Ditch the can. It’s easy to make your own Cream of Mushroom Soup from scratch at home with just a few simple ingredients!
Cream of Mushroom Soup, it’s a staple in your cupboard, right? Especially this time of the year. Because how else could you make a classic, comfortingly creamy casserole? But have you ever really looked at the ingredients of a can of good ol’ Campbell’s Cream of Mushroom soup? It’s not great. No biggie, I’ve got your back with this easy and >dare I say< WAY more delicious Cream of Mushroom Soup From Scratch!
Ok, I know, I know. Opening a can of good ol’ Campbell’s is soooo easy. But trust me. The added effort (and really, it’s not that much extra effort) is sooo worth it. The flavor of this soup is so rich and savory and your have the added benefit of knowing exactly what’s in it. The only thing I forgot from this picture: chicken stock. You could also use vegetable stock, to make it vegetarian friendly.
The key to the Cream of Mushroom soup? Fresh mushrooms. And a lot of them. I chose these big beautiful creminis. 
Then they’re sauteed in butter while a roux is made with more butter and flour. 
Then the roux is used to make the creamy base with milk and cream and reduced to a consistency that you like. Add to the mushrooms in the saute pan and then at this point you can omit the stock and have a nice condensed cream of mushroom soup, or you can add the stock, mix well, and let simmer and reduce more to a desired consistency. I prefer adding the stock because of the added flavor. 
Now doesn’t this look waayy more delicious than the stuff in the can? 
That’s because it is! Best part – you can make a large batch and freeze it for whenever you’re ready to use it. Or, if you have a pressure canner, can those bad boys. Otherwise, just toss a couple of cups into freezer bags and freeze it like you would any other soup.
Just in time for those holiday casseroles and for bragging rights with your family! Keep an eye out for my Green Bean Casserole From Scratch with this soup, too. Follow me on Pinterest, Facebook, and Instagram!
Cream of Mushroom Soup From Scratch
Ingredients
- 16 oz cremini mushrooms - cleaned and sliced halved if large
- 4 + 2 tablespoon of salted butter
- 4 tablespoons of flour
- 2 cups half and half
- 2 cups 2% milk
- 2 cups room temp or warm chicken stock*
- 6 leaves of sage julianned
- 3 pinches salt to taste
- 2 pinches ground pepper to taste
Instructions
- In a medium pot, melt 4 tablespoons of butter on medium low and add flour stirring constantly to create a roux. Be careful not to burn flour and once all the flour and butter is incorporated and lightly browned, add cream and milk slowly, stirring constantly. Add salt, pepper, and sage.
- Turn down heat down a little so milk doesn't burn and reduce for at least 30 minutes or until it's reached desired thickness.
- Meanwhile, in a large saute pan with melt 2 tablespoons of butter on medium heat and add mushrooms. Saute until almost all the moisture is cooked off.
- Add soup to mushrooms in saute pan and mix well. Add chicken stock and mix well until combined. Continue to cook and reduce for another 10-15 minutes until desired thickness is reached.
- Remove from heat and let cool. Transfer to jars for canning or freezer bags to freeze.
- Yields approximately 5 cups.
I just made this soup, it is delicious 💛. My new go to recipe
Yay!! So good to hear, Susan!!
Oh I bet this is so much better than the canned! I never thought about how easy it is to make it from scratch. Love that you included a vegetarian option in there too. YUM!
Thanks, Trish!
Omggggggg. I make homemade soup all the time, yet despite cream of mushroom being a childhood fave, I’ve never made a from-scratch version! (HOW.) Of course, growing up, it was all about that gloop in the can. But this. I mean, the mushrooms actually look like mushrooms. Haha. I can’t wait to give this a whirl and see what I’ve been missing out on!
Right? When I started making this it changed my soup lovin’ life!
There is nothing better than Homemade Mushroom soup. And besides it being a great soup it also is a great sauce to add to just about everything. I remember all the recipes using that canned soup – once we found out all of the additives to it we stopped buying it. I missed the convenience but this recipe would be great to make and then use for what ever recipe I want.
Yes, definitely, Marisa!
I use cream of mushroom soup all of the time in my cooking. It’s a wonderful addition to quick dinners, and I usually have tons of the canned stuffed laying around. However, this homemade version looks absolutely delightful and easy to make. I love the fact that it can be frozen or canned. Forget the can, I need this in my life!
I hope it helps with your cooking, Tina!
Gorgeous recipe! Anytime I can ditch the canned mushroom soup (which is always) and make a beautiful, silky, soup from scratch…I’m all over it! I haven’t tried pressure canning it yet, but it’s on my list. Thanks for the awesome recipe!
All growing up, I didn’t realize that cream of mushroom soup could be homemade. It must have been something about the condensed canned stuff at the grocery that just made me think that something like that could never be achieved at home. The real deal stuff though is SO SO SO much better and more flavorful. Plus, I love your recommendation for freezing it. I never would have thought to try that!
I love cream of mushroom but I’m not a fan of buying from a can so this is just perfect! I thought it was a lot more difficult to make so thanks for sharing just how easy it is. I can’t wait to make it.