Print

Homemade Cream of Mushroom Soup (Easy & Better Than Canned)

Print Recipe

If you love cream of mushroom soup but want to skip the canned versions, this homemade recipe is the perfect solution. It’s rich, creamy, and made with simple ingredients you can trust—perfect for cozy meals or holiday cooking.

Ingredients

Scale

  • 8 ounces mushrooms, sliced

  • 4 tablespoons butter

  • 1 small onion, finely diced

  • 2 cloves garlic, minced

  • 1/4  cup all-purpose flour

  • 2 cups chicken broth

  • 1 cups milk

  • Salt and black pepper, to taste

Instructions

  1. Melt the butter in a large saucepan over medium heat. Add the mushrooms and cook for 8–10 minutes, stirring occasionally, until they release their liquid and begin to brown.

  2. Add the diced onion and cook for 3–4 minutes, until softened. Stir in the garlic and cook for 30 seconds, just until fragrant.

  3. Sprinkle the flour over the mushroom mixture and stir well. Cook for 1–2 minutes to remove the raw flour taste.

  4. Slowly pour in the chicken broth, stirring constantly to keep the soup smooth.

  5. Bring the soup to a gentle simmer and cook for 5–8 minutes, until thickened.

  6. Stir in the milk and reduce heat to medium-low. Cook for another 5–10 minutes, stirring often.

  7. Season with salt and black pepper to taste.

  8. For a smoother soup, blend lightly with an immersion blender, or leave chunky if preferred.

Equipment

Notes

  • This recipe makes about 3 cups, which can replace 2 standard cans of cream of mushroom soup in casseroles.

  • For holiday prep, make up to 3 days ahead or freeze for up to 3 months.

  • Reheat gently and add a splash of milk or broth if needed.

Find it online: https://pantryandspoon.com/homemade-cream-of-mushroom-soup-easy-better-than-canned/