Whenever you find yourself without a can of cream of mushroom soup on hand, this Cream of Mushroom Soup Substitute Recipe is a total lifesaver. I’ve cooked this simple version more times than I can count, especially when I needed a quick sauce or a comforting casserole base. What makes it special is how quickly it comes together with everyday pantry ingredients, yet it delivers that creamy, savory mushroom flavor that everyone loves.

Whether you’re whipping up a cozy weeknight dinner or trying to keep things homemade and wholesome, this substitute has your back. It’s perfect not only when you’re out of the canned stuff but also for when you want full control over what’s going into your food – no preservatives, no mystery ingredients, just pure deliciousness.

Ingredients You’ll Need

The beauty of this Cream of Mushroom Soup Substitute Recipe is how straightforward the ingredients are. Each one plays a key role in achieving that creamy texture and savory depth that you expect from a traditional cream soup. Here’s what you’ll want to gather before you get started.

Mushrooms (white button): Using fresh mushrooms diced small helps infuse a real mushroom flavor without overpowering the dish.
Milk (whole): I prefer whole milk here for creaminess, but you can use lower fat if you like a lighter feel.
Flour (all purpose): Acts as the thickening agent, so don’t skip it. It gives you that luscious, silky texture.
Chicken broth (low sodium): Adds savory background notes without being salty – a great way to control flavor.
Onion powder: Just a touch lends subtle sweetness and depth.
Garlic powder: Enhances the umami and balances flavors perfectly.
Salt and pepper: Season to taste, but remember a little goes a long way in this recipe.

Variations

I love encouraging folks to play with this recipe because it’s so forgiving! Making it your own is part of the fun. Here are a few tweaks I’ve tried that might inspire you too.

Vegetarian version: Swap the chicken broth for vegetable broth, and it still turns out just as flavorful and comforting as the original.
Dairy-free alternative: Use almond or oat milk and a gluten-free flour blend to keep it creamy but allergen-friendly. Works great for a light dinner!
Mushroom mix: I once added some cremini and shiitake mushrooms for a more intense flavor – it was a hit with my family.
Herby twist: Fresh thyme or rosemary added just before serving adds a lovely herbal note that brightens the soup.

How to Make Cream of Mushroom Soup Substitute Recipe

Step 1: Sauté the Mushrooms

Start by heating a little bit of oil or butter in a skillet over medium heat. Toss in your diced mushrooms and cook them until they’ve released their moisture and turned tender – about 5 minutes. You want them soft but not browned, as the subtle mushroom flavor is key here. This step really builds the base flavor, so don’t rush it!

Step 2: Make the Roux

Next, sprinkle the flour over the cooked mushrooms and stir constantly for about 1-2 minutes. This helps cook out the raw flour taste and starts to thicken the mixture. You’ll notice it getting slightly paste-like – that’s exactly what you want!

Step 3: Slowly Add Liquids and Spices

Gradually pour in your cold chicken broth while whisking to avoid lumps. Then stir in the milk, onion powder, and garlic powder. Keep whisking and cooking over medium heat until the soup thickens to a creamy consistency – usually about 4-5 minutes. If it gets too thick, just add a splash more broth or milk. Season with salt and pepper to taste.

How to Serve Cream of Mushroom Soup Substitute Recipe

A clear glass jar filled with thick creamy mushroom sauce with a pale beige color and visible small chunks of dark brown mushrooms. A light beige spoon is lifting some sauce above the jar, showing the sauce’s smooth and rich texture with mushrooms. In the background, there are some whole mushrooms on a white marbled surface along with a white cloth with black text, softly blurred to keep focus on the jar and the spoon. The photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love topping the finished soup with a sprinkle of fresh parsley or chives for a pop of color and freshness. Sometimes a dash of cracked black pepper or a drizzle of truffle oil (if you’re feeling fancy) takes it to the next level. It’s those little touches that make simple dishes feel special.

Side Dishes

This substitute is super versatile. I often serve it alongside hearty roasted chicken or melt it into my green bean casserole. It’s also amazing poured over baked potatoes or paired with crusty garlic bread. The creamy mushroom flavor adds such comfort and richness.

Creative Ways to Present

For special occasions, I’ve served the soup in mini ramekins as an elegant appetizer with a sprinkle of toasted breadcrumbs on top. It’s also fantastic ladled into hollowed-out bread bowls for a rustic, cozy vibe – perfect for sharing with friends on chilly evenings.

Make Ahead and Storage

Storing Leftovers

Once cooled, transfer your leftover Cream of Mushroom Soup Substitute to an airtight container and refrigerate. I find it stays fresh and tasty for up to 3 days, which is perfect for quick meals later in the week. Just give it a stir before reheating.

Freezing

In my experience, freezing works well if you want to prep this substitute ahead of time. Store it in a freezer-safe container and try to consume within 2 months. When thawed, you might notice slight separation, but a good whisk or blender blitz brings it back to silky smooth.

Reheating

Reheat gently on the stovetop over low heat to prevent curdling or burning. Stir often and add a splash of milk or broth to restore creaminess if needed. Microwave works in a pinch but be sure to stir halfway through for even warming.

FAQs

Can I use other types of mushrooms for this Cream of Mushroom Soup Substitute Recipe?

Absolutely! While white button mushrooms are classic and budget-friendly, you can mix in cremini, shiitake, or portobello for more depth and complexity. Just dice them finely for the best texture.
Is this recipe suitable for lactose intolerant people?

You can easily adapt it by using lactose-free or plant-based milk like almond or oat milk. Just be sure to choose a broth and flour that fit your dietary needs too.
Can I make this substitute in advance?

Yes! This Cream of Mushroom Soup Substitute Recipe holds up well when made ahead and refrigerated or frozen. Just reheat gently before use and adjust the thickness if needed.
How thick should the substitute be?

It should be creamy and thick enough to coat the back of a spoon, similar to the canned cream soup texture. If it’s too thick, whisk in a bit more milk or broth to loosen it up.
What dishes can I use this substitute in?

This Cream of Mushroom Soup Substitute Recipe works wonderfully in casseroles, gravies, pot pies, and as a sauce for vegetables or meats. It’s incredibly versatile and a great base for many recipes calling for cream of mushroom soup.

Final Thoughts

This Cream of Mushroom Soup Substitute Recipe has quickly become one of my kitchen staples, and I hope it will for you too. It’s just so comforting to have a homemade option that’s quick, easy, and tastes fresh, especially on those days when convenience matters but quality can’t be compromised. Next time you need that creamy mushroom touch in your dish, give this substitute a try – I promise it’ll make you forget about the canned version.

Cream of Mushroom Soup Substitute Recipe

Print Recipe

★★★★★

4.4 from 58 reviews

This Cream of Mushroom Soup Substitute is a simple and flavorful alternative to traditional canned cream of mushroom soup. Made from fresh diced white button mushrooms, milk, flour, and low sodium chicken broth, it’s seasoned with onion and garlic powders for a comforting, creamy texture and rich taste. This substitute works perfectly in casseroles, sauces, or any recipe requiring cream of mushroom soup.

Author: Mary
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: Approximately 1 ½ cups 1x
Category: Soup Substitute
Method: Stovetop
Cuisine: American

Ingredients

Scale

Mushroom Base

½ cup white button mushrooms, diced small

Liquid Ingredients

½ cup whole milk
¾ cup low sodium chicken broth

Thickening and Seasoning

¼ cup all-purpose flour
¼ teaspoon onion powder
⅛ teaspoon garlic powder
Salt and pepper to taste

Instructions

Prepare Mushrooms: Dice the white button mushrooms into small pieces to ensure they cook evenly and blend smoothly into the soup base.
Mix Flour and Milk: In a bowl, combine the all-purpose flour and whole milk. Whisk well until the mixture is smooth and free of lumps; this will serve as the thickening agent for the soup.
Cook Mushrooms: In a medium saucepan over medium heat, add a small amount of oil or butter and sauté the diced mushrooms until they are tender and slightly browned, about 4-5 minutes.
Add Seasonings and Broth: Sprinkle the onion powder, garlic powder, salt, and pepper over the mushrooms. Pour in the low sodium chicken broth slowly while stirring, allowing the flavors to meld together.
Incorporate Flour-Milk Mixture: Gradually pour the flour and milk mixture into the saucepan, stirring constantly to avoid lumps. Continue cooking the mixture over medium heat until it thickens to a creamy consistency, about 5-7 minutes.
Simmer and Adjust: Reduce the heat to low and let the soup simmer gently for an additional 2-3 minutes. Taste and adjust the seasoning with more salt and pepper if necessary.
Serve or Use in Recipes: Remove from heat. Use this cream of mushroom soup substitute immediately in your recipes or store it in the refrigerator for up to 3 days.

Notes

This substitute is best used fresh but can be refrigerated in an airtight container for up to 3 days.
You can use vegetable broth instead of chicken broth to make the recipe vegetarian.
For a dairy-free version, substitute whole milk with a plant-based milk and ensure the broth is dairy-free as well.
Adjust the thickness by varying the amount of flour to milk mixture based on your preferred consistency.
Add a small amount of butter or olive oil when sautéing mushrooms to enhance richness and flavor.

Keywords: Cream of Mushroom Soup Substitute, Mushroom Soup, Creamy Mushroom Sauce, Homemade Soup Substitute, Low Sodium Soup Substitute