Unlikely Martha
Homemade cream of mushroom soup
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Homemade Cream of Mushroom Soup

When you know better you do better is one of the realest sayings out there. Something about knowing the negative aspect of something and not doing anything to change your exposure to it over time just seems weird when you know said thing is not the best for you.

This thing of which I speak on today is condensed cream soups. At some point I came across an article about all of the nasty and awful things in condensed soups. You know the cream of mushroom and cream of chicken soups that so many recipes call for. I saved the info in that article into my brain bank and said one day I would try to make my own cream of mushroom soup from scratch.

Go ahead, roll your eyes. I can see myself going completely crunchy in a few years and possibly making as many things from scratch as I can, especially when it takes less time to make it than to pick up the can, put it in my basket and get through the line at the supermarket.

Making this condensed soup was so simple, and while it cost about a $1 more to make than the can, the fact that my house smelled glorious and I knew what was in it made it priceless.

Ingredients are about as basic as they come.


Homemade Cream of Mushroom Soup

A few basic seasonings, flour, broth and milk.

Homemade Cream of Mushroom Soup

You want to start off roughly chopping the mushrooms. They don’t have to be chopped too fine.

Homemade Cream of Mushroom Soup

While chopping you boil the broth, once the broth is boiling you simply add in the seasoning, flour and mushrooms and whisk for about 10-15 minutes and that’s it.


Wait for it to cool a bit before adding to a jar.


Keep in mind this is condensed so it will not taste all that great as a soup unless you dilute it a bit. In recipes you can use as is. I made this on the weekend in preparation for a recipe I was going to make later in the week. I would say only keep it in the refrigerator for a week at the most.


Homemade Cream of Mushroom Soup
Prep time: 
Cook time: 
Total time: 
  • ¾ cup finely chopped mushrooms
  • ⅓ cup of Flour
  • ⅔ cup of Milk
  • 1¼ cup Vegetable Broth
  • 1 tsp. Onion Powder
  • 1 tsp. Garlic Powder
  • ¼ tsp. Celery Salt
  • ¼ tsp. Salt
  • ¼ tsp. Pepper
  1. Boil vegetable broth to boil in a large pan
  2. In a bowl, whisk together milk and flour until flour is dissolved
  3. Add in remaining ingredients and continue whisking until incorporated
  4. Add the milk/flour mixture to the broth, whisking to combine
  5. Reduce heat to medium, allow to cook until thickened (3-5 minutes) stirring constantly
  6. Remove from heat. Use immediately or store in airtight container in refrigerator


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  • Reply
    November 11, 2015 at 9:12 am

    because of Pookah’s allergies, I think I am almost all the way crunchy. I make everything. LOL. And I”m saving this.I’m going to try a gluten free version
    LaShawn recently posted..Saturdays( an iPhoneography Project) Week 36

  • Reply
    November 12, 2015 at 4:33 am

    Looks great lady. I make my own broth and stock. Now I will definitely try this because yeah I’m not here for the canned stuff. I love mushrooms.

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