Homemade Cream of Mushroom Soup

I’m not one to pass up a good deal, but until a couple weeks ago I was almost afraid to pick up the manager’s special mushrooms tempting me in the produce aisle.  I wasn’t sure if I could use them all before they go to waste.  At a fantastic $1.67 for 1 pound of mushrooms, though, I had to try.

After using some for our Valentine’s Aussie Chicken, and some more for breakfast burritos and homemade pizza, I had about 1 1/2 pounds left.

What to do? I knew I couldn’t freeze them as is, so I sliced them up, sauteed them in some butter and froze them to use for homemade cream of mushroom soup.  It worked beautifully!

Using 1/4 cup of butter and 3 generous cups of sliced mushrooms at a time, I sauteed two batches.  In the end I had enough sauteed mushrooms to pack 1/4 cup each into 8 ziplock bags.  Total cost, including the butter = approximately $.38 each.

Combining the collective culinary wisdom of Kate and Phoebe (thanks, ladies) I came up with the following method.

Homemade Cream of Mushroom Soup

  • 1/4 cup sliced mushrooms, sauteed in butter
  • 2 Tbsp. butter
  • 1/2 cup flour
  • 4 cups milk
  • 1 tsp. salt
  • 1/2 tsp. pepper
  • 1 tsp parsley

To make cream of mushroom soup, simply sautee the contents of one bag with an additional 2 tbsp. butter.  Mix 1/2 cup flour with 1 1/2 cups milk until smooth.  Slowly add to mushrooms, whisking constantly.  Then slowly add another 2 1/2 cups of milk.  Whisk until smooth and bubbly.

Add 1 tsp. salt, 1/2 tsp. pepper, and 1 tsp. parsley flakes. Remove from heat.  Soup will thicken as it cools. Feel free to add more milk to reach desired consistency.

Makes the equivalent of 3 cans cream of mushroom soup.

Cost breakdown:

  • sauteed mushrooms in butter = 38 cents
  • 2 Tbsp. butter (I use real butter)= 25 cents
  • 1/2 cup flour = 5 cents
  • 4 cups milk = 50 cents (I buy my milk on manager’s special and freeze it)
  • spices = 5 cents (if that)
  • TOTAL = $1.23 for 3 cans, or 41 cents per can

The best price I can find at Dillons is 67 cents per can, and WalMart is now charging $1.00 for a can of cream of mushroom.  Twenty-six cents per can may not seem like incredible savings, but the taste and smell of the real stuff… and knowing exactly what is in my cream of mushroom soup… makes it a Finer Thing!

Just another example of “if you can buy it, you can probably make it (better)!”

You can find this post at Kitchen Tip Tuesday, Tackle it Tuesday, Tasty Tuesday, and Tempt My Tummy Tuesday.

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Comments

  1. Can you freeze the soup after you make it?

  2. Thanks for this post – they always have fresh mushrooms on clearance at my local grocery store, but I’m never sure what to do with them. Now I know! :) Couple questions – how long does the cream of mushroom soup last and have you ever tried freezing it? At this point, it’s only my husband, myself and our little boy, so 3 cans worth would last way too long!! :) Thanks for the informative post. God Bless.

  3. I wouldn’t recommend freezing the soup after it’s made. If you want to make a smaller batch, perhaps you could use fewer mushrooms. 1/4 cup = 4 tbsp. So, for one can’s worth you would use 1 Tbsp + 1 Tsp. sauteed mushrooms. Then just divide the recipe approximately in thirds. Hope that helps!

    Amy

  4. I love homemade cream of mushroom soup. :D It is so much better! :D

  5. I have been looking for a mushroom soup recipe! I am sure this will be a tasty treat for me sometime when my husband is not around.

  6. Looks better than the canned thats for sure! I love mushrooms :)

  7. Yum! That is really great.

  8. I have tried a somewhat different recipe that I found elsewhere on the great wide internets. It uses some chicken broth and ends up pretty thick, then you thin it down with milk to reach soup consistency. I froze it before thinning it, and have used it in place of the canned stuff in various recipes (casseroles, mainly) with no problems.

    I found another one recently that added clear jel to get that thick consistency, then it was hot water bath canned, and I believe they added milk to make eating-consistency soup when serving. It’s one of those things that I think you can play with a little bit – especially if you get such a steal on mushrooms! Even on sale around here, they don’t get much below $2 a pound, and they’re usually pretty questionable quality, unfortunately.

    I love the idea of freezing the sauteed mushrooms – I’d never thought of that. I really wish I could come up with a way to preserve them to use on pizza and whatnot. I’ve considered dehydrating, but haven’t tried it yet. (Mostly because I’d have to borrow a dehydrator!)

    • You can dehydrate them by slicing and placing on a cookie sheet in the oven. 350 degrees check every 5 minutes – depending on how thin you slice. No need to buy an expensive dehydrator for this one.

  9. This looks great. I’ve never made cream of mushroom soup.

  10. I have two boxes of mushrooms in my fridge right now that I was going to make soup with! This looks easier than the recipe I was going to go with, maybe I’ll try half this way and half the other and see which I like best =) Thanks for sharing your recipe!

  11. It sounds delicious – now if anyone else in my family would eat it! I love COM soup, but I am definitely the only one.

  12. Great idea! Nice to have that around

  13. oh my, that looks divine….never thought about making this homemade, will have to try it!! thanks for a great recipe!

  14. I love how you packaged the mushrooms! I’ve never done that, but when I find red peppers on sale I chop them up and freeze them. Thanks for the great tip and recipe!
    -Kim

  15. What a yummy tackle!!

  16. Thank you for this recipe. I really like mushroom soup but I have never made it from scratch. I’m going to try!

  17. Dale McDonald says:

    Mushrooms seem to go rubbery when frozen — but are fine when sauted minced as “Duxelles” until “dry” — then they look much like cooked ground beef and can be added where you want or as part of a beef dish — or use as mushroom flavouring.

  18. Thanks for this recipe! I used to make an instant mix with powdered milk and boullion, but since I`ve started avoiding preservatives, msg, etc. I don`t make that any more. This is an easy and tasty recipe. As for the mushrooms…I used to buy frozen, sliced mushrooms at our local butcher`s for $2.89 a pound. Then one day it hit me, while staring at a package of marked down buttons, that I could do it myself. I regularly stock up on them and slice them and just throw them in the freezer. I haven`t had them turn out rubbery and use them on pizza and in all kinds of dishes. It ends up being even cheaper than off-brand canned mushrooms, too.

  19. Add a handful of dried Porcini to hot water to soak, then add the water to the stock and the soaked mushrooms to the wild mushrooms, for a stronger intense deliciousness to the soup! Amazing taste! :)

  20. Loretta says:

    I was just wondering….when you say your recipe make 3 cans of soup are saying that this recipe is close to the thickness of bought cream soup in the can?

    • If I have extra and it sits in the fridge for a while, then it will thicken up like the canned stuff. Otherwise, it’s thinner.

  21. Samantha Smith says:

    you make me want soup…..losers.

  22. I WILL MAKE THIS SOON, AS ALL THE CONDENSED CAMPBELLS HAVE MSG IN THEM AND IT IS A TRIGGER FOR ME FOR MIGRAINES… CANT WAIT TO TRY THIS ONE! I HAVE LOVED MUSH SOUP FOREVER! I WAS ABOUT IN DESPAIR WHEN I REALIZED I COULD NOT HAVE IT ANY MORE!

  23. Myself and my family did not like this recipe what-so-ever, it had wayyy to much pepper and a very bland taste, will never make it again and would never recommend it!

    • Oh, did you EAT it as soup? I’ve only used it as a substitute for the “chemicals in a can concoction” for recipe-making. Never intended for it to be eaten as soup. Yes, you’ll likely need to find a new recipe. Sorry you had trouble with it!

  24. YOU are a Godsend!! I was looking for a recipe for Cream of Mushroom Soup to use in making Green Bean Casserole a little healthier for Thanksgiving. THANK YOU!!!

  25. Thanks for this easy recipe. After we discovered my newborn was allergic to cow’s milk that meant I had to take it completely out of my diet … very hard to do! I’m able to use this recipe and substitute the dairy items for non-dairy and am able to use the soup in some of my favorite recipes! Thanks a bunch :)

  26. I am wondering if this recipe can be canned? It sounds so great, but would love to be able to can a few at a time!! Thanks for the recipe!!!

  27. Could one use this recipe to make cream of chicken soup?

    • Absolutely! Same concept with the butter, flour, and milk or chicken stock… then add bits of chicken and maybe some chicken-flavored seasoning.

  28. My family love’s this recipe. Thank you for sharing

  29. I will have to try this when I make either Tuna Noodle Caserol or Green Bean Caserol

  30. That JaneyGirl says:

    Just made this ‘Sooper’ recipe with mushrooms and 1/2 an onion! and I do recommend it! The sliced mushrooms are so much better than the tiny bits and pieces in canned soup. And will make my sickie girl feel better :) I too will try it with broccoli and chicken, etc. Can’t wait to get more shrooms. Thanks

  31. Sounds super yummy and a great substitute for a can of chemicals.
    Just wondering why you wouldn’t recommend freezing it? I would like to use it in some freezer meal recipes.
    Thanks!

    • I freeze it IN meals, but I don’t freeze it on its own because the consistency is weird (watery? separated?) when it thaws. IN casseroles and such, though, it works fine.

  32. Thank you! Loved this recipe! I used fresh broccoli instead of mushrooms then added a handful of sharp cheddar and handful of Parmesan cheese. Throwing it over pasta made for a tasty dinner for the family!!

  33. How many cups does this batch make? I don’t ever use cans so I am wondering how much is normally in a can.

  34. Nicole says:

    I tried this recipe and found it still came out a tad flour-y tasting. I was always taught that when making a roux, the butter/oil and flour should be mixed and cooked for a few minutes before adding the milk in order to avoid this. I think tweaking the recipe that way might be worthwhile.

    So: Sautee the mushrooms then set it aside. Heat the butter/oil in a pan, and slowly add the flour, constantly stirring/whisking until flour is completely added and blended. Cook for a couple of minutes (not boiling!). THEN add the milk, slowly, whisking the whole time. Once it’s mixed, add the mushrooms and spices. Simmer for a few minutes so that the mushroom flavor can soak into the milk.

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