Homemade Cream of Mushroom Soup in 5 Simple Steps (No Cans Needed!)

Skip the can and make your own homemade cream of mushroom soup from scratch using real ingredients—ready in minutes and perfect for casseroles or cozy meals.

Homemade Cream of Mushroom Soup (No Cans Needed!)

There’s just something satisfying about making the basics from scratch—especially when they taste better than the canned version and only take a few minutes to whip up. This homemade cream of mushroom soup is rich, flavorful, and full of simple ingredients you likely already have on hand.

Whether you’re using it in a casserole, folding it into a pot pie, or just serving it with crusty sourdough and a sprinkle of black pepper, this soup is a staple you’ll turn to again and again. And best of all? No mystery ingredients. Just real food.

Ingredients You’ll Need

• 1½ cups vegetable broth
  Homemade or store-bought is fine—use what you have.
• 1½ cups milk, divided
  Whole milk works beautifully, but 2% is fine too.
• ¾ cup all-purpose flour
  This gives it that thick, creamy texture—no cornstarch needed.
• 1 to 1½ cups finely chopped mushrooms
  White button or baby bella mushrooms are both great choices.
• 2 tablespoons butter
  For sautéing the mushrooms and giving that rich, comforting flavor.
• ¼ teaspoon garlic powder
  Just enough to enhance the mushroom without overpowering it.
• ⅛ teaspoon black pepper
  Adds a little warmth and balance.
• ¼ teaspoon salt
  You can adjust this to taste, especially if your broth is salty.
• ¼ teaspoon dried parsley
  Optional, but adds a nice pop of herby brightness.
• ⅛ teaspoon paprika
  Just a tiny hint of smokiness to round out the flavor.

Step-by-Step Instructions

1. Sauté the Mushrooms
In a large skillet or saucepot, melt the butter over medium heat. Add the chopped mushrooms and sauté until soft and browned—about 5 to 7 minutes. Stir occasionally to keep them from sticking.

2. Heat the Broth and Seasonings
Once the mushrooms are softened, pour in the vegetable broth, ½ cup of the milk, garlic powder, salt, pepper, parsley, and paprika. Bring the mixture to a light boil and let it simmer for about 90 seconds so the flavors can come together.

3. Make the Thickening Mixture
In a separate bowl, whisk together the flour and remaining 1 cup of milk until completely smooth.

4. Thicken the Soup
Slowly pour the flour mixture into your hot broth while whisking constantly to prevent lumps. Bring it back to a boil and continue whisking until it thickens. This doesn’t take long—don’t walk away!

5. Cool Slightly and Use as Needed
Remove the soup from the heat and let it cool for a few minutes. It’s now ready to use in any recipe that calls for canned cream of mushroom soup—or just enjoy a warm bowl with some crusty bread.

Tips for Best Results

• Chop your mushrooms small if you’re using this in a recipe like a casserole.
• Want it richer? Swap part of the milk for a splash of cream or half-and-half.
• Store leftovers in the fridge for up to 4 days, or freeze in portions for later.
• If your family doesn’t love chunks of mushroom, blend the sautéed mushrooms into the broth before adding the flour mixture for a smooth version.

How to Use Homemade Cream of Mushroom Soup

• In green bean casserole or tater tot hotdish
• As a sauce for baked chicken
• Stirred into rice or pasta for an easy one-pot dinner
• As a base for a cozy, rustic mushroom pot pie

From-Scratch Staples Made Simple

If you liked this recipe, be sure to check out my Homemade Cream of Chicken Soup too! Both versions are perfect for stocking your freezer or replacing store-bought soups in your favorite old-fashioned recipes.

And if you’re looking to stock your pantry with other from-scratch basics, grab my free Simple Homemaker Starter Kit, where I walk you through five easy pantry recipes and my daily cleaning routine.

You might also love this simple homemade saltine cracker recipe! Super simple, and ready in minutes!