If you’ve ever needed a can of cream of mushroom soup and didn’t have one on hand, this homemade version is an easy fix.
Made with simple pantry ingredients and fresh mushrooms, it works just like the canned kind in casseroles, sauces, and quick dinners—no can needed.
It’s based on the same method as my cream soup base, with added mushrooms for that classic flavor.
More No-Can Soup Recipes
Homemade Cream of Mushroom Soup
A simple homemade cream of mushroom soup made with pantry ingredients. This no-can-needed version works as a substitute for canned soup in casseroles, sauces, and everyday meals.
Ingredients
Method
- Melt 2 tablespoons butter in a saucepan over medium heat.
- Add about 3/4 to 1 cup chopped mushrooms and cook for 4–5 minutes, stirring occasionally, until they soften and release their flavor.
- Stir in flour and cook for 1–2 minutes, stirring constantly. This makes a roux, just a simple flour-and-butter mixture that thickens the soup.
- Slowly whisk in 1 cup milk and ½ cup broth (vegetable or chicken).
- Continue cooking and stirring until the mixture thickens, about 3–5 minutes.
- Add ½ teaspoon salt, ¼ teaspoon pepper, ¼ teaspoon garlic powder, and ¼ teaspoon onion powder (adjust to taste).
- Cook another minute until smooth and creamy.
Notes
Quick tips –
- Don’t rush the mushrooms—that’s your flavor
- Keep stirring once liquid goes in (prevents lumps)
- If too thick → add a splash of milk
- If too thin → cook a little longer