Best Cream of Mushroom Soup Substitute (Ready in 10 Minutes!)

A quick and easy Cream of Mushroom Soup Substitute made with simple pantry ingredients and ready in just 10 minutes! It’s creamy, flavorful, and the perfect homemade swap for the canned version.

Ever been in the middle of cooking your favorite casserole or soup and realized you’re out of cream of mushroom soup?

I’ve been there too—and trust me, this homemade Cream of Mushroom Soup Substitute has saved many dinners in my kitchen! It’s creamy, flavorful, and takes only 10 minutes to make with ingredients you already have at home.

What I love about this recipe is that it tastes just like the canned version (even better, in my opinion!)—but it’s fresher, healthier, and you control exactly what goes in.

Whether you’re cooking for your family or need a quick substitute for cream of mushroom soup in casseroles, sauces, or side dishes, this recipe will be your go-to.

If you love easy, budget-friendly recipes that taste amazing and save the day when you’re short on ingredients, keep reading—this one’s for you!

Why Does This Recipe Work So Well?

Because it uses simple pantry staples to create the same creamy texture and savory flavor you’d expect from canned soup—without any preservatives. The combo of milk, broth, and flour gives you a thick, velvety consistency, and the chopped mushrooms add that signature earthy flavor.

What Makes This Recipe Great?

It’s fast, affordable, and customizable! You can easily make it dairy-free, gluten-free, or vegan with a few swaps. Plus, it stores well for busy weeknights when you need a quick meal base.

What Can I Substitute for Cream of Mushroom Soup?

If you’re out of mushrooms or prefer another flavor, you can make similar substitutes like cream of chicken, cream of celery, or cream of broccoli soup—all using the same base method from this recipe.

Cream of Mushroom Soup Substitute Recipe

Recipe Overview

This cream of mushroom soup substitute recipe is smooth, flavorful, and made in just 10 minutes. Perfect for casseroles, sauces, or creamy comfort food dinners.

• Prep Time: 5 minutes
• Cook Time: 5 minutes
• Total Time: 10 minutes
• Cuisine: American
• Course: Sauce / Soup Base
• Difficulty: Easy
• Yield: 1 cup
• Calories: About 100 kcal per serving
• Servings: 1
• Equipment:
  • Medium saucepan
  • Whisk
  • Measuring cups and spoons
  • Wooden spoon

Ingredients

• ½ cup finely chopped mushrooms
• ½ cup whole milk
• ¼ cup all-purpose flour
• ½ cup vegetable broth
• ¼ teaspoon onion powder
• ⅛ teaspoon garlic powder
• Salt and pepper to taste

Ingredient Notes

• Mushrooms: Fresh cremini or button mushrooms work best. They add a rich, earthy flavor that mimics the canned soup perfectly.
• Milk: Whole milk gives the creamiest texture, but you can use any milk—dairy or non-dairy (like almond or oat milk).
• Flour: Helps thicken the soup. You can use gluten-free flour if needed.
• Vegetable broth: Adds flavor depth—use chicken broth for a richer taste.
• Seasonings: Onion and garlic powder are simple but effective. Adjust salt and pepper to your liking.

Instructions

1. Cook the Mushrooms:

Heat a medium saucepan over medium heat. Add a drizzle of oil or butter and the chopped mushrooms. Cook for 2–3 minutes until they soften and release their moisture.

2. Add flour:

Sprinkle the flour over the mushrooms and stir until coated. This forms the base for thickening your soup.

3. Add milk and broth:

Slowly whisk in the milk and vegetable broth. Keep whisking to prevent lumps.

4. Season:

Add onion powder, garlic powder, salt, and pepper. Stir well.

5. Simmer:

Let it cook for 3–4 minutes, stirring until the mixture thickens to a creamy soup consistency.

6. Taste and adjust:

Taste and adjust seasoning if needed. Your homemade cream of mushroom soup substitute is ready to use!

Tip: If the soup gets too thick, add a splash of milk or broth to thin it out.

Nutrition Facts (Per Serving)

• Calories: 100
• Carbohydrates: 10g
• Protein: 4g
• Fat: 5g
• Sodium: 250mg
• Fiber: 1g

Recipe Tips and Variations

✅ Vegan Version: Use plant-based milk and vegan butter.

✅ Gluten-Free Option: Substitute flour with cornstarch or gluten-free all-purpose flour.

✅ Extra Creamy: Add a spoon of cream cheese or sour cream for a richer texture.

✅ Healthy Cream of Mushroom Soup Substitute: Use low-fat milk and olive oil instead of butter.

✅ Make-Ahead Tip: Store in an airtight container for up to 3 days. Reheat on the stove before using.

✅ Inspired Twist: Try mixing this base into my High Protein Broccoli Cheddar Soup for extra depth!

How to Serve Cream of Mushroom Soup Substitute?

Use this as a 1:1 replacement in any recipe that calls for canned cream of mushroom soup—like green bean casserole, chicken bakes, or pasta dishes. You can also enjoy it as a light soup with crusty bread or over rice for a quick meal.

Storing Tips

• Refrigerate: Store leftovers in an airtight jar or container for up to 3 days.
• Freeze: Pour into freezer-safe bags or containers and freeze for up to 1 month. Thaw overnight and whisk while reheating to restore the texture.

• Stir continuously while cooking to avoid lumps.
• Adjust thickness by adding more milk or broth.
• Double the recipe if you often cook casseroles—it stores well!

More Soup Recipes

Creamy Mushroom Soup Recipe

Creamy Mushroom Chicken and Wild Rice Soup Recipe

Healthy High Protein Broccoli Cheddar Soup Recipe

Rustic Potato Leek Soup Recipe

FAQ

Conclusion

Next time you’re out of the canned stuff, skip the store run and make this Homemade Cream of Mushroom Soup Substitute right in your kitchen. It’s quick, comforting, and fits perfectly into your favorite family recipes.

If you try this recipe, leave a comment below and let me know how you used it—I’d love to hear your twist on it!