Cream of Mushroom Soup Substitute Recipe
If you’ve ever found yourself mid-recipe only to realize you’re out of canned cream of mushroom soup, I totally get the small panic that sets in. That’s exactly why I came up with this Cream of Mushroom Soup Substitute Recipe — it’s simple, fresh, and makes your dish taste homemade rather than “from a can.” Whether you’re whipping up a casserole, prepping a cozy pot pie, or just want a quick mushroom sauce, this substitute is a game-changer.
What I especially love about this recipe is how customizable it is and how quickly it comes together with common pantry staples. It’s perfect for those days when you want to keep cooking but don’t want to run to the store or sacrifice flavor. Trust me, once you try this Cream of Mushroom Soup Substitute Recipe, you might never go back to the canned stuff!
Ingredients You’ll Need
The ingredients here work in harmony to recreate that creamy, savory richness you expect from cream of mushroom soup. Plus, they’re easy to find and flexible depending on what you have at home.
- White Button Mushrooms: Diced small, these provide that classic mushroom flavor and texture that form the base of the soup.
- Milk (Whole): I prefer whole milk for creaminess, but 2% works too if that’s what you have.
- All Purpose Flour: This helps thicken the soup for that perfect consistency. Make sure to sift it or stir well to avoid lumps.
- Chicken Broth (Low Sodium): It adds depth and savory notes without overpowering, plus low sodium lets you control the saltiness.
- Onion Powder: This little addition boosts the flavor without needing fresh onions.
- Garlic Powder: Just a pinch adds warmth and a subtle kick that rounds out the taste.
- Salt and Pepper: To taste, because seasoning is everything — don’t skip tasting as you go!
Variations
I love playing around with this recipe depending on the mood or what’s in my fridge. Feel free to adapt the ingredients to fit your pantry or dietary needs — that’s part of the fun!
- Dairy-Free Variation: Swap whole milk for coconut milk or almond milk and use vegetable broth instead of chicken broth for a vegan-friendly option. I’ve made this switch plenty of times with great results.
- Mushroom Mix: For a richer flavor, try mixing white button with cremini or shiitake mushrooms. It adds more earthiness that I personally adore.
- Herbs: Adding a pinch of thyme or fresh parsley at the end brings a lovely fresh note that’s worth trying if you want to jazz it up.
How to Make Cream of Mushroom Soup Substitute Recipe
Step 1: Sauté the Mushrooms
Start by heating a little butter or oil in a pan over medium heat. Toss in your diced white button mushrooms and cook them until they’re soft and golden — about 5 to 7 minutes. This step is crucial because it develops that deep, umami mushroom flavor. Try not to crowd the pan; otherwise, the mushrooms steam instead of brown.
Step 2: Make the Roux
Next, sprinkle the flour over your sautéed mushrooms and stir to coat everything evenly. Cook this mixture for about a minute — this cooks out the raw flour taste and starts building your creamy base. Stir constantly to prevent burning.
Step 3: Add Liquids and Seasonings
Slowly pour in the chicken broth while whisking, so the mixture stays smooth. Then add the milk and continue stirring until it thickens to that perfect creamy soup texture. Season with onion powder, garlic powder, salt, and pepper. Remember to taste and adjust at this point — this is where you make it your own!
How to Serve Cream of Mushroom Soup Substitute Recipe
Garnishes
I usually finish this substitute with a sprinkle of fresh parsley or chopped chives, especially when serving it as a soup. The pop of green brightens the flavors and makes it look pretty. Sometimes I add a drizzle of truffle oil for that extra-special touch when I’m feeling fancy.
Side Dishes
This Cream of Mushroom Soup Substitute Recipe pairs beautifully with crusty bread for dipping or alongside roasted chicken and steamed veggies for a full meal. I also love it spooned over mashed potatoes or stirred into green bean casserole recipes.
Creative Ways to Present
For special occasions, I sometimes serve the soup in little ramekins topped with a puff pastry lid, kind of like a mini pot pie. It’s fun, impressive, and perfect for an unexpected dinner guest. Giving it that homemade charm elevates the whole meal.
Make Ahead and Storage
Storing Leftovers
I usually transfer leftovers to an airtight container and store them in the fridge for up to 3 days. When you do this, the soup thickens a bit, which makes it perfect if you want to use it as a sauce or binder later.
Freezing
Freezing works well for this Cream of Mushroom Soup Substitute Recipe! Just cool it completely, scoop into freezer-safe containers, and freeze for up to 2 months. When thawing, do so overnight in the fridge for best results.
Reheating
To reheat, warm gently over low heat on the stove, stirring often to keep it creamy and avoid scorching. If it’s too thick, add a splash of milk or broth to loosen it back up — I find this trick always refreshes the texture beautifully.
FAQs
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Can I make this Cream of Mushroom Soup Substitute Recipe without chicken broth?
Absolutely! You can use vegetable broth or even water with a pinch of seasoning if needed. Just be mindful that broth adds essential depth, so choose a flavorful alternative for best results.
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Is this substitute recipe suitable for vegans?
By swapping milk for a plant-based option and using vegetable broth instead of chicken broth, you can easily make this Cream of Mushroom Soup Substitute Recipe vegan-friendly. Just double-check your flour and seasonings for any additives.
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Can I use this substitute directly in casserole recipes that call for cream of mushroom soup?
Yes! I’ve used this substitute in casseroles, and it blends beautifully. It may be a touch fresher and less salty than canned soup, so adjust seasoning accordingly in your dish.
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How long does homemade cream of mushroom soup substitute last in the refrigerator?
Stored in an airtight container, it generally lasts 3 to 4 days. Always check for any off smells or changes before using leftovers, just to be safe.
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Can I double this recipe?
Yes, doubling or even tripling works well. Just keep an eye on cooking times and stir frequently to maintain smooth texture. It’s perfect for batch prepping your cream of mushroom fix!
Final Thoughts
I’m really excited for you to try this Cream of Mushroom Soup Substitute Recipe because it’s one of those simple tricks that elevates your cooking and saves the day. It’s fresh, versatile, and delivers the creamy mushroom goodness you love without any fuss. Next time you’re out of the canned stuff (or just want something homemade), you’ll thank yourself for having this recipe in your back pocket, just like I do.
Print
Cream of Mushroom Soup Substitute Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: About 1 ½ cups 1x
- Category: Soup Substitute
- Method: Stovetop
- Cuisine: American
Description
This Cream of Mushroom Soup Substitute is a simple and flavorful alternative to traditional canned cream of mushroom soup. Made with fresh white button mushrooms, milk, flour, and chicken broth, it is seasoned with onion and garlic powder, offering a creamy texture and rich taste perfect for casseroles, sauces, and more.
Ingredients
Mushroom Mixture
- ½ cup white button mushrooms, diced small
Liquid Ingredients
- ½ cup whole milk
- ¾ cup low sodium chicken broth
Dry Ingredients and 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 pieces to ensure they cook evenly and blend well into the soup base.
- Combine Flour and Milk: In a mixing bowl, whisk together the all-purpose flour and whole milk until you have a smooth mixture free of lumps. This will serve as the thickening base for the soup.
- Sauté Mushrooms: In a medium saucepan over medium heat, add the diced mushrooms and cook until they soften and release their juices, about 4-5 minutes. This helps intensify their flavor.
- Add Liquid Ingredients: Pour in the low sodium chicken broth to the saucepan with the cooked mushrooms. Stir well to combine.
- Add Flour and Milk Mixture: Slowly whisk the flour and milk mixture into the saucepan, stirring constantly to prevent lumps. This will thicken the soup as it cooks.
- Season the Soup: Add onion powder, garlic powder, salt, and pepper to taste. Stir to blend all seasonings evenly.
- Simmer: Reduce the heat to low and let the soup simmer for about 5-7 minutes, stirring occasionally, until the soup thickens to your desired consistency.
- Final Adjustments: Taste the soup and adjust salt and pepper if needed. Remove from heat and serve as a substitute in any recipe calling for cream of mushroom soup.
Notes
- Use low sodium chicken broth to control the salt content effectively.
- If a vegetarian version is desired, substitute chicken broth with vegetable broth.
- For a dairy-free option, use plant-based milk but adjust thickening as needed.
- This substitute can be prepared ahead and refrigerated for up to 3 days.
- Ensure constant stirring when adding flour and milk to avoid lumps.
Keywords: Cream of mushroom soup substitute, homemade cream of mushroom, mushroom soup base, casserole ingredient, easy mushroom soup
