Need a homemade recipe for a cream of mushroom soup, cream of chicken, or plain cream of substitute? Check our three substitues below.
With so many recipes online that call for a cream-of-soup as an ingredient, many families email us for a homemade alternative that is gluten-free. Today’s recipe shows you how to make a basic cream of mushroom soup with a few ingredients you probably already have at home. While it is gluten-free, it is not dairy-free, since it relies on milk and cream cheese to thicken up the soup and then you can flavor it in a few different ways.
Basic Cream of Soup Substitute
- Yield: 1 1/2 cups 1x
Ingredients
- 1 cup milk
- 4 ounces light cream cheese
Instructions
- Mix the milk and cream cheese well before putting it into a casserole. If you’re adding it to a slow cooker, add it in during the final 30 minutes of cooking time.
Notes
Substitute this homemade recipe for one cream-of can.
For slow cooker meals: Add softened cream cheese and milk in the final 30 minutes and mix well.
Cream of Mushroom Soup Substitute
- Yield: 1 1/2 cups 1x
Ingredients
- 2 tablespoons butter
- 12 oz sliced mushrooms
- 1 cup milk
- 4 ounces light cream cheese
Instructions
- In a pan, 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.
Basic Cream of Chicken Soup Substitute
- Yield: 1 1/2 cups 1x
Instructions
- In a pan, heat up milk, chicken bouillon, and cream cheese until the mixture is thick and cohesive.
- 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.
- cooking time.
Notes
Substitute one cream-of can with our homemade recipe.
For slow cooker meals: Add mixture in the final 30 minutes and mix well.
Recipes You May Also Like
-
You're going to melt for this Taco Grilled Cheese! Everything you love inside a taco…
-
These Easy Baked Cheese Twists are flaky pastry folded and twisted with cheese, baked to…
-
Who doesn't love a good queso dip? That creamy, velvety cheese dip that tastes good…
-
Ham, cheese, apple wraps...oh my! Who knew that these three classic ingredients would make such…
How to, Lunchbox, Lunchbox Ideas, Meal Planning, Real Food, Soup, Topics
Tags: refresh
How many servings does 1 cup milk and 4 ozs cream cheese make ? Is it equal to one 10oz cream of mushroom soup ?
Virginia, it makes about 10-12 ounces / 1 1/2 cups. Give or take like 1 can.
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.
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.
How would you do this for an instant pot recipe? Could you just mix all together before cooking?
Yes. Exactly!
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.
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).
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!
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!
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?
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!
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.
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!
Good one. Thank you
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.
For cream of chicken add 1 teaspoon of chicken bouillon paste.
How would you make cream of chicken? Would you need to add chicken pieces and/or chicken broth? Thanks!