This is a recipe for making cream of mushroom soup from scratch. It’s more involved than opening a can of soup, but the result is far healthier.
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There are several family recipes that call for a can of cream of mushroom soup. I am sure my grandmother loved the convenience that canned soup provided her, but I have never really cared for the taste.
Let’s be honest, a can of condensed mushroom soup was probably healthier in my Grandma’s day. Now, the canned soup contains flour, soy, and MSG, which means my kids and I should not eat it. So I will make my homemade cream of mushroom soup this week from scratch and use it in my husband’s great-grandmother’s Swedish Meatballs.
Mushroom Soup Variations
Mushrooms – I prefer to use a mix of white button mushrooms and cremini mushrooms when I make mushroom soup, but you can also use all white button mushrooms, all Cremini (Baby Bella), Shiitake mushrooms, or Portobello mushrooms. Or any combination of your favorite mushrooms.
Butter – I prefer to use butter, but you can substitute olive oil or avocado oil if you wish.
Vegetable Broth – Vegetable broth has a mild flavor that doesn’t over power the mushroom soup, but you can use chicken broth or beef broth if you don’t have vegetable broth on hand.
Cream of Mushroom Soup Recipe
This homemade mushroom soup is made from scratch and it tastes like it!
Ingredients:
- 1 pound fresh mushrooms, sliced
- 1/2 cup chopped onion
- 1 clove garlic, minced
- 2 Tablespoons butter or olive oil
- 1 1/2 cups vegetable or chicken broth
- 1 cup evaporated milk
- 2 Tablespoons cornstarch
Directions:
- In a medium saucepan, melt butter or add oil.
- Add the mushrooms, onion, and garlic.
- Cook over a medium heat, while stirring occasionally, until tender.
- Add the broth and cook for 1 minute.
- Use a immersive blender of carefully spoon the mixture into a blender. Blend until you achieve the level of smoothness you desire. If you used a blender, carefully pour the mixture back into the sauce pan.
- In a small bowl combine cornstarch and 3 – 4 tablespoons of the evaporated milk. Stir until the mixture is smooth.
- Add the cornstarch mixture to the mushroom mixture.
- Slowly stir in the remaining milk.
- Stir continuously while cooking the soup over a medium heat. Cook until thick and bubbly.
Printable Recipe for Cream of Mushroom Soup
Cream of Mushroom Soup Recipe
Ingredients
- 1 pound fresh mushrooms sliced
- 1/2 cup chopped onion
- 1 clove garlic minced
- 2 Tablespoons butter or olive oil
- 1 1/2 cups vegetable or chicken broth
- 1 cup evaporated milk
- 2 Tablespoons cornstarch
Instructions
- In a medium saucepan, melt butter or add oil.
- Add the mushrooms, onion, and garlic.
- Cook over a medium heat, while stirring occasionally, until tender.
- Add the broth and cook for 1 minute.
- Use a immersive blender or carefully spoon the mixture into a blender. Blend until you achieve the level of smoothness you desire. If you used a blender, carefully pour the mixture back into the sauce pan.
- In a small bowl combine cornstarch and 3 – 4 tablespoons of the evaporated milk. Stir until the mixture is smooth.
- Add the cornstarch mixture to the mushroom mixture.
- Slowly stir in the remaining milk.
- Stir continuously while cooking the soup over a medium heat. Cook until thick and bubbly.
Nutrition
More Soup Recipes
Substitute for Condensed Tomato Soup
Vegetable Garden Minestrone Soup
15 Soup Recipes to Warm Your Belly
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Alea says
Aneka – I often use this soup as an ingredient in casseroles or as a gravy over meatballs. But it can be eaten as a soup and it would be tasty with the addition of vegetables!
aneka resep says
what this soup can be added vegetables such as carrots or potatoes ?
Amy Green says
I was just thinking about making cream of mushroom soup – I have a bunch of cremini mushrooms I need to use. I haven't made it before but your recipe seems like a great one to try. Have you ever frozen this? I'm sure it would freeze just fine but I wanted to see if you've done it.
Thanks so much for linking to Slightly Indulgent Mondays!
Amy @ Simply Sugar & Gluten-Free
Alea says
Amy, I don't remember ever freezing this soup, but that doesn't mean that I haven't. I can't imagine their would be a problem, just might have to whisk it a bit, if there is any separation.
I do think Shirley's idea of freezing sauteed mushrooms is good. I sautee celery before it goes bad and then freeze it in 1/2 cup servings to add to recipes.
gfe--gluten free easily says
This sounds like wonderful mushroom soup. I agree the canned stuff is horrid. I'm amazed I ever used it.
Just wanted to add that I often saute mushrooms that I won't be using immediately in a little butter and then freeze them. Thawed they are wonderful for just about anything. So while I don't know about freezing your soup, freezing mushrooms after sauteeing and then using them to make your soup might be an option.
Shirley
Rona's Home Page says
Mmm, it's definitely going to be a soup week in Vegas. We'll be experiencing low 60's! Brr..
Looks like you have a yummy week planned.
Have a great Halloween or Harvest Festival!
Alea says
Nony, A reconstituted can of soup equals about 2 1/2 cups. This recipe makes about twice that amount. I just measure out what I need for the recipe and use leftovers for lunch or another recipe.
Nony says
Is this recipe the equivalent of one can?
SAHM I am says
I gave up Cream of Whatever soups a long time ago. In the time it takes to preheat the oven I can have my own made. It's similar to yours, but uses dried mushrooms and fat free 1/2 & 1/2 or milk. Much better tasting, healthier and contains actual food.
Aiming4Simple says
This is a great recipe, even for those of us who don't have to cook gluten-free!
Your Frugal Friend, Niki says
Sounds like a yummy week! Thanks for the homemade cream of mushroom soup recipe.
🙂
Stop by and see me over at Free 2 Be Frugal.
SnoWhite says
looks like a great week!
I love making homemade cream soups rather than using the canned variety. Thanks for your recipe.
The Thrifty Countrywoman says
I usually just substitute a white sauce for the cream of mushroom soup, but that wouldn't help you gluten free people. Your soup sounds good on its own. It's hard to find a casserole recipe that doesn't include a can of Cream of Mushroom soup!
Jane
Vickie's Michigan Garden (my backyard) says
Alea,
I can't wait to try this -I've never thought to make my own mushroom soup. It sounds delicious and without all the additives.
vickie