Homemade cream of mushroom soup recipe you can use to make green bean casserole or add to anything else. Made from scratch in your Instant Pot or on the stovetop, it’s easy!
Not feeling canned condensed soups? You can make homemade cream of mushroom pretty easily with just a few ingredients. You can use your pressure cooker on saute, or make it in a pot on the stove. Either way will turn out great. Then you’re ready to use it in some of your favorite dishes!
There are many people who veer away from canned soups because of the high sodium content. I get it. My husband has high blood pressure too and it’s always best to know exactly what’s in your food. If you make it from scratch you can adjust spices to your liking.
- With that said, when I am in a hurry I will use the Campbell’s variety.
- I have a stack of cream of mushroom as well as cream of chicken ready when I don’t have milk or heavy cream on hand.
If you’re ready to see how easy homemade cream of mushroom is, get your pot or Instant Pot ready!
You’re going to melt butter to begin with. For either method you need to set to saute on your pressure cooker, or low medium heat on your stove. This is the only function you’ll need to prepare this, no actual pressure cooking will be needed.
- Of course you’ll need a nice looking container of fresh mushrooms too.
- The variety is up to you but personally I get store bought baby bellas for every recipe I create. They have a bit of a firmer texture to them and a bit more flavor. The choice is yours though really.
You’re going to render your mushrooms and onion down like you see here. Adding diced onions is of course optional but I add them to just about everything I make so they’re a given at this house.
- Season to taste as you wish with garlic powder, salt and pepper etc.
- Add flour to create a thickening agent, then add your chicken broth or chicken stock and bring to a boil. Add heavy cream or milk, reduce heat and simmer uncovered for a few minutes.
- If you want your homemade condensed soup to be thicker add 1/4 cup more heavy cream. Alternatively you can whisk together 2 tsp cornstarch with a few tbsp cold water and add that in.
How do you thicken cream of mushroom soup?
- You’re going to mix in a flour paste of sorts. Flour is used in many commercially packed soups to thicken creamy or thin broth soups. You add a bit to the butter, mushroom mix to create a sort of roux.
- Then when you add the heavy cream or other dairy product it will become creamy and thicker. Cream in of itself is a thickening agent. If your soup becomes a bit too thick, add a bit of milk instead to thin it out.
- Cornstarch mixed with a bit of cold water can be a thickening agent as well but won’t add flavor.
- Some may sprinkle in breadcrumbs but I don’t like the texture that creates for this recipe in particular.
What can I add to mushroom soup?
- Garlic — fresh garlic is best but you can use minced if that’s all you have on hand.
- Onions — don’t be shy about loading it up!
- Wine — dry red or white wines are perfect to add into this, especially if you need something to thin it out
- Bay leaf – some add this while simmering for added flavor
- Sprinkle 1/2 cup crispy onions to the top when done and served!
Ingredients you will need:
- Heavy cream or milk
- Salt and pepper
- Minced garlic
- either chicken or vegetable could be used
What can you eat with cream of mushroom soup?
I typically don’t make this as a main entree, but rather an ingredient to make another recipe. If you were though, this pull apart bread would make it a complete meal in my house. If you’re serving this for a crowd you could make a large batch and transfer to your slow cooker. Keep on warm so people can enjoy throughout the day.
- Beef stroganoff casserole made in the oven
- or this easy Instant Pot stroganoff recipe
- Instant Pot tuna casserole is amazing
- Of course Instant Pot green bean casserole is what you think about when this soup is mentioned right?
- to make this completely from scratch you can even make your own fried onions!
- Sausage and rice casserole is great
How long can I keep homemade cream of mushroom soup in the fridge?
To keep canned, packaged , or homemade cream of mushroom soup the freshest after opening refrigerate in covered glass or plastic container. If it has been continuously refrigerated will keep for about 3 to 4 days.
- I normally make as much as I need for a particular recipe, like loaded baked potato soup, and have really never had leftovers. If you do though, here is the info.
Can I freeze homemade cream of mushroom soup?
Yes you can! This is great if you want to make a LARGE batch and divide it up to use later. Just freeze in covered airtight containers or heavy duty freezer bags. To prevent cream-based soups from curdling stir well when reheating frozen soup. Foods kept constantly frozen at 0° F will keep safe indefinitely.
Homemade Cream of Mushroom
- On a stovetop: Put butter into a pan over medium heat. In a pressure cooker: Set to saute and add butter.
- Add diced onions and mushrooms. Saute until mushrooms have started to brown and release a bit of liquid. Add garlic now and cook for additional minute.
- Stir in the flour so it absorbs the liquid and melted butter in the pot. This will create a sort of roux to thicken the soup.
- Once absorbed and lightly browned in color, add your broth. Whisk this together so there are no lumps (other than the mushroom pieces). Add your milk and seasonings now.
- Allow this mixture to simmer continuously on low/medium heat or saute function until it thickens to the consistency you want. Usually 3-5 minutes does it.