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Skip the can and whip up this cream of mushroom soup with just a few simple ingredients to use as a substitute.

I've been using this simple cream of mushroom substitute in all my recipes and casseroles, and because it's made with real mushrooms, it's much more delicious!

cream of mushroom soup substitute in a pot.

What Can You Use to Substitute Cream of Mushroom Soup

Whether you run out of cream of soup or want to make a homemade version, this easy recipe is a tastier substitute you can easily make with just five ingredients.

Canned cream of soups might be convenient, but once you try this homemade substitute for cream of mushroom soup, you'll forget about the cans! It takes less than 15 minutes to whip up, and you get a healthier and tastier cream of soup.

Is Homemade Cream of Mushroom Soup Healthy?

Yes! Regular canned soup is made with hydrogenated vegetable oil, corn starch, flavorings, and stabilizers, and most of them contain gluten, which many people can’t have. Today's recipe is gluten-free and made with simple and real ingredients whose names we can actually pronounce!

Ingredients

The simple ingredients you need to make this recipe are butter or olive oil for cooking the mushrooms, milk for consistency and flavor, and cream cheese, which, combined with milk, gives this soup that perfectly creamy texture and flavor we love.

How to Make Cream of Mushroom Soup

The simple steps to make this cream of mushroom soup substitute are:

Prep the mushrooms by slicing them (if using whole) and warming the milk in the microwave. You want to add it to the pan warm.
Cook the mushrooms with butter in a saucepan or skillet. Stir constantly until the mushrooms are tender, about 3 minutes.
Make it creamy by adding the warm milk and cream cheese. Gently stir until the cream cheese melts and the mixture is cohesive and thick.
Optionally, make it smooth by blending the mixture in a blender.

Thickening the Soup

This creamy soup is already quite thick and is ready to be added to your favorite recipes to substitute one can of cream of mushroom. It will thicken as it cools but if you want it thicker, make a slurry with 2 teaspoons of cornstarch mixed with a little cold water in a small dish. Add it to the soup, stir, and wait 5 minutes.

Storing Leftovers

Once the cream of soup has cooled to room temperature, store it in an airtight container in the fridge for 3 to 4 days. Since this soup has dairy, I don’t recommend freezing it. The soup will remain okay, but the texture will be different when thawed.

You can reheat leftovers in the microwave or on the stovetop for a few minutes until they are heated through.

Cream of Mushroom Soup Substitute

Servings: 6

Prep Time: 3

Cook Time: 10

Total Time: 13

Skip the can and whip up this cream of mushroom soup with just a few simple ingredients to use as a substitute.

5 from 6 votes

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Ingredients

1 tablespoon butter or olive oil
8 ounces mushrooms, sliced
¼ teaspoon salt
1 cup milk, warmed
4 ounces cream cheese

Instructions

Prep:

If using whole, button mushrooms, rinse and slice them. Warm the milk in the microwave for about 1 minute. You want to add it to the pan warm.

Cook:

Heat a medium saucepan or a skillet with sides over medium-high heat. Once hot, melt the butter. Add the sliced mushrooms and salt, and sauté, stirring constantly, until the mushrooms are tender, for about 3 minutes.
Add the warm milk and cream cheese to the mushrooms. Using a spatula or whisk, gently stir until the cream cheese melts and the mixture is cohesive and thick.

Use:

Use this cream of mushroom the same way you'd use 1 can of cream of mushroom soup. If you prefer a smooth cream of mushroom soup texture, pour this in a blender and blend it until smooth.

Notes

This recipe yields the equivalent of 1 can of cream of mushroom soup. It’s thick and concentrated and can be diluted with milk or water and turned into soup or used the same way you’d use a can in all recipes.