Homemade cream of mushroom soup made with REAL mushrooms and takes less than 10 minutes to whip up!
You can use this recipe in any of your favorite casserole and soup recipes. It tastes way better and won’t turn into a congealed blob when cooled.
Regular canned soup is made with hydrogenated vegetable oil, corn starch, and most of them contain gluten. Today’s recipe shows you how to make a basic cream of mushroom soup that’s gluten-free with simple ingredients.
Substitution Ingredients
Milk and cream cheese are what give this soup that perfectly creamy texture and flavor we love. Here’s everything you’ll need to make it:
- Butter
- Mushrooms
- Milk
- Cream cheese
If you are looking for a cream of chicken soup substitute, I also have a recipe and video showing you how simple it is to make a cream of chicken soup.
How to Make Homemade Cream of Mushroom Soup
Grab a medium saucepan, a whisk, and let’s make this creamy mushroom soup:
- Cook the mushrooms
In a large pan, melt the butter over medium-high heat. Add the mushrooms and cook until browned. - Add the milk and cheese
Stir in the milk and cheese. Cook, constantly stirring until the sauce is combined and thickened. - Use
Remove the sauce from the heat and use as directed. If not using immediately, store in an airtight container and refrigerate for up to 5 days.
Recipes Using Cream of Mushroom Soup Substitute
Now that you have a homemade cream of mushroom soup, you can use it instead of the canned stuff to make:
- green bean casserole
- creamy chicken soups
- as a sauce for pasta
Cream of Mushroom Soup Substitute | MOMables
Homemade cream of mushroom soup made with REAL mushrooms, simple ingredients, and is super quick to whip up!
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 1 ½ cups 1x
- Category: How-to
- Method: Stove-top
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 2 tablespoons butter
- 12 ounces sliced mushrooms
- 1 cup milk
- 4 ounces light cream cheese
Instructions
- In a large, rimmed saucepan, melt butter over medium-high heat. Add mushrooms and saute, stirring constantly, until the mushrooms have browned. Add the milk, and cream cheese and melt it until the mixture is cohesive and thick.
- Use as you would use regular cream of soup; except if you’re adding it to a slow cooker, add it in during the final 30 minutes of cooking time.
Notes
Substitute one cream-of-can with our homemade recipe.
For slow cooker meals: Add in the final 30 minutes and mix well.
Nutrition
- Serving Size: ¼ cup
- Calories: 105
- Sugar: 4g
- Sodium: 91mg
- Fat: 8g
- Saturated Fat: 5g
- Carbohydrates: 5g
- Fiber: .5g
- Protein: 4.5g
- Cholesterol: 24mg
Keywords: homemade cream of mushroom soup, soup,
menkens
Great basic recipe — thanks so very much for sharing!
I needed 1 can of mushroom & 1 can of celery so:
Sauteed: 4 cups of diced up small bella mushrooms; 1/2 cup of diced up red onion & 3/4 cup of diced up celery in 4T of butter
Added: 8oz of cream cheese which was cut into pieces (after softening) & mixed well
Added: 2 cups of milk and let cook down — ended up with about 4-1/2 cups of finished product and 4 cups worked very well in my casserole! I had to have some to “test!” Enjoy…
★★★★★
Haritha M
Hi, can I use plain cream cheese instead of light cream cheese. I do not have light cream cheese.
MOMables-Laura
Yes, you can!
Kathy
We don’t get cream soups in Austria so I made the Cream of Mushroom Soup. It was delicious and easy to make!
MOMables - Laura
I’m so glad this worked well for you, Kathy!
Tracy
This is great!! How would I do a cream of celery, also keeping it gluten free? Just add a couple chopped up celery sticks instead of the mushrooms?
MOMables - Laura
You can make the plain “cream of” recipe, and add 1 teaspoon of celery powder.
Hope
I would try ground celery powder or celery salt
Ashley
For the Cream of Chicken substitute, if I don’t have chicken bouillon paste, can I use granulated chicken bouillon instead? If so, how much would I use? It says one packet is equal to one cube. Thanks!
MOMables - Laura
Yes! use 1 cube instead of the paste. Enjoy!
Shannon
Can I substitute the cream cheese with sour cream?
MOMables - Laura
You sure can.
SharonFromMichigan
I wanted to make homemade chicken pot pie & we’re in the middle of a pandemic right now, so I really didn’t want to run to the store for a can of cream of chicken soup. This will be easy to substitute and keeps me out of the chaos in the grocery stores right now!
MOMables - Laura
Perfect! I bet it’s going to be DELICIOUS!
Lindsey
I googled this for the same reason @Sharon. So glad I found this recipe!
Virgnia
How many servings does 1 cup milk and 4 ozs cream cheese make ? Is it equal to one 10oz cream of mushroom soup ?
MOMables
Virginia, it makes about 10-12 ounces / 1 1/2 cups. Give or take like 1 can.
Marcy Camp
Not to make this anymore difficult, but I don’t have cream cheese on hand either. Any other options?
MOMables - Laura
Marcy, I’m afraid not.
menkens
Just wondering — you said no substitute for cream cheese to the question but said sour cream was an option to another question… I realize the sour cream version would not be as “thick” but I’m just seeking clarification. I could have totally missed something, to be perfectly honest! I’m going to be using this later today and will try each… Thanks!
MOMables-Laura
Yes, you are correct. Sour cream can be used but it will not be as thick. Cream cheese works best but if in a pinch, stir in the sour cream.
Jessica Clark
Hey! I am planning on cooking a pot roast in the crock pot and using cream of mushroom soup. Since cooking it in the soup is what makes the broth, what would be the best way to use this recipe? I don’t think adding it in the final 30 minutes will have the same effect.
MOMables
this will work if the recipe calls for broth as well. otherwise, i don’t recommend using this from the beginning of you cooking the roast. I have roasted a pork roast with about 1 cup of broth and then added this “cream of” at the end. it worked for me.
Jenna
How would you do this for an instant pot recipe? Could you just mix all together before cooking?
MOMables - Laura
Yes. Exactly!
Joann M. CA
Hello-what a great idea. I have a question, I buy the Golden Mushroom Soup to add when I am cooking a pot roast, I am not sure how the cream cheese would work as the color is more golden, perhaps add beef stock to it, and a few mushrooms chopped up? Just wanted to know if you have already come up with a substitute for it. thank you in advance.
MOMables
Joann, the substitute you see is for the basic “cream of” base, then you need to add flavor. I would add some beef stock seasoning or vegetable (I like better than bruillon brand paste).
Corrinne Austin
Hi ladies, sounds lovely, but an even simpler way would be to add 250ml fresh cream and that’s it! If you need to thin it, add a bit of milk, but cream gives it a delicious, thick consistency. If you need mushrooms, put in about a cup, same for the chicken, broccoli, etc. Happy cooking!
AMy
So for Cream of Mushroom, for example, how much mushrooms would you add…and would you just chop them, puree them…what do you recommend?
Thank YOU!
Stephanie O
If you are doing a crock pot meal and it is only chicken and cream of chicken soup would you only cook the chicken alone the whole time minus the last 30 mins?
Pollie
Is it possible to keep cream cheese in the freezer, or this mixed with milk and frozen to be taken out whenever? That way when the mood hits, I don’t have to buy cream cheese!
MOMables
Yes and NO You can freeze it directly in the original package. I will change the consistency once frozen however if are using it in cooking or heated then just use a spoon to smooth the texture back and then it is no problem to use even in the normal form. You can also microwave it to smooth as well and it goes back to it’s (almost) normal consistency. As it cools, it will not be as creamy as if unfrozen so I find it best to use for cooking or not in its original form for best results. But, for “cream ofs” I freeze it all of the time! :) — so yes for “cream-ofs” and no so much for spreading on bagels.
Pollie
Thanks! That helps, because I don’t keep cream cheese on hand unless I’m making cheesecakes. Bagels everyday would be the death of me!! LOL! I love cream of soups and wil certainly start to freeze creamcheese for this purpose! WHat a great way to use up roast chicken juices… cream of chicken soup!
Liz
Good one. Thank you
Kiki
For the cream of mushroom and chicken. What are the measurements for the added mushroom and chicken? Do you have an approximate amount? Thank you for this recipe.
MOMables
For cream of chicken add 1 teaspoon of chicken bouillon paste.
Stacey
How would you make cream of chicken? Would you need to add chicken pieces and/or chicken broth? Thanks!