melt 2 tablespoons of butter.
- Add the sliced mushrooms and saute for 4 to 5 minutes, stirring often. Add the minced garlic and saute for an additional 30 seconds. Remove from heat and set aside.
- Melt the remaining 3 tablespoons of butter in a large saucepan or Dutch oven over medium heat.
- In a small bowl, mix together salt, pepper, and flour. Add the flour mixture to the saucepan, stirring constantly until the mixture forms a paste.
- Gradually add the milk, stirring constantly to prevent clumps from forming. Bring the mixture just to a boil, stirring constantly. Add the mushroom mixture and stir.
- Serve immediately or use for casseroles, etc.
Notes
- If you are using the soup for casseroles or other recipes, puree the mushroom mixture for 15 to 20 seconds in a food processor or blender before adding to the cream soup mixture.
How to Clean Mushrooms:
Mushrooms only have to be cleaned if they are whole. Rinse the whole mushrooms in cool water immediately before slicing and using in a recipe. If you rinse the mushrooms and store them before use they will become slimy. You can use a damp paper towel to remove any dirt or debris. You can also use a damp pastry brush to wipe them without rinsing.
This soup is tasty enough to eat as a meal but is equally good in casseroles. Have you ever made your own homemade Cream of Mushroom soup? Do you have a favorite casserole recipe using Cream of Mushroom soup? I’d love to hear about it!
I use cream of mushroom soup a lot. It never crossed my mind to make it from scratch. I will have to try this one day soon.
Too bad I have no mushroom in the fridge right now. Or else I would make some using this recipe.
Homemade cream of mushroom soup looks creamy and delicious, I love homemade than that of canned ones.
I have tried making something like this but I think this is much more delicious. Let’s see if I can make this successfully and how will it taste.
Cream of mushroom is one of my favorite things. I have always bought it but this intrigues me. I agree with the other comment. Southerners do have cream of everything in their pantry!
I love a bowl of good mushroom soup. This one looks so creamy and savoury. Totally making this, thanks!
Mushroom soup is one of my favorite soups! I am so glad that now I can make it at home! Looks so gooood!
I love mushrooms and this recipe fits the bill. The problem I always have when I order mushroom soup is the use of poor quality mushrooms. I like the idea of making the soup myself and using my favorite kinds of mushrooms. Thanks for sharing the recipe.
I’ve never had homemade cream of mushroom soup before. However, I think I have all the ingredients to make some right now. It is supposed to be really cold tomorrow, so soup will be a perfect meal.
Winter is still going strong here so soup is a great way to warm up at the end of the day. This cream of mushroom soup looks delicious and would be a hit with my family!
My husband and I have talked about making this for a long time but we never got into it. We have a bunch of dried mushrooms and now I think this recipe may be the motivation to try it!
Oooo I can’t wait to try this. I love that you include how to make it gluten free and vegan. Recipes are always calling for cream of and I hate using the cans.
I’m such a fan of cream of mushroom soup. I never thought to make it myself but now I have to try!
Thank you for this! We use cream of mushroom soup in a few of our favorite recipes but have sworn off the store bought versions due to chemical additives. I look forward to making my own!
This looks like a tasty soup. I’m really not into mushrooms, but I’d still try this, because sometimes with cream you can’t taste them as much.
I make all of our own cream of soups. So simple and fresher tasting. Will have to try out yours compared to the one I have been using.
It’s so much healthier to make your own soup. This Cream of Mushroom Soup recipe looks delicious.
This recipe looks so savory. I actually use cream of mushroom soup for a few of my favorite recipes. This recipe would be nice to try.
Yes – as a southerner, I always have cream of something soup in my pantry. Years ago, I would make a homemade mix to have on hand for a homemade version but it made way too much. I have to try your soup recipe. Looks delicious!