Homemade Cream of Mushroom Soup

How to make healthier cream of mushroom soup

Cream of mushroom soup is a common ingredient in recipes this time of year as warm dishes like slow-cooker meals, soups and casseroles (like my favorite Green Bean Casserole) become more popular with the cooler weather approaching.

Cream of Mushroom Soup Problems

Unfortunately, store bought Cream of Mushroom soup has a variety of problematic ingredients, including:

  • Vegetable Oil: chemically processed, high in polyunsaturated fatty acids and potentially harmful on a cellular level
  • Modified Food Starch: A highly processed starch that contains maltodextrin (often used as a name to hide the presence of MSG)
  • Monosodium Glutamate: A food additive and excitotoxin that may interfere with natural neurotransmitter production
  • Soy Protein ConcentrateThis is why I’m not a fan of soy
  • Other bad ingredients: such as Soy Lecithin, Yeast Extract and “Flavoring”

In addition, despite the “Cream” on the label, canned soup has very little actual cream. Cream is the 9th ingredient on the list, after vegetable oil, processed flour, MSG and other questionable items. And it isn’t even real cream! It is actually “Dehydrated Cream” containing milk and soy lecithin as a thickener.

Certainly, these ingredients are probably cheaper and much better for the bottom line of the companies producing processed foods, but they certainly aren’t better for us, the consumer!

Homemade Cream of Mushroom Soup

Like most foods, homemade not only tastes better, but it is typically healthier too. Cream of mushroom soup is no exception and this simple DIY version works as a substitute in recipes and is delicious on its own.

Unlike the processed canned version, it only has 10 ingredients total (including spices) and they are all real food ingredients that you can order at a grocery store (no need to contact your friendly local industrial products salesman to get the soy protein concentrate or MSG!)

I typically make several batches of this and keep in the fridge or freezer for easy meal prep at Thanksgiving or for when I get a pregnancy craving for something with mushrooms in it. 🙂

If you use cream of mushroom (or cream of anything) soup in recipes for your family, consider taking 20 extra minutes to make your own. Not only will it taste better, but you’ll feel better about the ingredients too!

How to make healthier cream of mushroom soup

5 votes


Homemade Cream of Mushroom Soup




Yield 4 +


  • 1 pound fresh mushroom
  • 1 onion
  • 1/4 cup butter
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 cloves fresh garlic, minced
  • 2 tablespoons arrowroot powder
  • 1 quart chicken broth
  • 1/2 cup heavy cream, (organic)
  • 1/2 cup sour cream, (optional)


  1. Chop mushrooms and onion and mince garlic.
  2. Melt butter in a large pan and add chopped mushrooms/onions and garlic.
  3. Saute until translucent and cooked.
  4. Sprinkle with salt and pepper. Sprinkle with arrowroot.
  5. Add broth and simmer until it starts to thicken (about 10 minutes).
  6. Add cream and sour cream and stir in until smooth. To go dairy free, use heavy coconut milk instead.
  7. Serve as a soup or use as cream of mushroom soup in recipes.

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How do you use cream of mushroom soup?

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Reader Comments

  1. THANK YOU! I can’t wait to try this. I LOVE green bean casserole & have made it using the organic brands I can find, but this year we’re going gluten-free and I was pouting about not making one of my favorites! Now I can and it sounds DELICIOUS! Cream of Mushroom is one of my all time favorites.

    • I added 2 tsp. of Worcestershire and about 2 tsp. of onion powder to give it a little more flavor. Yummier! Does anyone know if this soup will freeze well?

  2. do you know how you would do condensed cream of mushroom soup, gluten free???? so many recipes call for it and Campbells soup is not gluten free at all. I do alot of crockpot recipes and they always call for it.

    • Pacific brand is gluten free.

  3. Hi, I love your site and tips. Thank you! Most cream of mushroom soup is concentrated, so what would be the ratio if using this? I.e. if it calls for a ten ounce can, how much of the homemade would you use?

  4. I have lived in central Italy for 35 years and learned the proper way to use and cook garlic. Italians actually make very different use of garlic than you would think, and never use a lot unless on Bruschetta.
    Your foods cooked with garlic will taste much better if you always add the garlic when everything else is almost cooked. Garlic should never brown, it is “cooked” before it reaches that stage and if it browns the flavor is not good.
    DO NOT mince extremely fine and DO NOT use a garlic press. Your foods will taste better, have the garlic flavor but not be overpowered by it if it is minced in about 10 to 20 bits.

    • Thanks for the garlic hint.

    • Yes! That is what I discovered by accident while cooking a pot of marinara sauce. I forgot the garlic earlier and added it at the end. It tasted so much better! That is how I have cooked garlic ever since.

    • Thank you for this tip!

    • Thank you for these wonderful tips on garlic. I was wondering why the ladies in my old neighborhood had so much of a better flavor to their foods then I did no matter what I did. Now I know.

  5. Could you provide a caloric intake and nutritional breakdown please? He has to watch his sugars and I have to watch my carbs…

    • Hi Graham. You can easily do this yourself by taking all the ingredients that you use and adding up all the carb/sugar counts of them, then divide all those numbers by the total of serving sizes. Remember the rule about fiber. Use a program like calorieking.com to help you. Most real food advocates aren’t big into calorie and macronutrient counting so she may not have that available. 🙂

  6. Thank you sooo much for this!!! So much calls for these cream based soups and it’s great to have a healthier option!

  7. Thanks for suggesting the coconut milk substitution!

  8. Could whole farm milk be used in place of cream?

  9. If I were to follow this same recipe, but omit the mushrooms and add in chicken instead, would it make a good cream of chicken soup? I make a casserole my family loves but would much prefer homemade soup to store bought! Also, I pressure can all kinds of things and make homemade chicken stock this way, could I pressure can this soup and extend its shelf life, or is it best to freeze it? Thank you so much! I just found your blog about a week ago but I am loving it! We’ve always been very conscious of our dietary choices, but just recently I’ve “cleansed” our home of chemicals. I’m making all of our cleaners and hygiene products, and couldn’t be happier!

  10. Yay!!! Perfect!!! Can’t wait to try!

  11. I used to use cream of mushroom soup all the time but stopped because one day I looked at the ingredients and nearly dropped the can right on the floor! Thank you for sharing a homemade recipe! Can’t wait to try this!!

  12. Could you can this? Probably have to use a pressure canner. . . Sometimes taking freezer space isn’t an option.

  13. Thanks for the recipe! I can’t wait to try it out. Do you have an approximate shelf life? I’d love to make a huge batch and keep some in the fridge and freeze some.

  14. How long is the shelf life in the refrigerator?

  15. Do you think making a large quantity canning this in mason jars for later use would work well?

  16. I was thinking that there must be a better version. Thank you!

  17. This is awesome! Do you have a cream of chicken recipe also?

  18. Is coconut or almond milk a suitable substitute? I skip the dairy now but I still want to make green bean casserole as its a favorite in our house. Also, any substitute for the butter or just omit it?

    • Use heavy coconut milk. That will work the best. If you want to cook your onions/mushroom/garlic in something, you could use coconut oil or tallow.

  19. What would be a good substitute for chicken broth? I would love to make this today, but it’s Friday and I’m Catholic. 😉

    • If you can’t use chicken or meat-based broth/stock, use vegetable stock or, even better in this recipe, would be mushroom broth. Often you can reconstitute dried mushrooms in hot water and use the liquid from that.

  20. This recipe looks delicious. I can’t have butter, but I can maybe replace it with coconut oil. Thanks so much.

  21. Does this recipe replace one can of the store bought kind?

  22. If this is replacing condensed cream of mushroom soup in recipes, as this is not condensed, how much would need to be used in place of a typical can? Thanks!

  23. Thanks Katie,

    I plan to give this recipe a try. I use to love Cream of Mushroom Soup but haven’t had it in years and have been looking for a recipe. I went on an elimination diet this time last year, eliminating gluten, dairy and soy so I will try this recipe with heavy coconut milk and ghee. Surprisingly soy really seems to bother me and as I’m sure you know soy lecithin is in so many things….

    I am a firm believer we need to get back to eating more real foods and stay away from as many processed foods as possible, so thanks again….


  24. Thanks! Wellness Mama, I always looking for the healthier option. Question, I don’t have arrowroot, but I use garbanzo bean flour for thickening Will that work for this recipe?
    Thanks for input.??

  25. I make mine similarly, except instead of cream & sour cream & arrowroot root powder, I add an undiluted can of whole evaporated milk at the end, just prior to serving. I love homemade cream of mushroom soup! I do the same with other cream soups.

  26. This recipe looks to be wonderful and I can’t wait to try it. We quit using most canned soups years ago because they have so much “junk” in them. Especially the creamed soups. Thank you.

  27. If not adding to a recipe it’s good to add some thyme & whiskey (preferably Irish). I will use this for my green bean casserole recipe next time.

  28. This is great because I have abandoned some old favorite recipes because it calls for Cream of Mushroom from the can. I was wondering whether this might freeze well in portion sizes. Then I could do a large batch and have it ready on hand for convenience.

  29. I made this soup for my green bean casserole for Thanksgiving today and it turned out wonderful. My husband was a little skeptical as he grew up with the canned stuff, but her tried it and he was impressed. I even did it with the broth from the turkey that added a ton of flavor. I never have bought cream of anything soup before, but in the past I never have been able to make recipes with that ingredient because I didn’t have a substitute for it and now I do. I am so excited to use this recipe more in the future. Love it!

  30. Which mushrooms do you most prefer? I was debating doing a mushroom medley with oyster, shiitaki, cremminis…what do you think?

  31. I made this last night and it is incredibly runny. I let it simmer for over an hour. I did try adding more arrowroot in to see if that would help thicken it, but had no luck. Also, I’m not sure how much of this to use in the green bean casserole. Thanks!

  32. I used it for a green bean casserole on thanksgiving and it wasn’t the best for it! I ended up thickening the portion That went into the casserole with tapioca starch. The amount I used was the equivalent of what the Campbell’s soup recipe calls for. I had to lengthen the baking time significantly as well. I wouldn’t recommend this way but since you already made it, just work with it.

    • Thanks! I ended up adding some coconut flour to it as well. I made green bean casserole and used almost all of what the recipe made, and did have to cook it a lot longer. Next time, I will cook the green bean/mushroom soup mixture, covered with foil, until it bubbles and then add the onion strings. I also think that a final zap from the broiler will crisp up the strings nicely as well. Everyone that tried it did like it so I’m happy it wasn’t a flop.

  33. I’ve been missing my cream of mushroom soup for ages now, and I was so happy to find this recipe. I made it and DEVOURED instantly. Another well-balanced recipe. I’m so happy to be able to have this. Unfortunately, I crave it every week!

    Great job, Katie. Another terrific recipe!

  34. I, like several others, would like to try canning the soup. Has anyone tried to can this recipe? If or when I try to can the soup I will eliminate the milk & sour cream. Then add those ingredients as being used. Any feedback would be appreciated.

  35. Do you have any recommendations for this recipe that don’t include cream? I am allergic to dairy and cream is a no go for me unfortunately!

  36. Awesome recipe! I can not wait to make this! But I have a question (as do many others), would I be able to can or freeze this? I would really like to know. 🙂