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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.
Print Recipe
Prep Time 5 minutes
Cook Time 7 minutes
Total Time 12 minutes
Course: Dinner, Seasoning mix, Side Dish
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 2 Tbs butter
  • ¾ to 1 cup mushrooms
  • 2 Tbs flour
  • 1 cup milk
  • ½ cup chicken broth
  • ½ tsp salt
  • ¼ tsp pepper
  • ¼ tsp garlic powder
  • ¼ tsp onion powder
  • This makes about the same amount as one can of condensed cream of mushroom soup.

Method
 

  1. Melt 2 tablespoons butter in a saucepan over medium heat.
  2. Add about 3/4 to 1 cup chopped mushrooms and cook for 4–5 minutes, stirring occasionally, until they soften and release their flavor.
  3. 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.
  4. Slowly whisk in 1 cup milk and ½ cup broth (vegetable or chicken).
  5. Continue cooking and stirring until the mixture thickens, about 3–5 minutes.
  6. Add ½ teaspoon salt, ¼ teaspoon pepper, ¼ teaspoon garlic powder, and ¼ teaspoon onion powder (adjust to taste).
  7. 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