This cream of mushroom soup recipe can be used as a substitute for a can of condensed cream of mushroom soup. It's a healthier version of what you get in the can because there aren't any preservatives and it’s quite simple to make!
You can also try this soup for a warming lunch of dinner. The creaminess along with the rich flavor of the mushrooms taste incredible. Need another soup option? Check out my Easy Caramelized Onion Soup!
Table of contents
Why it's Awesome
Versatility - This soup recipe is condensed, like the canned kind you buy. With it you can make soups and sauces for many different dishes and it’s healthier than the canned version.
It’s simple to make - This mushroom soup substitute only consists of a few steps and will take you less than 15 minutes to make and will be done in no time! The only thing you’ll have to chop are a few sliced mushrooms.
The flavor - This recipe might become one of your favorite recipes in your bag of tricks because of the flavor. The creamy mushroom taste is a favorite of mine and it's the ultimate comfort food.
Enjoy now or later - You can make this a soup or dish immediately, or store it in the fridge for up to one week and eat it whenever is the most convenient for you.
Mushrooms - White button mushrooms are easy to find in any grocery store and are perfect in this recipe. They also have multiple health benefits including improving gut health, cholesterol-lowering effects and cancer fighting properties.
Milk - Whole milk is the best option here because of the creaminess it will provide.
Flour - All purpose flour is the best option here, but if you need to create a gluten free version you can substitute your favorite gluten free flour here.
Chicken Broth - Low sodium chicken broth works well in this recipe and will make it healthier. You can buy the chicken broth or use homemade chicken broth, it’s up to you. If you would like to make this vegetarian, just replace the chicken broth with vegetable broth.
This recipe makes the same amount as a 10 ounce can of condensed cream of mushroom soup. Use this recipe exactly as you would use the canned stuff.
Step 1: Clean the mushrooms and chop them into small pieces.
Step 2: In a small bowl, whisk together milk and flour until there are no lumps.
Step 3: In a medium saucepan over medium heat, combine chicken broth, mushrooms, garlic powder, onion powder, salt and pepper. Bring to a low boil and simmer for 2 minutes.
Step 4: Let simmer over low heat to thicken, stirring often. When it reaches the desired consistency, remove from heat and let cool. Use right away, or store in refrigerator and use within one week.
There are a number of different types of dishes you can make with this cream of mushroom soup substitute. This recipe makes a condensed soup, just like the canned version.
To make soup from this recipe, simply add one cup of milk, chicken broth, or vegetable broth over medium heat, stirring until well combined. Adjust liquid to desired consistency. Top with sliced green onions and fresh cracked pepper.
Spread it over some chicken and bake for a delicious and quick mushroom chicken dish. Add a side of broccoli or your favorite veggie and you’ll have a full dinner.
You can make an easy mushroom pasta sauce using cream of mushroom soup. Chicken and mushroom pasta with this homemade cream of mushroom would make a simple and filling dinner for any day of the week and everyone will love it! Recipe is in the link above, or simply add milk and broth or water to the condensed soup until you reach your desired consistency and mix with cooked pasta.
Yes, you can freeze cream of mushroom soup. Make sure you let the soup cool completely before freezing. You can put it in a freezer safe container or a freezer bag that you can then lay flat in the freezer.
The flour that is whisked into the milk will thicken the soup. If you feel it isn’t thick enough you can add a little more flour or a tablespoon of cornstarch to thicken it up.
More Soup Recipes You’ll Enjoy!
Cream of Mushroom Soup Substitute
- ½ cup mushrooms white button, diced small
- ½ cup milk whole
- ¼ cup flour all purpose
- ¾ cup chicken broth low sodium
- ¼ teaspoon onion powder
- ⅛ teaspoon garlic powder
- Clean mushrooms and chop into small pieces.
- In a small bowl, whisk milk and flour until there are no lumps.
- In a medium saucepan over medium heat, combine chicken broth, mushrooms, garlic powder, onion powder, salt and pepper. Bring to a low boil and simmer for 2 minutes.
- Pour flour mixture into sauce pan with mushrooms. Whisk constantly until incorporated and smooth.
- Let simmer over low heat to thicken, stirring often. When it reaches the desired consistency, remove from heat and let cool. Use right away, or store in refrigerator and use within one week.