Healthy Homemade Substitute for Cream of Mushroom Soup (2024)

This substitute for cream of mushroom soup is a healthy way to get the familiar taste of condensed soup, but without preservatives. It's simple to make and works perfectly in all your favorite recipes.

Use it to make my delicious creamy Ground Beef and Rice Casserole.

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Do you love making casseroles but want a healthier version of your beloved condensed cream of mushroom soup?

I hear you! This simple, homemade substitute for cream of mushroom soup can help you make your favorite dinners and side dishes without the unwanted preservatives found in the canned stuff.

You only need a few ingredients and about 15 minutes to get all the creamy goodness we know and love.

Be sure to save this recipe because I know you'll be making it again and again like we do.

Why this recipe works

Versatility - this substitute for cream of mushroom soup uses simple ingredients that will work just like the canned version. Its creamy texture and umami flavor will take all your favorite comfort food recipes to the next level!

It’s simple to make - making this soup consists of a few steps and will take you less than 15 minutes to make and will be done in no time! The only thing you’ll have to chop are a few sliced mushrooms.

The flavor - using fresh mushrooms is what gives this soup a rich, savory flavor.

Enjoy now or later - Use immediately, or store it in the fridge for up to one week and eat it whenever it is the most convenient for you. Make a double batch to help with meal prep.

Main ingredients

Full recipe at the bottom of this post.

Mushrooms - White button mushrooms are easy to find in any grocery store and are perfect in this recipe. Baby Bella mushrooms, Portobella, and Cremini mushrooms can be used instead.

Milk - Whole milk is the best option here because of the creaminess it will provide. Lower fat versions can be used instead, just keep in mind that your soup will not be as rich, and that may make a difference if using in another recipe. Plant-based milks like almond milk or oat milk can also be substituted for a dairy-free option. I suggest the ones that are made for making coffee drinks because they're thicker. Just be sure to use unflavored.

Flour - All purpose flour is the best option here, but if you need to create a gluten free version you can substitute your favorite gluten free flour.

Chicken Broth - Low sodium broth or chicken stock works well in this recipe and will make it healthier. Use store bought or homemade. If you would like to make this vegetarian, just replace the chicken broth with vegetable broth or mushroom stock.

Directions

This substitute for cream of mushroom soup makes the same amount as a 10 ounce can. Use this recipe exactly as you would use the canned stuff.

STEP ONE: Clean the mushrooms and chop them into small pieces.

STEP TWO: In a small bowl, whisk together milk and flour until there are no lumps.

STEP THREE: In a medium saucepan over medium heat, combine chicken broth, mushrooms, garlic powder, onion powder, salt and pepper. Bring to a low boil and simmer for 2 minutes.

STEEP FOUR: Pour flour/milk mixture into pan, whisking constantly until smooth. Let simmer over low heat to thicken, stirring often. When it reaches the desired consistency, remove from heat and let cool. Use right away, or store in refrigerator and use within one week.

Recipe Tips

Since this soup is condensed, you'll need to add some liquid to turn it into a homemade cream of mushroom soup that you can enjoy as a a first course or along side a salad.

Simply add one cup of milk, chicken broth, or vegetable broth over medium heat, stirring until well combined. Adjust liquid to desired consistency. Top with sliced green onions and fresh cracked pepper.

Use in my Easy Green Enchiladas recipe, green bean casserole, or beef stroganoff.

Spread it over some chicken and bake for a delicious and quick mushroom chicken dish. Add a side of broccoli or your favorite veggie and you’ll have a full dinner.

How to store

Leftover cream of mushroom soup substitute can be stored in airtight containers in the refrigerator for up to one week.

You can also make it ahead for your favorite casserole dishes.

Freezing can be a little tricky due to the milk content of the soup. Freezing can cause the milk to separate and that can alter the taste and texture.

For best results, freeze the soup before adding the milk. Then when it's time to reheat it, add the milk at that point.

If you want to try freezing the completed recipe, make sure you let the soup cool completely before freezing. You can put it in a freezer safe container or a freezer bag that you can then lay flat in the freezer.

Freeze for a short period of time (less than a month) for best results.

FAQs

More Soup Recipes You’ll Enjoy!

If you made this substitute for cream of mushroom soup, or any other recipe on this site, let me know in the comment section below. It's truly an honor to share my kitchen adventures with you!

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