My cream of mushroom soup is extra creamy and savory and tastes much better than the canned version from the store. You can choose your favorite kind of mushrooms for this easy recipe; any will work. After tasting this delicious homemade soup, you’ll never use store-bought cream of mushroom soup again!
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Cream of mushroom soup is the baseline for so many delectable recipes. There’s no need to go out and buy a can of soup because this homemade version is so much better!
The earthy and meaty flavors can make any sauce or gravy extra savory and delicious. Plus, it is quick and easy to make.
🥘 Ingredients
In addition to some pretty common ingredients, you can also pick up some dry red wine (I like to use Marsala) to add some extra flavor. Although the wine is completely optional, I find that it will give you the best results.
- Butter – 2 tablespoons of butter or use a butter substitute.
- Mushrooms – ½ pound of sliced mushrooms.
- Onion – ¼ cup of chopped onion.
- Flour – 6 tablespoons of all-purpose flour or an all-purpose flour substitute.
- Marsala Wine (optional) – ½ cup of Marsala wine or a Marsala wine substitute.
- Chicken Broth – 29 ounces of chicken broth (or stock, 2 14.5-ounce cans) or a chicken broth substitute.
- Salt – ½ teaspoon of salt.
- Pepper – ⅛ teaspoon of pepper.
- Half & Half – 1 cup of half & half or use a half & half substitute.
Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!
🔪 How To Make Cream Of Mushroom Soup
Choose your favorite kind of mushrooms for this recipe, and you can’t go wrong. All you need to get started is a saucepan, whisk, wooden spoon, and measuring cups.
This recipe makes the equivalent of 1 can of cream of mushroom soup if you want multiple cans worth, double or triple the batch.
Step 1: Melt butter. Heat 2 tablespoons (28 grams) of butter in a large saucepan over medium heat. Once melted, add in ½ pound of sliced mushrooms (227 grams) and ¼ cup (40 grams) of chopped onions and saute until tender.
Step 2: Deglaze the pan (optional). Use the ½ cup (118 milliliters) of marsala wine, if using, to deglaze the pan, scraping all the brown bits, or fond, from the bottom.
Step 3: Make a roux. Next, whisk in 6 tablespoons (45 grams) of flour and continue to whisk for 1-2 minutes until the roux thickens.
Step 4: Add seasonings and broth. Add 29 ounces (822 milliliters) of chicken broth, ½ teaspoon (3 grams) of salt, and ⅛ teaspoon (0.25 grams) of pepper. Stir to combine. Bring to a low rolling boil, stirring frequently until thickened (about 2 minutes).
Step 5: Simmer. Reduce the heat to medium-low and stir in 1 cup (237 milliliters) of half & half. Simmer, uncovered, for about 15 minutes to let the flavors marry.
Step 6: Remove. Remove from heat and enjoy warm, or use in place of 1 can of cream of mushroom soup in any recipe.
🍴 What To Serve With Cream Of Mushroom Soup
This creamy mushroom soup can be used to substitute the canned version that is an ingredient in many different recipes. This would be delicious in crockpot cube steak, bacon cheddar green bean casserole, and crockpot pork chops.
If you are a fan of this soup recipe, then my homemade cream of chicken soup is a must-try. Enjoy!
💭 Angela's Tips & Recipe Notes
- This recipe can be used in place of 1 can of condensed cream of mushroom soup.
- I like to use fresh cremini mushrooms or 'baby bella' mushrooms, but you could also use white, button mushrooms or a mixture of your favorite mushrooms.
- I do not recommend freezing or canning soups made with dairy because they become gritty.
- Make your cream of mushroom soup keto or low-carb by omitting the all-purpose flour and using heavy cream instead for your dairy.
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🥡 Storing & Reheating
Keep this soup refrigerated in an airtight jar or container for up to 1 week. Make sure to allow your leftover soup to completely cool off before transferring it to your storage container.
Reheating
Add your leftover soup to a saucepan over medium-low heat. Stir frequently until heated through to your liking.
Alternatively, you can reheat the soup in the microwave, using 30-second intervals and stirring in between to ensure even heating.
❓ Recipe FAQs
If your cream of mushroom soup is watery or thinner than you’d like, you can put one tablespoon of flour into a small bowl and add 2-3 tablespoons of the soup. Mix it until it is smooth, and then stir it back into the soup and let it simmer.
Cream of mushroom soup has the traditional, earthy mushroom flavor. Of course, this flavor is elevated and taken to the next level through seasonings and chicken broth! It is said to taste similar to beef stroganoff.
This cream of mushroom soup contains chicken broth, making it not vegetarian. Of course, this can be substituted for mushroom broth or vegetable broth to make a yummy vegetarian version!
🍄 More Tasty Mushroom Recipes
- Mushroom Swiss Chicken - An easy stovetop dinner made with chicken breasts, melted Swiss cheese, and tender mushrooms.
- Cream Cheese Stuffed Mushrooms - The perfect bite-sized appetizer for parties, potlucks, or any family gathering.
- Mushroom Swiss Burger - A juicy and delicious burger that only takes 15 minutes to make!
- Creamy Parmesan Garlic Mushroom Chicken - This flavorful recipe features a creamy Parmesan garlic sauce poured over chicken and mushrooms.
- Prime Rib Philly Stuffed Mushrooms - These tasty stuffed mushrooms are made with leftover prime rib, onion, and mozzarella cheese.
- Mushroom Risotto - This easy recipe combines tender Arborio rice, shredded Parmesan cheese, and baby Bella mushrooms.
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📖 Recipe Card
Homemade Cream Of Mushroom Soup
Ingredients
- 2 tablespoon butter
- ½ lb mushrooms (sliced)
- ¼ cup onion (chopped)
- 6 tablespoon all-purpose flour
- ½ cup marsala wine (optional- or any dry red wine)
- 29 oz chicken broth (or stock, 2 14.5-ounce cans)
- ½ teaspoon salt
- ⅛ teaspoon pepper
- 1 cup half & half
(Note: 2x or 3x only changes the ingredient list)
Instructions
- Heat the butter over medium heat in a large saucepan. Once melted, add the mushrooms and onions and saute until tender.
- (Optional) Use the marsala or another red wine to deglaze the pan (if using). Scraping all the brown bits, or fond, from the bottom.
- Whisk in the flour, continuing to whisk for 1-2 minutes until the roux thickens.
- Add the chicken broth, salt, and pepper. Stir to combine. Bring to a low rolling boil, stirring frequently until thickened (about 2 minutes).
- Reduce the heat to medium-low and stir in the half & half. Simmer uncovered for about 15 minutes to let the flavors marry.
- Remove from heat and enjoy warm or use in place of 1 can of cream of mushroom soup in any recipe.
Notes
- I like to use fresh cremini mushrooms or 'baby bella' mushrooms, but you could also use white, button mushrooms or a mixture of your favorite mushrooms.
- I do not recommend freezing soups made with dairy because they become gritty. You should not can soups that contain dairy, either.
- Make your cream of mushroom soup keto or low-carb by omitting the all-purpose flour and using heavy cream instead for your dairy.
- To store: Keep cream of mushroom soup refrigerated in an airtight jar or container for up to 1 week.
- To reheat: Add your cream of mushroom soup to a saucepan over medium-low heat. Stir frequently until heated through.
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