Homemade Cream of Mushroom Soup

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This condensed cream of mushroom soup recipe is far superior to store-bought condensed soup versions! It’s made with fresh ingredients, giving it a rich and natural flavor.

Try my homemade cream of chicken soup, my homemade sweetened condensed milk, too!

This homemade cream of mushroom soup tastes way better than the canned stuff. It’s made with simple ingredients and has a rich, natural mushroom flavor.

The mushrooms and onions add a deep, savory taste that you just don’t get from a canned soup. It’s easy to make and works great in any recipe that calls for cream of mushroom.

No weird ingredients or preservatives – just real food. Once you make it yourself, you won’t want to go back!

Step-by-step photos and instructions are below. Jump to the recipe card if you wish!

A glass jar filled with creamy mushroom soup. A wooden spoon is dipped into the jar.

Why you’ll love this

Easy. Comes together in just 20 minutes!
Better than store-bought. No preservatives, just pure flavor.
Perfect for recipes. Works great in casseroles, sauces, and more!
Scalable. You can easily double or triple the recipe.

FAQs

Can I use a different type of mushroom?

Yes! White button mushrooms work well as substitutes.

Can I use this in place of canned cream of mushroom soup?

Yes! This recipe makes the equivalent of 2 cans of store-bought soup.

Can I make this without onions?

Yes, but the onions do add a lot of flavor. You can swap with shallots or leave them out if needed.

Can I use this as a pasta sauce?

Absolutely! It makes a rich, creamy sauce for pasta dishes. Use some of the water used to cook the pasta to thin the sauce if necessary.

Can I blend this soup to make it smooth?

Yes! Use an immersion blender or regular blender if you prefer a smoother texture.

How to use Homemade Cream of Mushroom Soup

It’s also delicious on its own as a cozy bowl of soup. Just add a little extra milk or broth to thin it out to your liking, and pair it with some crusty bread!

Use it in casseroles like green bean casserole or chicken and rice bakes. Stir it into pasta for a quick and creamy sauce. Spoon it over pork chops or chicken breasts before baking, or use it as a base for pot pies and skillet dinners.

Step-by-step photos and tips and tricks are below. Jump to the full recipe card instead

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Key Recipe Ingredients

Note: This highlights some ingredients. Full list is in the recipe card.

Butter. Adds richness and flavor. I always use salted butter, but unsalted butter works too – just adjust the salt to taste.
Baby bella mushrooms. Also called cremini mushrooms, they add a deep, earthy flavor. White button mushrooms work too. Fresh mushrooms will give the best flavor, but in a pinche, use frozen mushrooms.
Yellow onion. Adds a bit of sweetness. White or shallots work as substitutes.
Flour. All purpose flour. Thickens the soup to a perfect creamy consistency. If you need a gluten-free option, use a 1:1 GF flour blend.
Chicken stock. Adds savory depth. Swap with vegetable stock for a vegetarian version. Beef stock can also be used.
Garlic powder & onion powder. Boost the flavor without extra chopping.
Salt and pepper. Enhances all the flavors. Adjust to taste.
Milk. Makes the soup creamy. Whole milk is best, but 2% works too. For dairy-free, use unsweetened almond, soy, or oat milk. Each type of milk will provide for a different consistency (thinner or thicker – so adjust accordingly). Coconut milk is not recommended. Heavy cream can be used, but it will make it very rich and thick.

Small bowls and ingredients labeled milk, stock, salt/pepper, mushrooms, flour, onion, butter, onion powder, and garlic powder. Text on the image says 'MILK', 'STOCK', 'SALT/PEPPER', 'MUSHROOMS', 'FLOUR', 'ONION', 'BUTTER'.

How to make this recipe

This is a step-by-step photo guide. Full ingredients and instructions are in the printable recipe card below.

Jump

Get prepped. Dice the mushrooms and onions. Measure out the flour, broth, seasonings, and milk.

Chopped mushrooms and onions on a wooden cutting board with a knife. Text on the image says 'Dice the mushrooms and onions'.

Cook the mushrooms. In a saucepan over medium to medium-high heat, melt butter and add the mushrooms and onions, stirring occasionally, and cook for about 9 minutes until softened.

Make the roux. Sprinkle in the flour and stir for 1 minute until fully combined.

Cooked mushrooms and onions in a pot with flour and a wooden spoon. Text on the image says 'Cook until softened, then add the flour'.

Mushrooms and onions mixed with flour in a pot. Text on the image says 'Cook 1 minute'.

Add the broth & seasonings. Pour in the chicken broth, then add the garlic powder, onion powder, salt, and black pepper. Stir to combine, and then constantly until the mixture thickens.

Hand pouring broth into a pot with cooked mushroom mixture and seasonings. Text on the image says 'Add the broth and seasonings'.

Creamy mushroom mixture being stirred in a pot. Text on the image says 'Stir until thickened'.

Finish with milk. Slowly add the milk, stirring continuously for about 3 minutes, until the soup is thick and creamy. If the soup is too thick, thin it out with some extra milk tp get your desired consistency.

Milk added to the mushroom mixture in a pot, with a wooden spoon. Text on the image says 'Slowly add the milk, stir continuously'.

Thick, creamy mushroom soup in a pot with a wooden spoon. Text on the image says 'Cook until thick and creamy'.

Kylee’s Notes

Cook the mushrooms until they release their moisture and begin to brown for the best flavor.
Use baby bella mushrooms for more depth, but mix in a few wild mushrooms if you want a fancier version.
Add a splash of sherry or white wine for a gourmet twist.
Whisk the flour in slowly to avoid clumps.
If your soup gets too thin, let it simmer a bit longer to reduce and thicken.
If the soup is too thick, thin it out with some extra milk tp get your desired consistency.
For extra richness, stir in a tablespoon of cream or sour cream at the end.
Don’t rush the sautéing step – that’s where all the flavor develops
Add some fresh thyme for an extra pop of flavor.

How to store leftovers

Refrigerator

Store in an airtight container in the fridge for up to 4 days.

Freezing

Let the soup cool completely.

Freeze in smaller portions for easier use in recipes later.

Label freezer-safe containers with the date and quantity for quick reference.

Freeze for up to 3 months.

A jar of creamy mushroom soup with a wooden spoon, surrounded by mushrooms on a wood surface.

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About Kylee Ayotte

I am a born and raised New Zealander (a Kiwi), now living in Phoenix, Arizona. I’m happily married to the love of my life – a hot American boy I met while traveling the world. I’m a mama to 2 awesome little boys and love red things, rugby, cheesecake, and bacon. Mmmmm. Bacon. Meet Kylee