Easy Cream of Mushroom Soup Recipe
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This Easy Homemade Cream of Mushroom Soup Recipe is rich, creamy, and packed with real mushroom flavor. Made with simple ingredients like fresh mushrooms, shallots, garlic, einkorn flour, chicken stock, and heavy cream, it’s an easy homemade substitute for condensed cream of mushroom soup. Use it to make green bean casserole, add it to smothered mushroom chicken, Beef stroganoff or thin it out with a little extra broth or cream and enjoy it as a comforting bowl of soup.
Making your own cream of mushroom soup is easier than you might think! It comes together in about 20 minutes and has a fresh, savory flavor you just don’t get from the canned version. I love making a batch ahead of time and keeping it in the fridge or freezer so I have a homemade option ready whenever a recipe calls for cream of mushroom soup.
Simply, add this homemade cream of mushroom soup to any recipe that calls for canned cream of mushroom soup for a rich, flavorful upgrade to your favorite meals.
Table of Contents
Ingredient’s You’ll Need For This Easy Cream of Mushroom Soup
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Step-By-Step How to Make This Cream of Mushroom Soup Recipe
Sauté
Using a 4.5 quart Dutch oven sauté diced mushrooms, shallots and garlic in avocado oil over medium low heat until soft and tender. About 5-7 minutes.
Make the Roux
Push the mushrooms and onions to one side of the pot. Add the butter and einkorn flour, then whisk until the butter melts and the flour is incorporated. Continue cooking for 1–2 minutes, whisking continuously, this removes the raw flour taste.
Add Liquids
Slowly add the chicken stock, whisking continuously. Add the heavy cream.
Blend
Turn off the heat, then use an immersion blender to blend the mushrooms and onions into fine pieces. Gently pulse the blender to avoid over-blending.
Season
Add the Parmesan cheese and seasonings. Turn the heat back on to medium low and continue cooking for 1–2 minutes, then remove from heat.
Store
Once cooled, store in 8-ounce mason jars, leaving 1 inch of headspace for freezing. This recipe makes about 2.5-3 cups of cream of mushroom soup. It’s perfect for green bean casserole, smothered mushroom chicken, or enjoy it as a soup. Serve it thick or thin it with additional chicken stock or cream. See FAQ section for more info on reheating and storage.
How Much Cream of Mushroom Soup Do You Need for Green Bean Casserole?
My favorite Thanksgiving dish- next to stuffing, is green bean casserole. You either love it or hate it, and I happen to be a major lover of it. So much so that I spent two years perfecting the homemade cream of mushroom sauce I use for green bean casserole.
If you’re also a green bean casserole person, you may be wondering: How much cream of mushroom soup should you use in green bean casserole?
I like to use 2.5 pounds of fresh trimmed green beans with 2.5 cups of homemade cream of mushroom soup. This creates a creamy casserole without being overly saucy and serves a large crowd.
If you prefer a saucier green bean casserole, use 3 cups of cream of mushroom soup with 2.5 pounds of green beans. Alternatively, use 2.5 cups of cream of mushroom soup with 2 pounds of green beans for the same creamy result.
My homemade cream of mushroom soup recipe makes approximately 2.5 to 3 cups, depending on how much you reduce the sauce.
FAQ’s
Can I use regular flour instead of einkorn?
Yes, you can use regular AP flour to replace einkorn to thicken the sauce.
Can I make this soup gluten free?
Arrowroot powder can be used as a thickener in this mushroom soup, especially if you want a gluten-free option. For about 3 cups of soup, use 1½ tablespoons of arrowroot powder to start, mixed with 2–3 tablespoons of stock or soup to make a slurry. Stir it into the hot soup toward the end of cooking, then remove from heat once thickened. Arrowroot also freezes well, making it a good choice if you plan to freeze the soup for green bean casserole.
Note: Don’t boil it for a long time after adding it, it can lose thickening power and become a little gummy
Can I freeze this?
Yes! Freeze the sauce in glass jars, leaving about 1 inch of headspace for expansion. Let the sauce cool completely in the refrigerator before freezing.
You can freeze it for up to 2 months. When you’re ready to use it, transfer it to the refrigerator the day before and allow it to thaw overnight. Then, use it in your favorite dishes!
Do I need to reheat the soup prior to using in green bean casserole?
You don’t need to re-cook the thawed soup separately. Just:
- Thaw the frozen mushroom soup in the refrigerator overnight.
- Give it a really good stir/whisk. If it looks a little separated, that’s okay. (I have never experienced this with this recipe).
- Combine it directly with your prepared green beans.
- Add your fried onions.
- Bake at 350°F as your recipe directs until hot and bubbly, about 40 minutes covered.
- Add the remaining fried onions and bake another 10 minutes uncovered.
The oven will heat the sauce and bring everything back together.
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Easy Cream of Mushroom Soup Recipe
Ingredients
- 1/2 cup Grated parmesan (freshly grated) packed
- 8 oz Baby Bella or Cremini mushrooms chopped about 12-14 mushrooms
- 1/3 cup Shallots chopped finely
- 1 tbsp Garlic minced About 3 cloves
- 1.5 tbsp Avocado oil
- 3 tbsp Butter
- 2.5 tbsp Einkorn flour all purpose or regular AP flour
- 1.5 cups chicken stock
- 1 1/4 cup heavy cream Cream
- 1/2 tsp Salt
- 1/2 tsp Pepper
- 1 tsp Coconut aminos (umami boost)
- 1 Dash nutmeg (optional)
Instructions
- Sauté: In a 4.5-quart Dutch oven, sauté the diced mushrooms, shallots, and garlic in avocado oil over medium-low heat until soft and tender, about 5–7 minutes.
- Make the roux: Push the mushrooms and onions to one side of the pot. Add the butter and einkorn flour, then whisk until the butter melts and the flour is incorporated. Continue cooking for 1-2 minutes, whisking continuously, this allows the raw flour taste to cook out.
- Add the liquids: Turn the heat to low, or off and slowly add the chicken stock, whisking continuously. Add the heavy cream.
- Blend: Use an immersion blender to blend the mushrooms into fine pieces. A few larger pieces are fine.
- Add cheese and seasoning: parmesan cheese and seasonings. Continue to cook for 1-2 minutes then remove from heat.
- Allow to cool or serve hot as soup: Use sauce in desired recipes like green bean casserole, Swedish meatballs, beef stroganoff or you can eat as a soup, you may thin out with remaining stock to desired consistency or leave thick as is.