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Home » Recipe Type » Soup
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Homemade Cream of Mushroom Soup

10 minutes
mushrooms
By: Pamela Reed
Posted:6/10/21
Updated:11/13/23
Jump to Recipe

This easy condensed Homemade Cream of Mushroom Soup is even better than Campbell’s! Made from scratch with milk and fresh mushrooms, this creamy soup is so hearty, comforting, and the perfect addition to your favorite casseroles.

homemade cream of mushroom soup in white bowl on table.

Homemade condensed cream of mushroom soup

There have been so many times I’ve tried to make a recipe only to realize I didn’t have any cans of cream of mushroom soup. It can’t be that hard to make it from scratch, right?

Turns out, it’s not! This creamy condensed soup is made with milk, simple seasonings, a pinch of cornstarch for thickening, and FRESH mushrooms. Everything gets pulsed in a food processor then sits on the stove until it’s creamy and delicious. The best part? It only takes 10 minutes to make!

Looking for more creamy mushroom recipes? Try my Cream Cheese Mushroom Dip too!

whole mushrooms on table

The beauty of this homemade soup is that it contains fresh ingredients which really take the taste to another level. You can use almost any type of mushrooms you enjoy, but my favorites are white button mushrooms and a mix of portobello and shiitake mushrooms.

Because this soup is made from scratch, you won’t find any junky ingredients and it can be used as a healthy substitute for the whole family. Use it to make your favorite Green Bean Casserole or as the sauce in a big bowl of Creamy Pasta!

How to make cream of mushroom soup from scratch

To make cream of mushroom soup from scratch, all you’ll need is a food processor and a saucepan. The ingredients are pulsed together, then warmed up and simmered on the stove until creamy and velvety. Follow the steps to put this creamy dish together:

Pulse all of the ingredients together except the mushrooms in a food processor. 

To finish, add the whole mushrooms and pulse a few times to break them up. If your mushrooms are on the larger side, give them a rough chop before pulsing. 

Transfer the mixture to a saucepan, bring it to a boil, then let it simmer for about 10 minutes or until mushrooms are cooked through and soup has thickened. 

cream of mushroom soup on table in white bowl with handle.

What to serve with mushroom soup

One of the best ways to use cream of mushroom soup is by mixing it into a casserole. It adds creamy, rich, and earthy flavors to a cabbage casserole or a cheesy cauliflower casserole.

Let’s not forget that it can be eaten as a main dish! All you have to do is whisk in one cup of vegetable or chicken broth and simmer until it’s heated through. Serve hot in a bowl with a spoon and a fresh green salad and a flaky buttered biscuit on the side.

How long does homemade cream of mushroom last?

To store: Any leftover mushroom soup can be placed in an airtight container in the fridge for one week. 

To freeze: To freeze leftover soup, add it to an airtight container or a freezer-safe bag and freeze for up to 3 months. Let it thaw in the fridge overnight before serving. You may need to stir in some stock or water to thin it out, and it may need to be pulsed in the food processor again if the milk solids have separated.

To reheat: The best way to reheat cream of mushroom soup is by pouring it into a saucepan and simmering over low heat until warmed through. 

Pin for later:

This easy condensed Homemade Cream of Mushroom Soup is even better than Campbell’s! Made from scratch with milk and fresh mushrooms, this creamy soup is so hearty, comforting, and the perfect addition to your favorite casseroles.
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Homemade Cream of Mushroom Soup

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This easy condensed Homemade Cream of Mushroom Soup is even better than Campbell’s! Made from scratch with milk and fresh mushrooms, this creamy soup is so hearty, comforting, and the perfect addition to your favorite casseroles. This recipe makes 1 can of cream of mushroom soup.
By: Pamela Reed
Prep Time: 5 minutes minutes
Cook Time: 10 minutes minutes
Total Time 10 minutes minutes
serves 3

Ingredients

  • 1 cup milk
  • 2 tablespoons cornstarch
  • 1 tablespoon vegetable oil
  • 1 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • pinch of sugar
  • 1 cup of mushrooms sliced (fresh or canned)

Instructions

  • Put all your ingredients except mushrooms in a food processor and pulse until it’s smooth.
  • Add your mushrooms to food processor and pulse a couple times to chop them up.
  • Pour mushroom mixture into a saucepan on the stove. Bring to a boil over medium high heat and then lower the heat to simmer for 10 minutes.
  • Use in preferred recipe, or serve as is. Enjoy!

Notes

If you find it’s too thin, add a bit of extra cornstarch and stir. This will thicken it up.
Want to make it vegan?  Use unsweetened almond milk instead of dairy milk.
Course: Soup
Keyword: homemade cream of mushroom soup
Vegetarian
Did you make this?I love seeing what you’ve made! Tag me on Instagram at @BrooklynFarmGirl and don’t forget to leave a comment & rating below.
How to Make Cream of Mushroom Soup

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  1. Bianca @ Confessions of a Chocoholic says

    February 26, 2014 at 11:12 am

    I used to love Campbell’s cream of mushroom soup – so I can imagine how I would be all over this homemade version! Great recipe.

    Reply
  2. Bam's Kitchen says

    February 26, 2014 at 9:15 am

    I am always stuck with that scenario of not having any condensed mushroom soup but your little recipe saved the day and it looks so much more delicious than the canned version.

    Reply
  3. Amy (Savory Moments) says

    February 26, 2014 at 6:41 am

    This is something I’ve never thought of making myself – what a great idea! I’m sure it’s better than the canned soup as well.

    Reply
  4. Kelly says

    February 26, 2014 at 5:44 am

    I love this idea Pamela! I can imagine how much better this tastes than the canned stuff and so much better for you. Love how creamy and thick this turned out – I love mushrooms and could eat this by the spoonful 🙂

    Reply
  5. Abbe@This is How I Cook says

    February 25, 2014 at 10:39 pm

    Great job! I love that I don’t have to buy a can! Bet it tastes better, too!

    Reply
  6. Michelle says

    February 25, 2014 at 9:38 pm

    Sounds awesome! I have been craving mushrooms lately. I roasted some for lunch today and mixed with leftover salsa. And then I just roasted some again and pureed to put in a veggie soup. Jon does not like the texture of mushrooms, so pureeing is how I get my fix when preparing a meal for the both of us. 🙂

    Reply
  7. kimmythevegan says

    February 25, 2014 at 8:24 pm

    Mmmm this sounds delicious Pamela! I used to love this before going vegan, but haven’t really tried vegan-ising it. I’m super excited to try this!!!

    Reply
  8. Karen (Back Road Journal) says

    February 25, 2014 at 8:11 pm

    I once had a neighbor that asked if she could borrow a can of cream of mushroom soup. When I told her that I never had bought one, she couldn’t believe it. Your homemade version proves how easy it is to make and how much better it is than canned.

    Reply
  9. Laura @ Lauras Baking Talent says

    February 25, 2014 at 7:58 pm

    Love the idea of making this soup from scratch. Feels so much healthier and I bet its way more delicious! Thanks for the idea 🙂

    Reply
  10. Tracy | Pale Yellow says

    February 25, 2014 at 7:03 pm

    Using “cream of” soups gross me out, this version, however, looks delicious! I could eat this by myself!

    Reply
  11. Mary Frances says

    February 25, 2014 at 6:49 pm

    I have a bunch of mushrooms I need to use up! This is perfect. I love that this is dairy free and from scratch!

    Reply
  12. Rachel @ Bakerita says

    February 25, 2014 at 6:39 pm

    Not a big fan of using cans of anything, despite the convenience factor, so I love this recipe!! I bet it’s absolutely delicious on it’s own too. I’ve recently become a major mushroom fan, and this looks amazing!

    Reply
  13. Jamie | Jamie's Recipes says

    February 25, 2014 at 4:31 pm

    Yum! I am a huge mushroom lover I just wish they didn’t make me double over in stomach pain.

    I will save this recipe for my family. My mom calls cream of “whatever” soup… cream of crap because of all the other junk in the can. She will love this.

    Reply
  14. Maryea {happy healthy mama} says

    February 25, 2014 at 3:19 pm

    I love this! I usually turn away from recipes that call for canned soup since I don’t like all the ingredients, so this is the perfect solution.

    Reply
  15. Daniela @ FoodrecipesHQ says

    February 25, 2014 at 3:09 pm

    Love it! I can use this creamy mushroom soup for many recipes… but I would probably finish it all with a spoon before…

    Reply
    • Pamela says

      February 25, 2014 at 5:04 pm

      I might have taste tested a few times. 😉

      Reply
  16. byeGeorge says

    February 25, 2014 at 2:58 pm

    Thanx…BFG…mushroom soup…couldn’t be any quicker or simpler…byeGeorge…(~.-)

    Reply
  17. Jaclyn says

    February 25, 2014 at 2:23 pm

    This is so brilliant! Who would have thought?!

    Reply
  18. Nicole ~ Cooking for Keeps says

    February 25, 2014 at 1:56 pm

    Love cream of mushroom soup, and now I love that I can make it from scratch, the cans always make me think about what I’m actually putting into my body. Must must try!

    Reply
  19. yummychunklet says

    February 25, 2014 at 1:33 pm

    Good recipe to know. Much better to make your own!

    Reply
  20. Cindy @ Pick Fresh Foods says

    February 25, 2014 at 12:33 pm

    Pamela, you don’t know how many recipes I pass up because they call for a can of cream of mushroom soup. This looks delicious and I never realized how easy it would be to make at home. Thanks!!!

    Reply
  21. Kelly @ hidden fruits and veggies says

    February 25, 2014 at 12:23 pm

    I always have all of these ingredients on hand! I didn’t realize it’d be so easy, and now I can make vegan versions of so many foods.

    Reply
  22. Shashi @ http://runninsrilankan.com says

    February 25, 2014 at 12:22 pm

    HOMEMADE cream of mushroom soup???? I didn’t think it was possible! BRILLIANT Pamela!

    Reply
  23. Davida @ The Healthy Maven says

    February 25, 2014 at 12:18 pm

    Cream of mushroom soup with almond milk sounds fabulous! I actually just made a huge batch of mushroom soup so once I’m out and get the craving back I’ll have to try this one…

    Reply
  24. Jessica @ Jessiker Bakes says

    February 25, 2014 at 11:50 am

    Wait…IT’S THAT EASY?! This happened to us the other when we wanted to make chicken pot pie and we had to DRIVE – ugh you know you never want to drive when you want to cook. So happy to know I can just make this at home! Thanks Pamela!

    Reply
  25. Pam says

    February 25, 2014 at 11:49 am

    What a fantastic idea!

    Reply
  26. Meghan @ Spoonful of Flour says

    February 25, 2014 at 11:03 am

    I hate when I realize I am missing an ingredient from a recipe…great idea!

    Reply
  27. NewsAnchorToHomemaker says

    February 25, 2014 at 10:51 am

    What a fantastic recipe! I bet this is so much better than the canned stuff . Seriously excited about this, pinning now 🙂

    Reply
  28. Monica says

    February 25, 2014 at 10:49 am

    Oh wow! I had never, ever thought of making condensed cream of mushroom soup from scratch! I can’t believe how easy it is. This is so much better for you (just the lower sodium alone) than the can version. I have to admit that condensed cream of mushroom and chicken soups were guilty pleasures for me when I was younger. I suppose we can just add more water/milk/stock to this and turn it into the soup?

    Reply
  29. Shundara@SavyNaturalista says

    February 25, 2014 at 10:24 am

    I know this smelled so good! Creamy and thick just how I like it! 🙂

    Reply
  30. Johlene says

    February 25, 2014 at 10:16 am

    Oh wow how “hearty” is this soup, takes me back to when I was a child.. I can actually smell it just thinking about it.. Yum! Xx

    Reply
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Hi! I'm Pamela, an artist Mom who shares family recipes. My farm is a 1,000 sq ft apartment in NYC. Let's make dinner together.

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