If you're anything like us, your Thanksgiving shopping list calls for at least a few cans of condensed cream of mushroom soup. It's a must for making green bean casserole, our secret ingredient in breakfast casserole, and more. This year, skip the canned stuff and make a batch of homemade cream of mushroom soup. This version is richer, more flavorful, and surprisingly, just about as easy to make as opening a can.
Tips for Making the Best Cream of Mushroom Soup
Our recipe for homemade cream of mushroom soup calls for just a handful of ingredients. Each batch will make enough to replace 2 condensed cans of soup.
- Our Test Kitchen used button mushrooms in this recipe. We found the flavor was most similar to the canned soups. You can easily substitute your favorite type of mushrooms here, or use a blend of varieties.
- When adding the flour and broth to the soup, it's important to stir constantly to avoid lumps.
- Once the homemade soup is done, cool before adding it to the fridge. It will last for 3-4 days.
- This cream of mushroom soup recipe is delicious served on its own. To serve it as a bowl of soup, add one portion of the mixture to a medium saucepan with 1 1/2 cups vegetable broth, milk, and/or water. Bring to a simmer over medium heat, stirring occasionally. Simmer 1 minute more. Makes 3 cups.
Ingredients
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6 tablespoons butter
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8 ounces button mushrooms, finely chopped (3 cups)
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1/2 cup minced onion
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2 cloves garlic, minced
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1/2 teaspoon salt
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1/2 teaspoon ground black pepper
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1/4 teaspoon dried thyme
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6 tablespoons all purpose flour
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1 cup half and half or whole milk
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1 cup vegetable broth
Directions
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In a large skillet, melt butter over medium. Add mushrooms, onion, garlic, salt, pepper, and thyme. Cook and stir until mushrooms are tender, 6 minutes. Add flour. Cook and stir 1 minute. Whisk in half-and-half and vegetable broth. Cook and stir until very thickened and bubbly, 5 minutes.
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This recipe makes enough to replace two 10.75-oz. cans of condensed cream of mushroom soup. Use as directed in recipes. Cover and chill in the refrigerator 3 to 4 days.
Nutrition Facts (per serving)
| 214 | Calories |
| 16g | Fat |
| 15g | Carbs |
| 4g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 214.2 | |
| % Daily Value * | |
| Total Fat 16.2g | 21% |
| Saturated Fat 10.2g | 51% |
| Cholesterol 44.6mg | 15% |
| Sodium 405.7mg | 18% |
| Total Carbohydrate 14.8g | 5% |
| Dietary Fiber 2.3g | 8% |
| Total Sugars 4.6g | |
| Protein 4.3g | 9% |
| Vitamin D 0.2mcg | 1% |
| Vitamin C 4.9mg | 5% |
| Calcium 61.3mg | 5% |
| Iron 1.9mg | 11% |
| Potassium 387.9mg | 8% |
| Fatty acids, total trans 0.7g | |
| Vitamin D 7IU | |
| Alanine 0.2g | |
| Arginine 0.2g | |
| Ash 2.2g | |
| Aspartic acid 0.3g | |
| Caffeine 0mg | |
| Carotene, alpha 27.5mcg | |
| Choline, total 28.5mg | |
| Copper, Cu 0.4mg | |
| Cystine 0g | |
| Energy 895.5kJ | |
| Fluoride, F 1.7mcg | |
| Folate, total 33mcg | |
| Glutamic acid 0.8g | |
| Glycine 0.1g | |
| Histidine 0.1g | |
| Isoleucine 0.2g | |
| Leucine 0.3g | |
| Lysine 0.2g | |
| Methionine 0.1g | |
| Magnesium, Mg 18.5mg | |
| Manganese, Mn 0.2mg | |
| Niacin 4.1mg | |
| Phosphorus, P 127.6mg | |
| Pantothenic acid 2mg | |
| Phenylalanine 0.2g | |
| Phytosterols 3.6mg | |
| Proline 0.3g | |
| Retinol 133.6mcg | |
| Selenium, Se 13.6mcg | |
| Serine 0.2g | |
| Starch 0g | |
| Theobromine 0mg | |
| Threonine 0.2g | |
| Vitamin E (alpha-tocopherol) 0.5mg | |
| Tryptophan 0.1g | |
| Tyrosine 0.1g | |
| Valine 0.3g | |
| Vitamin A, IU 606.7IU | |
| Vitamin A, RAE 141.5mcg | |
| Vitamin B-12 0.1mcg | |
| Vitamin B-6 0.1mg | |
| Vitamin K (phylloquinone) 2.8mcg | |
| Water 160g | |
| Zinc, Zn 1mg | |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
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