My cream of mushroom soup is extra creamy, 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 of them will work! After tasting this delicious soup, you’ll never use store-bought cream of mushroom soup again!
Easy Cream Of Mushroom Soup
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!
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🥘 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!
- Butter – 2 tablespoons of butter.
- Mushrooms – ½ pound of sliced mushrooms.
- Onion – ¼ cup of chopped onion.
- Flour – 6 tablespoons of all-purpose flour.
- Marsala Wine (optional) – ½ cup of Marsala wine (or any dry red wine).
- Chicken Broth – 29 ounces of chicken broth (or stock, 2 14.5-ounce cans).
- Salt – ½ teaspoon of salt.
- Pepper – ⅛ teaspoon of pepper.
- Half & Half – 1 cup of half & half.
As mentioned above I really prefer Marsala wine but if you don't have any try some of my Marsala wine substitutions.
*Be sure to see the recipe card below for ingredients, amounts, & instructions!*
🔪 How To Make Cream Of Mushroom Soup
Choose your favorite kind of mushrooms for this recipe, you can’t go wrong! All you need to get started is a saucepan, whisk, wooden spoon, and some measuring cups.
This recipe makes the equivalence of 1 can of cream of mushroom soup. If you want multiple cans worth, double or triple the batch!
- Melt butter. Heat 2 tablespoons of butter in a large saucepan over medium heat. Once melted, add in ½ pound of sliced mushrooms and ¼ cup of chopped onions and saute until tender.
- Deglaze the pan (optional). Use the ½ cup of marsala wine, if using, to deglaze the pan, scraping all the brown bits, or fond, from the bottom.
- Make a roux. Next, whisk in 6 tablespoons of flour and continue to whisk for 1-2 minutes until the roux thickens.
- Add seasonings and broth. Add 29 ounces of chicken broth, ½ teaspoon of salt, and ⅛ teaspoon of pepper. Stir to combine. Bring to a low rolling boil, stirring frequently until thickened (about 2 minutes).
- Simmer. Reduce the heat to medium-low and stir in 1 cup of half & half. Simmer, uncovered, for about 15 minutes to let the flavors marry.
- Remove. Remove from heat and enjoy warm or use in place of 1 can of cream of mushroom soup in any recipe.
This cream of mushroom soup can be used to substitute the canned version that is an ingredient in a bunch of different recipes! This would be delicious in crockpot cube steak, bacon cheddar green bean casserole, and crockpot pork chops!
💭 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 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.
❓ How Do I Thicken Cream Of Mushroom Soup?
If your cream of mushroom soup is watery or thinner than you’d like, you can put 1 tablespoon of flour into a small bowl and add in 2-3 tablespoons of the soup. Mix it until it is smooth and then stir it back into the soup and let it simmer.
❓ What Does Cream Of Mushroom Soup Taste Like?
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.
❓ Is Cream Of Mushroom Soup Vegetarian?
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
- Cream Cheese Stuffed Mushrooms
- Mushroom Swiss Burger
- Creamy Parmesan Garlic Mushroom Chicken
- Prime Rib Philly Stuffed Mushrooms
- Mushroom Risotto
📋 Recipe
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
Instructions
- Heat the butter over medium heat in a large saucepan. Once melted, add the mushrooms and onions and saute until tender.2 tablespoon butter, ½ lb mushrooms, ¼ cup onion
- (Optional) Use the marsala or another red wine to deglaze the pan (if using). Scraping all the brown bits, or fond, from the bottom.½ cup marsala wine
- Whisk in the flour, continuing to whisk for 1-2 minutes until the roux thickens.6 tablespoon all-purpose flour
- Add the chicken broth, salt, and pepper. Stir to combine. Bring to a low rolling boil, stirring frequently until thickened (about 2 minutes).29 oz chicken broth, ½ teaspoon salt, ⅛ teaspoon pepper
- Reduce the heat to medium-low and stir in the half & half. Simmer uncovered for about 15 minutes to let the flavors marry.1 cup half & half
- Remove from heat and enjoy warm or use in place of 1 can of cream of mushroom soup in any recipe.
Equipment You May Need
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.
Nutrition
Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma's kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!
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