Cream of mushroom soup is easy to make and a lot healthier than canned pre-made soup! No extra preservatives, just good seasonings.

You don’t have to add any unnecessary ingredients to the meal like monosodium glutamate, dextrose or corn syrup, which are additives some manufacturers include in their soups. It’s just naturally good.

This recipe was first shared in 2014. It has since been updated with new photos and content.

Mushroom Soup

Knowing this recipe is helpful, too, because there are a lot of OTHER recipes that call for cream of mushroom. It’s a great creamy base that binds all the goodies in a casserole perfectly, for example. 

Trust me…there’s going to be a time when you start to put a casserole dish together, and just when you are about finished combining the ingredients, you’ll go to your pantry for a can of condensed soup, and realize that you forgot to replenish your stock!

Unless you have a very new driver in the house, no one will want to go to the grocery store for that one item.

My own food pantry is tight, so shelf real estate is prime. I quit replacing pre-made soups long ago. As long as I have milk and a few stocked spices, I make my own! 

But even if you have plenty of food storage space, homemade everything always tastes better.

Plus, having this useful culinary knowledge in your cooking repertoire boosts you to a whole new foodie level. Am I right?!! You’re going to feel like a cooking star when your milk quickly turns into a thick soup! Bask in that thought for a moment.

So…

Healthy. Useful. Totally amazing for your ego. And tasty, too! Let’s talk about this cream of mushroom soup recipe…

Cream of Mushroom Soup Recipe – Ingredients & Utensils

Ingredients

• 1 1/2 cups milk
• 1/2 cup all-purpose flour
• 1 1/2 cups chicken broth
• 2 tablespoons butter
• 1/3 cup onion, diced
• 1/3 cup mushrooms, diced
• 1/4 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 1/2 teaspoon poultry seasoning
• 1/4 teaspoon parsley, dried

Utensils/Other Items

• Whisk
• Small bowl
• Small sauté pan
• Medium saucepan

Dietary Notes

Great news! This recipe can be slightly modified to meet Keto and low carb dieters’ macronutrients.

Keep in mind that this recipe is made with only 1/4 cup of all-purpose flour, which is about 23 carbs for the 5 cups of soup.

To thicken this recipe without flour, replace the flour with cream cheese. An additional thickener that will work is psyllium husk (start with 2 tablespoons and adjust to your preference).

As for other diets…I heard gluten free flours also work well in this recipe, but I haven’t tried it myself. Please tell me about your gluten free cream of mushroom recipes!

Cream of Mushroom Soup Recipe – Instructions

Prep time: 5 minutes Cook time: 5 minutes Yield: 2 ½ cups

This soup is so simple. You’re going to love it!

In a small bowl, whisk together flour and 1 cup milk until well combined. Set aside.

In a small sauté pan, melt butter and sauté onion and mushrooms together until soft and fragrant. Remove from heat and set aside.

In a medium saucepan, bring to a boil chicken broth and remaining 1/2 cup of milk together with seasonings (garlic powder, salt, pepper, and parsley). 

Add milk and flour mixture to saucepan and continue to whisk until the soup thickens. 

Stir in cooked onions and mushrooms, and remove from heat. 

Let cool. If you are not using right away, cover and store in the refrigerator.

Cream of Mushroom Soup Recipe – FAQs

What type of mushrooms should I use?

The white button mushrooms that can be found at all grocery stores provide great results, as well as baby bellas. (The bellas in particular give the soup a very rich, earthy flavor!) Feel free to also add a combination of mushrooms like portobellos, cremini/baby portobellos, and shiitake mushrooms, which are also easy to find.

Can you freeze this soup? 

I wouldn’t! The milk will separate and the soup will get a grainy texture! Not good. You CAN refrigerate the soup, however, for up to 2 weeks.

How did you like this homemade cream of mushroom soup?

And do you feel utterly amazing now that you know how to make this culinary staple? Leave me a note in the comments!

Recipes using cream of mushroom soup…

• Cheesy Chicken and Broccoli Casserole – Easy comfort food made in a skillet.

• Tuna Casserole with Egg Noodles – Family favorite casserole dish with albacore tuna, cheese and topped with bread crumbs.

• Green Bean Casserole – Make this casserole in advance for a time saving side dish.

Continue to Content

Yield: 5 cups

Homemade Cream of Mushroom Soup

Print

Homemade Cream of Mushroom Soup for any casserole dish that calls for a creamy base.

Prep Time 5 minutes

Cook Time 5 minutes

Total Time 10 minutes

Ingredients

• 1 1/2 cups milk
• 1/2 cup all-purpose flour
• 1 1/2 cups chicken broth
• 2 tablespoons butter
• 1/3 cup onion, diced
• 1/3 cup mushrooms, diced
• 1/4 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 1/2 teaspoon poultry seasoning
• 1/4 teaspoon parsley, dried

Instructions

In a small bowl, whisk together flour and 1 cup milk until well combined. Set aside.

In a small sauté pan, melt butter and sauté onion and mushrooms together until soft and fragrant. Remove from heat and set aside.

In a medium saucepan, bring to a boil chicken broth and remaining 1/2 cup of milk together with seasonings; garlic powder, salt, pepper, and parsley. Add milk and flour mixture to saucepan and continue to whisk until the soup thickens. Stir in cooked onions and mushrooms, and remove from heat. Let cool. If you are not using right away, cover and store in the refrigerator.

Notes

Homemade poultry seasoning recipe can be found here).
Recipe makes approximately 5 cups.

Nutrition Information:

Yield:

20

Serving Size:

1/4 cup
Amount Per Serving: Calories: 35Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 5mgSodium: 115mgCarbohydrates: 4gFiber: 0gSugar: 0gProtein: 1g

Please note that the nutritional information provided are guidelines and may vary based on the brand of products used. For your specific nutritional goals use My Fitness Pal or Verywell Fit recipe calculators. All content within this site is not intended as medical diagnosis or treatment and should not be considered a substitute for professional medical expertise.

Recipe adapted from Food.com