Homemade Cream of Mushroom Soup

This Homemade Cream of Mushroom Soup is an easy and delicious alternative to canned cream of mushroom soup. You'll love the creaminess and the amazing flavor.

side view of cream of mushroom soup in a bowl
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I have several recipes that call for canned cream of soups and I always get requests for an alternative to using cans. I recently shared my Homemade Cream of Chicken Soup, so naturally, I’m following up with this creamy and delicious Homemade Cream of Mushroom Soup.

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Canned vs. Homemade

As you know, I’m a fan of easy and when you need to make a meal quickly, canned cream of soups are a great alternative. But when you have a little more time, nothing beats homemade. It’s always nice to know exactly what’s in your food.

overhead shot of cream of mushroom soup in a bowl

Making homemade Cream of Mushroom Soup is easier than you think and only takes a little bit of time and a few ingredients.

Ingredients for Homemade Cream of Mushroom Soup

In order to make this easy homemade Cream of Mushroom Soup, you’ll need flour, butter, milk, button or cremini mushrooms, and Better than Bouillon Roasted Beef Base. If you haven’t tried Better than Bouillon you’re missing out. It’s made with wholesome ingredients and it adds amazing flavor to your foods.

Sauteed mushrooms in a large pot

I’ll be honest, I’m not a fan of mushrooms. I don’t eat them alone. I do, however like adding cream of mushroom soup to lots of recipes. Ryan loves mushrooms, though, so this cream of mushroom soup is a huge hit with him.

How Do You Make Cream of Mushroom Soup?

You’ll be making this easy Homemade Cream of Mushroom Soup on the stove in a saucepan. You’ll start by mixing 1/2 a cup of the milk, the flour, and the Better than Bouillon in a mixing bowl or large measuring cup. You can use a fork or whisk for this. Next, you will melt the butter in the saucepan. When the butter is melted and hot, you need to sauté the chopped mushrooms for a few minutes until they are browned and tender.

spoonful of homemade cream of mushroom soup

Once the mushrooms are finished sautéing, you can add the remaining cup of milk and stir it all together. When the milk begins to get frothy, you will add the milk and flour mixture you made at the beginning. Make sure to add it slowly. Once it all begins to boil and thicken, you can turn off the heat, but continue stirring as the soup cools.

Essential Items

Here are some essential prep tools, utensils, and appliances I used to make this recipe.

The linked products below are affiliate links. For more information, see my disclosure.
Appliances & Cookware

These are the appliances and cookware that I used to make this recipe:

Prep Tools & Utensils

Here are the prep tools and utensils that you’ll need:

Food Storage

Here is the perfect storage solution:

As for storing your homemade cream of mushroom soup, I recommend putting it in mason jars. Of course, you will need to refrigerate whatever you don’t use. This recipe makes enough to substitute for one can of cream of mushroom soup.

homemade cream of mushroom soup

You can use this soup to make my super delicious Instant Pot Macaroni and Cheese with Cream of Mushroom. Just replace the can of cream soup it calls for. You can also double this Homemade Cream of Mushroom Soup and use it in my Easy Peasy Beef Casserole which calls for two cans of cream of mushroom soup. I also have a pressure cooker version of the same recipe, Instant Pot Beef & Macaroni Casserole. And if what you need is Cream of Chicken Soup, then check out my Homemade Cream of Chicken Soup recipe. It’s super easy!

bowl of homemade cream of mushroom soup

I know you’ll love how easy and delicious this Homemade Cream of Mushroom Soup is. Let me know what dish you add it to when you try it!

homemade cream of mushroom soup

Cream of Mushroom Soup

CREMINI MUSHROOMS, MILK, FLOUR, BUTTER, AND ROASTED BEEF BOUILLON

5 from 2 votes
Servings
2
DifficultyEasy
Prep Time
6 minutes
Cook Time
12 minutes
Total Time
18 minutes
Recipe by: Valerie Cooper
After making this simple homemade cream of mushroom soup, you'll never buy canned soup again! This flavorful soup is comforting, creamy and full of fresh mushrooms.
side view of cream of mushroom soup in a bowl

Essential Equipment

  • stackable measuring cups
  • measuring spoons

Ingredients

Instructions

  • Using a fork, whisk the flour, and the beef flavored Better Than Bouillon with 1/2 a cup of the milk until smooth. Set aside.
  • In a saucepan over medium-high heat, melt the butter. As soon as the butter is fully melted and hot, add the mushrooms to the saucepan, toss in the butter, season with salt and pepper to taste, then spread the mushrooms out in a single layer.
  • Sauté the mushrooms, undisturbed, until the bottoms brown, about 4 to 5 minutes. Flip the mushrooms and cook for another 2 minutes.
  • Reduce the heat to medium and add the remaining cup of milk to the saucepan, continually whisking with a fork as the milk heats up.
  • Once the milk in the saucepan begins to get frothy and boil, slowly add the milk and flour mixture to the saucepan, continually whisking as you add it.
  • Turn off the heat just before the soup reaches your desired consistency. Continue whisking for another minute or two as the soup cools.
  • Use as a substitute for any recipe that calls for canned cream of mushroom soup.

Nutrition Facts

Calories: 208kcal | Carbohydrates: 18g | Protein: 7g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 34mg | Sodium: 150mg | Potassium: 322mg | Fiber: 1g | Sugar: 10g | Vitamin A: 475IU | Calcium: 207mg | Iron: 0.5mg
homemade cream of mushroom soup

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