Skip to Content

Cream of Mushroom Soup Substitute

A quick and simple cream of mushroom soup substitute recipe that can be made in minutes and saves you a trip to the store.

Nothing is more frustrating than missing that one ingredient you need to make a delicious dinner.

From cheesy chicken dishes to creamy green bean casserole, they all seem to need the same thing, cream of mushroom soup. However, so few of us keep it in stock.

After running out of cream based canned soups last holiday season, Kim and I decided to start making a cream of mushroom soup substitute.

We already have substitutions for cream of chicken soup, cream of onion soup, and one for cream of celery soup, so it just seems right to add this recipe to the blog as well.

A close-up photo of the finished cream of mushroom soup substitute in a soup bowl.

Also, we have a homemade bisquick mix you can use as a baking mix substitute!

How to Make Cream of Mushroom Soup Substitute:

First, dice your mushrooms and gather the rest of the ingredients.

Next, in a mixing bowl, whisk together the all-purpose flour and milk. Be sure to break up any lumps of flour.

Aerial view of the ingredients, like chicken broth, mushrooms, flour, and milk.

After that, in a medium saucepan over medium heat, combine the mushrooms, chicken broth, garlic powder, onion powder, and salt and pepper.

Bring the mixture to boil and let it simmer for about two minutes.

Top-down view of the mushrooms cooking in a saucepan.

Then, add the milk and flour mixture to the saucepan.

Make sure to whisk as you combine the liquids.

A side-view of the milk and flour mixture being poured into the saucepan.

Last, let the soup substitute simmer until it reaches the thickness you desire. Keep in mind it will continue to thicken as it cools.

You may let it cool and use immediately, or store it in a sealed container in your fridge for 3-5 days.

Top-down photo of the finished cream of mushroom soup substitute in an earthen soup bowl.

Recipe Tips:

  • For a gluten-free soup substitute, use a cup for cup or measure for measure gluten-free mix in place of the all-purpose flour.
  • To create a vegetarian cream of mushroom soup substitute, then use vegetable broth in place of the chicken broth.
  • In a pinch, canned mushrooms can be used instead of fresh mushrooms.

If you like this Cream of Mushroom Soup Substitute recipe, please leave us a comment and rate the recipe card. You can also find us on Facebook, Pinterest, Twitter and Instagram searching for Berly’s Kitchen!

Top-down photo of the finished cream of mushroom soup substitute in an earthen soup bowl

Cream of Mushroom Soup Substitute

5 from 2 votes
Print Save Pin
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 1 Serving

Ingredients

  • 1/2 Cup Fresh Mushrooms (diced)
  • 1/2 Cup Milk (whole)
  • 1/4 Cup all-purpose flour
  • 3/4 Cup Chicken Broth use low sodium if needed
  • 1/4 Teaspoon Onion Powder
  • 1/8 Teaspoon Garlic Powder
  • Salt and Pepper to Taste

Instructions

  • First, dice the fresh mushrooms.
  • Next, in a mixing bowl, whisk together the flour and milk. 
  • Then, in a medium saucepan over medium heat, combine the chicken broth, mushrooms, garlic powder, onion powder, and salt and pepper. Bring to a low boil and let simmer for 2-minutes.
  • After that, add the milk and flour mixture to the saucepan and use whisk everything together.
  • Last, let the soup simmer until it reaches your desired thickness. Let it cool and use it or store in a sealed container in your fridge.

Notes

The calories listed are based on the ingredients and represent the entire 10-ounce cream of mushroom soup. Actual calories may vary. The soup substitute will hold for 3 to 5 days in your fridge in a sealed container.

Nutrition

Serving: 10Ounces | Calories: 210kcal | Carbohydrates: 32g | Protein: 9g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 12mg | Sodium: 701mg | Fiber: 1g | Sugar: 7g
Recipe Rating




sandy b

Friday 25th of February 2022

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!

John

Saturday 26th of February 2022

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 :)