Cream of Mushroom Soup Substitute Recipe
If you’ve ever found yourself mid-recipe and realized you’re out of canned cream of mushroom soup, don’t panic! This Cream of Mushroom Soup Substitute Recipe is my go-to quick fix that’s not only easy but also way tastier and healthier than store-bought. It’s perfect when you want that creamy, comforting mushroom flavor without any unnecessary additives.
I love making this substitute from scratch because it lets me control the flavors and texture perfectly. Whether you’re whipping up a casserole, a cozy pot pie, or just want a creamy mushroom sauce, this recipe steps in beautifully to save the day without compromising on taste or consistency.
Ingredients You’ll Need
These ingredients come together to create that velvety mushroom soup base we all recognize. Each one plays a crucial role—from bringing flavor depth with mushrooms to thickening with flour and adding richness with milk.
- White button mushrooms: These are mild and easy to find, chopping them finely helps the soup blend smoothly.
- Whole milk: Adds creaminess without heaviness; feel free to substitute with a plant-based milk for dairy-free needs.
- All-purpose flour: The thickening agent that turns this soup into that luscious, creamy consistency you want.
- Low sodium chicken broth: Gives depth and savory notes while keeping salt under control.
- Onion powder: Adds subtle sweetness and layer of flavor without overpowering.
- Garlic powder: Just a pinch brightens the soup’s overall taste.
- Salt and pepper: To taste—season gradually and taste as you go for the best balance.
Variations
I often tweak this Cream of Mushroom Soup Substitute Recipe depending on what’s in my pantry or the vibe I’m going for in a dish. Don’t hesitate to make it your own—this is the fun part!
- Dairy-free option: Using almond or oat milk instead of whole milk keeps it creamy without dairy, and it works surprisingly well.
- Vegetarian twist: Swap chicken broth for vegetable broth to make the recipe fully vegetarian without losing flavor.
- Earthier flavor: Replace white button mushrooms with cremini or shiitake for a deeper mushroom punch.
- Herb boost: Add fresh thyme or parsley at the end for a fresh hit of green goodness.
How to Make Cream of Mushroom Soup Substitute Recipe
Step 1: Sauté the Mushrooms
Start by heating a little bit of oil or butter in a skillet over medium heat. Toss in the diced white button mushrooms and sauté them until they release their moisture and start to brown—about 5-7 minutes. This browning is where the flavor magic begins, so resist the urge to rush it! Once they’re fragrant and golden, remove from heat and set aside.
Step 2: Make the Roux
In a saucepan, melt a tablespoon of butter over medium heat. Sprinkle in the flour and whisk continuously to form a smooth paste—this is your roux, the base for thickening. Cook it for about one to two minutes to get rid of that raw flour taste, but don’t let it brown too much or it’ll alter the color and flavor.
Step 3: Slowly Add Liquids
Slowly whisk in the chicken broth and milk to the roux. Go gradually, so the mixture stays smooth and lumps don’t form. Keep stirring constantly as the soup starts to thicken—that’s your cue it’s working! This usually takes about 3-5 minutes.
Step 4: Season and Add Mushrooms
Now stir in the sautéed mushrooms along with the onion powder, garlic powder, salt, and pepper. Give it a taste and adjust seasoning if needed. Let everything simmer gently for another 5 minutes so those flavors blend beautifully.
How to Serve Cream of Mushroom Soup Substitute Recipe
Garnishes
I love topping this mushroom soup substitute with a little fresh parsley or chives to add a pop of color and freshness. Sometimes, a sprinkle of cracked black pepper or a tiny drizzle of truffle oil takes it to the next level if I’m feeling fancy.
Side Dishes
This recipe pairs wonderfully with crusty bread for dipping, or alongside a light green salad for a simple lunch. It also makes a fantastic creamy layer in casseroles or pot pies when you need that classic comfort food vibe.
Creative Ways to Present
I like to serve this substitute in little ramekins or cute mugs for parties, topped with tiny mushroom “hats” sautéed separately for garnish. It’s a hit when you want people to feel like the soup was made from scratch—because it was!
Make Ahead and Storage
Storing Leftovers
I usually store leftovers in an airtight container in the fridge for up to 4 days. Before sealing, cool the soup completely to preserve freshness and prevent condensation inside the container, which can water down the texture over time.
Freezing
This Cream of Mushroom Soup Substitute Recipe freezes well if you want to batch prep. Just freeze it in portioned containers, leaving a bit of space for expansion. When you’re ready to use it, thaw overnight in the fridge.
Reheating
I reheat leftover soup gently on the stove over low heat, stirring frequently to prevent sticking or scorching. If it thickens too much after chilling, just whisk in a splash of milk or broth to bring it back to that dreamy creamy texture.
FAQs
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Can I use this cream of mushroom soup substitute in recipes that call for canned soup directly?
Absolutely! This recipe is designed to mimic the texture and flavor of canned cream of mushroom soup, so feel free to swap it in one-to-one in casseroles, sauces, or anything calling for that comforting mushroom base. Just keep in mind it’s fresher and less salty, so you might adjust seasoning in your dish accordingly.
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Can I make this recipe vegan?
Yes! Simply replace the whole milk with your favorite plant-based milk and use vegetable broth instead of chicken broth. Also, substitute butter with a vegan alternative for the roux. It won’t taste exactly the same but still delicious and creamy.
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What if I want a thicker or thinner soup?
For a thicker soup, increase the flour slightly or reduce the amount of liquid. For a thinner version, add a bit more broth or milk during cooking or when reheating until you reach your desired consistency.
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Can I use other mushrooms besides white button?
Definitely! Cremini, shiitake, or portobello mushrooms can add more earthy, robust flavor. Just chop finely and cook similarly to the white button mushrooms. Mixing mushroom varieties often yields the best flavor.
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Is this substitute healthier than canned cream of mushroom soup?
Generally, yes. When you make this cream of mushroom soup substitute, you control the ingredients, which means less sodium, no preservatives, and fresher flavors. It’s a simple way to enjoy that creamy mushroom goodness without any mystery additives.
Final Thoughts
This Cream of Mushroom Soup Substitute Recipe has honestly saved me so many times when I’m mid-cooking and realize I forgot to grab that canned soup. It’s straightforward, fresh, and adaptable to whatever you have on hand. I hope you find yourself turning to it just as often as I do—it’s kitchen magic that tastes way better than any canned alternative!
PrintCream of Mushroom Soup Substitute Recipe
This Cream of Mushroom Soup Substitute is a creamy and flavorful alternative to store-bought canned soups. Made with fresh white button mushrooms, milk, flour, and chicken broth, it’s perfect for adding depth to casseroles, sauces, or gravies. Lightly seasoned with onion and garlic powder, this easy-to-make substitute is a versatile ingredient that enhances your dishes without any preservatives or artificial flavors.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: Approximately 1 ½ cups
- Category: Soup Substitute
- Method: Stovetop
- Cuisine: American
Ingredients
Mushroom Mixture
- ½ cup white button mushrooms, diced small
Liquid Ingredients
- ½ cup whole milk
- ¾ cup low sodium chicken broth
Thickening & Seasonings
- ¼ cup all-purpose flour
- ¼ teaspoon onion powder
- ⅛ teaspoon garlic powder
- Salt and pepper, to taste
Instructions
- Prepare Mushrooms: Dice the white button mushrooms into small, uniform pieces to ensure even cooking and blending into the soup base.
- Make the Roux: In a medium saucepan over medium heat, combine the flour with a small amount of the milk or chicken broth to create a smooth paste. Cook this mixture for 1-2 minutes, stirring constantly to eliminate the raw flour taste.
- Add Liquids: Gradually whisk in the remaining milk and chicken broth into the roux. Continue stirring to avoid lumps, allowing the mixture to thicken and come to a gentle simmer.
- Incorporate Mushrooms and Seasoning: Stir in the diced mushrooms, onion powder, garlic powder, salt, and pepper. Let the mixture simmer for 5-7 minutes, allowing the mushrooms to soften and the flavors to blend.
- Blend (Optional): For a smoother texture similar to canned cream of mushroom soup, use an immersion blender to puree the soup slightly, leaving some mushroom pieces if desired for texture.
- Adjust Seasoning and Serve: Taste the soup and adjust seasoning if necessary. Use immediately as a substitute in recipes or as a creamy mushroom soup base.
Notes
- For a vegetarian version, substitute chicken broth with vegetable broth.
- Using low sodium broth allows better control over the saltiness of the soup.
- You can use other mushroom varieties like cremini for a richer flavor.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- The optional blending step enhances creaminess but can be skipped for chunkier texture.
