Cream of mushroom soup is an easy homemade version of canned cream of soup - perfect as an ingredient to green bean casserole, easy one-pot beef stroganoff, chicken noodle dishes, and savory pie fillings, or enjoyed as a comforting gluten-free and vegetarian homemade soup once heated and mixed with milk, water, or broth.
This has been an adaption to my Gluten free Cream Of Chicken Soup recipe that you all love!
For more creamy mushroom recipes try potato mushroom soup, mushroom stroganoff, stuffed mushrooms, and garlic chicken pasta.
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Ingredients
- Butter - Unsalted butter or salted, both can work well. Try to go for low-sodium chicken broth to avoid over-seasoning. You could even use vegan butter if you prefer. You'll need 4 tablespoons of butter.
- Olive oil - You can also use another oil such as avocado oil, vegetable oil, or even butter.
- Cornstarch - This simple ingredient creates a lovely thickness to the soup and adds a creamy texture. You can use more or less of this depending on the thickness you are after. The soup will thicken as it stands, quite a lot. Alternatively, you can use regular all-purpose flour or gluten-free flour blends to replace the cornstarch. You may need to use more than the amount stated in this recipe.
- Mushrooms - I've used fresh mushrooms in this recipe. Feel free to use any type of mushroom, such as white button mushrooms or shiitake mushrooms. Crimini mushrooms (otherwise known as baby portobello, or baby bella mushrooms) are a popular choice as the firm texture of these diced mushrooms holds up well to sauteing.
- Chicken broth - You can replace this with vegetable broth or beef broth. Homemade or store-bought, both are fine and give the necessary full flavor.
- Onion - The yellow onion provides a lovely sweetness to the mixture.
- Milk - Whole milk is best as it'll provide a level of creaminess you won't get from reduced-fat milk. If you can't eat dairy-based soups, use lactose-free or plant-based milk. Half and half is another good substitute for milk. A splash of fresh cream would also be delicious.
- Seasoning and aromatics - Minced garlic, onion and ground black pepper are all that's needed in this cream of mushroom soup recipe. I haven't added salt, but you can taste to test and add some if needed. Substitute this with garlic powder and onion powder for added depth of flavor.
Step by step photos can be found below the recipe card.
How To Use Cream of Mushroom Soup
- Use cream of mushroom soup in various recipes such as cabbage casseroles, chicken casseroles, soups, stews, sauces.
- If you love making beef recipes for dinner try this hearty Old Fashioned Casserole that is made with this cream soup.
Tips
- To make cream of mushroom extra hearty, add more vegetables to keep it vegetarian or include stew meat.
- As with other types of cream soups, continuously whisk the soup mixture over low heat to achieve a smooth flavor and consistency.
- The thick consistency of this condensed soup is ideal as a base ingredient in various other recipes, including casserole recipes and pies. Use it in any family-pleasing recipes that call for canned cream of soup.
- This recipe can be halved or doubled depending on what you need.
- While it is possible to eat a condensed soup straight as it is, I don't recommend doing so as the degree of thickness and level of richness won't be enjoyable.
- Add the cooked and cooled cream of mushroom to a food processor for a minute or two if you want a completely smooth texture.
Freezing And Storing Instructions
- Double up the cream of mushroom soup and keep refrigerated in a mason jar or similar for up to a week (freeze for up to 4 months).
- The mixture will separate but after reheating and thoroughly whisking will return the initial texture. Add a little milk if needed along the way.
Reheating Tip
Cream of Mushroom Soup will thicken 2-3 times after cooling. To reheat on the stovetop add a splash of water, milk or broth to the soup and simmer until the soup becomes thinner.
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Recipe Card
Cream Of Mushroom Soup Recipe (Campbell's Copycat)
Ingredients
Method
- In a large skillet over medium-high heat, melt butter until foaming. Add oil, onion and saute until it starts to become translucent. Add in garlic, and saute for 1 an additional 1 minute. Add mushrooms and cook (for 5-6 minutes ) until they have released most of their liquid. Sift the cornstarch into the onion mushroom mixture and stir to coat.4 tablespoon butter, 3 tablespoon cornstarch, 8 ounces white button mushrooms sliced, 1 small yellow onion, 1 teaspoon garlic clove, 1 tablespoon olive oil
- Slowly pour in chicken broth, and milk. Simmer on low heat until thickened. This will happen very fast.½ cup chicken broth, ½ cup milk
- Season this simple soup to taste with salt and pepper.salt and ground black pepper
- Use this soup as a substitution to any condensed soup canned version. The recipe yields total of 2 and ¼ cup equal to almost 2 10.5 oz canned Campbell's cream of mushroom soup.
Nutrition
Video
Notes
- As with other types of homemade cream of soups, continuously whisk the soup mixture over low heat to achieve a smooth flavor and consistency.
- Add the cooked and cooled cream of mushroom to a food processor for a minute or two if you want a completely smooth texture.
- How to store. Make a double batch of this soup and keep refrigerated in a mason jar or similar for up to a week (freeze for up to 4 months). The mixture will separate but after reheating and thoroughly whisking will return to the initial texture. Add a little milk if needed along the way.
Tried this recipe?
Let us know how it was!Note: Nutrition information is estimated and varies based on the products used.
Full Nutrition Disclaimer can be found here.
Instructions + Step By Step Photos
- In a large skillet over medium-high heat, melt butter until foaming. Add oil, onion and saute until it starts to become translucent.
- Add in garlic, and saute for 1 an additional 1 minute. Add mushrooms and cook (for 5-6 minutes ) until they have released most of their liquid.
- Sift the cornstarch into the onion mushroom mixture and stir to coat.
- Slowly pour in chicken broth and milk. Simmer on low heat until thickened. This will happen very fast.
- Season this simple soup to taste with salt and pepper. Use this soup as a substitution for any condensed soup canned version. The recipe yields total of 2 and ¼ cup equal to almost 2 10.5 oz canned Campbell's cream of mushroom soup.
Common Readers Questions
Although not identical, cream of mushroom soup and condensed cream of mushroom soup are very similar. Cream of mushroom soup is thinned out condensed cream of mushroom using liquid such water, broth, or stock.
Regular mushroom soup can be eaten straight away while you'll need to first add water, milk, or another preferred liquid to condensed cream of mushroom before consuming it.
Condensed cream of soup should be thought of as a soup concentrate just like juice concentrate is. You will need to add some preferred liquid to the concentrate to make a soup from it.
Condensed soup is soup which has had most of the water removed and will require the addition of liquid such as milk or water when heating to serve.
Depending on the ingredients used, it can be healthy. For example, using low fat milk instead of whole milk is a good way to reduce the fat content as is using oil instead of butter.
Homemade condensed cream of mushroom will always be the healthier option since you'll have full control over the ingredients used whereas commercial versions tend to include artificial ingredients and a high sodium content to extend the shelf life of the product.
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Julia | The Yummy Bowl
The best and super easy way to make a healthy condensed soup. All gluten free!
Jeri
Absolutely love this recipe! Super easy to make and will keep in my favorite recipe box.
Julia | The Yummy Bowl
thank you, enjoy!