There’s nothing better than homemade cream of mushroom soup.
It’s super easy to make this creamy mushroom soup from scratch. Plus it takes little time to do!
Serve mushroom soup in bowls with a side salad and sandwiches for a quick lunch or dinner.
How to make homemade cream of mushroom soup
1. Heat olive oil a skillet over medium heat. Add sliced mushrooms and Cook for 3-5 minutes, until tender.
Remove the pan from the stovetop and set aside.
2. In a medium saucepan or Dutch oven, melt butter over a medium-low heat.
3. Add flour and whisk until combined.
4. Add chicken broth and milk. Whisk until smooth for about 1 to 2 minutes.
5. Season with salt, black pepper, garlic powder, and onion powder.
6. Bring soup to a simmer and cook until it begins to thicken, about 3-5 minutes.
7. Stir in the cooked mushrooms to the soup. Lower the heat. Serve while warm.
8. Store any leftovers in an airtight container in the fridge.
What mushroom varieties can I use?
You can use white button mushrooms or cremini mushrooms.
You should use fresh mushrooms not dried.
To save time, you can buy already sliced mushrooms at the store. Use leftover mushrooms in a salad or omelet.
How to make gluten free mushroom soup
If you’re not gluten free, just use a regular all-purpose flour.
Chicken broth: Make sure the broth (or chicken stock) you’re using is also certified as gluten free on the label.
Many chicken stock and broth brands may have hidden sources of gluten, so always check.
Can I make this soup vegan and dairy free?
Sure you can make a vegan mushroom soup that’s dairy free. Here’s how:
Butter: Use a vegan buttery spread instead of regular butter.
If you’re gluten free, make sure you’re using a brand that is certified to be gluten free.
How to thicken mushroom soup
You may find that the soup isn’t as creamy if you use a vegan, non-dairy milk substitute.
To remedy this, make a cornstarch slurry and add some nutritional yeast.
- Add 2 tablespoons non-dairy milk to 2 tablespoons cornstarch.
- Add the slurry to the soup.
- Add 1/4 cup to 1/2 cup nutritional yeast.
Can I freeze mushroom soup?
Of course! There’s nothing better than having a supply of this tasty mushroom soup recipe waiting to be heated up.
1. Store the soup. You can pour the soup into freezer-safe food storage containers.
Some people also like freezing soup in gallon Ziploc freezer bags. This can be a bit tricky to do.
But then you can stack the frozen soup, which saves space.
To pour the soup in to the freezer bag, place the bag in a bowl. Then cuff the bag over the edge of the bowl. Ladle the soup into each bag.
(You can also have a helper hold the bag open for you.) Then carefully press out any air. Seal up the bag.
Remember to label and date the containers or bags.
2. Freeze the soup. Stack the containers or lay the Ziploc freezer bags flat in a single layer in the freezer. After the bags freeze, you can then stack them to save freezer space.
The soup should remain good for at least three months.
3. Thaw and reheat. To thaw, defrost the containers overnight in the refrigerator.
Another way to thaw the frozen soup is to place the containers or freezer bags in a large bowl full of room temperature water. The soup should thaw in a few hours.
Then you can warm the soup up on the stovetop or microwave it.
Can this be used as condensed cream of mushroom soup?
Condensed cream of mushroom soup is quite a bit thicker than this soup. So don’t use it as a substitution.
However, you can try making a much thicker, more condensed version by NOT ADDING the broth/stock.
I’ll leave it up to your judgement if it’s thick enough.
You can also add a cornstarch slurry. (See the vegan section above.)
More amazing soup recipes
Soup is the ultimate comfort food! Check out these soup recipes:
Instant Pot Potato Soup – make this easy creamy soup in no time with your pressure cooker.
If you love seafood, try this Easy Dairy Free Oyster Chowder Recipe. This creamy soup is dairy free.
- 1 1/2 teaspoon olive oil
- 1/2 cup mushrooms, sliced
- 1/2 cup butter (1 stick)
- 6 tablespoons all-purpose gluten free flour
- 1 cup chicken broth or chicken stock
- 1 cup milk, half-and-half or heavy cream
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Heat olive oil a skillet over medium heat. Add mushrooms. Cook for 3-5 minutes, until tender. Remove from heat and set aside.
- In a medium saucepan or Dutch oven, melt butter over a medium-low heat.
- Add in flour and whisk together until well combined.
- Add chicken broth and milk. Whisk until smooth, about 1-2 minutes.
- Season with salt, pepper, garlic powder, and onion powder.
- Bring to a simmer and cook until it begins to thicken, about 3-5 minutes.
- Add cooked mushrooms. Stir to combine.
- Lower heat. Serve while warm.
- Store leftovers in an airtight container in the refrigerator.
Amount Per Serving:
Calories: 320Total Fat: 30gSaturated Fat: 18gTrans Fat: 1gUnsaturated Fat: 10gCholesterol: 79mgSodium: 1065mgCarbohydrates: 9gFiber: 1gSugar: 2gProtein: 5g
Nutritional information is automatically calculated per the ingredients list. Serving size may not be accurate. Please double-check with your preferred nutritional app for the most accurate information.