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Homemade Cream of Mushroom Soup

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Figuring out how to make homemade cream of mushroom soup  has been a major turning point in my cooking.  Now that I have this cream of mushroom soup recipe in my recipe file, I don't have to worry if I have some in my pantry or be concerned about the ingredients.   This homemade cream of mushroom soup recipes is my new staple!

Homemade Cream of Mushroom Soup

Every time I look at the ingredients and the amount of sodium in a can, I just can't bring myself to actually pay money for it.  I feel the same way about things like red enchilada sauce, onion soup mix, and croutons. This homemade cream of mushroom soup is much tastier, cheaper and healthier than the cans.  I used to just make a batch of cream of mushroom soup when a recipe calls for it.  It's an extra step, but for me, it's worthwhile.  Then I saw a suggestion to make a large batch of soup and can or freeze it! DUH!  Homemade cream of mushroom soup in your pantry or freezer ready to go!

Glass can go in the freezer so you can just pop these in to the freezer. You could also use any other freezer friendly container you like.  My favorites are Tupperware Freezer Mates and the 1 cup containers would be perfect for the soup.  Also note that the jars pictured are only 8 ounces (1 cup) and that cans of cream of mushroom soup are usually 10 ounces so adjust your recipes.  This homemade cream of mushroom soup is also not quite as thick as the canned version so check to see if your recipe calls for thinning out the canned version and use your judgement to decide if you need to do that or not when using the homemade cream of mushroom soup.

I was informed by reader that it is NOT SAFE to can the cream of mushroom soup.  You must either keep it in the fridge or freeze it for up to a month.

Homemade Cream of Mushroom Soup

Serves 1     adjust servings

Preparation 5 mins
Cook Time 10 mins
Total Time 15 minutes

Ingredients

  • 3 Tablespoons butter
  • 3 Tablespoons flour
  • 1 cup milk or broth
  • 1/4 cup diced mushrooms
  • 1 Tablespoon finely diced onions

Instructions

  1. Melt butter in a saucepan over medium heat.
  2. Add onions and mushrooms and cook until soft.
  3. Whisk in flour and cook for 1-2 minutes.
  4. Slowing whisk in liquid, a little at a time to avoid lumps.
  5. Cook over medium heat, stirring often, until soup reaches desired consistency.
Nutrition Facts
Serving Size
Amount Per Serving As Served
Calories 549kcal Calories from fat 385
% Daily Value
Total Fat 43g 66%
Saturated Fat 26g 130%
Transfat 1g
Cholesterol 116mg 39%
Sodium 111mg 5%
Carbohydrate 31g 10%
Dietary Fiber 1g 4%
Sugars 13g
Protein 11g

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories 2000
Total Fat Less than 65g
Sat Fat Less than 25g
Cholesterol Less than 300mg
Sodium Less than 2,400mg
Total Carbohydrate 300g
Dietary Fiber 25g
Homemade Cream of Mushroom Soup
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42 Comments
  • Claire Haynes-Simmons
    September 17, 2018

    i will try this recipe

  • Debe Hudson
    December 3, 2016

    Does the ingredients separate as they thaw out to heat and serve?

    • Camille
      December 3, 2016

      They just stir back together. I usually use the soup in a recipe so it’s never been a problem.

  • Kelley
    March 22, 2013

    Thanks for the recipe! I’ve been making and using it for a while, but today while making a few batches I decided to sit down and actually eat some (I used to love to eat the canned stuff)… YUM! I added some salt and pepper but this stuff is awesome. I’m never going back! Thanks again!

    • Camille
      March 22, 2013

      I’ve never even tried to just eat it! 🙂 Next time I make a batch, I’ll have to have some for lunch. Thanks for stopping by!

  • Debi
    November 21, 2012

    This recipe looks delicious.
    Happy Thanksgiving.
    Debi

  • Amy
    October 17, 2012

    I have been really been thinking about making this for my family, but unsure if you could can it. Awesome Idea!

  • Anna
    October 16, 2012

    I wonder if you can use coconut oil or cream in lieu of butter. I have dairy issues. What a great recipe. I am going to pin.

    • Camille
      October 16, 2012

      Absolutely! I’d use the coconut oil or any other type of fat.

  • Traci
    October 15, 2012

    Hi, I was wondering if you have a recipe for cream of chicken and cream of celery also?

    • Camille
      October 15, 2012

      Hi Traci! Thanks for stopping by.

      For cream of chicken, use 1/2 cup milk and 1/2 cup chicken broth. Leave out the mushrooms and onions and use finely diced chicken, if available. Also add 1/4 teaspoon of poultry seasoning or sage.

      For cream of celery, replace mushrooms with 1/2 cup finely diced celery.

      • Traci
        November 6, 2012

        Thank you! I just made the cream of mushroom soup, it tastes amazing! I put one “jar” on a roast to slow cook in the oven all day, the rest made 4 pint sized jars. The hot soup in the jars are sitting on my counter and the jars are sealing! Does this mean I won’t have to freeze them, or do I still need to freeze them? Thanks! Traci

        • Camille
          November 6, 2012

          Don’t hold me liable here. 🙂 Technically you should boil them in a hot water bath, but I do just let mine seal like you are and don’t freeze.

          • Traci
            November 6, 2012

            OK Thanks! 🙂

          • Teri K
            February 21, 2015

            If you can find anywhere in the Ball Canning Book or any State Extension office that tells you it’s safe to can anything with dairy products I’d love to know your source! Perhaps you should research before you put bad information out there to the public! Any yes… you could be held liable!
            1) dairy products cannot be canned safely! Water Bath or Pressure Canned
            2) you can freeze them but they are NOT shelf stable

            • Camille
              February 21, 2015

              Totally agree! As I’ve said over and over and over – I have no idea if this soup is “cannable”. I let mine seal up, cool off and freeze them. So far, so good!

        • Deb
          November 2, 2013

          Actually all low acid foods should be processed in a pressure canner to avoid risk of botulism.

  • Hannah Page
    October 12, 2012

    Hello!!

    I am an American living in Germany and want to make a real American Thanksgiving feast! I want to make the green bean casserole, but I cannot find the campbells soup here.

    Can I use this to make green bean casserole? Have you made it before using this recipe?

    Any help would be greatly appreciated!

    Hannah

    • Camille
      October 12, 2012

      Hi, Hannah! I have not used it to make green bean casserole, but I have used it in other casseroles like that. This soup is not quite as thick as the canned soup so just don’t add any extra liquid (like extra milk). Some recipes will call for extra milk to make the soup thinner. I’d make the soup and add the other non-liquid ingredients first and check the consistency. Just bake/cook as normal! Good luck and let me know how it goes!

  • Sarah
    October 5, 2012

    This is so great, Camille! I just convinced my mother-in-law to stop buying those cream of _____ cans from Campbell’s and now I have an alternative to give her! Thanks!

    • Camille
      October 6, 2012

      Yea!! It so easy to make, too! And it tastes better, of course!

  • Mindy
    September 21, 2012

    I’m stopping over from the Eat Make Grow blog hop. Love this easy idea on how to replaced canned cream soups!

    I recently launched a new real food blog carnival called Fill Those Jars Friday. I’d love to have you come stop by and share this on it: http://toomanyjarsinmykitchen.com/2012/09/20/fill-those-jars-friday-september-21-2012/

    See you there!
    Mindy

  • Heidi
    September 13, 2012

    I am so excited to find out that this freezes well! I have to start cooking gluten-free, and I really need a substitute for those cans of soup I use so often. I think I can adapt this recipe to make it GF and save a lot of time in the kitchen! Thanks so much! I’m your newest linky follower.

    If you haven’t already, I hope you’ll visit “One Creative Weekend” on OneCreativeMommy.com (open every Fri-Wed) and link up this idea and anything else you’d like to share.

  • annie
    September 13, 2012

    What an awesome recipe! I have a bunch of family recipes that call for cream of mushroom soup and I was the same way as you, just couldn’t bring myself to buy it in the can because of all the junk in it. This is perfect! I’m pinning it and definitely going to make a bunch and freeze it!

  • Foy Update
    September 12, 2012

    Hey Camille, You are our most clicked on link at the Eat Make Grow Hop. However, we only feature those that link back to us. I’d love to feature you if you could get the link up today.

    http://foyupdate.blogspot.com/search?q=eat+make+grow&max-results=20&by-date=true

    – Foy

  • Sharon
    September 4, 2012

    Thank you, Thank you, Thank you! I have been looking for a recipe like this! Store-bought cream of mushroom soup is anything but healthy for a number of reasons….. I am going to try this tonight! Great site, by the way. 🙂

    Sharon

    • Camille
      September 4, 2012

      Yea! Glad you found me. I hope you enjoy it!

  • Danielle
    August 28, 2012

    This is a really tasty and easy recipe. I will definitely be using this recipe in the future. 🙂

    • Camille
      August 28, 2012

      I hope it works well for you!

  • Kelley
    August 20, 2012

    Thank you so much for this- I am kind of addicted to canned cream of mushroom soup, and this is a much healthier alternative. Not to mention the taste… I can’t go back to eating the store-bought kind now, this kind is way too delicious!

  • Rhonda Fairman
    July 17, 2012

    I tried your recipe this morning and it turned out wonderfully… great idea to make in batches and freeze.
    Thanks!

    • Camille
      July 17, 2012

      Yea — I’m glad it worked for you! It’s so nice to have on hand, ready to go. Thanks for stopping by.

  • Ashley Marie
    July 16, 2012

    I cannot tell you how excited i am to try to make this 🙂 campbell’s cream of mushroom soup is outrageously over priced. i remember when it used to go on sale for 25 cents a can, less than 10 years ago. now the SALE price is $1! not to mention, it’s obviously packed with an obscene amount of sodium and only God knows what else in the way of chemicals and preservatives. i’ve been avoiding making any of my family’s favorite cream of mushroom soup based recipes. now, i don’t have to. thank you! without stumbling upon your blog i would have never thought to make my own 🙂

    • Camille
      July 16, 2012

      Yea! I hope you like it. I did have some issues freezing it. It seemed to fall apart a bit so I have to tweak the recipe and see if I can fix that. Thanks for stopping by!

  • Kirstin
    July 9, 2012

    I am super excited to try this.

  • Carisa
    February 29, 2012

    Wow this is genius!! love it 🙂

  • Lisa
    February 22, 2012

    This looks oh so yummy! I love cream soups…thanks so much for sharing at Mix it up Monday 🙂

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