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Cream of Mushroom Soup Substitute Recipe

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4.6 from 55 reviews

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.

Ingredients

Scale

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

  1. Prepare Mushrooms: Dice the white button mushrooms into small, uniform pieces to ensure even cooking and blending into the soup base.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

Find it online: https://amandafood.com/cream-of-mushroom-soup-substitute-recipe/