If you’re anything like us, your Thanksgiving shopping list probably includes at least a few cans of condensed cream of mushroom soup. It’s the backbone of green bean casserole, the secret ingredient in our breakfast bakes, and the base of countless other comfort food recipes.
But this year, skip the can and make a pot from scratch. This homemade version is richer, more flavorful, and—surprisingly—almost as easy as opening a can.
Tips for Making the Best Cream of Mushroom Soup
This from-scratch cream of mushroom soup uses just a handful of simple ingredients, and each batch makes enough to replace two cans of condensed soup. Here’s how to make sure yours turns out just right:
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Mushroom choice: We use white mushrooms here to mimic the classic canned flavor. Feel free to substitute your favorite variety—or mix a few types for a deeper, earthier flavor.
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Stir constantly when adding the flour and broth to prevent clumps.
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Cool before storing: Let the soup cool completely before refrigerating. It keeps well for 3–4 days.
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To serve as a soup (not just as an ingredient): Combine one portion of the base with 1½ cups of vegetable broth, milk, or water in a saucepan. Bring to a gentle boil over medium heat, stirring occasionally. Simmer for 1 more minute and serve. Makes about 3 cups.
Ingredients
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6 tablespoons unsalted butter
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8 oz mushrooms, finely chopped (about 3 cups)
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½ cup finely diced onion
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2 cloves garlic, minced
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½ teaspoon salt
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½ teaspoon black pepper
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¼ teaspoon dried thyme
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6 tablespoons all-purpose flour
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1 cup half-and-half or whole milk
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1 cup vegetable broth
Instructions
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In a large skillet, melt the butter over medium heat.
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Add the mushrooms, onion, garlic, salt, pepper, and thyme. Sauté until the mushrooms are soft and the onions are translucent, about 6 minutes.
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Stir in the flour and cook for 1 minute, stirring constantly.
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Slowly pour in the milk and broth, stirring well to combine.
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Cook for about 5 minutes, stirring frequently, until the mixture thickens and begins to bubble.
Storage Notes
This recipe yields the equivalent of two 10.75-ounce cans of condensed cream of mushroom soup. Use it in place of canned soup in any recipe.
Let it cool completely, then store in an airtight container in the fridge for 3–4 days.