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 
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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!
Homemade Cream of Mushroom Soup
Ingredients
- 2 tablespoons olive oil
- 2 leeks (chopped and then rinsed (or I think an equivalent amount of onion would work))
- 1 ½ 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 parmesan cheese (grated)
- ½ cup sour cream
- ⅓ cup parsley (flat-leaf, chopped)
- ½ teaspoon salt
- ¼ teaspoon pepper
Instructions
- 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.
Notes
Nutrition Facts
Cindy Nipper says
Could you replace sherry with broth?
I'd love recipes for the other "cream of" soups!
100 Days Admin says
Hi Cindy, yes, other readers have used broth and it has turned out great for them. - Nicole
Maryann Lawlor says
I don’t think the pic with this recipe is of cream of mushroom soup.
100 Days Admin says
That is correct. It is a photo of a casserole that was made using homemade cream of mushroom soup. - Nicole
Lisa Russo says
Has anyone ever replaced the milk in this recipe with an oat milk?
100 Days Admin says
We haven't personally tried it with oat milk. It would most likely come out a little thicker and slightly different taste, but if you end up trying it, please let us know how it turns out. - Nicole
Amy Taylor (comment moderator) says
Hi. Other than the addition of rice starch, they keep their ingredients pretty clean: https://www.pacificfoods.com/organic-cream-of-chicken-condensed-soup.
Melissa says
How do you feel about the Pacific organic, gluten free, condensed cream of mushroom and cream of chicken soups?
Deanna says
I am reading your first book, and in it, there is a recipe for condensed cream of mushroom soup. Now, this is kind of a stupid question, but because it is condensed, I am assuming that I would have to add a can of milk, water, or stock to it if I wanted to serve just as soup, and not use it as part of another recipe? The final note is to use it in place of store-bought cream of mushroom soup or freeze.
Amy Taylor (comment moderator) says
It is more soupy than a typical can of condensed soup.
Alison says
I just wanted to say thank you for this recipe... I've made it three out of four weekends this past month. I substitute chicken broth for the sherry and it works great!
Lauren says
Does the amount of soup that this yields, basically work as 1 can of cream soup when subbing into recipes?
Amy Taylor (comment moderator) says
It yields a bit more.
Stacy says
Does anyone know if this would freeze well? I would love to make a large batch and store it for later use.
Amy Taylor (comment moderator) says
Hi there. Any cream soup can separate a bit when frozen but I have found that an immersion blender works great when reheating.
Renee says
Could you use potatoes instead of mushrooms and have a good recipe for Cream of Potato Soup? THANK YOU!
Amy Taylor (comment moderator) says
Hi there. I think you should give it a go and let us know. :)
Janet says
Can you use coconut flour for the wheat flour?
Amy Taylor (comment moderator) says
Hi. We've not tried. But, coconut flour absorbs a lot more liquid so you could not sub it 1:1.
Marcia says
Love your Recipes!! I too love to cook from scratch. I have a question regarding cream soups. I recently substituted cornstarch for flour in a cream soup recipe to make it gluten free for a friend. It turned out great, exactly the same as with flour. My question is which is healthier wheat flour or cornstarch. I want to make it as healthy as possible.
Susan Wood says
Marcia, was your cornstarch substitution 1:1? I'd like to make with cornstarch as well. My mom and aunt make all their gravies with cornstarch and my past experience, if I didn't get the ratio of cornstarch to liquids correct, it either didn't thicken enough or the taste was a bit off. But I don't quite consider myself in the 'grandmother's cooking' category yet! I'm getting really close! ;)
Sarah says
Can this be used for most types of cream soups? Cream of Chicken, etc.
Amy Taylor (comment moderator) says
HI Sarah. While we've not tried, I don't see why it would not be a good base for other cream soups.
Rebecca says
Is there anything that is non alcoholic that can be substituted? Thanks!
Amy Taylor (comment moderator) says
Hi Rebecca. I often use apple cider vinegar as a sub for wines in recipes.
Rebecca says
Thanks Amy! I had never thought to use apple cider vinegar. I'm really excited to try it!
Amanda says
Also, the wine is just to add flavour so could add stock, chicken or veg stock would be best
Brieanna says
Do you know if this would freeze well to be able to use in future recipes?
Amy Taylor (comment moderator) says
Hi. Sure, you can freeze this.
maggie says
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) says
Hi Maggie. I would add milk and water to taste.
Karen Tooley says
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!!
Jodi says
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!
Amy Taylor (comment moderator) says
Hi Jodi. We do not but this one looks pretty real: http://realfoodandrealfitness.com/2014/01/homemade-clean-eating-cream-of-chicken-soup/. :)
Catherine says
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!
Ginger Stacey says
This looks wonderful. I was wondering if there's an alternative to the Dry Sherry? We live in an alcohol free home. :)
Assistant to 100 Days (Amy) says
Hi Ginger. The typical non-alcohol replacement would be cider vinegar. ~Amy
Patty says
Hello,
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!
Emily says
Hello,
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) says
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
Jennifer Edwards says
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.
Laura says
We made an excellent cream of mushroom starting with onion, celery, and garlic, butter, salt, pepper. We sauteed and then added organic corn starch. We added the unsweetened almond milk and cooked until thicker. Add the mushrooms. Can also do this with any veggie.
Alicia says
I used your mushroom soup base from the green bean casserole to make cream of mushroom soup. It was so easy and calls for even less ingredients!
Katie says
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-
Assistant to 100 Days (Amy) says
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
Cheryl says
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!!
Katie says
The result of this recipe equals how many cans of Campbell's mushroom soup reconstituted with milk?
Assistant to 100 Days (Amy) says
Hi Katie. I've not measured exactly but my guess is this recipe makes about 6 cups. ~Amy
Lynn says
Any chance you can post the recipe for the green bean casserole that you used the cream of mushroom soup in? It looks delicious!
Assistant to 100 Days (Amy) says
Hi Lynn. Did you see this: https://www.100daysofrealfood.com/2013/11/12/recipe-green-bean-casserole-french-fried-onions/#more-12244? ~Amy