Homemade Cream of Mushroom Soup

So, I just have to be honest.  I really love the casseroles with cream of whatever soup.  I mean my mouth waters over my mom’s broccoli casserole and chicken casserole. However, I know that I don’t really know what ingredients are in that can and if you sit and think about it, it can creep a girl out to think of the processed food that’s in it.  So why not try to make your own at home?!? This makes 3 cups which is the equivalent of 2 cans. So you can make a batch, divide it and freeze, then just thaw out when you are planning on making that casserole.  For me that means not giving up my beloved broccoli casserole, but knowing what goes into it.  You can easily adapt this recipe to cream of chicken by changing a few of the seasonings.

Homemade Cream of Mushroom Soup
Source: Adapted from Stephanie Cooks & Tammy’s Recipes 

1 tbsp. extra virgin olive oil
1/4 cup onion, finely minced
6 oz. fresh mushrooms, roughly chopped (I used baby bella mushrooms)
1 clove garlic, minced
1 1/2 cups low sodium chicken broth
1/4 tsp. thyme
1/4 tsp. salt
1/8 tsp. pepper
1 cup skim milk
1/2 cup half & half (or just use an additional 1/2 cup milk)
3/4 cup flour

In a 4 quart sauce pan, heat olive oil over medium heat.  Add in onion and cook 1 to 2 minutes until slightly translucent.  Add in mushrooms, stir and cook 3 to 5 minutes until soft and reduced.  Add in garlic and cook for one minute more.  Pour in broth, thyme, salt & pepper and bring to a boil.

In a separate bowl, whisk together milk, half & half, and flour.  Stirring continually, add milk mixture to mushroom mixture.  Stir together and bring back to a boil.  Simmer for 1 to 2 minutes until thick (if using just milk and no half & half, may need to simmer a bit longer to thicken). Allow to cool and either separate and freeze, or add to desired casserole.

Makes 3 cups, equivalent to 2 cans of cream of mushroom soup.

*To change to cream of chicken, eliminate mushrooms and thyme.  Instead use 1/2 tsp. poultry seasoning, 1/4 tsp. dried parsley and dash paprika.

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  1. Angie's BIG Love of Food says:

    That looks so good & I have been itching to put down the can & make my own, going to have to try this!!! Do have one question for ya, what is Fat Free Half & Half? Never really understood the point of that. It’s the fat content that gives half & half (as well as heavy cream) it’s name & creamy texture. If they take it out, what do they replace it with?

    • Thanks! I’m not 100% sure but my guess is it’s like skim milk is to 2% or whole milk. You could definitely just use half and half or heavy cream, it was just an easy way for me to save some calories and I really can’t tell the difference. Hope that helps!

  2. Angie's BIG Love of Food says:

    Thanks so much! Well, as a fellow foodie, I have to pose this question. If you aren’t sure what you are eating, don’t you want to find out?

    • Macaroni and Cheesecake says:

      Thanks Angie! I looked it up and it does use milk but it also does have corn syrup and some additives to thicken it. So it might be better to use regular half and half or just all milk. I’ll change it in the recipe above. Thanks for the heads up!:)

  3. Angie's BIG Love of Food says:

    Anytime, glad to hear that!!! Us foodies have to stick together ;)))))

  4. 🙂 I just always thought it was all milk & a little cream. Thanks for encouraging me to check it out! Have a great day!

  5. This is SO SO much better than the MSG laden alternative!!!!! Thanks for posting!

  6. I hate canned soup and I’ve been dying to make this soup from scratch but just haven’t gotten around to it. I’m so saving this recipe. I love casseroles too and they always call for canned soup – yuck!

  7. Thank you so much for having this recipe. I just made it, and am so proud of myself! I’m standing there looking at homemade cream of mushroom soup in my own pot! Yeay! Now, I can try some recipes I have been ignoring since I don’t care for the mystery can stuff!
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