Homemade Cream of Mushroom Soup

Just in case you lose count while reading the following sentence, I used the word ”cream” or “creamy” six times, because apparently I like these words and like to overuse them.  And also because once I realized I was doing it, I exaggerated on purpose:

When I shared my Creamy Chicken and Rice Casserole recipe, I told you that I don’t usually make cream soups to replace the canned cream soups called for in many creamy recipes, but instead substitute straight cream to make the dish creamy.

(Someone give me a synonym for “creamy” to enhance my future sentence writing creativity.)

However, I have a great recipe for an easy one dish meat and potato meal that I hadn’t made for years because I wasn’t sure how to make it without the cream of mushroom soup.  For this, straight cream just wouldn’t cut it.  I need to make the soup.

Therefore, for all one of my recipes that need cream of mushroom soup, here is how I make it:

Homemade Cream of Mushroom Soup

1/2 cup sliced mushrooms
3 Tablespoons butter
1/4 cup organic corn starch or arrowroot powder
4 cups milk, divided
1 teaspoon sea salt
pepper to taste

Begin by sauteing mushrooms and butter until mushrooms are tender.

In the meantime, shake the cornstarch or arrowroot powder in a jar with 1 1/2 cups of milk.  You probably could have figured out how to do this step without a picture, but when have I ever missed a chance to take a great photo of a jar?

Ooh, Ahh

Use a whisk to mix the milk mixture into the sauteed mushrooms, stirring constantly at medium heat.  Slowly add remaining milk, salt and pepper.  Stir with a whisk until smooth and thick.

This recipe will make around three cans worth of cream soup.  I haven’t done it before, but I would imagine you could substitute celery for the mushrooms to make cream of celery soup instead.  If you have extra soup that you don’t need, this can be frozen.

This recipe tastes great in my One Dish Meat and Potato Casserole!

What recipes do you make that require cream of mushroom soup?

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Comments

  1. Tammy says

    Was wondering if anyone has tried to pressure can this recipe? At, say, 75 minutes and 10 lbs for pints, 95 minutes and 10 lbs for quarts? I’m thinking about trying it, maybe with one or two pints to see how it goes.

    [Reply]

    Joyce Reply:

    If you try this, would you let us know how it works out? I haven’t had very good luck trying to can milk or cream-based things in the past, and I would be interested to know if you have any success.

    Thanks!

    [Reply]

    Rhonda Reply:

    on another website i go to regularly has instructions for pressure canning cream of mushroom soupl

    here is the link

    http://chickensintheroad.com/forum/just-recipes/cream-of-mushroom-soup/

    [Reply]

    Joyce Reply:

    I love her blog! I’m surprised I haven’t seen that before. Note — she doesn’t add the milk when pressure canning, but when she opens the jar. That makes total sense.

    Thanks for the link!

    [Reply]

  2. Sarah C. says

    Does this make “condensed” soup? I use cream of something soups in many recipes, but I never dilute them first.

    [Reply]

    Laura Reply:

    Mmm, good question. It’s been a long time since I’ve used canned soup. I’d say this is thinner than what would come out of a can, but should work the same in most recipes.

    [Reply]

  3. says

    Hi Laura, I found this recipe from Stacy Makes Cents. I made it without the mushrooms and put it in the crockpot with the cubed venison. I think it will work just fine! Thanks for sharing! Blessings from Bama!

    [Reply]

  4. Jessica says

    Hi, Laura! I made this recipe yesterday and tossed it in the crockpot with 3 T. of your onion soup mix and a frozen roast. It cooked on low for 8 hours and it was delicious! The cream soup turned into a wonderful gravy for the roast. Thanks for your recipes!

    [Reply]

  5. Mary Ann says

    I love this idea. Can’t stand all the ?@#&% ingredients in canned soup. The list for this basic recipe is endless like chowder for instance.

    [Reply]

  6. Denise says

    To save even more money, could you use milk made from powdered milk? Has anyone tried that?

    [Reply]

    Laura Reply:

    I believe that would work in this recipe, but I prefer the health qualities of actual milk and typically avoid powdered milk. :)

    [Reply]

  7. Kari C says

    Don’t like mushrooms but I poked around on other sites and it looks like you could dice celery instead of mushrooms or use a little chicken broth instead of all milk perhaps. I put in a teaspoon-ish of seasoning (a mix from Trader Joe’s called 21 season salute). It was delish with porkchops in the crockpot on high for 4 hours (which Lori told me about doing). Used 2/3 of what I made and put the other 1/3 in the freezer.

    [Reply]

  8. Amy says

    I was wondering if you could use whipping cream instead of the milk?

    [Reply]

    Laura Reply:

    Should work just fine!

    [Reply]

  9. linda st. laurent says

    If you freeze this, do you have to let it cool completely? I have never froze anything with milk.

    Thank you for your time.

    [Reply]

    LindseyforLaura@HHM Reply:

    Yes! Let it cool completely. :)

    [Reply]

  10. Kerry says

    Why did my soup turn out sticky, like gak? I used arrowroot…it was like one big blob. When I cooked it with meat, I added more milk and that seemed to help. Ideas???

    [Reply]

    Laura Reply:

    Oh shucks, sometimes arrowroot powder causes that. Glad adding extra milk seemed to help!

    [Reply]

  11. Angela says

    I am lactose and gluten free :( Do you think this would work with lactose free milk? Have you heard of anyone trying it?

    [Reply]

    Laura Reply:

    I haven’t tried it, but I would imagine it would work. :)

    [Reply]

  12. Nancy Bengtson says

    Think i could do half the milk for “condensed” and to save on freezer space?

    [Reply]

    LindseyforLaura@HHM Reply:

    I am sure that would be fine!

    [Reply]

  13. Abbey says

    First, thank you Laura, for the time you put into this blog–I love your stuff!!

    Second, I had started freezer cooking several months ago (inspired by you!) and wanted to make a giant batch of homemade cream of mushroom soup to add to our spoils. I have heard bad things about freezing cream soups, though–is there a trick to it? I have made broccoli-cauliflower cheese soup and frozen it, but it doesn’t have much cream in it, proportionally. The texture of it when it comes out of the freezer isn’t the same as freshly-made, but it tastes just as yummy. Any hints or thoughts??

    [Reply]

    LindseyforLaura@HHM Reply:

    You might try heating it up after it has thawed out and add more milk or cream if needed to get it back to the texture you like. Hope that helps!

    [Reply]

    Abbey Lehman Reply:

    Update: My version of your recipe freezes and thaws beautifully!! Also, cutting half the liquids and freezing it “condensed” style works perfectly, too. It actually helps thaw it more evenly when you add the other half of the liquids during thawing. I used my homemade soup in our green bean casserole for T-day (we ate early due to DH’s work schedule) and it was a HUGE hit! Thanks, Laura! :)

    [Reply]

  14. Sharon says

    When we were kids mom browned hamburger patties and then put them in the crock pot with mushroom soup and let them be for several hours.(or in the oven). She also used flank steak when it was cheap in those days. Serve with mashed potatoes, rice or noodles. We had it with broccoli, mashed potatoes and scratch biscuits last Saturday.

    [Reply]

  15. Kathy says

    Just used this for our Thanksgiving Broccoli Cheese Dish I usually serve but have given up on due to the cream of mushroom soup issue. It turned out AMAZING! Thank you!

    [Reply]

  16. says

    I am making this as we speak because I had a “Cream of Soup” emergency! Only I didn’t have mushrooms, so I used onions… I like onions better anyway. :-) Thanks so much for posting this!

    [Reply]

  17. Mommy B says

    Just for fun, my Thesaurus lists “milky, oily, rich, smooth, thick, velvety” as alternates for creamy!

    [Reply]

  18. Audrey says

    Thanks, Laura! With this easy recipe (easier than others I have tried), and all the great tips from the other comments, I can now make a GF version of an old family recipe without skimping on the flavor of the condensed CoM and CoC soups that went into the topping. It totally changes the flavor when they are omitted. I can’t wait to try this and taste the memories! Thanks again, so much. Blessings!

    [Reply]

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