I don’t know about you, but before we switched over to “real food” we used to make quite a few recipes that called for canned cream of mushroom soup. With over a dozen ingredients (including MSG in some brands) this item definitely doesn’t pass the “real food” test. Even when Michael Pollan discusses the importance of cooking food yourself (to ensure you know where your food comes from) he specifically says “all bets are off…[if] you’re the kind of cook who 
starts with a can of Campbell’s cream of mushroom soup.”
I just assumed I would have to give up all of those old casserole, stuffing, dip, and potpie recipes…but not anymore! Thanks to a casserole recipe (pictured) that I found in Eating Well Magazine I was able to extract an easy-to-make “cream of mushroom” binding agent to use in other dishes as well. A blog reader even suggested making extra and freezing the leftovers. Now instead of reaching for a factory made ingredient out of a can how about something similar (but better of course) right out of your freezer? You certainly can’t beat knowing exactly what’s in your food!
- 2 tablespoons olive oil
- 2 leeks, chopped and then rinsed (or I think an equivalent amount of onion would work)
- 1½ pounds mushrooms, sliced
- 1 cup dry sherry (you could experiment with other wines as well)
- ¼ cup whole-wheat flour
- 2 cups milk
- ½ cup grated Parmesan cheese
- ½ cup sour cream
- ⅓ cup chopped flat-leaf parsley
- ½ teaspoon salt
- ¼ teaspoon pepper
- Heat oil over medium heat. Add leeks (or onion) and cook, stirring occasionally, until just starting to brown, 4 or 5 minutes.
- Add mushrooms and cook, stirring occasionally, until their liquid has been released and has evaporated, 10 or 12 minutes.
- Add sherry (or other wine), increase heat to high and cook until most of the liquid has evaporated, about 5 minutes.
- Sprinkle the vegetables with the flour and stir to coat.
- Add milk; bring to a simmer and cook for 1 minute while stirring.
- Stir in Parmesan, sour cream, parsley, salt and pepper. Remove from heat.
I found a very easy and excellent recipe for cream of mushroom soup that has fewer ingredients than this one. I found it on http://www.theartofcookingrealfoodrecipeindex.blogspot.com
I used it in chicken spaghetti and it was great!!
I made this today to stock up on my supply of convenience items for cooking. It’s going in my freezer, and will be used in casseroles in replacement of the nasty Campbell’s soup product! It tastes great on it’s own as well, I just wish my whole family liked mushrooms like I do! Thanks for the recipe!
Do you know if you can can this soup using a pressure cooker? I don’t have a lot of freezer room.
Hi Melanie. I have not done it, so, I’m not sure. Jill
Hi Melanie,
I would print the recipe and contact your local extension service. Where I live, they are the ones who run the Master Food Preserver program. My husband (who is a MFP) tells me that usually you will need to set your processing time to the vegetable or ingredient that has the longest processing time. Also, I think it is University of Georgia that has a website that has a lot of accepted canning standards. I want to try to can this as well, so I will let you know if it works! Blessings, Trish
I like this but I’m not a big fan of all the parmesan. It’s not part of the true Campbell’s flavor. Otherwise great.
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Thanks for posting! This recipe is delicious! I plan to use it to make a casserole with our leftover Thanksgiving turkey and stuffing.
love the alternative to the unhealthy campbell’s version. do you have any suggestions for their condenced cream of chicken soup? thanks!
Hi Karis. We don’t have a specific recipe for that. Jill
HI there! Do you know how long this will freeze? I’d like to make a lot of it for convenience but wouldn’t want it to get freezer burnt.
Hi Crystal. I usually use 3 months as a general rule. Just make sure that you seal it tightly and I would wait to do so until the soup is completely cooled, otherwise it retains moisture and may cause freezer burn. Jill
I have been making homemade cream of mushroom & celery soups based on this recipe :
http://afrugalsimplelife.com/2011/09/07/cream-of-whatever-soup-substitute/
It’s very easy and you can make cream of chicken and tomato soup too! All from very easy ingredients! And of course just use whole wheat flour instead of white flour. Enjoy!
Hi, I was wondering if there was a substitution for the dry sherry? I don’t keep alcohol in the house. I don’t drink and I don’t like to use it for personal reasons. Thanks!
Hi Elizabeth. This link has substitutions in various recipes that might help: http://www.gourmetsleuth.com/Articles/Wine-and-Alcohol-644/alcohol-substitutes.aspx. Off subject, one of my favorite book series has an Elizabeth Bishop as its main character. : ) ~Amy
I just made this and it is REALLY mushroom-y!
Did I read the recipe correctly – it’s 1.5 lbs of mushrooms, not 1.5 cups, right?
Hi Susan. The recipe is correct. Did you follow it exactly? I’m sorry it didn’t turn out as you hoped. ~Amy
Hello!!!! Can you use this to make a cream of chicken soup?? We are not mushroom eaters, but I have so many recipes that call for cream of chicken. After getting rid of all the processed junk I used a can of cream of chicken and it was disgusting!!!
Hi Stacy. We have not tried. If you do, please share your results. Good luck. ~Amy
I’ve been looking for something like this. Here’s my question: When a recipe calls for just the can of soup, undiluted with water, will this recipe work? My favorite spaghetti sauce calls for one can of cream of mushroom soup and one can of tomato soup.
Hello Elizabeth. I imagine the consistency would be different with a condensed soup. If you try it, let us know how it turns out. Best of luck. ~Amy
Thanks for the soup recipes, and Brooke Pillow that was an excellent link you gave for a simple version. I think it’s more like the store bought brands in that they aren’t very flavored, which is why they end up as mixers in so many recipes. Next mushroom sale I think I’ll be making and freezing.
Can I use yogurt instead of sour cream in this recipe?
Hello Sagami. We’ve not tried but I think it would work. ~Amy
Just finished this at it is really phenomenal!!! Can’t wait until dinner time. Curious to see how this tastes reheated in a couple hours (cooking during nap time here) but since I am impatient I am rewarding myself with a mini bowl now. Although it was really easy to make. Nothing harder than chopping onions (my substitute for leeks). Thanks for the recipe. I am going to make another batch soon for freezing!
Any chance you can post the recipe for the green bean casserole that you used the cream of mushroom soup in? It looks delicious!
Hi Lynn. Did you see this: http://www.100daysofrealfood.com/2013/11/12/recipe-green-bean-casserole-french-fried-onions/#more-12244? ~Amy
The result of this recipe equals how many cans of Campbell’s mushroom soup reconstituted with milk?
Hi Katie. I’ve not measured exactly but my guess is this recipe makes about 6 cups. ~Amy
I just made this recipe today and it turned out amazing!!! I was going to freeze some, but it won’t last that long!!! Thank you!!
[...] Green Bean Casserole (minus the junk). This is actually a recipe for homemade cream of mushroom soup to use in any recipe that calls for the canned stuff. Try it this year in your favorite green bean casserole recipe! If you’re in the market for a new version, Lisa posted one that doesn’t use this cream of mushroom replacement just yesterday. I haven’t had time to try it myself (obviously), but I thought I would add it in for anyone who is interested (Lisa’s Green Bean Casserole). [...]
[...] canned pumpkin (from a BPA-free can) into your pumpkin pie. You could also make this homemade cream of mushroom soup recipe for those green bean casserole that show up on so many tables this time of year. (We had it [...]
Hello!
This mushroom soup looks delicious! However, I am vegan and I was wondering if any of your subscribers have tried making the recipe using vegan substitutes for the sour cream, parm cheese, and milk. If so, did it produce the same consistency? I’m looking to use this for a green bean casserole on Thanksgiving. Any tips would be much appreciated!
-Katie-
Hi Katie. Did you try this with vegan ingredients? If so, what did you use and how did it turn out? It is not something we’ve attempted. ~Amy