This substitute for cream of mushroom soup is a healthy way to get the familiar taste of condensed soup, but without preservatives. It's simple to make and works perfectly in all your favorite recipes.
Use it to make my delicious creamy Ground Beef and Rice Casserole.
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Do you love making casseroles but want a healthier version of your beloved condensed cream of mushroom soup?
I hear you! This simple, homemade substitute for cream of mushroom soup can help you make your favorite dinners and side dishes without the unwanted preservatives found in the canned stuff.
You only need a few ingredients and about 15 minutes to get all the creamy goodness we know and love.
Be sure to save this recipe because I know you'll be making it again and again like we do.
Why this recipe works
Versatility - this substitute for cream of mushroom soup uses simple ingredients that will work just like the canned version. Its creamy texture and umami flavor will take all your favorite comfort food recipes to the next level!
It’s simple to make - making this soup 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 - using fresh mushrooms is what gives this soup a rich, savory flavor.
Enjoy now or later - Use immediately, or store it in the fridge for up to one week and eat it whenever it is the most convenient for you. Make a double batch to help with meal prep.
Main ingredients
Full recipe at the bottom of this post.
Mushrooms - White button mushrooms are easy to find in any grocery store and are perfect in this recipe. Baby Bella mushrooms, Portobella, and Cremini mushrooms can be used instead.
Milk - Whole milk is the best option here because of the creaminess it will provide. Lower fat versions can be used instead, just keep in mind that your soup will not be as rich, and that may make a difference if using in another recipe. Plant-based milks like almond milk or oat milk can also be substituted for a dairy-free option. I suggest the ones that are made for making coffee drinks because they're thicker. Just be sure to use unflavored.
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.
Chicken Broth - Low sodium broth or chicken stock works well in this recipe and will make it healthier. Use store bought or homemade. If you would like to make this vegetarian, just replace the chicken broth with vegetable broth or mushroom stock.
Directions
This substitute for cream of mushroom soup makes the same amount as a 10 ounce can. Use this recipe exactly as you would use the canned stuff.
STEP ONE: Clean the mushrooms and chop them into small pieces.
STEP TWO: In a small bowl, whisk together milk and flour until there are no lumps.
STEP THREE: 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.
STEEP FOUR: Pour flour/milk mixture into pan, whisking constantly until 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.
Recipe Tips
Since this soup is condensed, you'll need to add some liquid to turn it into a homemade cream of mushroom soup that you can enjoy as a a first course or along side a salad.
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.
Use in my Easy Green Enchiladas recipe, green bean casserole, or beef stroganoff.
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.
How to store
Leftover cream of mushroom soup substitute can be stored in airtight containers in the refrigerator for up to one week.
You can also make it ahead for your favorite casserole dishes.
Freezing can be a little tricky due to the milk content of the soup. Freezing can cause the milk to separate and that can alter the taste and texture.
For best results, freeze the soup before adding the milk. Then when it's time to reheat it, add the milk at that point.
If you want to try freezing the completed recipe, 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.
Freeze for a short period of time (less than a month) for best results.
FAQs
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.
Why is a can of cream of mushroom soup so popular in casseroles?
It's a great way to bind ingredients like rice, noodles, and ground beef or chicken together.
More Soup Recipes You’ll Enjoy!
If you made this substitute for cream of mushroom soup, or any other recipe on this site, let me know in the comment section below. It's truly an honor to share my kitchen adventures with you!
📖 Recipe
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Cream of Mushroom Soup Substitute
Ingredients
- 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
- salt and pepper to taste
Instructions
- 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 milk/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.
Marinka
For a long time I have been searching for a gluten free cream of mushroom soup. And now I found it!! (I have celiac disease)
I substituted the flour for a gluten free flour and used mushroom broth.
Although I love a thick soup, this was way to thick. I agree with another comment that the amount of flour is way too much. I added lots more broth and some dried parsley, oregano and mini meatballs.
Next time I will add lots more mushrooms, because the mushrooms got lost in all the broth.
For sure I will make this again, with my adaptations. 🙂
Nikole Berg
Love your adaptations for gluten free! Sounds delish Marinka. I originally made this soup to replace canned condensed soup, so I agree that it needs more liquid to be a delicious soup.
Kari
I’m 57 years old, been cooking with canned cream soups my whole life I made this because I was out of canned cream of mushroom and I’ll never go back. Why has it taken me so long to make this simple and healthy change??
Nikole Berg
Thank you for making my day Kari! I'm so glad you found this recipe and left this kind comment! Enjoy!
Bryan
Turned out great.
Kaycee
It turned out pretty good but the amount of flour in the recipe is way too much. I had to use 4 cups of broth to get the consistency right AND drag out my immersion blender to get the flour lumps out. But everyone said it was tasty.
Jasmine
Hi, I seen you put “for a vegan option substitute the chicken broth for vegetable broth but what about the milk? Could I use almond milk? What would I recommend? Thank you in advance!
Nikole Berg
Hi Jasmine- yes, please use a dairy free milk. Soy, almond, oat, hemp and flax are all good options as they are neutral in flavor and not too thin. Thank you for the question! Hope this helps.
Hiday
Can you use beef broth instead of chicken? I'm using it in a beef meal and I'm thinking if I used beef broth it would enhance the beef flavor.
Nikole
Yes, I think it will be fine to use beef broth! Let me know how it turns out please!
Cyndi
I’ve always made this ( my own recipe) for casseroles mostly as I had 5 kids and it was very useful !
I never tried to freeze it but wondering if anyone has tried this ?
Nikole
Hi Cyndi - this freezes well. I put it in a freezer safe ziplock bag or glass container. I always thaw it in the refrigerator overnight then once it's thawed, I mix it really well. I have only kept if frozen for a couple weeks, but it should be good for up to three months. Hope that helps!
Mary
I made it because I needed cream of mushroom soup for a recipe. Even though I went right by the recipe it had a raw flour taste. I had some mushroom plus seasoning from Trader Joe’s and I added probably a teaspoon or so & it made a big difference. Maybe if you browned the flour first it would make a big difference. I will make it again.
Nikole
Thank you for the great tip Mary!
Diana
I made this this afternoon. Tweak it a little. I cooked the diced mushrooms in dry saute pan.to remove any water. Also, added to the flavor. Also,used more four and milk and chicken broth. Also,added a 1/2 teaspoon of chicken stock seasoning. Taste,you may need a little water. After it is at a simmer,turn off heat. I finished it off with about 1/2 of heavy cream a teaspoon of butter. Oh my gosh!!! Best cream of mushroom soup I've ever had!!! Thank you.
Nikole
Thank you for sharing your tweaks Diana!
Donna
We had some spinach that needed cooked so we put it in. It turned out good!
Katie G
Can you can this?
Nikole
Hi Katie - thanks for your question! I'm not an expert in canning and have never attempted to can this soup. I did some quick research and canning dairy at home seems a bit controversial! I'm leaving a link to the National Center for Home Food Preservation, which can hopefully offer better guidance on the issue: canning
Carol
Lots of good reviews so I’m not overly concerned however, will the flour taste bake out of this in a green bean casserole?
Nikole
Hi Carol, I don't ever taste flour in the recipe, and I haven't had anyone comment to me that they notice any flour taste when I use it in my cooking. Hope that helps!
kim
will this work in a crock pot recipe?
Nikole
Hi Kim, Yes, this should work in the crockpot just like the canned version. Thank you for asking!
Yadee
Like Renee, I made this mushroom soup to replace canned mushroom soup for a casserole. I increased the seasonings a little more,to taste and added some dried mushroom powder. It worked great! I would definitely use this again!
Nikole
Thank you Yadee! Great tip about the mushroom powder too.
Renee
I loved this recipe. My adult children were missing a casserole I made when they were kids. I no longer use canned soup mix so I needed a comparable condensed cream of mushroom soup. Yours worked beautifully. Thank you it was a success!
Nikole
Your welcome Renee! So glad it worked out for you and your family- we love it as well!
Connie
Can I use 2% milk to make this soup?..
Thank you.
Nikole
Yes, 2% should work just fine!