Skip the canned version, this homemade cream of mushroom soup is just as quick and tastes so much better. Made with fresh mushrooms, broth, and milk, it comes together in about 20 minutes with ingredients you likely already have on hand. The result is a rich, creamy soup with real flavor and no unnecessary additives. Use it anywhere a recipe calls for a can of condensed mushroom soup, or serve it on its own with some crusty bread for an easy, comforting meal.
Classic Flavor Without the Can
I stopped buying canned cream of mushroom soup years ago. Not because I’m against convenience, I’m all for it, but because this homemade version takes about 20 minutes and tastes so much better that I couldn’t go back. Real mushrooms, real flavor, and nothing you can’t pronounce on the ingredient list.
This is one of those recipes I come back to constantly, especially during the fall and winter when casserole season is in full swing. One batch equals one can of condensed mushroom soup, so anywhere a recipe calls for that familiar can, this steps right in. You can also eat it straight, pour it into a bowl with some crusty bread and call it dinner.
It comes together with ingredients you likely already have on hand, it thickens beautifully as it cools, and it freezes well if you want to make a few batches at once. If you like making pantry staples from scratch, I have a chicken version that’s just as easy.
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A Word on the Mushrooms
White button mushrooms work perfectly here and are what I reach for most often. If you want a deeper, earthier flavor, baby bellas (cremini) are a great swap, they’re actually the same mushroom, just a bit more mature, so they hold up well and add a richer color to the soup. Either way, chop or slice them however you prefer. I like a rough chop so there’s some texture in every bite.
The other ingredient worth mentioning is the Worcestershire sauce. It might seem unexpected in a cream soup, but it adds a savory depth that intensifies the flavors.
What to Watch for While It Cooks
This is a straightforward recipe, but a couple of things make the difference between good and really good. First, let the mushrooms cook long enough to release their liquid, about 6 to 8 minutes over medium heat.
Once you add the flour, give it a full minute to cook before adding any liquid. This gets rid of that raw flour taste and helps the soup thicken properly. Then add the broth, milk, and Worcestershire sauce slowly, whisking the whole time. It should come together and thicken in about 3 to 4 minutes. Keep in mind it will continue to thicken as it cools, so don’t worry if it seems a touch thin right off the heat.
The Casserole Swap
This is the real reason I keep this recipe on repeat. One batch of this soup is the exact equivalent of one can of condensed cream of mushroom soup. So when a casserole recipe calls for that can, you can use this instead.
It works beautifully in green bean casserole, tuna noodle casserole, chicken and rice bakes, and just about any comfort food dish that relies on that creamy mushroom base. The texture and consistency are right where they need to be, and the flavor is noticeably better. Once you try it, you’ll understand why the canned version stays on the shelf.
Serve It With
As a standalone soup, this pairs well with just about anything you’d want to dip or dunk. Serve it alongside warm biscuits for dunking, or with a simple green salad to round out the meal. It’s also a natural match with roasted vegetables if you want to double down on the mushroom flavor.
Mushrooms, Broth, and Milk
You’ll find exact amounts in the recipe card at the bottom of the post.
Stir Up A Quick Batch
Step One: Prep The Mushrooms
Step Two: Add The Flour
Sprinkle in the flour and whisk until the mushrooms are coated. Let it cook briefly so the flour loses its raw taste.
Step Three: Pour In The Liquid
Slowly add the chicken broth, milk, and Worcestershire sauce, whisking the whole time. Keep stirring until the mixture is smooth.
Step Four: Cook Until Thick
It thickens more as it cools: Keep that in mind if you’re using it in place of canned soup in another recipe.
Storage and Freezing
Store leftover soup in an airtight container in the refrigerator for up to 4 days. It will thicken significantly as it chills, just add a splash of broth or milk when you reheat it and stir until smooth. To freeze, let the soup cool completely, then transfer to a freezer-safe container or zip-top bag. It keeps well for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop.
I like to freeze this in single-batch portions so I always have a “can” of mushroom soup ready to go when a casserole recipe calls for it. It’s a small bit of effort that makes a real difference.
// This is the vacuum sealer I use. Freeze them flat to save room. //
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Cream of Mushroom Soup from Scratch (20 Minutes!)
Ingredients
- 8 ounces mushrooms
- 3 tablespoons butter
- 3 tablespoon flour
- 1 cup chicken broth
- 1 cup whole milk
- 2 teaspoons Worcestershire sauce
- Salt and pepper to taste
Instructions
- Melt the butter over medium heat in a large skillet and add chopped or sliced mushrooms. Cook until tender and the liquid has been released, about 6-8 minutes.
- Add the flour and whisk to combine. Let it cook for a minute then slowly add the chicken broth, milk and Worcestershire sauce, whisking constantly until it thickens, about 3-4 minutes. Salt and pepper to taste. It will thicken as it cools.
Barbara’s Tips + Notes
- Yield: Equal to a can of mushroom soup.
Nutrition
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