Thick, creamy, and filled with tender little pieces of mushroom, this homemade cream of mushroom soup brings that familiar comfort-food flavor to your kitchen with simple ingredients. Butter, finely chopped mushrooms, milk, and a few pantry seasonings come together in one saucepan to make a creamy base for casseroles, skillet dinners, and homemade gravy.
This recipe is made condensed, so you can use it as a homemade substitute for canned cream of mushroom soup. Or stir in extra milk and enjoy it by the bowl with buttery toast for dipping.
Keep it handy for weeknight comfort food and holiday cooking, especially when you’re planning your Thanksgiving dinner menu.
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Why You’ll Love This Recipe
- Made with everyday ingredients. No specialty ingredients or complicated steps.
- Ready in about 25 minutes. Everything cooks in one saucepan.
- Thick enough for casseroles. Use it without diluting when a recipe calls for condensed soup.
- Easy to adjust. Control the salt, mushroom texture, and consistency.
- Two ways to serve it. Keep it condensed for cooking or thin it into a cozy bowl of soup.
What Makes This Similar to Campbell’s?
Campbell’s describes its classic condensed cream of mushroom soup as a combination of mushrooms, cream, and garlic. This homemade version takes inspiration from that mild, creamy flavor and finely chopped mushroom texture.
For the closest familiar flavor, use white button mushrooms, chop them very finely, and keep the seasonings simple. Strong herbs, wine, and deeply browned mushrooms can be delicious, but they create a different style of mushroom soup.
Ingredients
- 4 tablespoons unsalted butter
- 8 ounces white button mushrooms, cleaned and very finely chopped
- ¼ cup all-purpose flour
- 1 cup low-sodium chicken broth or vegetable broth
- 1 cup whole milk
- ¼ cup heavy cream
- ½ teaspoon onion powder
- ¼ teaspoon garlic powder
- ½ teaspoon fine salt, plus more to taste
- ⅛ teaspoon ground black pepper
Ingredient Notes
Mushrooms: White button mushrooms keep the flavor mild and familiar. Cremini mushrooms work too, but give the soup a slightly deeper flavor and darker color.
Butter and flour: These form the thickened base that gives the soup its condensed consistency. Measure the flour with a level measuring cup.
Broth: Chicken broth adds savory flavor, while vegetable broth makes this a vegetarian cream of mushroom soup. Choose a mild broth so it doesn’t overpower the mushrooms.
Whole milk and cream: Whole milk creates the creamy base, and a little heavy cream adds richness. You can replace the cream with additional whole milk for a slightly lighter version.
Onion and garlic powder: These add flavor without leaving pieces of onion or garlic in the soup.
How to Make Homemade Cream of Mushroom Soup
1. Finely chop the mushrooms
Chop the mushrooms into small pieces so they distribute evenly throughout the soup.
For a texture closer to canned cream of mushroom soup, pulse them briefly in a food processor. Stop before they turn into a paste.
2. Cook the mushrooms in butter
Melt the butter in a medium saucepan over medium heat.
Add the mushrooms and cook for 6–8 minutes, stirring occasionally, until softened and most of their released moisture has evaporated. Keep the heat moderate so the butter doesn’t burn and the mushrooms don’t become deeply browned.
3. Stir in the flour
Sprinkle the flour over the mushrooms and stir until evenly coated.
Cook for 1–2 minutes, stirring constantly. The mixture will look thick and pasty. This step helps cook out the raw flour flavor.
4. Slowly add the liquids
Gradually whisk in the broth, adding a little at a time and stirring until smooth between additions.
Slowly stir in the milk, followed by the cream, onion powder, garlic powder, salt, and pepper.
5. Simmer until thick
Bring the mixture to a gentle simmer, then reduce the heat to low.
Cook for 3–5 minutes, stirring frequently and scraping the bottom of the saucepan, until the soup is very thick and coats a spoon generously. Avoid a hard boil.
It should resemble a thick mushroom sauce at this stage. It will thicken further as it cools.
6. Taste and use
Taste and adjust the seasoning.
Use the soup while warm in your recipe, or cool and refrigerate it for later. If it becomes too thick to stir easily, loosen it with a small splash of milk.
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How Much Replaces One Can of Cream of Mushroom Soup?
Use approximately 1¼ cups of this condensed homemade soup in place of one standard 10.5-ounce can of condensed cream of mushroom soup.
This is a practical cooking substitution; the homemade soup’s thickness and seasoning will differ slightly from the canned version.
- For one can: Use approximately 1¼ cups.
- For two cans: Use approximately 2½ cups.
- For casseroles: Add it without diluting.
- For recipes that call for additional milk or broth: Keep that liquid as directed in the original recipe, adjusting only if needed.
The finished yield can vary depending on how much moisture cooks out of the mushrooms. Measure the soup before adding it to your casserole.
How to Turn Condensed Mushroom Soup Into a Bowl of Soup
To serve it as soup, combine 1 cup of condensed soup with ½ cup milk or broth in a saucepan.
Warm gently, stirring until smooth. Add more liquid a little at a time until it reaches the consistency you like. Taste again after thinning and adjust the salt and pepper.
Serve with buttered toast, crackers, or a grilled cheese sandwich.
Tips for the Best Cream of Mushroom Soup
Chop the mushrooms smaller than you think. Tiny pieces give the soup that familiar texture and help it blend into casseroles.
Let the mushroom moisture cook off. Excess moisture can leave the finished soup thinner than intended.
Add the broth gradually. Stirring in small additions helps prevent flour lumps.
Keep the seasoning mild. Start with the amounts listed, especially if the soup is going into a casserole with cheese, seasoned meat, or other salty ingredients.
Check the texture while warm. Refrigerated condensed soup will be much thicker. Warm it gently before deciding whether it needs extra liquid.
Ways to Use Homemade Condensed Cream of Mushroom Soup
This homemade cream of mushroom soup is more than a cozy bowl of soup—it’s a creamy base for easy dinners, vegetable casseroles, and holiday favorites. Keep it thick when replacing canned condensed soup, and add milk or broth only as your recipe directs.
- Asparagus casserole: Use it in my Easy Asparagus Casserole, a green bean casserole–style side dish with tender asparagus and crispy fried onions. Replace the can of cream of mushroom soup with approximately 1¼ cups of this homemade version, keeping the remaining ingredients as written.
- Crockpot smothered chicken and rice: Swap it for the canned mushroom soup in my Crockpot Smothered Chicken and Rice. It adds creamy mushroom flavor to the chicken, rice, vegetables, and savory onion gravy. Keep the cream of chicken soup and other ingredients as directed
- Classic green bean casserole: Stir it into your favorite green bean casserole recipe in place of canned condensed soup. It’s an easy homemade touch for your Thanksgiving dinner menu, especially with plenty of crispy onions on top.
- Tuna noodle casserole: Use it in recipes that call for condensed cream of mushroom soup for a creamy mixture of noodles, tuna, and vegetables.
- Quick mushroom gravy: Thin the soup with a little broth and warm gently. Spoon it over cooked hamburger steaks, pork chops, mashed potatoes, or egg noodles.
Easy substitution: Use approximately 1¼ cups of homemade condensed soup for each standard 10.5-ounce can called for in your recipe. Taste before adding extra salt, since the seasoning will differ from the canned version.component for your Thanksgiving dinner menu when several dishes need a creamy base.
PrintHomemade Cream of Mushroom Soup (Campbell’s Copycat)
This homemade cream of mushroom soup is thick, creamy, and made with fresh mushrooms, butter, broth, milk, and simple seasonings. Use it as a Campbell’s-style condensed soup substitute in casseroles and comforting dinners, or thin it with milk for an easy bowl of mushroom soup.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Approximately 2½ cups condensed soup 1x
- Category: Homemade Pantry Staples, SOUP
- Method: STOVETOP
- Cuisine: American
- Diet: (if using veg broth), Vegetarian
Ingredients
- 4 tablespoons unsalted butter
- 8 ounces white button mushrooms, cleaned and very finely chopped
- ¼ cup all-purpose flour
- 1 cup low-sodium chicken broth or vegetable broth
- 1 cup whole milk
- ¼ cup heavy cream
- ½ teaspoon onion powder
- ¼ teaspoon garlic powder
- ½ teaspoon fine salt, plus more to taste
- ⅛ teaspoon ground black pepper
Instructions
-
Melt the butter in a medium saucepan over medium heat. Add the finely chopped mushrooms and cook for 6–8 minutes, stirring occasionally, until softened and most of their released moisture has evaporated. Avoid deeply browning them for a milder, Campbell’s-style flavor.
-
Sprinkle the flour over the mushrooms. Stir until evenly coated and cook for 1–2 minutes, stirring constantly.
-
Slowly whisk in the broth, adding a little at a time and stirring until smooth between additions. Gradually stir in the milk and heavy cream.
-
Add the onion powder, garlic powder, salt, and pepper. Bring to a gentle simmer, then reduce the heat to low.
-
Cook for 3–5 minutes, stirring frequently and scraping the bottom of the pan, until very thick and creamy. Avoid a hard boil. The soup will thicken further as it cools.
-
Taste and adjust the seasoning. Use undiluted in recipes calling for condensed cream of mushroom soup, or add milk or broth to reach a spoonable soup consistency.
Notes
- Canned soup substitute: Use approximately 1¼ cups of homemade condensed soup in place of one standard 10.5-ounce can. The thickness and seasoning will differ slightly from the canned version.
- For casseroles: Do not dilute the soup before measuring. Keep any additional milk or broth called for in the casserole recipe.
- To serve as soup: Start with ½ cup milk or broth per 1 cup condensed soup. Warm gently, adding more liquid as needed, and adjust the seasoning.
- Mushroom texture: Chop the mushrooms very finely for a texture closer to canned soup. Briefly use an immersion blender after cooking if you prefer a smoother consistency.
- Vegetarian option: Use vegetable broth.
- Without heavy cream: Replace the heavy cream with an equal amount of whole milk.
- Storage: Refrigerate in a shallow, airtight container within 2 hours of cooking. Use within 3–4 days.
- Freezing: Freeze for up to 2 months for best quality. Thaw overnight in the refrigerator and reheat gently while whisking. Some separation or graininess may occur.
- Yield: Finished volume varies with evaporation. Measure before substituting in another recipe.
How to Store and Reheat
Refrigerate: Transfer to a shallow, airtight container and refrigerate within two hours of cooking. Use within 3–4 days.
Reheat: Warm in a saucepan over low heat, stirring often. Add a splash of milk or broth if needed to loosen it.
Freeze: Freeze in measured portions for up to 2 months for best quality. Thaw overnight in the refrigerator, then reheat gently while whisking. Dairy-based soup may separate or become slightly grainy after freezing, so freshly made or refrigerated soup will have the smoothest texture.
Frequently Asked Questions
Is this condensed soup or ready-to-eat soup?
This recipe makes condensed cream of mushroom soup. It is intentionally thick for cooking and casseroles. Add milk or broth to serve it by the bowl.
Can I make it without heavy cream?
Yes. Replace the ¼ cup heavy cream with ¼ cup whole milk. The soup will still thicken, but it will taste slightly less rich.
Can I use canned mushrooms?
Yes. Substitute approximately 1 cup well-drained, finely chopped canned mushrooms. Cook them in the butter for a few minutes to remove excess moisture before adding the flour. Their flavor and texture will differ from fresh mushrooms.
Can I make it smoother?
Yes. Briefly blend the finished soup with an immersion blender. Blend only part of it if you want a smooth base with a few small mushroom pieces remaining.
Why is my soup too thick?
It may have simmered longer than needed or thickened as it cooled. Add milk or broth 1 tablespoon at a time until it reaches the consistency you need. Keep it thick if you’re using it as a condensed soup substitute.
Why does my soup taste bland?
Broth brands vary in salt and flavor. Taste the finished soup and add salt a little at a time. If you’re serving it as soup, season again after adding the extra liquid.
Final Thoughts
This homemade cream of mushroom soup is an easy staple to keep on hand for creamy casseroles, comforting dinners, and holiday side dishes. With finely chopped mushrooms, a rich, creamy base, and simple pantry seasonings, it brings that familiar Campbell’s-style flavor to your favorite recipes. Keep it thick to replace condensed soup, or add a splash of milk and enjoy a warm bowl with buttery toast.
