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Cream of Mushroom Soup Substitute

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.

cream of soup substitute in a bowl topped with a sliced mushroom and herbs.

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.

a measuring cup filled with milk next to a block of cream cheese

How to Make Homemade Cream of Mushroom Soup

Grab a medium saucepan, a whisk, and let’s make this creamy mushroom soup: 

  1. Cook the mushrooms
    In a large pan, melt the butter over medium-high heat. Add the mushrooms and cook until browned. 
  2. Add the milk and cheese
    Stir in the milk and cheese. Cook, constantly stirring until the sauce is combined and thickened. 
  3. 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
Print Recipe| Pin Recipe

Cream of Mushroom Soup Substitute | MOMables

★★★★★

5 from 1 reviews

Homemade cream of mushroom soup made with REAL mushrooms, simple ingredients, and is super quick to whip up! 

  • Author: MOMables.com
  • 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

Scale
  • 2 tablespoons butter
  • 12 ounces sliced mushrooms
  • 1 cup milk
  • 4 ounces light cream cheese

Instructions

  1. 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.
  2. 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.

Equipment

Whisk

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Measuring Cups

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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,

Did you make this recipe?

Tag @MOMables on Instagram and hashtag it #momables

Reader Interactions

Comments

  1. menkens

    December 19, 2020 at 3:28 pm

    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…

    ★★★★★

    Reply
  2. Haritha M

    November 25, 2020 at 4:50 pm

    Hi, can I use plain cream cheese instead of light cream cheese. I do not have light cream cheese.

    Reply
    • MOMables-Laura

      December 01, 2020 at 5:15 pm

      Yes, you can!

      Reply
  3. Kathy

    September 07, 2020 at 12:17 pm

    We don’t get cream soups in Austria so I made the Cream of Mushroom Soup. It was delicious and easy to make!

    Reply
    • MOMables - Laura

      September 08, 2020 at 9:22 am

      I’m so glad this worked well for you, Kathy!

      Reply
  4. Tracy

    April 03, 2020 at 12:16 pm

    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?

    Reply
    • MOMables - Laura

      April 06, 2020 at 12:00 pm

      You can make the plain “cream of” recipe, and add 1 teaspoon of celery powder.

      Reply
    • Hope

      December 18, 2020 at 8:56 am

      I would try ground celery powder or celery salt

      Reply
  5. Ashley

    March 21, 2020 at 9:40 am

    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!

    Reply
    • MOMables - Laura

      March 21, 2020 at 6:23 pm

      Yes! use 1 cube instead of the paste. Enjoy!

      Reply
      • Shannon

        September 20, 2020 at 1:32 pm

        Can I substitute the cream cheese with sour cream?

        Reply
        • MOMables - Laura

          September 22, 2020 at 9:02 pm

          You sure can.

          Reply
  6. SharonFromMichigan

    March 14, 2020 at 4:35 pm

    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!

    Reply
    • MOMables - Laura

      March 17, 2020 at 3:27 pm

      Perfect! I bet it’s going to be DELICIOUS!

      Reply
    • Lindsey

      March 21, 2020 at 9:32 pm

      I googled this for the same reason @Sharon. So glad I found this recipe!

      Reply
  7. Virgnia

    July 22, 2015 at 2:22 pm

    How many servings does 1 cup milk and 4 ozs cream cheese make ? Is it equal to one 10oz cream of mushroom soup ?

    Reply
    • MOMables

      July 23, 2015 at 1:17 pm

      Virginia, it makes about 10-12 ounces / 1 1/2 cups. Give or take like 1 can.

      Reply
      • Marcy Camp

        August 30, 2020 at 2:34 pm

        Not to make this anymore difficult, but I don’t have cream cheese on hand either. Any other options?

        Reply
        • MOMables - Laura

          September 04, 2020 at 4:32 pm

          Marcy, I’m afraid not.

          Reply
          • menkens

            December 18, 2020 at 9:29 am

            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

            December 18, 2020 at 5:17 pm

            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.

  8. Jessica Clark

    September 28, 2014 at 12:55 pm

    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.

    Reply
    • MOMables

      September 28, 2014 at 3:56 pm

      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.

      Reply
      • Jenna

        September 30, 2019 at 1:48 pm

        How would you do this for an instant pot recipe? Could you just mix all together before cooking?

        Reply
        • MOMables - Laura

          October 02, 2019 at 4:27 pm

          Yes. Exactly!

          Reply
  9. Joann M. CA

    September 07, 2014 at 11:12 am

    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.

    Reply
    • MOMables

      September 07, 2014 at 10:45 pm

      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).

      Reply
  10. Corrinne Austin

    October 01, 2013 at 2:13 am

    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!

    Reply
  11. AMy

    September 30, 2013 at 10:37 pm

    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!

    Reply
  12. Stephanie O

    September 30, 2013 at 8:58 pm

    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?

    Reply
  13. Pollie

    September 30, 2013 at 8:31 pm

    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!

    Reply
    • MOMables

      September 30, 2013 at 8:55 pm

      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.

      Reply
      • Pollie

        October 01, 2013 at 12:11 pm

        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!

        Reply
  14. Liz

    September 30, 2013 at 3:49 pm

    Good one. Thank you

    Reply
  15. Kiki

    September 24, 2013 at 9:56 pm

    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.

    Reply
    • MOMables

      September 25, 2013 at 2:44 pm

      For cream of chicken add 1 teaspoon of chicken bouillon paste.

      Reply
  16. Stacey

    September 24, 2013 at 10:10 am

    How would you make cream of chicken? Would you need to add chicken pieces and/or chicken broth? Thanks!

    Reply

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