Homemade Cream of Mushroom Soup Substitute
Published Nov 09, 2023 Updated Nov 16, 2024
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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
- garlic and onion powder
Step-by-Step Instructions
- In a large saucepan, melt the dairy-free butter over medium heat.
- Add the chopped mushrooms, 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.
- Gradually whisk in the vegetable broth and dairy-free milk, ensuring the mixture stays smooth and lump-free. Cook over medium heat, stirring frequently, for 5-7 minutes until the soup thickens. Season with garlic/onion powder, salt and pepper to taste. Tip: Allow the soup to warm up slowly; thickening happens gradually as it heats. Rushing this step can result in a thinner texture, so patience is key!
- Once the soup reaches your desired consistency, remove it from the heat. If you’d prefer a smoother texture, use an immersion blender to puree the soup partially. I like to blend it just enough to thicken while leaving small mushroom pieces for texture. Adjust the blending to your preference!
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.
Let the soup heat up slowly. As it warms, it thickens. Skipping this step makes it thin. It takes about 5-7 minutes to get thicker. It doesn’t happen instantly; it needs time to heat up. Feel free to also add an extra 1/2 tbsp flour to get it even thicker.
Coconut Milk: Full-fat coconut milk gives a creamy texture and works well, though it has a slight coconut flavor.
Almond Milk: Unsweetened almond milk is a mild-flavored choice that blends well. It’s thinner than dairy milk, so adding a bit more thickener (like flour or cornstarch) may help.
Oat Milk: Unsweetened oat milk is another good option because it has a creamy texture without a strong flavor.
Cashew Milk: Cashew milk is slightly thicker than almond milk and has a rich, creamy texture that works wonderfully in soups.
Soy Milk: Unsweetened soy milk is another good choice, as it’s thicker than other plant-based milk and has a neutral flavor.
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Homemade Cream of Mushroom Soup Substitute
Ingredients
- 2 cups mushrooms finely chopped (baby belle, white button or cremini)
- 1/2 cup onion finely chopped
- 2 cloves garlic minced
- 2 tablespoons dairy-free butter or regular butter if not dairy-free
- 2 1/2-3 tablespoons gluten-free all-purpose flour I use King Arthurs Measure For Measure or sub regular all-purpose flour
- 1 1/3 cups vegetable broth
- 1 cup milk of choice almond, soy, coconut milk or regular milk if not dairy-free
- Salt and pepper to taste
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
Instructions
- In a large saucepan, melt the dairy-free butter over medium heat.
- Add the chopped mushrooms, 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.
- Gradually whisk in the vegetable broth and dairy-free milk, ensuring the mixture stays smooth and lump-free. Cook over medium heat, stirring frequently, for 5-7 minutes until the soup thickens. Season with garlic/onion powder, salt and pepper to taste. Tip: Allow the soup to warm up slowly; thickening happens gradually as it heats. Rushing this step can result in a thinner texture, so patience is key!
- Once the soup reaches your desired consistency, remove it from the heat. If you'd prefer a smoother texture, use an immersion blender to partially puree the soup. I like to blend it just enough to thicken while leaving small mushroom pieces for texture. Adjust the blending to your preference!
Notes
- This is a 1:1 swap for a 10.5 oz can of soup.
Soup Thickness
If you want the soup to be even thicker, add an additional 1/2-1 tablespoon of gluten-free or regular flour to the recipe. As it heats, it will thicken. Do be patient.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: To make this soup gluten-free, use your favorite gluten-free all-purpose flour blend instead of regular flour.
-
- 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. The soup may lose a bit of its thickness as it sits in the fridge. When reheating, you can thicken it back up by simmering it on the stovetop, stirring frequently. Alternatively, whisk in a small slurry of gluten-free flour and cold water or add a little extra flour directly to the soup while reheating to restore thickness. 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.
I don’t see mushrooms in the ingredients list. How much am I supposed to use?
Hi Shannon…It states 2 cups of chopped mushrooms in the recipe card. Hope that helps!
Loved this-thanks for the replacement! Will be using this often especially since its quick to make!
*Step 2 calls for celery but the ingredients do not. Maybe a typo?*
Holy crap, this is good!
So glad you loved this recipe. Thank you
Could you use coconut flour instead of gluten free all purpose flour?
Coconut flour isn’t a 1:1 swap for gluten free all purpose flour. I haven’t tested it myself, so I’m not sure about all the adjustments you’d need to make to the recipe, but keep in mind that coconut flour is much more absorbent and might require extra liquid.
What if I want to substitute this in a crockpot recipe? Do I need to pre make it, then dump it in? Or can I add all the ingredients into my crockpot with the meat, and let the magic happen?
You will for sure want to pre-make it in a sauce pan. It will not work the same if you just dump everything in. Hope this helps