Ditch the can, because it's easy to make your own! This Cream of Mushroom Soup recipe makes making your own classic cream soup from scratch at home so easy 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!
Recipe Video
Ingredients Needed:
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.
- Mushrooms - We prefer cremini but button would also be great!
- Milk
- Half and Half
- Flour - All purpose is best, but you could also use a gluten free flour. I'd stay away from almond or coconut, though.
- Salted Butter - You could use unsalted butter if that is all you have, but that just means add a little more salt (1/4 teaspoon for every 1/2 cup of butter).
- Fresh Sage - Fresh is really key. We've made this with dried and it's just not the same.
- Kosher Salt
- Chicken Stock - Not pictured, but key! To keep it vegetarian, you could also use Vegetable Stock.
Step-by-Step Instructions
The key to this Cream of Mushroom soup recipe? Fresh mushrooms. And a lot of them.
Step 1: Slice the mushrooms.
Step 2: Saute Mushrooms in butter.
Step 3: In a deep saute pan, create a roux by melting butter and adding flour.
Step 4: Add the milk and cream to the roux and create a creamy base by letting it cook down for about 30 minutes.
Step 5: Add mushrooms to the soup and then add chicken stock and mix well.
Step 6: Remove from heat and either serve immediately or let it cool before storing in the fridge if you're not going to use it immediately in your favorite casserole dish!
Favorite Recipes to Use With
Fresh Green Bean Casserole From Scratch
Copycat French's Fried Onions From Scratch
Crock Pot Chicken and Stuffing From Scratch
Just in time for those holiday casseroles and for bragging rights with your family!
Enjoy! As always, if you make this recipe or any of my others, I love to hear what you think! Leave a comment below, email me, or you can find me on Facebook, Instagram, and Pinterest!
If you want to see more, be sure to sign up for my 5 Easy Ways to Start Cooking From Scratch!
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 flour
- 2 cups half and half
- 2 cups 2% milk
- 1/2 - 1 cup chicken stock or vegetable stock, room temp or warm
- 6 leaves sage julianned
- 1/2 teaspoon salt to taste
- 1/8 teaspoon ground pepper to taste
Instructions
- Create a roux by melting 4 tablespoons of butter on medium low in a medium sized pot. Add flour slowly, stirring constantly to create a roux.
- Once all of the flour and butter is mixed together and lightly browned, slowly add cream and milk, stirring constantly. Add salt, pepper, and sage.
- Reduce heat a little and let it all simmer and reduce for at least 30 minutes or until it's reached desired thickness.
- Meanwhile, in a large sauté pan with melt the other 2 tablespoons of butter on medium heat and add the mushrooms. Sauté until almost all the moisture is cooked off.
- Add soup to the mushrooms in sauté pan and mix well. Slowly 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 to store in fridge for up to 3 days.
- Yields approximately 4-5 cups.
Marie Daake
I just found this, and I was wondering how well it would work with smaller pieces of mushroom. I personally have problems eating large pieces of mushroom because of the texture, If they were diced, tho, I should be ok.
Tracy
You can absolutely chop them as small as you'd like! Enjoy!
Nancy Nelson
This is a "Catch 22" post. I recently moved from Michigan to La Ceiba, Honduras.. While. I'm loving it here, there a few things that you can't get here such as Cool Whip! you never knew how much you depend on Cool Whip in a pinch. Haha. and Campbell's cream of mushroom. So I'm stoked about finding your cooy cat and kinda bummed that another thing that's very seldom seen is fresh mushrooms. I did run across some one time and cringed when they rang up at 140 Lp! that's around $5.62 and it the small box. So I have no choice but to used canned. wish me luck!
Casandra Evans
Love this recipe! Do you have the nutritional information for this?
Tracy
Great question, Casandra! I just updated the recipe to include the nutritional information (for each cup of soup).
Susan
I just made this soup, it is delicious 💛. My new go to recipe
Tracy
Yay!! So good to hear, Susan!!
Trish
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!
Tracy
Thanks, Trish!
Dana
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!
Tracy
Right? When I started making this it changed my soup lovin' life!
Marisa Stewart
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.
Tracy
Yes, definitely, Marisa!
Tina
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!
Tracy
I hope it helps with your cooking, Tina!
Traci
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!
Mackenzie
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!
Carmy
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.