Homemade Cream of Mushroom Soup

2 Reviews / 5 Average
From Eating Well magazine.
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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!

 

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125 thoughts on “Homemade Cream of Mushroom Soup”

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    1. That is correct. It is a photo of a casserole that was made using homemade cream of mushroom soup. – Nicole

    1. 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

  1. 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.

  2. 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!

    1. Amy Taylor (comment moderator)

      Hi there. Any cream soup can separate a bit when frozen but I have found that an immersion blender works great when reheating.

  3. 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.

    1. 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! ;)

    1. 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.

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

  4. 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?

  5. 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!!

  6. 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!

  7. 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!

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

  9. 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!

  10. 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!

    1. 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

  11. 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.

  12. 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.

  13. 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!

  14. 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-

    1. Assistant to 100 Days (Amy)

      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

  15. 5 stars
    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!!

  16. Any chance you can post the recipe for the green bean casserole that you used the cream of mushroom soup in? It looks delicious!