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Are you looking for a homemade substitute cream of mushroom soup? We have you covered with our flavorful alternative to add to all your favorite recipes that call for canned cream of mushroom soup.
Cris here. As I mentioned in our basic Cream Soup Substitute for Recipes post, we sometimes get requests from readers who aren’t a fan of the can to offer alternatives to canned cream soup as an ingredient. Personally, I often enjoy the convenience of the can but sometimes I like to kick the flavor up a notch by making it from scratch. In our Cream Soup Substitute for Recipes post you will find adaptations for all kinds of cream soups: Cream of Chicken, Cream of Celery and even Cream of Shrimp (a key ingredient in our Crab Rangoon Dip). We also mention this homemade substitute cream of mushroom soup.
Table of Contents
Homemade Substitute Cream of Mushroom Notes
- I use baby bella mushrooms when making this soup. I love the flavor they bring to the table. You can also use white button mushrooms.
- I like to use garlic when making this recipe but it is not required.
- Using a small saucepan (instead of a large one) will be very helpful when whipping this up.
- Looking for a Gluten Free Option? My friend Leah has you covered with her Easy Gluten Free Cream of Mushroom Soup.
Homemade Substitute Cream of Mushroom
Are you looking for a homemade substitute cream of mushroom soup? We have you covered with our flavorful alternative to add to all your favorite recipes that call for canned cream of mushroom soup.
4.95 from 17 votes
Print Pin Rate
Prep Time: 5 minutes minutes
Cook Time: 10 minutes minutes
Total Time: 15 minutes minutes
Servings: 1
Author: Cris
Ingredients
- 1 Tablespoon Butter
- 1/2 Cup Finely Chopped Mushrooms
- Clove Optional: 1 Garlic Minced
- 3 1/2 Tablespoons Flour
- 1/2 Cup Broth divided, Chicken or Beef
- Salt and Pepper to taste
- 1/2 Cup 2% or Whole Milk
Instructions
Measure all ingredients before starting.
Mix 1/4 cup of your broth with your flour and salt and pepper in a small bowl until smooth and set aside.
Melt butter in a small saucepan over medium heat.
Add in mushrooms and garlic and cook until mushrooms reduce in size.
Add remaining 1/4 cup of broth and milk.
Gradually pour in your flour mixture stirring constantly with a fork until mixture completely blends into mixture.
Continue stirring constantly until sauce thickens and begins to bubble.
Remove from heat and add to any recipe as a substitute for one can of cream soup
Tried this recipe?Mention @RecipesthatCrock or tag #RecipesthatCrock!
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Whether you've been told you can't cook your whole life or you have the knife skills of an Iron Chef, Cris loves to connect you to just the right recipe.
Her site Recipes That Crock is dedicated to helping everyone find delicious recipes to serve their families every month.
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Reader Interactions
Comments
K says
Thanks for sharing this. I don’t keep cream of mushroom on hand anymore so this is the perfect fix for old recipes that I have that still call for said soup. This was insanely easy and did exactly what I needed to.See AlsoBacon jam – the best recipe yetThanks again!
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- Jeff says
Can i use actual cream? Im making a mushroom, steak with gravy in the slow cooker
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- Aunt Lou says
We haven’t tried using cream in this recipe. Without testing it ourselves first, I can’t say for sure if it will work or not.
- Lisa M Reich says
Outstanding! My husband has a tree nut and legume allergy and he has a reaction when eating the store bought cream based ones. (we think it may be soy? used more in these soups.)
Your recipe worked beautifully and is an excellent substitute. Thanks!Reply
- Aunt Lou says
Wonderful! I’m so glad this recipe has helped you and your husband out!
- Melissa says
Thank you so much for this recipe. I have a lactose free kid so I adapt recipes but have to make them from scratch using lactose free milk. I use cream of mushroom in so many recipes. So this is perfect, thx again.
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- Aunt Lou says
I’m so glad this recipe has been helpful for you and your family Melissa! Thank you for taking the time to let us know. We love hearing when our readers enjoy one of our recipes!
- K says
This is ridiculously good! I added the garlic and a pinch of herb ox no sodium beef powder and even used skim milk to keep it low fat and low sodium. No need to ever used canned soup againReply
- Aunt Lou says
Yay! I’m so glad you enjoyed it K! Thank you for taking the time to leave such a kind comment. We love hearing when our readers enjoy a recipe we have posted!
- Shelly says
Have you tried making up a big batch and canning it? I’m guessing a pressure cooker rather than a water bath?Reply
- Jamie says
Did you try canning
- Jenni says
Sounds good, except I don’t care for mushrooms. How about doing the same thing with chicken and celery? Many of us would appreciate it. Enjoy your recipes, Thanks.
Reply
- Cris says
Hi Jenni-We cover those adaptations in this post: http://www.recipesthatcrock.com/cream-soup-substitute-recipes/
Enjoy!
- Beemom says
Thank you so much for this recipe. Just what I needed. Turned out perfectly.
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