Recipe: Homemade Cream of Mushroom Soup

Pin It

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.


Posts may contain affiliate links. If you purchase a product through an affiliate link, your cost will be the same but 100 Days of Real Food will automatically receive a small commission. Your support is greatly appreciated and helps us spread our message!

90 comments to Recipe: Homemade Cream of Mushroom Soup

  • Jennifer Edwards

    We used this recipie tonight with our chicken spaghetti. We used canned diced tomatoes and canned chillis with grated sharp cheddar and fresh boiled chicken. It was amazing.

  • Emily


    Do you think this could be used for a recipe in a crock pot? I usually don’t put milk in the crock pot for fear that it will burn. If not, I could probably revise the recipe to be made on the stove. Thank you so much!

    • Assistant to 100 Days (Amy)

      Hi Emily. Sure, I think it could, though it is not something we have tried. There are many crock pot cream soup recipes, if you do a quick Google search, which might guide you through adapting this one. ~Amy

  • Patty

    Was wondering if you know where I can find a real food recipe for cream of chicken soup? I have a white bean chili recipe that calls for cream of chicken soup, and I’d like to make it myself. I’ve tried a few on Pinterest but they weren’t very good. Thought you could direct me to a good one. Thanks!

  • Ginger Stacey

    This looks wonderful. I was wondering if there’s an alternative to the Dry Sherry? We live in an alcohol free home. :)

Leave a Reply




Rate this recipe (optional):