If you're looking for a cream of mushroom substitute to complete your casserole, sauce, or any recipe, check out these easy replacements! This list features the easiest cream of mushroom soup alternatives as well as the best flavor substitutes so you can choose one that's perfect for you!
Cream of Mushroom Substitutes
You may not hear a lot of people say that cream of mushroom soup is their favorite soup. However, you have probably heard people talk about how much they love a certain casserole, such as green bean casserole at Thanksgiving.
While you may not be searching the cupboards to make a bowl of cream of mushroom soup, you may be scouring the shelves for a can to make your favorite comfort food. What if you can’t find a can of this creamy soup though?
Jump to:
- Cream of Mushroom Substitutes
- What is Cream of Mushroom Soup?
- The Easiest Substitutes for Cream of Mushroom Soup
- 1. Cream of Chicken
- 2. Cream of Celery
- 3. Cream of Broccoli
- 4. Cream of Potato
- 5. Heavy Cream
- 6. Full Fat Sour Cream
- 7. Cream Cheese
- The Best Substitutes for Flavor
- 8. Heavy Cream + Broth + Mushrooms
- 9. Quick Cream of Mushroom Soup
- 10. Milk + Broth
- 11. Sour Cream + Broth + Mushrooms
- 12. Mushroom Roux
- 13. Coconut Milk + Mushrooms + Broth
- Choosing the Best Substitute
- 📋 Recipe
Moreover, what if you want the creamy goodness it offers, but you don’t want the mushroom flavor or the preservatives? Not to worry! Whatever your reason may be, there are plenty of cream of mushroom substitutes to help you make the delicious dish you crave.
Once you try your dish with a suitable replacement, you may even find yourself choosing the substitute over cream of mushroom soup in the future.
What is Cream of Mushroom Soup?
While other brands make cream of mushroom soup, there is one that almost everyone knows. It has been a staple in many kitchens for almost a hundred years.
The red, white, and gold Campbell’s can is easily recognizable. Do you know anything else about the soup though? I know I didn’t! I had to do a bit of research on Campbell’s website to find out what makes this soup famous.
Cream of mushroom soup does include cream and mushrooms. It also includes water, vegetable oil, garlic seasoning, and both cornstarch and wheat flour for thickening.
These additional ingredients are what help it have a long shelf life. They are also reasons you may need a substitute, as it is not gluten-free or dairy-free.
The Easiest Substitutes for Cream of Mushroom Soup
The great thing about cream of mushroom soup is that because it is a mixture of several ingredients it is quite easy to substitute. You can basically mix a few of the same ingredients found in the canned soup and get the same consistency and flavor.
Beyond that, several substitutes may not give you the exact flavor but are super easy to use! Since I am all about the easy choices in a pinch, let’s look at the quick and easy choices first.
Then I’ll share the different options for the best flavor substitutes. Some of which can be made vegan and gluten-friendly.
1. Cream of Chicken
Another Campbell’s staple, cream of chicken is one of the easiest substitutes for cream of mushroom soup. It has the same consistency and saltiness. This makes it a great choice for recipes like casseroles or creamy sauces.
While it does have some similarities to cream of mushroom, there are some differences in taste. The most distinct being its lack of umami or savory flavor that comes from the mushrooms.
In its place, it does have a distinct chicken flavor. Therefore, be mindful that you are using it in a recipe that will pair well with this change in flavor.
Use in an equal 1:1 exchange for cream of mushroom soup.
2. Cream of Celery
Cream of celery is another famous Campbell’s soup. Like its other famous creamy soups, it has the same consistency that makes it a wonderful substitute for many dishes.
Even though cream of celery soup is another vegetable-based soup it has a different flavor profile than cream of mushroom. Cream of celery offers a brighter veggie taste that is less earthy than cream of mushroom. This makes it a good substitute for dishes that you want to have an overall lighter taste.
Use in an equal 1:1 exchange for cream of mushroom soup.
3. Cream of Broccoli
Another veggie soup, cream of broccoli offers a bit more savory flavor than cream of celery does. Therefore, you may want to use this as a substitute for dishes that you want to maintain a richer and heavier flavor.
It will give you a closer savory flavor profile like the cream of mushroom soup your recipe calls for.
You can use this in a 1:1 substitution in any recipe that will pair well with this flavor.
4. Cream of Potato
Cream of potato is one of the lesser-known canned soups. While other creamy soups will provide a distinctly different flavor, cream of potato has a milder flavor. Therefore, it is a good choice for any recipe that calls for cream of mushroom soup that you don’t want to alter the flavor of.
It is also great for those who don’t love the flavor of mushrooms but want the rich and creamy consistency it offers.
Just like the other soups, you can use this as a 1:1 exchange.
5. Heavy Cream
As its name suggests, cream of mushroom soup is made with cream. As mentioned above though, it is only made with partial cream.
If you want the richness and creaminess of cream of mushroom soup, with a fresher taste, you can use regular cream in place of the soup.
Regular heavy cream (or even heavy whipping cream) will give you a wonderfully rich and thick consistency. It will not give you the saltiness or savory taste of the mushrooms though. Although, this makes it great for those who don’t love the taste of mushrooms.
Heavy cream naturally thickens when it is heated. So, despite it being a liquid, you can use heavy cream in a 1-to-1 substitution for cream of mushroom soup.
If you are worried about the consistency of your recipe though, start with half the amount and add more as desired.
If you want to mimic the savory flavors of the soup you can also add some additional spices. A dash of garlic powder, onion powder, salt, and pepper, are all good choices for elevating the flavor of the cream.
You can even chop up some fresh, canned, or dried mushrooms and add them if you want to get a closer flavor match.
6. Full Fat Sour Cream
Sour cream has a rich, thick consistency that resembles cream of mushroom soup. Although it is missing the umami flavor of the mushrooms. It also has a tangier, rather than savory, flavor.
Despite some of the flavor differences though, sour cream is a wonderful substitute. Especially because it is an easy ingredient to find and one that many people often already have at home.
Sour cream is a good option for recipes that use cream of mushroom soup specifically for texture, rather than flavor. For example, beef stroganoff or a creamy sauce for meatballs.
Some brands of sour cream are quite a bit thicker than soup. So, begin with half the amount that the recipe calls for (½ cup of sour cream for 1 cup cream of mushroom soup). Then add more if needed.
As with heavy cream, feel free to add some additional spices to create a more complex flavor.
7. Cream Cheese
Cream cheese may seem like an odd choice, but it is a favorite substitute for many people. While cream cheese on its own is too thick, it is perfect when mixed with some milk.
Cut up cream cheese into small chunks and then add a splash of milk. Use a fork or whisk to mix it together (you can even use an immersion blender).
The measurements will be different depending on the brand of cream cheese and the desired consistency. Therefore, add cream cheese and milk until you find your perfect consistency.
If you want a rich and creamy mushroom substitute, add some sauteed mushrooms. Simply toss a ½ cup to 1 cup of chopped mushrooms in a pan with a little bit of butter and cook until fragrant. Then, add to the cream mixture.
You can use the creamy mixture (with or without mushrooms added) in a 1-to-1 exchange for cream of mushroom soup in any dish.
The Best Substitutes for Flavor
While the substitutes above are quick and easy, most of them will not give you an exact flavor match for cream of mushroom soup. If you are up for a few minutes of extra prep time though, you can get an almost exact flavor exchange by combining a few ingredients.
8. Heavy Cream + Broth + Mushrooms
By combing the ingredients below, you can create a quick and easy homemade cream of mushroom soup. This uses more cream than other soup recipes though, so it will be thicker. Therefore, it is best used as a base for casseroles or sauces (rather than soup on its own).
- 1 cup heavy cream
- 1 cup mushroom or vegetable broth
- 1 cup chopped mushrooms
- 2 tablespoons of butter
Saute the chopped mushrooms in butter. Add the heavy cream and broth and slowly simmer until it thickens. Use the final mixture as a 1-to-1 exchange for any recipe.
9. Quick Cream of Mushroom Soup
If you want to enjoy a simple bowl of cream of mushroom soup, then you want the consistency to be thinner than the recipe above. In this case, use more broth than cream.
- 1 cup vegetable or mushroom broth
- ½ cup heavy cream
- 2 tablespoons of butter
- ¾ cup to 1 cup of mushrooms (depending on preference)
- Onion powder, garlic powder, salt, and pepper to taste (you can also add dried parsley or dried rosemary)
If you prefer a creamier soup, then add the soup to a blender. Give it a quick whirl to chop up the mushrooms even more. Then return it to the saucepan to reheat.
10. Milk + Broth
If you don’t have heavy cream on hand, you can use regular milk (whole milk or 2% will work best) for a similar mixture as above. Mix equal parts milk and broth (vegetable or mushroom) to equal the desired amount of cream of mushroom soup (½ cup of milk and ½ cup broth to equal 1 cup cream of mushroom soup).
The broth will provide an earthy taste that resembles the cream of mushroom soup. You can also add mushrooms to further enrich the flavor.
Dried mushrooms work especially well. Just toss them into the mixture, no sautéing is needed.
This substitute will be a bit thinner than cream of mushroom soup, but it will work well for most recipes. *You can, however, make a cornstarch slurry to thicken this simple soup. Mix ½ tablespoon cornstarch with an equal amount of cold water then whisk into your soup. Repeat as needed.
Plant-Based Milks
If you want a dairy-free option, you can swap out regular milk with your favorite plant-based milk. Keep in mind this will shift the overall flavor a bit.
In addition, most plant-based milks are much thinner than cow’s milk. Therefore, you may want to add a bit of flour, cornstarch, or arrowroot powder as a thickener.
11. Sour Cream + Broth + Mushrooms
Just like sour cream works well on its own, it can also be elevated with a little bit of savory broth. Mix vegetable or mushroom broth with sour cream in a 2:1 ratio (1 cup broth + ½ cup sour cream).
If you want mushrooms for texture, add them in the same measurement as the broth (1 cup of mushrooms).
Sour cream works best when added at the end of the cooking. For example, for a sauce being cooked over a stovetop, add the sour cream mixture once you turn the heat off and remove the skillet from the heat.
12. Mushroom Roux
If you want a thick base with rich flavor, then a roux is a great substitute. It also gives you a lot of flexibility in making a gluten-free and even dairy-free alternative to cream of mushroom soup.
- ¼ cup flour (all-purpose or gluten-free)
- 2 tablespoons butter
- 1 cup broth (vegetable or mushroom)
- ¼ cup cream, half and half, milk, or plant-based milk
Melt the butter over low heat in a skillet or saucepan. Add the flour and whisk until it absorbs the butter. Slowly add the milk of choice and whisk. Add the broth. Continue to whisk until you have a smooth consistency.
Depending on how thick you want the sauce, use less broth (or more). Add dried mushrooms if you want or chop up some fresh mushrooms.
13. Coconut Milk + Mushrooms + Broth
Coconut milk is a great choice for creating a dairy-free or vegan cream of mushroom soup. Use unsweetened full-fat canned coconut milk for the best results.
Start with using equal parts of coconut milk and broth. If you feel like it is too thick, add more broth. If it is too thin, add more coconut milk.
Once you have a mixture with the right consistency, use it in a 1:1 exchange for cream of mushroom soup in any of your recipes.
While this is a wonderful choice for a vegan option, remember that coconut milk has a distinct flavor. Therefore, this will shift the overall flavor of your dish.
Choosing the Best Substitute
Choosing the best substitute will depend on your preference for taste and texture. It will also depend on your dietary preferences, as well as what ingredients you have access to at home.
Take into consideration these different factors and choose what is best for you! Any of the choices above will give you a wonderfully tasty dish, without the classic Campbell’s soup.
One of these simple cream of mushroom substitutes are sure to help you create your dish! Let us know how your recipe turned out in the comments down below!
📋 Recipe
Cream of Mushroom Substitute (for canned coundensed soup): Homemade Mushroom Soup
Ingredients
- 2 tablespoon butter
- 1 cup mushrooms (white mushrooms or cremini mushrooms)
- 1 cup heavy cream
- 1 cup mushroom broth (or vegetable broth)
Instructions
- In a saucepan or skillet, melt the butter over medium heat until bubbling. Add the sliced mushrooms and saute for about 4-5 minutes or until the mushrooms are tender.2 tablespoon butter, 1 cup mushrooms
- Stir in the heavy cream and broth, bring to a low boil and then reduce heat to low. Simmer for 10 minutes or until thickened to your desired consistency.1 cup heavy cream, 1 cup mushroom broth
- Remove from heat and serve immediately.
Equipment You May Need
Notes
- The broth will thicken once cooled slightly.
- If you'd like your mushrooms pureed into the soup, I suggest an immersion blender (so that you're not handling hot soup in a blender). Or, finely chop your mushrooms and saute the smaller pieces before adding liquids.
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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