Cream of Mushroom Soup Substitute

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Looking for a Condensed Cream of Mushroom Soup Substitute? Our alternative is tastier and healthier than the canned version, with no strange ingredients. Perfect to use in casseroles, sauces, or any recipe! Try our homemade cream of mushroom soup today and make your recipes even better!

Mushroom slices laid over mushroom soup.

Replacement for Cream of Mushroom Soup

If you’re a regular visitor to our blog, you know how much we love casserole recipes. Growing up in the South gives you an appreciation for casseroles and everything about them, including condensed cream soups.

We’ve made (and eaten) more than our share of casseroles over the years and never thought twice about tossing in a can or two of cream soup. Until suddenly we had to think about it.

Either we didn’t have a can tucked into the back of the cabinet, or we wanted a healthy alternative. That’s when we started making our cream of chicken soup substitute and this cream of mushroom soup substitute. It makes the perfect replacement for canned soup in your favorite casserole with very little effort!

Ingredients and Possible Substitutions:

  • Milk: We use whole milk to make this recipe rich and creamy. Any variety of milk works. Keep in mind that milk with a lower fat percentage makes a less rich cream of soup alternative.
  • Flour: All-purpose flour works great to thicken this soup and mixes nicely with the milk. If you’re using gluten-free flour, make sure it contains xanthan gum or another thickener.
  • Broth: Chicken broth makes a flavorful base for the soup, but vegetable or beef broth would also work. Each type of broth yields a slightly different taste and color, so it’s up to personal preference. Bone broth is another great option. Water may be used, but the soup won’t be nearly as flavorful.
  • Mushrooms: We prefer to use baby bella or button mushrooms because they are usually easy to find in supermarkets and they’re not too expensive. Any type of mushroom works for this recipe, but different varieties of mushrooms give the dish a different flavor and color.
  • Seasonings: Garlic powder, onion powder, and salt. Adjust these to your taste and add any additional seasonings that you may enjoy.

How to Make Cream of Mushroom Soup Substitute:

This cream of mushroom alternative takes about 15 minutes to make from start to finish. It’s easy, full of flavor, and best of all, you know what’s in it!

Scroll to the recipe card below for ingredient amounts and full instructions.

  1. Mix the milk and flour in a small bowl or measuring cup then set aside.
  2. In a saucepan over medium heat, mix the chicken broth, mushrooms, garlic powder, onion powder, and salt and pepper. Bring the mixture to a low boil and let it cook for 2 to 3 minutes.
Milk and flour mixed in a measuring cup.
Mushrooms, broth and spices in a saucepan.
  1. Add the milk and flour mixture to the saucepan. Whisk everything together until it is smooth.
  2. Let the soup simmer until it reaches your desired thickness.
  3. Use it in your favorite casserole or sauce!
Milk and flour poured into mushrooms and broth.
Alternative for cream of mushroom soup in a pan.

Tips for Success:

  • To create a vegetarian mushroom soup replacement, use vegetable broth in place of chicken broth.
  • In a pinch, use jarred or canned mushrooms instead of fresh mushrooms.
  • Add extra seasonings like thyme, oregano, smoked paprika, fresh garlic, or a bay leaf for additional flavor.
  • Finely chop the mushrooms so they cook quickly and blend into the soup more easily.
  • We developed this recipe for use in casseroles. If you’d like to eat the soup instead, whisk in extra milk and seasonings to make it palatable. It’s very thick like the soup that comes out of a can, so it’s not meant to be eaten as-is.

Storage:

Refrigerator: Store unused mushroom soup substitute in the refrigerator for up to 4 days.

Cream of mushroom soup replacement in a white dish.

Can You Make This Recipe Gluten-Free?

Yes, absolutely! Swap the all-purpose flour for your favorite gluten-free blend and make sure the other ingredients are gluten-free. We’ve used Cup 4 Cup, Measure For Measure, and 1 to 1 Baking Flour with success.

Can You Make This Recipe Dairy-Free?

Yes, this recipe is very easy to make dairy-free. Use a milk alternative in place of whole milk. If you use a milk alternative with a strong flavor like coconut milk or almond milk, that flavor will come through in the flavor of the soup.

Is This Recipe Vegetarian?

No, it’s not. However, if you use vegetable broth in place of chicken broth, then it becomes vegetarian. If you use vegetable broth and a milk alternative, it becomes a vegan substitute for mushroom soup.

Close up view of a bowl of cream of mushroom soup alternative.

How Much Homemade Cream of Mushroom Soup Does This Make?

This recipe makes about the same amount that you’d find in a 10 1/2-ounce can of condensed cream of mushroom soup. The exact amount varies slightly since it depends on how much the liquid evaporates while the mushroom soup cooks.

Can You Double This Recipe?

Yes, for sure! Double, triple, or quadruple this recipe. Make as much cream of mushroom soup substitute as you need.

Like This Recipe?

We’d love it if you would leave a 5 Star ⭐️⭐️⭐️⭐️⭐️ rating below and follow us on Facebook and Pinterest!

Close up of a bowl of cream of mushroom soup substitute.

Cream of Mushroom Soup Substitute

5 from 6 votes
Print Pin
Author: Kimberly
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 1 Serving

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
  • teaspoon garlic powder
  • Salt and pepper, to taste

Instructions
 

  • In a mixing bowl, whisk together the flour and milk.
    ½ cup milk
    ¼ cup all-purpose flour
    Milk and flour mixed in a measuring cup.
  • 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 broth
    ½ cup fresh mushrooms
    ¼ teaspoon onion powder
    ⅛ teaspoon garlic powder
    Salt and pepper
    Mushrooms, broth and spices in a saucepan.
  • Pour in the milk and flour mixture and whisk to combine.
    Milk and flour poured into mushrooms and broth.
  • Let the soup simmer until it reaches your desired thickness.
    Alternative for cream of mushroom soup in a pan.
  • Scroll up and see the post for tips, FAQs, and storage information.

Suggested Equipment

Nutrition

Serving: 10.5ounces | Calories: 211kcal | Carbohydrates: 33g | Protein: 10g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Cholesterol: 18mg | Sodium: 704mg | Potassium: 410mg | Fiber: 1g | Sugar: 8g | Vitamin A: 201IU | Vitamin C: 1mg | Calcium: 165mg | Iron: 2mg

Notes

*The calories listed are an approximation based on the ingredients in the recipe card. Actual calories will vary.
 
*Recipe makes approximately the same as 1 (10.5 ounce) can of soup.
 
*For more information, tips, and answers to frequently asked questions, please refer to the post.
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4 Comments

  1. 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.

    1. 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 🙂

  2. 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!

    1. 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 🙂

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