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Our homemade Cream of Mushroom Soup substitute is the perfect choice if you’re looking for a healthier alternative to canned soup. With simple ingredients and a rich, savory flavor, this soup can be used in various recipes, from classic casseroles to hearty stews. You’ll love the taste and the peace of mind that comes with knowing exactly what’s in your soup.
I enjoy making casseroles and simple recipes, but I prefer to use simpler ingredients whenever I can.
That’s why I’ve found this Cream of Mushroom Soup alternative to be so helpful. It not only tastes better, but it also can easily replace canned cream of mushroom soup in any recipe.
Ingredients in Homemade Cream of Mushroom Soup
- Mushrooms: the base of the flavoring for this soup comes from mushrooms, white mushrooms are a great easy to find option. Substitute with baby Bella or cremini if desired.
- Butter: used as the fat to make the roux.
- Garlic: adds flavoring, use more or less to your desired taste.
- Black Pepper & Salt: basic seasonings.
- Chicken Broth: adds flavor, you can sub with a vegetable broth if you prefer.
- Worcestershire Sauce: adds a deeper, savory flavoring.
- Half & Half: adds a creaminess to the soup. If not in an area where there’s half and half you can use a combination of milk and cream for the same effect.
Vegetarian Option
Switch out the chicken broth for a vegetable broth and leave out the Worcestershire sauce to make this soup vegetarian.
How to Make a Cream of Mushroom Soup Substitute
- Wash and dice the mushrooms. Melt the butter in a skillet and add the diced mushrooms in to cook over medium heat.
- Stir while cooking until the mushrooms are softened.
- Stir in the garlic then add the flour, salt and pepper to the cooked mushrooms. Stir this together to create a thick paste, and cook for an additional 2-3 minutes.
- Pour in the chicken broth, half and half and Worcestershire sauce. Stir this all together until smooth and creamy. Bring to a simmer and allow soup to thicken.
How to Use Cream of Mushroom
This soup is thick and creamy and can be used in place of any recipe that calls for canned condensed cream of mushroom soup. It works wonderfully in green bean casserole, any kind of chicken casseroles, and even to smother over pork chops.
Storage Information
- Storage: store in a sealed container in the refrigerator for up to 5 days.
- Freezer: allow to cool completely then store in a sealed freezer safe container. Mushroom soup can be frozen for up to 3 months. Thaw by removing to the refrigerator overnight.
- Reheating: heat soup in a saucepan on the stovetop over medium heat until warmed through. Approximately 10 minutes.
More Soup Recipes
Homemade Cream of Mushroom Soup
Ingredients
- 8 ounces mushrooms diced
- 4 tablespoons butter unsalted
- 3 cloves garlic minced
- ¼ cup all purpose flour
- ½ cup chicken broth unsalted
- 1 cup half and half
- ½ teaspoon salt
- 1 teaspoon Worcestershire sauce
- ¼ teaspoon ground black pepper
Instructions
- Wash the mushrooms and pat dry. Chop the mushrooms into 1/4 inch pieces.
- Melt the butter in a saucepan over medium heat.
- Add the mushrooms to the skillet with the butter. Stir while the mushrooms cook until they are completely softened and dark in color.
- Add the garlic to the mushrooms and cook an additional 30 seconds.
- Stir in the flour to coat the mushrooms. Cook the flour for 2-3 minutes.
- Pour in the broth while stirring until smooth and well combined.
- Stir in the half and half. Add the Worcestershire sauce, salt and pepper.
- Bring to a simmer and cook for 5-10 minutes, until soup is thickened.
Equipment
Notes
- Use: This soup is thick and creamy and can be used in place of any recipe that calls for canned condensed cream of mushroom soup.
- Storage: store in a sealed container in the refrigerator for up to 5 days.
- Freezer: allow to cool completely then store in a sealed freezer safe container. Mushroom soup can be frozen for up to 3 months. Thaw by removing to the refrigerator overnight.
- Reheating: heat soup in a saucepan on the stovetop over medium heat until warmed through. Approximately 10 minutes.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
