Cream of Mushroom Soup Substitute
Being halfway through a casserole and finding an empty spot where the cream of mushroom soup should be is never fun. This quick recipe saves you a trip to the store.
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This homemade cream of mushroom soup substitute is thick, creamy, and ready in about 15 minutes. Use it as a 1:1 replacement for one 10.5-ounce can of condensed soup in casseroles, sauces, and other recipes.
You may also like my cream of chicken soup substitute and cream of celery soup substitute.
How to Keep It Thick and Smooth
A cream of mushroom soup substitute needs to be thick. Regular mushroom soup is too thin to hold a casserole together.
The flour needs to be mixed with the cold milk before it goes into the saucepan. Whisk them until no lumps remain. Adding dry flour right to the hot broth can leave you with small clumps that are hard to remove.
The soup also needs time to simmer. Keep whisking as it cooks so the bottom doesn’t stick. It is ready when it looks thick and creamy, much like condensed soup from a can. It will thicken a little more as it cools.
How to Make Cream of Mushroom Soup Substitute
Whisk the milk and flour together in a small bowl or measuring cup. Make sure to get it nice and smooth since this helps keep lumps out of the finished soup.
Add the chicken broth, mushrooms, onion powder, garlic powder, salt, and pepper to a saucepan. Bring the mixture to a gentle simmer and let the mushrooms cook for a few minutes.
Slowly pour in the milk mixture while whisking. Keep the soup at a low simmer until it thickens. Don’t walk away during this part. It comes together fast once it starts to thicken.
Use it right away as a substitute for cream of mushroom soup, or let it cool and store it for later.
Can You Use It in Green Bean Casserole?
Absolutely! This condensed cream of mushroom soup substitute can be used in green bean casserole. One batch replaces one 10.5-ounce can of soup.
It also works well in tater tot casserole, pork chop casserole, chicken spaghetti, and my Mexican casserole that need condensed soup as a thick, creamy base.
Storage
Let the soup cool, then place it in an airtight container. Store it in the refrigerator for up to four days.
It may get thicker as it sits. Stir it well before adding it to your recipe.
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
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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.
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.
- Use immediately or store in the refrigerator for up to 4 days.
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 🙂