This creamy, savory Cream of Mushroom Soup tastes just like the classic canned version, only fresher, richer, and made entirely from scratch. I love that it comes together quickly with real mushrooms and simple seasonings, no weird additives in sight! It’s the perfect 1:1 swap for canned soup when making casseroles, gravies, or cozy comfort dishes, and it’s surprisingly affordable to make at home. This cream of mushroom substitute is also gluten-free, and there’s an easy dairy-free variation to try if you need it.
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Easy Substitute for Cream of Mushroom Soup
Yes, opening a can of soup might be faster, but making it from scratch is much tastier (and you get to control exactly what goes into it!). I start by finely dicing white button mushrooms so they melt right into the soup, then cook them down in butter to bring out their savory, umami flavor. After that, I pour in milk and cream and then make a quick cornstarch slurry to thicken it to the same creamy consistency as the canned version. This cream of mushroom soup is an easy one-pan recipe, and I promise you’ll never buy the canned stuff again.
Recipe Tips & Suggestions
- Keep the heat low and steady. A rapid boil can cause the cream and milk to curdle or become grainy. Let your homemade cream of mushroom soup stay at a gentle simmer the whole time. Starting with room-temperature dairy also helps prevent curdling.
- Try a different mushroom! I go for white button mushrooms in this recipe because they’re inexpensive and still add a nice mushroom flavor. But cremini or portobello mushrooms (diced finely) will also work and add an even deeper taste. Or you could use a combination of whatever mushrooms you already have in your kitchen!
- Simmer until thickened. Canned cream of mushroom soup is thick, so your homemade version should be too. Simmer until it has thickened to 2/3’s of its original volume. If it becomes a bit too thick, stir in a little milk to loosen it.
- Like our creamy garlic mushroom soup (which is delicious in its own right, but not a 1:1 canned substitute like this recipe), you can try swapping the heavy cream for full-fat canned coconut milk to make it vegan or dairy-free. Blend the canned coconut milk before using it to make sure the coconut cream is fully incorporated. (I find the coconut flavor of some brands to be pretty strong, but it’ll still work here if that doesn’t bother you!) As for the milk and butter, go for unsweetened plant-based milk and dairy-free butter or olive oil. Simmer until thickened.
Cream of Mushroom Soup
Ingredients
- 1 cup baby white mushrooms (diced very small, $0.97)
- 2 Tbsp salted butter ($0.22)
- 1 tsp garlic powder ($0.05)
- 1 tsp onion powder ($0.05)
- ½ tsp salt ($0.01)
- ½ cup heavy whipping cream (room temperature, $0.66)
- 1 cup whole milk (room temperature, $0.28)
- 1 tsp cornstarch ($0.05)
Instructions
- Gather your ingredients.
- Dice mushrooms into very small pieces.
- Melt butter in a skillet and add mushrooms, garlic powder, onion powder, salt, and sauté 6-8 minutes.
- Add the room temperature cream and milk and allow it to reduce by a 1/4, stirring often, reincorporating any “skin” that forms on the surface, gently simmering for 8-10 minutes.
- Make a slurry with cornstarch and some of the cream-milk mixture. Add the slurry to the pan, and stir to thicken. Once the soup has reduced or thickened to about 2/3 of its original volume, it’s done!
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Equipment
- Skillet or Sauce Pan
Notes
Nutrition
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Gather all of your ingredients. Dice the mushrooms into very small, evenly sized pieces.
Sauté the mushrooms: Melt 2 Tbsp butter in a sauce pan or skillet and add 1 cup diced mushrooms, 1 tsp garlic powder, 1 tsp onion powder, and ½ tsp salt. Sauté the mushrooms and seasonings together for 6-8 minutes.
Make it creamy: Pour in ½ cup room temperature heavy whipping cream and 1 cup whole milk. Let this mixture reduce by 1/4, stirring it often to reincorporate any ‘skin’ that forms on the surface. Gently simmer for 8-10 minutes, being careful not to let the mixture come to a boil, as this can cause the cream to curdle.
Thicken the soup: Add the cornstarch to a bowl and make a slurry with some of the cream-milk mixture from the skillet. Now add this slurry to the skillet and stir to combine. Allow the soup to thicken and reduce to about 2/3 of its original volume. Once thickened, your homemade cream of mushroom soup is done!
Storage & Reheating
This simple cream of mushroom soup recipe makes a small batch, perfect for using right away or refrigerating for later use in a recipe. Keep it in an airtight container in the fridge for up to 4 days. To reheat (if needed), gently warm it on the stove over low heat, stirring often so it doesn’t scorch or separate (a splash of milk can help loosen it if it thickens too much).
I don’t recommend freezing since dairy-based soups can separate and turn grainy, but if you do freeze it, whisk well when reheating. This soup isn’t suitable for home canning.
