Homemade Cream of Mushroom Soup Substitute
Published Nov 09, 2023
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A perfectly easy Cream of Mushroom Soup substitute made with simple ingredients and just 15 minutes! This recipe will be your sidekick in so many amazing recipes–casseroles, gravy, soups, dips, and more!
Table of Contents
What Makes This Recipe Great
Y’all, today I learned that condensed cream of mushroom soup, the tried and true staple of many many recipes, has been around since 1934! Can you believe that? While this little can has definitely come in handy for casseroles, soups, and other recipes through the years, most versions don’t have dairy-free or gluten-free options, and the ingredients list is a bit questionable.
Enter my Homemade Cream of Mushroom Soup Substitute! This healthier alternative is a 15-minute recipe that is super easy to make, offers dairy-free and gluten-free versions, and has much better-for-you ingredients.
Simple ingredients, quick and easy steps– the perfect substitute for all your recipes!
Ingredient Notes
- Mushrooms: I used cremini mushrooms (also called baby bella mushrooms). You can also use white button mushrooms or an alternative variety that you like.
- small onion
- minced garlic
- butter: For dairy-free, use your favorite vegan butter.
- all-purpose flour: Use regular all-purpose flour or gluten-free flour.
- vegetable broth
- Milk: You can use regular whole milk, or for dairy-free use unsweetened almond milk, soy milk, or coconut milk.
- Salt and black pepper to taste
Step-by-Step Instructions
- In a large saucepan, melt the butter over medium heat.
- Add the chopped onions and garlic, and sauté until they become translucent, about 2-3 minutes.
- Add the sliced mushrooms to the pan and cook until they release their liquid and start to brown, about 5 minutes.
- Sprinkle the all-purpose flour over the mushroom mixture and stir to combine. Cook for another 1-2 minutes to remove the raw taste of the flour.
- Slowly whisk in the vegetable broth and milk, making sure there are no lumps. Continue to cook, stirring frequently, until the soup thickens, which should take about 5-7 minutes. Season the soup with salt and pepper.
- Once the soup has reached your desired consistency, remove it from the heat. If you don’t want the chunks of mushrooms, use an immersion blender to puree the soup to your preferred level of smoothness. I love keeping the mushroom chunks in mine, so I don’t purée.
- This is a 1:1 swap for a 10.5 oz can of soup.
Mac’s Pro Tips
Recipe Variations
- Vegan Cream of Mushroom Soup: Simply swap the butter and milk for non-dairy alternatives to make this soup vegan.
- Gluten Free Cream of Mushroom Soup: Use your favorite gluten-free all-purpose flour blend instead of regular flour to make this soup gluten-free.
- Cream of Chicken Soup: If you’re looking for a cream of chicken soup substitute, I’ve got you covered!
Serving Tips
Use this soup substitute in any of your favorite recipes that call for it!
- Green Bean Casserole
- Tuna Casserole
- Dips
- Gravy
- Soups
- Chicken Pot Pie
- Sauces
- And so much more!
Storage Tips
Store the soup in an airtight container or jar in the refrigerator for 3 to 4 days.
To freeze it, place the soup in an airtight container or freezer-safe bag, making sure to remove as much air as possible to prevent freezer burn. Store in the freezer for up to 2-3 months. When you’re ready to use the frozen soup, thaw it in the refrigerator before reheating.
Recipe FAQs
Campbell’s Cans of Cream of Mushroom Soup contain water, mushrooms, vegetable oil, modified food starch, wheat flour, salt, soy protein concentrate, dehydrated cream, soy lecithin, yeast extract, dehydrated garlic, and flavoring.
More Kitchen Staples
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Homemade All-Purpose Seasoning Blend
Sauces, Dressing & Dips
Easy Homemade Chicken Taco Seasoning
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Homemade Cream of Mushroom Soup Substitute
Ingredients
- 2 cups celery finely chopped
- 1 small onion finely chopped
- 2 cloves garlic minced
- 2 tablespoons dairy-free butter or regular butter if not dairy-free
- 2 tablespoons gluten-free all-purpose flour or regular all-purpose flour if not gluten-free
- 1 1/2 cups vegetable broth
- 1 cup dairy-free milk such as almond, soy, or coconut milk or regular milk if not dairy-free
- Salt and pepper to taste
Instructions
- In a large saucepan, melt the dairy-free butter over medium heat.
- Add the chopped celery, onions, and garlic and sauté until they become translucent, about 2-3 minutes.
- Sprinkle the gluten-free all-purpose flour over the mushroom mixture and stir to combine. Cook for another 1-2 minutes to remove the raw taste of the flour.
- Slowly whisk in the vegetable broth and dairy-free milk, making sure there are no lumps. Continue to cook, stirring frequently, until the soup thickens, which should take about 5-7 minutes. Season the soup with salt, pepper, and pepper.
- Once the soup has reached your desired consistency, remove it from the heat. If you don’t want the chunks of mushrooms, use an immersion blender to puree the soup to your preferred level of smoothness. I love keeping the mushroom chunks in mine, so I don’t purée.
- This is a 1:1 swap for a 10.5 oz can of soup.
Notes
Recipe Variations
-
- Vegan Cream of Mushroom Soup: Simply swap the butter and milk for non-dairy alternatives to make this soup vegan.
-
- Gluten Free Cream of Mushroom Soup: Use your favorite gluten-free all-purpose flour blend instead of regular flour to make this soup gluten-free.
-
- Cream of Chicken Soup: If you’re looking for a cream of chicken soup substitute, I’ve got you covered!
Serving Tips
Use this soup substitute in any of your favorite recipes that call for it!-
- Dips
-
- Gravy
-
- Soups
-
- Chicken Pot Pie
-
- Sauces
-
- Green Bean Casserole
Storage Tips
Store the soup in an airtight container or jar in the refrigerator for 3 to 4 days. To freeze it, place the soup in an airtight container or freezer-safe bag, making sure to remove as much air as possible to prevent freezer burn. Store in the freezer for up to 2-3 months. When you’re ready to use the frozen soup, thaw it in the refrigerator before reheating.Equipment
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
