Homemade Cream of Mushroom Soup Substitute

5 from 2 votes

Homemade Cream of Mushroom Soup Substitute

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!

Prep Time5

Cook Time10

Total Time15

Servings: serving (1:1 swap for a 10.5 oz can of soup)

Equipment

Veggie Chopper

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!

- Sue Sue’s Creamy Enchiladas

- Old Fashioned Cornbread Dressing

- 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.

Nutrition