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!
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.
- 3 Tablespoons butter
- 3 Tablespoons flour
- 1 cup milk or broth
- 1/4 cup diced mushrooms
- 1 Tablespoon finely diced onions
- Melt butter in a saucepan over medium heat.
- Add onions and mushrooms and cook until soft.
- Whisk in flour and cook for 1-2 minutes.
- Slowing whisk in liquid, a little at a time to avoid lumps.
- Cook over medium heat, stirring often, until soup reaches desired consistency.
This recipe makes the equivalent of 1 can of store bought condensed cream of mushroom soup. Multiply ingredients times the number of "cans" you want to make. To store: divvy out soup in desired containers. Freeze.