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Get Cooking With Homemade Cream Of Mushroom Soup

I am positive that I use cream of mushroom soup at least once a week.  I mean really it makes a great meal, it’s the perfect mix in for meals and I have to say I can turn it into a snack time when I know dinner is going to be super late or small.  Yes life doesn’t always run like clock work around here, dinner is late and every mom knows it happens sometimes.

Cream of mushroom soup is a staple in our house and millions of households around the world (I think big around here in this small town).  Cream of mushroom soup can help whip a casserole with little to know ingredients it can be mixed with browned hamburger and served over hot egg noodles (YUM!).

I like my cream of mushroom with big chunks of mushrooms but the family doesn’t agree with me on this.  I give my homemade cream of mushroom soup a couple quick pulses in my food processor before serving or freezing to keep them happy, because I am nice like that.

I mentioned freezing above because I am not about to put this recipe together weekly.  Don’t get me wrong this recipe is easy to make but I would rather make up a big batch at a time and freeze the remainder soup in 1.5 – 2 cup portions.  Most cans of soup are 1.5 cups for your reference.  I generally triple this homemade cream of mushroom soup recipe and get 10-15 portions to put into the freezer.  Just remember to pull one out if your going to need it for dinner or heat the cream of mushroom soup in the microwave for a couple of minutes.  Much better than any canned cream of mushroom soup that I have ever had.

The Cast Of Homemade Cream Of Mushroom Soup

1/4 cup butter
1 pound fresh mushrooms, sliced/diced
1/4 cup all-purpose flour
3 14 oz cans of chicken broth
1 cube beef bouillon
1/2 cup white wine (clean out your fridge or use cooking wine) or sherry
1 cup heavy cream

The Directions Of Homemade Cream Of Mushroom Soup

1. In a large saucepan or skillet melt butter over medium heat. Saute mushroom sin butter until tender, approximately 5 minutes.  Sprinkle sauted mushrooms with flour.  Mix lightly to coat mushrooms in flour and let cook for about a minute.   Add chicken broth, beef bouillon and white wine. Bring to a boil.

2. Remove from heat and add heavy cream.

3. Return to heat and heat through without boiling.

4. This step is optional but my family says they hate mushrooms so I have to give it a whirl in my food processor. This gives your soup a creamy texture and “hides” the mushrooms.

What is your go-to recipe that contains cream of mushroom soup?




  • David

    What is the 1/4 cup of flour for?
    You never mention it in the directions portion!?!

    • Brandy

      Good Morning David –
      The flour is added to the sauteed mushrooms before the liquids as your thickening agent. Thank you for pointing out that it was never mentioned and I have updated the recipe.

  • Elena

    The cream of mushroom soup is one of my favorite dishes!!!!!!! I can eat it every single day! By the way, I’m hosting a Link-Up party and would be thrilled if you decided to participate!!!

  • I don’t use it in any recipes but I may try this with noodles 🙂

    • Brandy

      I grew up eating Cream of Mushroom soup over egg noodles. Delicious 🙂

  • Marina

    As toppings on pizza…that’s it 😉 Will pin this to try though as dottie loves mushrooms.

  • Heather

    Sounds delish! Can’t wait to try it!

  • Linette

    Cream of mushroom soup is the ultimate comfort food! I’ve never tried making it from scratch. I might have to give this recipe a try.

    • Brandy

      I love how truly easy it is to make from scratch and more importantly how you can customize to meet the needs of your family. If you like big mushroom chunks you can leave the slices whole or perhaps your looking to control your salt intake. It is simple to do when you make your own. Hope you enjoy the recipe!

  • Amber K

    I use a recipe very similar to this! I love to have it on hand because you never know when you’ll need it. It tastes so much better than the can stuff too.

    • Brandy

      I love that I can control what goes in the recipe. I am a salt addict but working hard on cutting back, making recipes from scratch helps me control the ingredients better.

  • Angela

    I have never made my own cream of mushroom soup. This looks delicious!

  • manda

    My husband is going to love me for the rest of my life… okay he does already, but he will love me MORE because this is his favorite soup! I never thought to make it from scratch. Thank you for sharing!

  • Cecile

    I use it all the time! I just made a pot roast in the crock pot with cream of mushroom soup.

  • Ashley T

    OMG I love using cream of mushroom. I just posted a recipe using it and we fell in love. I have a couple of cans in my closet now but I can totally make some of this!

  • Emily

    Interesting, I’ve never thought to make cream of mushroom soup from scratch. Whenever I make a recipe that calls for it, I usually just chop up some mushrooms and add some cream to it!

  • Erica

    I’m allergic to mushrooms, but I’ve made cream of chicken before. It tastes so much better homemade and it’s without all the nasty chemicals.

  • Christina Kraker

    I’ve never made it from scratch (I’ll have to try your recipe), but I completely agree…it can go in anything. I LOVE Tater Tot Casserole (ground meat, green beans, cream of mushroom, cheese…topped with tater tots; YUMM).

    • Brandy

      We do a lot of Tater Tot casserole in my house without the cheese. My husband loves it!