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Ditch the can, because it's easy to make your own! This Cream of Mushroom Soup recipe makes making your own classic cream soup from scratch at home so easy with just a few simple ingredients!
Cream of Mushroom Soup, it's a staple in your cupboard, right? Especially this time of the year. Because how else could you make a classic, comfortingly creamy casserole? But have you ever really looked at the ingredients of a can of good ol' Campbell's Cream of Mushroom soup? It's not great. No biggie, I've got your back with this easy and >dare I say< WAY more delicious Cream of Mushroom Soup From Scratch!
Recipe Video
Ingredients Needed:
Ok, I know, I know. Opening a can of good ol' Campbell's is soooo easy. But trust me. The added effort (and really, it's not thatmuch extra effort) issoooworth it. The flavor of this soup is so rich and savory and your have the added benefit of knowingexactly what's in it.
- Mushrooms - We prefer cremini but button would also be great!
- Milk
- Half and Half
- Flour - All purpose is best, but you could also use a gluten free flour. I'd stay away from almond or coconut, though.
- Salted Butter - You could use unsalted butter if that is all you have, but that just means add a little more salt (1/4 teaspoon for every 1/2 cup of butter).
- Fresh Sage - Fresh is really key. We've made this with dried and it's just not the same.
- Kosher Salt
- Chicken Stock - Not pictured, but key! To keep it vegetarian, you could also use Vegetable Stock.
Step-by-Step Instructions
The key to this Cream of Mushroom soup recipe? Fresh mushrooms. And a lot of them.
Step 1: Slice the mushrooms.
Step 2: Saute Mushrooms in butter.
Step 3: In a deep saute pan, create a roux by melting butter and adding flour.
Step 4: Add the milk and cream to the roux and create a creamy base by letting it cook down for about 30 minutes.
Step 5: Add mushrooms to the soup and then add chicken stock and mix well.
Step 6: Remove from heat and either serve immediately or let it cool before storing in the fridge if you're not going to use it immediately in your favorite casserole dish!
Favorite Recipes to Use With
Fresh Green Bean Casserole From Scratch
Copycat French's Fried Onions From Scratch
Crock Pot Chicken and Stuffing From Scratch
Leftover Turkey Pot Pie
Just in time for those holiday casserolesandfor bragging rights with your family!
Enjoy! As always, if you make this recipe or any of my others, I love to hear what you think! Leave a comment below, email me, or you can find me on Facebook, Instagram, and Pinterest!
If you want to see more, be sure to sign up for my 5 Easy Ways to Start Cooking From Scratch!
Cream of Mushroom Soup From Scratch
Ditch the can! Make your own Cream of Mushroom soup from scratch!
4.94 from 64 votes
Print Pin Rate
Course: Soup
Cuisine: American
Diet: Diabetic
Prep Time: 10 minutes minutes
Cook Time: 45 minutes minutes
Total Time: 55 minutes minutes
Servings: 4 cups
Author: Tracy
Ingredients
- 16 oz cremini mushrooms - cleaned and sliced halved if large
- 4 + 2 tablespoon of salted butter
- 4 tablespoons flour
- 2 cups half and half
- 2 cups 2% milk
- 1/2 - 1 cup chicken stock or vegetable stock, room temp or warm
- 6 leaves sage julianned
- 1/2 teaspoon salt to taste
- 1/8 teaspoon ground pepper to taste
Instructions
Create a roux by melting 4 tablespoons of butter on medium low in a medium sized pot. Add flour slowly, stirring constantly to create a roux.
Once all of the flour and butter is mixed together and lightly browned, slowly add cream and milk, stirring constantly. Add salt, pepper, and sage.
Reduce heat a little and let it all simmer and reduce for at least 30 minutes or until it's reached desired thickness.
Meanwhile, in a large sauté pan with melt the other 2 tablespoons of butter on medium heat and add the mushrooms. Sauté until almost all the moisture is cooked off.
Add soup to the mushrooms in sauté pan and mix well. Slowly add chicken stock and mix well until combined. Continue to cook and reduce for another 10-15 minutes until desired thickness is reached.
Remove from heat and let cool. Transfer to jars to store in fridge for up to 3 days.
Yields approximately 4-5 cups.
Notes
Substitutions
Milk and Cream: You can use whatever combination you'd like. All whole milk, or less half and half and more 2% milk. Just think that the more of the higher fat content milk/cream, the creamier and richer the soup will be.
Sage:Use 1/2 teaspoon of dried sage.
Stock:Use chicken stock or vegetable stock.
Make it Creamier
Reduce the amount of chicken stock to make a creamier soup.
Freezing
While you technically can freeze this soup, when you reheat it, it may have a little grainy texture and separate when defrosted and rewarmed.
Nutrition
Calories: 256kcal | Carbohydrates: 21g | Protein: 11g | Fat: 15g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 48mg | Sodium: 465mg | Potassium: 777mg | Fiber: 1g | Sugar: 8g | Vitamin A: 464IU | Vitamin C: 1mg | Calcium: 237mg | Iron: 1mg
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More Soup
- Creamy Shrimp Corn Chowder
- Hamburger Vegetable Soup
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- Crock Pot Taco Soup
Reader Interactions
Comments
Donna Clayton
Delish! It came together easily. I made it as a part of the green bean casserole recipe I'm serving at Christmas dinner tomorrow! Have a blessed Christmas day! PS. Fresh and homemade is always best!Reply
- Tracy
Love to hear it, Donna! Thanks for sharing, I hope you had a lovely Christmas dinner!
Reply
- Fernando
easy peacy, delicious!!.Reply
- Tracy
So glad you enjoyed it!!
Reply
- Deborah
This turned out so creamy and delish. I did use non-dairy heavy cream and butter, but it didn't affect the taste whatsoeverReply
- Tracy
Wonderful to hear, Deborah! Thanks so much for sharing!
Reply
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