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 Want to Save this Recipe? Enter your email below & we'll send it straight to your inbox. Plus you'll get great new recipes from us every week!
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 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
Nutrition Facts
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!
Can I use yogurt instead of sour cream in this recipe?
Hello Sagami. We’ve not tried but I think it would work. ~Amy
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.
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.
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
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!!!
Hi Stacy. We have not tried. If you do, please share your results. Good luck. ~Amy
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?
Hi Susan. The recipe is correct. Did you follow it exactly? I’m sorry it didn’t turn out as you hoped. ~Amy
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!
Hi Elizabeth. This link has substitutions in various recipes that might help: http://www.gourmetsleuth.com/Articles/Wine-and-Alcohol-644/alcohol-substitutes.aspx. Off subject, one of my favorite book series has an Elizabeth Bishop as its main character. : ) ~Amy
I have been making homemade cream of mushroom & celery soups based on this recipe :
http://afrugalsimplelife.com/2011/09/07/cream-of-whatever-soup-substitute/
It’s very easy and you can make cream of chicken and tomato soup too! All from very easy ingredients! And of course just use whole wheat flour instead of white flour. Enjoy!
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!
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.
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
love the alternative to the unhealthy campbell’s version. do you have any suggestions for their condenced cream of chicken soup? thanks!
Hi Karis. We don’t have a specific recipe for that. Jill
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?
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
Thanks for posting! This recipe is delicious! I plan to use it to make a casserole with our leftover Thanksgiving turkey and stuffing.
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.
Glare on we were young at home with family are intangible, doing anyone ponderquestions similar to was I happy
How many people have you any idea who actually stick to a diet
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.
Do you know if you can can this soup using a pressure cooker? I don’t have a lot of freezer room.
Hi Melanie. I have not done it, so, I’m not sure. Jill
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
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!
I found a very easy and excellent recipe for cream of mushroom soup that has fewer ingredients than this one. I found it on http://www.theartofcookingrealfoodrecipeindex.blogspot.com
I used it in chicken spaghetti and it was great!!
Hi, I am also interested in a french onion & cream of chicken “real” soup recipe. Please share if you know of one.
Thank you!
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.
I never really buy parsley is it possible to leave it out?
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.
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.
You would just have to copy and paste to email them to yourself.
Thanks Lisa.
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?
What are you making?
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.
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!
Does anyone have any experience substituting almond milk, etc for the milk? I need non-dairy…
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!
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.
What would you sub for the flour to be gluten free?
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.
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?
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.
What do you do in place of cream of chicken soup? Thank you for the receipe!
I haven’t come across that situation yet Stephanie! I think the consistencies of the two soups are similar though…just with different flavors
Have you tried subbing greek yogurt for the sour cream? I’ve heard they’re interchangable but wanted another opinion – thanks!
I haven’t personally tried that…sounds like it might work though.
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 :)
How many portions did you end up with? And was it the condensed version or the diluted version?
Hmmm…I should have measured portions! (next time) And it was not condensed.
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.
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.
Hello, interesting article! I will keep surfing your homepage ;)
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.
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.
This is my go-to recipe as well. Works great and can be enhanced with any kind of wine and some sour cream!! :)
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.
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!
Good for you…and welcome!!
Here’s another great one that doesn’t have any alcohol: http://simplyrecipes.com/recipes/cream_of_mushroom_soup/
Lisa, do you taste the sherry in the soup? A full cup sounds like a ton, but it would definitely liven up a casserole.
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.
Can I do this without sherry?
You could try a substitute, but I wouldn’t leave the wine out all together.
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.
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.
I love casseroles too…so glad they can still be done (with real food only)!
I am with the above post, my family and I also don’t like mushrooms. But would LOVE a cream of chicken soup recipe!! :)
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.
Here is a link to a very good cream of chicken soup recipe. I found the poultry seasoning to be overwhelming, so I just leave it out. It isn’t organic, but you could easy make it to be organic.
http://www.tammysrecipes.com/homemade_cream_chicken_soup
What do you do for the flour in this recipe? If you substitute wheat flour, is it the same amount? Thanks!