Homemade Cream of Mushroom Soup

Homemade cream of mushroom soup is one of those things that sounds fancy but is honestly so simple to pull off. You know those canned condensed soups sitting in your pantry? After one batch of this, you will not be reaching for them anymore. This version is rich, creamy, and packed with real mushroom flavor - nothing artificial, nothing weird.

I started making this because so many of my recipes call for cream of mushroom soup as an ingredient. Buying can after can was getting old, and once I saw how fast the homemade version came together, there was no going back. It is so much better, thicker, more flavorful, and you know exactly what is in it.

I actually use this in my cowboy casserole all the time now, and it makes such a difference. If you have a recipe that calls for condensed cream of mushroom soup, this is your new go-to swap.

key ingredients

There are only a few things to keep in mind when you are pulling everything together for this soup.

• Mushrooms - Use whatever mushrooms you like! Baby bellas or cremini are great options. Just make sure you dice them up nice and small so they cook down evenly and distribute through every bite.
• Chicken broth - This is your base, so use a broth you actually like the taste of. A good broth makes a big difference here.
• Heavy cream - Do not swap this for milk or half-and-half if you can help it. The heavy cream is what gives this soup that thick, rich texture we are going for.
• Cornstarch - This is how we thicken things up without making a roux. Easy and quick!

See recipe card below for full ingredient measurements.

How to Make Homemade Cream of Mushroom Soup

1. Step 1: Melt butter in a large stockpot or Dutch oven over medium heat. Add garlic and mushrooms and cook, stirring occasionally, until tender and browned - about 5 to 6 minutes.

2. Step 2: Once browned season liberally with salt and pepper.

3. Step 3: In a small bowl, whisk together cornstarch and ¼ cup of water.

4. Step 4: Stir in the chicken broth, heavy cream, thyme, and cornstartch mixture.

5. Step 5: Stir the soup and cook until slightly thickened, about 1 to 2 minutes. Season with salt and pepper to taste.

Tips for the Best Cream of Mushroom Soup

Let the mushrooms brown. Do not rush this step! Giving the mushrooms time to brown in the butter is what builds that deep, savory flavor in the soup. Stir them occasionally but let them sit long enough to get some color.

Season as you go. I season at two different points in this recipe - once when the mushrooms are cooking and again at the end. This is how you make sure every layer of the soup is well seasoned and nothing tastes flat.

Adjust the thickness. Everyone likes their soup a little different! If yours is too thin at the end, just whisk a little more cornstarch with water and stir it in. If it is too thick, splash in a little more broth until it looks right to you.

Use it as a substitute. This makes about 6 cups, which is plenty to use as a condensed soup swap in casseroles and skillet dinners. My creamy chicken noodle soup is another great recipe where a rich, homemade base like this totally changes the game.

Can I Use This as a Condensed Soup Substitute?

Yes! This is actually one of the main reasons I make it. You can use this homemade cream of mushroom soup anywhere a recipe calls for a can of condensed cream of mushroom soup. Just use about 1 cup in place of one can. It works great in casseroles, pasta dishes, and slow cooker meals.

If you find yourself making soups and cozy dinners on repeat, try my XX for another fan favorite.

Homemade Cream of Mushroom Soup FAQs

Storage Tips

• Fridge - Store in an airtight container for up to 4 days.
• Freezer - Freeze for up to 3 months in a freezer-safe container. Thaw overnight in the fridge before reheating.
• Reheating - Reheat on the stovetop over low to medium heat. If it has thickened up, stir in a splash of chicken broth to get it back to the right consistency. Skip the microwave if you can - stovetop reheating keeps the texture much better.

This soup is one of those recipes I love to double so I always have some on hand. It is great for easy weeknight dinners. If you love this soup make sure to try my baked potato soup for an extra creamy, rich soup that my whole family loves.