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Homemade Cream of Mushroom Soup

August 22, 2019 by Sandra Shaffer 15 Comments

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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.

Homemade cream of mushroom soup for using in your recipes.

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! 

Cream of mushroom soup for homemade recipes.

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 stored in mason jars for using in homemade recipes.

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!

Making your own cream of mushroom soup is easy.

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.

  • Flour and milk whisked together for a cream of mushroom recipe.

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

Saute'ing your mushrooms adds depth to your cream of mushroom soup.

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). 

Spices added to the milk in a cream of mushroom recipe.

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

Thickened base for homemade cream of mushroom soup.

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

Saute'ed mushrooms added to the thickened base of cream of mushroom soup.

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

Finished homemade cream of mushroom soup.

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!

Cream of mushroom soup homemade with fresh mushrooms.

Recipes using cream of mushroom soup…

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

Homemade cream of mushroom soup for using in your recipes.

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.

    Did you make this recipe?

    If you like this recipe, don't forget to leave a review on the blog or share a photo and tag on @thefoodieaffair on Instagram

    © Sandra Shaffer
    Cuisine: American / Category: Soup

    Recipe adapted from Food.com

    Homemade cream of mushroom soup makes a perfect base for all your casserole dishes.  No unnecessary ingredients, just a lot of flavor! #homemade #soup #mushroom #lowcarb
    Hugs Sandra Signature

     

    Filed Under: DIY, Low Carb, Sauces, Soup Tagged With: casserole, DIY, homemade, mushroom soup, sauces, Soup

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    Reader Interactions

    Comments

    1. Bam's Kitchen

      January 11, 2014 at 12:57 pm

      Cambell’s soup has nothing on this. What kind of mushrooms did you use?

      Reply
      • Sandra

        January 11, 2014 at 4:40 pm

        Hi Bam! I used a mix of baby Bellas and white mushrooms.

        Reply
    2. Norma Chang

      January 14, 2014 at 1:01 am

      Will this soup freeze well?

      Reply
      • Sandra

        January 14, 2014 at 4:51 am

        Hi Norma, I haven’t tried it yet, but I bet it would work just fine!

        Reply
    3. Sandra

      January 14, 2014 at 5:13 am

      The difference is amazing and really is easy to make 🙂

      Reply
    4. Renee's Kitchen Adventures

      March 17, 2014 at 1:07 pm

      I love the idea of a homemade creamy soup base for casseroles! You are so right about it being healthier and tastier than the canned options. What a great recipe to keep handy. (PS- I totally agree about the new driver…haha!)

      Reply
      • Sandra

        March 18, 2014 at 1:23 am

        If you’re trying to keep the preservatives at bay, this is a great way to clean up recipes! Take advantage of those new drivers….the window of willing to drive anywhere/everywhere is very short – lol!!

        Reply
    5. Rachel

      October 29, 2014 at 12:30 pm

      How long does this last in the fridge? Has anybody tried freezing it?

      Reply
      • Sandra Shaffer

        October 30, 2014 at 9:08 am

        Hi Rachel! This will stay fresh as long as the expiration date of the milk that you use. Usually a couple of week. I haven’t tried freezing it, but I’m certain this would freeze beautifully. Will the holiday cooking coming up, I think I’ll give it a try!

        Reply
    6. Linda (Meal Planning Maven)

      November 20, 2014 at 10:09 am

      This is my hubbie’s favorite soup…thank you so much for this recipe. I hope to try it very soon!

      Reply
    7. Julie Menghini

      October 10, 2019 at 6:43 pm

      It used to be that I couldn’t make a meal without cream of something and now I don’t have a can on the shelf. I love mushroom anything and I’ll be adding this one to my arsenal!

      Reply
    8. Jennifer A Stewart

      October 16, 2019 at 5:55 am

      I quit buying cream of crap soup in the store a long time ago. Not because I knew how to make it from scratch but because the store stuff is full of crap literally. I miss having cream of mushroom soup for recipes and so does Brooks because he loves mushrooms. Thank you for a real soup that I can use all the time!!

      Reply
      • Sandra Shaffer

        October 17, 2019 at 10:21 pm

        Homemade is a million times better that that crapola…totally agree! Plus, homemade is always made with love, yes?!

        Reply

    Trackbacks

    1. Cheesy Chicken and Broccoli Casserole | The Foodie Affair says:
      May 14, 2014 at 9:00 pm

      […] Homemade Cream of Mushroom Soup […]

      Reply
    2. Breakfast Casserole with Soy Chorizo - The Foodie Affair says:
      January 6, 2015 at 10:41 pm

      […] you didn’t see my Homemade Cream of Mushroom Soup that I shared last week, you can use it in this recipe. You’ll love the flavors, but if you […]

      Reply

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    Hi! My name is Sandra. I’m a health enthusiast, a recipe tweaker, and a wine sipper!! On my website I share my favorite family dishes… some are healthy low carb recipes, some are sinful, but all are delicious!

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