Recipe: Homemade Cream of Mushroom Soup

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!

5.0 from 2 reviews
Homemade Cream of Mushroom Soup
From <a href="" target="_blank" data-mce-href=""><em>Eating Well Magazine</em></a>
  • 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
  1. Heat oil over medium heat. Add leeks (or onion) and cook, stirring occasionally, until just starting to brown, 4 or 5 minutes.
  2. Add mushrooms and cook, stirring occasionally, until their liquid has been released and has evaporated, 10 or 12 minutes.
  3. Add sherry (or other wine), increase heat to high and cook until most of the liquid has evaporated, about 5 minutes.
  4. Sprinkle the vegetables with the flour and stir to coat.
  5. Add milk; bring to a simmer and cook for 1 minute while stirring.
  6. Stir in Parmesan, sour cream, parsley, salt and pepper. Remove from heat.
We recommend organic ingredients when feasible.


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  • Comments

    1. Catherine |

      I just made for first time and i consider it a little condensed i added a little more sour cream and milk and will use with meat drippings to make a gravy. It is a good amount would compare to 3 cans of the “cambells” version and i only had 16oz mushrooms. I also tried to use food processor to chop up mushrooms but that resulted in a thick lumpy mushroom paste : -/ next time i will cut small and then use an immersion blender to make smoother. (If smooth is what u want i think this will work!)
      Overall very easy! I think a regular onion would perhaps add a little more onion flavor. (Oh i added 2 chopped bulbs of garlic since i like garlic flavor in my gravy!

    2. Jodi |

      This is great, thank you. Do you have a similar substitution recipe for cream of chicken soup? I was shocked to discover MSG as an ingredient. Thanks!

    3. Karen Tooley |

      This is so delicious!!! I didn’t have wine on hand so I used homemade chicken stock instead. So yummy! Already looking forward to making it again!!

    4. maggie |

      I made the soup from the book. it says condensed so really thick.
      If I want to eat as a soup, do add water or milk or more broth?

      • Amy Taylor (comment moderator) |

        Hi Maggie. I would add milk and water to taste.

    5. Brieanna |

      Do you know if this would freeze well to be able to use in future recipes?

      • Amy Taylor (comment moderator) |

        Hi. Sure, you can freeze this.

    6. Rebecca |

      Is there anything that is non alcoholic that can be substituted? Thanks!

      • Amy Taylor (comment moderator) |

        Hi Rebecca. I often use apple cider vinegar as a sub for wines in recipes.

        • Rebecca |

          Thanks Amy! I had never thought to use apple cider vinegar. I’m really excited to try it!

    7. Sarah |

      Can this be used for most types of cream soups? Cream of Chicken, etc.

      • Amy Taylor (comment moderator) |

        HI Sarah. While we’ve not tried, I don’t see why it would not be a good base for other cream soups.

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