September 24, 2013
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.
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:
- 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.
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
- 2 tablespoons butter
- 12 ounces mushrooms, sliced
- 1 cup milk
- 4 ounces light cream cheese
- 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.