Homemade cream of mushroom soup requires a few pantry staple ingredients and, of course, mushrooms. You can even use any type of mushroom you’d like! 20 minutes and you have yourself a delicious replacement for store-bought cans. It’s not just a little better either, it’s WAY better! You can enjoy this as a soup, or use it in any of your recipes calling for cream of mushroom soup.

Our favorite recipe calling for cream of mushroom soup? It’s Green Bean Casserole of course!

Why Our Recipe

  • Ready in just 20 minutes using fresh mushrooms and pantry staple ingredients.
  • More flavorful than the canned version and without the preservatives.
  • Can be eaten as a soup or used in any recipe calling for cream of mushroom.
An overhead view of a saucepan filled with freshly made cream of mushroom soup.

Ingredient Notes

  • Butter: you can use unsalted or salted butter in this recipe. 1/4 cup of salted butter contains approximately 1/8 teaspoon of salt so consider that when seasoning.
  • Mushrooms: you can use any variety of mushrooms you’d like including cremini, button, portobello, shiitake, or porcini. Chop to whatever size you prefer.
  • Flour: all-purpose flour is used as a thickening agent. 2 tablespoons of cornstarch can be used in place of the flour.
  • Vegetable Broth: use a low-sodium vegetable broth for best results and to control the sodium content. Chicken broth can also be used.
  • Milk: whole milk is ideal for this recipe, but 2% and 1% are also acceptable. For a creamier soup, use heavy cream in place of the milk.
  • Herbs and Spices: while they can be left out if you are using your homemade cream of mushroom soup in another recipe and you don’t feel like it’s a good fit, they add wonderful flavor that elevates this far beyond store-bought.
A collage of images showing the first four stages of making homemade cream of mushroom soup.

Troubleshooting

Soup too thick? You can thin it out by adding more broth or milk. Add it in small amounts at a time until the desired consistency is reached.

Soup too thin? You can create a cornstarch slurry which can be added straight to liquids to thicken. Remove about 2 tablespoons of the soup mixture and whisk it together with 1 teaspoon of cornstarch. Once smooth, it can be poured back into the saucepan to thicken the rest of the soup.

Two jars of homemade cream of mushroom soup.

But can you can it?

According to the USDA and The National Center for Home Food Preservation, it is NOT SAFE to can any soup containing flour or milk. When it comes to canning, it’s important to always seek out advice from experts with The Master Food Preserver Certification.

So how do they get away with it at the store? Well, those store-bought cans of condensed soup don’t actually contain any flour or milk. All the more reason to make your own! For home preservation, use the freezer.

Storage Instructions

Refrigerate in an airtight container or mason jar. Soup needs to be consumed within 3 to 4 days.

Freeze in an airtight container or resealable plastic freezer bag for up to 3 months. Thaw in the refrigerator overnight.

Reheat in the microwave on high in 30-second increments until warm, stirring in between.

Reheat on the stovetop over medium heat until warm.

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