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


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


  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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41 comments on “Homemade Cream of Mushroom Soup

  1. Debe Hudson on said:

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

  2. Pingback:Freezer Strawberry Jam #SundaySupper - Growing Up Gabel

  3. Kelley on said:

    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!

  4. This recipe looks delicious.
    Happy Thanksgiving.

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

  6. 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.

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

    • 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.

      • 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

        • 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.

          • OK Thanks! 🙂

          • 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

            • 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!

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

  8. Hannah Page on said:


    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!


    • 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!

  9. 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!

  10. 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!

  11. Pingback:Eat Make Grow Thursday Blog Hop #6

  12. 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.

  13. 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!

  14. 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.


    – Foy

  15. 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. 🙂


  16. Danielle on said:

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

  17. 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!

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

  19. Ashley Marie on said:

    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 🙂

    • 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!

  20. Kirstin on said:

    I am super excited to try this.

  21. Wow this is genius!! love it 🙂

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