Homemade Cream of Mushroom Soup

A ladle scooping out homemade cream of chicken soup from the pot.

5 from 3 votes

Make your own cream of mushroom soup at home and skip the condensed version for good. Enjoy as a soup or use in any recipe calling for canned condensed cream of mushroom soup.

Prep Time5

Cook Time15

Total Time20

Course: Soup

Cuisine: American

Keyword: Cream of mushroom soup, Cream of mushroom soup condensed

Servings: cups

Author: Caytlin McCleery

Ingredients

1/4 cup unsalted butter
8 ounces white or cremini mushrooms
1/4 cup all-purpose flour
2 cups vegetable broth or chicken broth
1 cup whole milk
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon dried parsley
1/2 teaspoon salt or to taste
1/4 teaspoon black pepper or to taste

Instructions

Finely chop 8 ounces white or cremini mushrooms into as small of pieces as desired for personal preference of the final texture of the soup.
Melt 1/4 cup unsalted butter in a medium-sized saucepan over medium heat. Cook the mushrooms in the melted butter for 5 to 7 minutes, until the excess water has cooked out.
Sprinkle in 1/4 cup all-purpose flour and stir together until all white specks of flour disappear. Let cook for 2 minutes.
Slowly pour in 2 cups vegetable broth and 1 cup whole milk, whisking continously .
Bring to a simmer and whisk constantly while it heats. Just as it comes to a simmer, it will thicken up. Cook until just thick enough to coat the back of a spoon.
Season by stirring in 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon dried parsley, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Add additional salt and pepper to taste.
Enjoy as a soup, use in any recipe calling for condensed cream of mushroom soup, or transfer to an airtight container for later use.

Notes

Can add more liquid if it thickens too much

Chop mushrooms to desired size.

Can use whatever variety of mushrooms you'd like.

Nutrition