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!

Cream of Mushroom Soup Used in Casserole from 100 Days of Real Food

Homemade Cream of Mushroom Soup

From Eating Well magazine.
5 from 2 votes
Prep Time: 10 mins
Cook Time: 27 mins
Total Time: 37 mins
Print Recipe
Servings: 4 people

Ingredients
  

  • 2 tablespoons olive oil
  • 2 leeks chopped and then rinsed (or I think an equivalent amount of onion would work)
  • 1 1/2 pounds mushrooms sliced
  • 1 cup dry sherry (you could experiment with other wines as well)
  • 1/4 cup whole-wheat flour
  • 2 cups milk
  • 1/2 cup parmesan cheese grated
  • 1/2 cup sour cream
  • 1/3 cup parsley flat-leaf, chopped
  • 1/2 teaspoon salt
  • 1/4 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

We recommend organic ingredients when feasible.
Nutrition Facts
Nutrition Facts
Homemade Cream of Mushroom Soup
Amount Per Serving
Calories 387 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 9g56%
Cholesterol 38mg13%
Sodium 581mg25%
Potassium 909mg26%
Carbohydrates 26g9%
Fiber 3g13%
Sugar 13g14%
Protein 16g32%
Vitamin A 1650IU33%
Vitamin C 15.8mg19%
Calcium 357mg36%
Iron 2.6mg14%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Let us know how it was!

 

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!

119 thoughts on “Homemade Cream of Mushroom Soup”

  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!

  17. 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!

  18. 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.

  19. 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.

    1. Assistant to 100 Days (Amy)

      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

  20. 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!!!

  21. 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?

    1. Assistant to 100 Days (Amy)

      Hi Susan. The recipe is correct. Did you follow it exactly? I’m sorry it didn’t turn out as you hoped. ~Amy

  22. 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!

    1. This link was great because it showed you how to make it gluten and dairy free too. Thank you everyone. My family has been loving 100daysofrealfood for several years now and love it!

  23. 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.

    1. Assistant to 100 Days (Jill)

      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

  24. love the alternative to the unhealthy campbell’s version. do you have any suggestions for their condenced cream of chicken soup? thanks!

      1. Thanks for the recipe! Can’t wait to try it…
        I am a little concerned about freezing it though because of the milk and sour cream. How well does it “recover” after freezing?

      2. 100 Days Admin

        Hi Becky,
        I know Carrie (with Deliciously Organic) says to freeze soups and sauces before adding the cream/milk/etc to prevent separation. Then she says to add it after it is thawed. I hope that helps. – Nicole

  25. Thanks for posting! This recipe is delicious! I plan to use it to make a casserole with our leftover Thanksgiving turkey and stuffing.

  26. 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.

    1. Parmesan (also chicken, mushrooms, seaweed) is naturally high in glutamates which are the flavor makers. Monosodium glutamate is synthetic glutamate: when you get rid of it you need to substitute a real food with flavor.

    1. 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

  27. 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!

  28. Hi, I am also interested in a french onion & cream of chicken “real” soup recipe. Please share if you know of one.
    Thank you!

  29. I’d love to see a recipe like this, only for an onion soup. A lot of the recipes I love to make include cans of French onion soup. I’d like a better alternative.

  30. Hi Lisa,

    Thanks for this recipe. I have a gluten sensitivity and my family loves casseroles. We have been struggling to find a whole food cream of mushroom soup to modify some of our favorite dinners. This will be perfect! I’ll just substitute gluten free flour.

  31. I WOULD LIKE TO EMAIL SOME OF THESE RECIPES TO MYB EMAIL RECIPES FOLDER, BUT I DON’T SEE ANYWAY TO DO THAT BECAUSE THERE ISN’T AN ICON, I WOULD APPRECIATE ANY HELP IN THIS SITUATION. THANK-YOU.

  32. If a recipe calls for 1 can condensed cream of mushroom soup, would you put in 10.5 ounces of this recipe which is not condensed? or about how much of the recipe would you use?

      1. I have been cooking a lot if crockpot meals with roast or chicken or pork and many of them call for 1 can of cream of mushroom, no water or broth.

      2. 100 Days of Real Food

        If you are going for a condensed version for recipes just keep cooking until the milk thickens (at the end) to the desired consistency. Should work just great as a substitute!

  33. I am sooo glad to have found this post via FB. I was just writing out my holiday menu last night which included green been casserole and shivered when I wrote down “cans of cream of mushroom soup” on my shopping list! ICK! But, didn’t know where else to turn to find something similar and “real food” approved!
    YOU JUST SAVED MY THANKSGIVING DINNER!!!!
    THANKS!

  34. By the way, Pacific Natural Foods also makes a condensed Cream of Chicken. I have tried just eating it as soup and it is not the same flavor profile as Campbell’s, but I am sure it would sub very well in a casserole or other dish.

  35. Appreciate the recipe; Campbell’s Cream of Mushroom does seem to be scary stuff. While making from scratch is always best, I have found a version of condensed cream of mushroom soup made by Pacific Natural Foods that you can get a most natural food stores.
    You can see more about the product at http://www.pacificfoods.com/our-foods/condensed-soups/cream-of-mushroom but the ingredients are: Filtered water, Organic mushrooms, Organic créme fraîche (organic cultured cream [milk]), Organic rice starch, Organic rice flour, Sea salt, Organic whey powder [milk], Organic onion powder, Organic garlic powder.

  36. I’ve tried making this for the freezer before, but it thaws clumpy and separated. Is there a secret to making a cream of mushroom soup equivalent that that you can freeze without altering the texture?

    1. 100 Days of Real Food

      I know Carrie (with Deliciously Organic) says to freeze soups and sauces before adding the cream/milk/etc to prevent separation. Then she says to add it after it is thawed.

    1. 100 Days of Real Food

      I haven’t come across that situation yet Stephanie! I think the consistencies of the two soups are similar though…just with different flavors

  37. Have you tried subbing greek yogurt for the sour cream? I’ve heard they’re interchangable but wanted another opinion – thanks!

  38. Thank you!! I made this the other night and froze it in portions equal to 1 can of Campbell’s mushroom soup. I can’t wait to use it for my recipes :)

  39. We are a big Cream of Mushroom Soup family as well :) Thanks for the recipe. How many servings does this recipe make? I didn’t see that in your post, unless I’m just missing something. Also, can you divide and freeze it? I’m looking for a recipe that makes a lot so that I can stock my freezer.

    1. 100 Days of Real Food

      Yes, you could freeze the leftovers. Also, I am sorry I didn’t add the yield to this recipe…I don’t have the exact quantity at this time, but will work to update recipes w/o that info.

  40. You absolutely are a amazing blogger. Please don’t seize contributing. There are only a handful of blogs left that I love and yours is one of them! Keep up the great blog.

  41. You can make your own white sauce to replace any can soup in a recipe by simpley makind a reaux out of 2TBS. real butter, melted and mixed with 4Tbs. flour of your choice, I use spelt. Then stir in 2 cups ‘milk’ of your choice, when you have a paste. Whisk smooth and bring to a boil. Turn down and simmer 3-5 minutes until thick as you like. Works everytime.

  42. Thanks so much for this. I use Cream of Mushroom all the time! I found your website this summer and my family and I were doing well, but fell off track this winter. We are getting back on. So I am really excited about this recipe. I have chicken in the oven right not with Cream of Mush. from a can…wish I had read this sooner.

  43. I just discovered your blog last week and have nearly read the whole thing! I signed up for the 10-day challenge, but am now committing to a 365 day challenge. That’s right…New Year’s resolution! I feel a little overwhelmed, but I know I can do it. I also live in the Charlotte area, so I will be able to use many of your shopping tips. Thank you!

    1. 100 Days of Real Food

      You can taste the sherry flavor a little (which we don’t mind)…if you don’t think you would like that part of the recipe I think you could reduce the amount or try a different wine instead.

  44. This is great! I recently had a whole conversation with a friend about this very issue. How do you make a real food green bean casserole?

    I do regular casserole every so often, and always from scratch. I will take a cup of freshly cooked rice (Fresh is always better than leftover for some reason), cooked veggies, leftover cooked meat, and I whip up a little cheese sauce, or a chicken stock veloute. So easy, everyone loves it.

    1. Check out foodnetwork.com for a made-from-scratch green bean casserole. Alton Brown has a recipe-includes homemade cream of mushroom soup…and it’s a one dish meal.

  45. I hate mushrooms, but I would LOVE a homemade cream of chicken soup recipe. I have several recipes that call for cream of chicken soup that we really like. I can’t promise I won’t ever revert to a can, but it would be great to be able to make it ahead and freeze portions of homemade to have as a substitute.

      1. What do you do for the flour in this recipe? If you substitute wheat flour, is it the same amount? Thanks!

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating