Substitute for Cream of Mushroom Soup
This cream of mushroom soup substitute recipe is a quick, homemade replacement for canned condensed soup. It’s thick, creamy, and works 1:1 in casseroles.
You may also love my substitute for cream of chicken soup and cream of celery soup recipes.
Being halfway into a casserole and realizing you’re out of cream of mushroom soup is the worst kind of surprise. The good news is this recipe is the perfect substitute for cream of mushroom soup. It’s fast to make and uses simple ingredients you probably already have.
This recipe is meant to mimic the thick, condensed stuff from a can, so it works great in recipes like green bean casserole, tater tot casserole, pork chop casserole, and other baked casseroles where you need a creamy binder. It’s not really designed to eat like a regular bowl of soup unless you thin it out with extra milk and seasonings.
How to Make a Substitute for Cream of Mushroom Soup
In a small bowl or measuring cup, whisk the milk and flour until smooth. Set it aside so it’s ready to pour.
In a saucepan over medium heat, add the chicken broth, chopped mushrooms, onion powder, garlic powder, salt, and pepper. Bring it to low boil and cook for a couple minutes.
Slowly pour in the milk-flour mixture while whisking. Keep it at a low simmer, whisking often, until it thickens.
Use it as a one-to-one substitute anywhere a recipe calls for condensed cream of mushroom soup. For a vegetarian option, use vegetable broth instead of chicken broth.
Recipes That Use Cream of Mushroom Soup:
Ingredients
- ½ cup milk
- ¼ cup all-purpose flour
- ¾ cup low-sodium chicken broth
- ½ cup fresh mushrooms, finely chopped
- ¼ teaspoon onion powder
- ⅛ teaspoon garlic powder
- Salt and pepper, to taste
Instructions
- In a mixing bowl, whisk together the flour and milk.½ cup milk¼ cup all-purpose flour
- In a medium saucepan over medium heat, combine the chicken broth, mushrooms, onion powder, garlic powder, and salt and pepper. Bring to a low boil and let simmer for 2 to 3 minutes.¾ cup low-sodium chicken broth½ cup fresh mushrooms¼ teaspoon onion powder⅛ teaspoon garlic powderSalt and pepper
- Pour in the milk and flour mixture and whisk to combine.
- Let the soup simmer until it reaches your desired thickness.
How to Store for Later
- Use immediately or store in the refrigerator for up to 4 days.
Notes
Nutrition
Meet Kimberly
Hi, I’m Kimberly Vargo! Comfort food is at the heart of everything I make like easy dinners and sides to desserts, cocktails, and condiments. A lot of my inspiration comes from old family recipes, personal favorites, and vintage cookbooks.
I cannot thank you enough for this recipe!!! It is fantastic!!! I have an older recipe for Corn Chowder that called for a can of Campbell’s Cream of Sweet Corn soup which they sadly pulled from the market. I have tried many things to make up for that missing item in my chowder and finally saw your mushroom soup recipe. I simply subbed fresh sweet corn that I had frozen and a spoon of sugar for the mushrooms and voila…at last I can now recreate my chowder any time. A friend gave me the recipe and she had won a soup making contest with it. Would love to share that recipe with you if ever you would like it. Thanks again for sharing your creation.
Hi, Jeannine!
Thank you so much for the sweet comment and for rating the recipe! I’d love to see your recipe if you have a minute or two to share it. Feel free to email it to kimberly@berlyskitchen.com. Thank you for offering to share it. I recently made some corn chowder and am always looking for new variations. Have a lovely evening! 🙂
One reason for making this is to lower the sodium. This has more than the can.
That’s one of the main reasons we make it. Thank you for commenting Wendy, have a lovely day 🙂
Nice and easy. I added a tablespoon of sherry. Instead if powder I added a clove of garlic, one small fresh onions, handful of carrots and celery to the base.
Thank you Susan! We’re glad you enjoyed it. Using the sherry and the classic soup base (onions, carrots, and celery) were great additions. Thank you again for commenting and rating the recipe. Have a lovely day 🙂
This is a fantastic recipe. I found 1/2 cup mushrooms equals about 50 grams or 1 3/4 oz. I used evaporated milk; it has less sodium. Also, if I want to make a 1 can green bean casserole, I’ll just divide this soup recipe in half, wonderful, no more 1/2 can of soup left over!
Thank you, Sandy! Kim and I are thrilled you liked the recipe. Thank you for adding details about your recipe adjustments. Have a lovely day 🙂