How To Make Homemade Cream Of Chicken Or Mushroom Soup
This homemade cream of chicken soup recipe is a game changer! Its easy and so much healthier than the canned condensed stuff, made with only a few wholesome ingredients. And in my opinion, it tastes worlds better too! Heres how to make cream of chicken soup and homemade cream of mushroom soup worth kicking the canned stuff for.
Ill admit it. Up until this point I either avoided most recipes calling for cream of mushroom soup, or I used it and felt a little guilty. I mean, most recipes calling for cream of chicken soup and the like are totally comforting and delicious.But I tried to use it sparingly, which means less comfort foods.
But I have good news! Now you can have all the comfort and taste of condensed soup casseroles without the guilt!
And the second best news? Its super easy. And it tastes BETTER than the canned stuff. I know, seems too good to be true. But this is real, everyone! Ive tasted it and cant go back.
Healthier cream of chicken soup
Whats in this soup, you ask? Only four wholesome ingredients Im sure you already have! A little butter, flour, milk, and chicken broth. Thats it!
Sure, its got butter, but fat isnt all bad! We need some to help us absorb all the goodness of the veggies we eat. So dont let the butter deter you.
Heres the breakdown: store-bought cream of chicken soup contains 2,175 mg of sodium per can. This recipe of homemade contains 610 mg of sodium. Thats 3.5 times less sodium homemade is insanely better!
Directions For Homemade Cream Of Mushroom Soup:
Time needed: 25 minutes.
Sauté mushrooms with oil until tender.
Add balsamic vinegar and flour or flour substitute. Allow a few minutes to cook, stirring as it thickens.
Add the mushroom mixture to a large pot over medium high heat, then pour the chicken stock in.
Add the almond milk and bring to a boil, then reduce heat and continue to cook at a simmer for 8-10 minutes.
If you dont love mushrooms, you may want to use an immersion blender to blend this soup after it cools a bit. This will remove the large chunks of mushrooms.
The Ingredients You’ll Need
You’ll only need a few simple ingredients to make this tasty cream of mushroom soup. The exact measurements are included in the recipe card below. Here’s an overview of what you’ll need:
Unsalted butter: For cooking the mushrooms and garlic. I love using creamy European butter. But any butter will be great.
Fresh mushrooms: I normally use cremini mushrooms. White mushrooms are fine too. Sometimes when I’m out of fresh mushrooms but still crave this soup, I use a package of frozen mushrooms, as shown in the video. That works too, and you can add them frozen to the pot. They’ll release more liquid than fresh mushrooms, but I haven’t found that to be a problem.
Minced garlic: Mince it yourself, or use the stuff that comes in a jar. Both work.
Kosher salt and black pepper: If using fine salt, you should reduce the amount you use, or the soup could end up too salty.
Chicken broth: Store-bought is fine. But when I have homemade chicken broth, I use that instead.
Dried thyme: Make sure it’s fresh! A stale spice can easily ruin a dish.
Heavy cream: I tried once to use half-and-half instead, and decided that heavy cream is much better.
Cornstarch: I use it to thicken the soup. If you’d rather not use it, another option is to puree the soup in batches in a stand blender . The mushrooms will be better pureed, and this will considerably thicken the soup without any added thickeners.
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How To Use Dairy
This recipe makes a little over 2 cups of sauce, equating to about 20 ounces. If the recipe youre making calls for one 10.5-ounce can of condensed cream of mushroom soup, measure out about 1 ¼ cups of this dairy-free cream of mushroom soup and proceed as normal.
If the recipe calls for two cans of soup, simply measure out 2 ½ cups , or 620 milliliters.
Similarly, if the recipe youre following calls for a can of condensed cream of mushroom soup and some measurement of milk, you can replace the milk with more full-fat canned coconut milk
Light canned coconut milk will work if its milk youre replacing, but go with the full-fat if youre replacing cream or half & half.
Homemade Cream Of Chicken Or Mushroom Soup
This homemade cream of chicken soup recipe is a game changer! Its easy and so much healthier than the canned condensed stuff, made with only a few wholesome ingredients. And in my opinion, it tastes worlds better too! Heres how to make cream of chicken soup and homemade cream of mushroom soup worth kicking the canned stuff for.
Read Also: Campbells Chicken Rice Broccoli Cheese Casserole Recipe
How To Make Condensed Cream Of Mushroom Soup
You will want to choose mushrooms that are firm, clean, and easy to slice. White button mushrooms are the standard, but even a couple of portobello mushrooms thinly sliced will look and add a deeper mushroom taste!
When ready, remove from heat and season with salt and pepper.
Now its ready to use in your favorite casseroles like Easy Tuna Casserole or Cheesy Chicken Casserole. For a gluten free condensed cream of mushroom soup recipe ensure that all of the ingredients youre using are GF.
This can be stored in the fridge up to 1 week if it separates, just give it a quick stir before you use it!
Homemade Cream Of Mushroom Soup Is Full Flavoured And So Easy To Make You Wont Buy Soup In A Can Again
The deep earthy flavours of a classic home-made cream of mushroom soup recipe cant be beat, especially when its ready in minutes. Youll never open a can of mushroom soup after trying our recipe!
You will love how easy this is to make! Walking in to the kitchen to throw a few ingredients together, only to come out with a warm creamy bowl of comforting soup in minutes.
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Condensed Cream Of Mushroom Soup
Its amazing how easy it is to make certain pantry staples at home, and so rewarding when you taste the difference that it makes in your cooking.
This really takes a matter of minutes with no fancy ingredients. And I love that there are plenty of real mushrooms in here instead of trying to find the one little lost microscopic mushroom that you might find in a can.
No processed taste, no guilt. Lets do it!
% Less Sodium Cream Of Mushroom Soup
| About 2.5 Servings Per Container | |
| Serving size | 1/2 Cup Condensed Soup |
|---|---|
| Amount per serving | |
| 50mg | 0% |
| *The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
IngredientsWater, Mushrooms, Vegetable Oil , Modified Cornstarch, Wheat Flour, Cream, Contains Less Than 2% Of: Salt, Whey, Soy Protein Concentrate, Monosodium Glutamate, Yeast Extract, Dried Garlic, Natural Flavoring.Contains: Wheat, Milk, Soy
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How To Make Dairy
Heat the avocado oil over medium-high heat in a large skillet. Add the onion and sauté, stirring occasionally, until the onion is translucent, about 5 to 8 minutes.
Stir in the mushrooms and garlic and cover the skillet with a lid.
Cook, stirring occasionally, until the mushrooms have leached out much of their water, about 8 minutes. Remove the lid and continue cooking until most of the liquid has evaporated.
Pour in the canned coconut milk, dried oregano, nutmeg, and sea salt and stir well. Bring the mixture to a full boil, then add the flour and whisk well.
Continue cooking and whisking, leaving the mixture at a full boil, until it thickens to the same consistency as a very creamy soup.
Remove the cream of mushroom soup from the heat and set aside to allow it to cool.
Once cool, either use the soup in a recipe, or transfer it to a jar. Seal and refrigerate for up to 1 week.
Do note that the cream of mushroom soup becomes thicker as it sits. For most recipes calling for a can of condensed cream of mushroom soup, you will want the mixture to be very thick. Allowing it to boil long enough to thicken and also allowing it to sit and cool is what will give it that thick consistency.
Homemade Condensed Cream Of Mushroom Soup
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Condensed Cream of Mushroom Soup is the perfect addition to casseroles and makes a great base for quick and easy meals all week long! You can make this easy base recipe in minutes!
Nothing says ultimate comfort food like this! It is sooo easy to make, youll never want to go back to store bought again!
This condensed cream of mushroom soup uses a whole cup of mushrooms! You can chop the mushrooms or leave a few of them whole for a more rustic looking soup.
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Reasons To Make This Soup:
Homemade Cream Of Mushroom Soup Vs Canned/store
Making your own soup takes extra time compared to store-bought but is it worth that effort? Some brands do contain fiber and other important nutrients. Unfortunately, a lot of these benefits are lost during preparation.
One of the most important things to look out for when buying canned/store-bought soup is the amount of sodium. Its added as a flavor-enhancer and for preservation purposes but its important to be mindful of the amount you consume.
Saturated fat is another factor you have to watch for with canned soup. These raise cholesterol levels and lower your LDL .
To me, making homemade cream of mushroom soup is definitely worth the extra effort. The flavor is always better and you can control how healthy it is by the ingredients used. I love to make large batches and freeze for quick-use later.
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Tips For Making Your Mushroom Soup
There are so many ways beyond this basic recipe to make your Low Sodium Cream of Mushroom soup. One is you use sliced or pre-sliced mushrooms. I prefer mine in smaller diced pieces. Or you could dice up some onion along with pre-minced garlic to replace the onion and garlic powder. If youre making a plain mushroom soup I would do this. You can also add more mushrooms if you prefer.
Sometimes when I make this Ill make a larger batch when I know I will be making a few meals in the future. I then pour it into a large muffin tin and then freeze it. When frozen simply pop them out and put them into a Ziploc bag and put them back in the freezer.
Then you can put it in a pot on low and unfreeze and warm it up. It may separate a little, but just stir it back up a bit and walah! You can then use it as a soup or incorporate into another dish.
What Is Condensed Cream Of Mushroom Soup
Condensed Soups are soups made with less water so they can be stored and take up less space. Basically a super concentrated version of the finished soups you are used to enjoying! This condensed cream of mushroom soup recipe, is already mixed with milk and chicken broth, and is hearty enough to be a filling entrée on its own, but can also be used as is, as a base for a tuna casserole or over instant pot pork chops.
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How Do You Make Mushroom Soup Without Cream
If you need to leave out the cream, you can substitute it with evaporated milk or regular milk . Just be careful not to bring it to a rapid boil as it may curdle. Go with a very gentle simmer over low heat for about a minute to heat it through.
For a dairy free option, you can leave out the cream or milk all together. Our mushroom soup is still nice and creamy without the dairy component!
Homemade Cream Of Mushroom Soup
Yield: Cook Time: Total Time:
This rich, decadent soup is absolutely delicious on its own, or you can use it to add incredible flavor to your favorite casseroles. One taste and youll never go back to the canned variety.
- 2 small yellow onions, finely chopped
- Sea salt and black pepper, to taste
- 1-2 cloves garlic, minced
- 16 oz. Portobello mushrooms, sliced
- 2 teaspoons dried rosemary
- 2 tablespoons fresh thyme
- ½ cup Marsala wine
- 2 cups chicken or vegetable broth, preferably organic
- 1 cup heavy cream, room temperature
- 3 tablespoons all-purpose flour
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Cream Of Mushroom Soup
A warm bowl of soup so deliciously creamy with tender bites of mushroom pieces. Full flavoured with garlic, onions and herbs subtle enough to shine through and compliment the natural flavour of mushrooms without overpowering it. Cooked with easy to find ingredients you may already have in your kitchen, you are minutes away from a satisfying bowl of creamy goodness!
If you love our Garlic Mushrooms recipe, you will crave this soup once you try it.
How Long Does This Mushroom Soup Keep
It keeps well in the fridge for up to 3 days. I wouldnt advise to freeze them though mushroom soups thickened with a flour-based roux might be a bit stodgy when thawed, theyre ok, but not at their best.This healthy mushroom soup is so good, hearty, and guaranteed to please every mushroom lover!
If you make this recipe, let me know! Leave a comment, rate it or tag a photo #theclevermeal on Instagram. I would love to hear from you! x
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How To Make Cream Of Mushroom Soup
It’s such an easy recipe! Scroll down to the recipe card for the detailed instructions. Here are the basic steps:
1. Start by cooking the mushrooms and garlic in butter with some salt.
2. Addthe remaining ingredients except for the cream and cornstarch. Bring to a boil, then simmer for 10 minutes.
3. Puree the soup using an immersion blender. Stir in the cream , heat and serve.
How Do You Make Mushroom Soup
Creamy mushroom soup from scratch has a depth of flavour so different from canned soups , thanks to fresh herbs and ingredients.
Just a handful of ingredients needed to make your own version:
- Mushrooms: Fresh brown or cremini mushrooms are perfect for this recipe. You could also use mini portobello mushrooms, or a combination of your favourite mushroom varieties.
- Herbs: The best herbs we have found over the years to compliment those incredible flavours is a combination of thyme and parsley. Of course, if you dont like those, you can also use rosemary, oregano, tarragon, chives or cilantro. Use what you love!
- Cream: Half and half, heavy cream, light cream or thickened cream all yield similar results, however heavy cream adds richness.
- Flour: We need flour to create that delicious, creamy texture mushroom soup is loved for. You can leave it out and use cornstarch if you wish. I recommend 2-3 tablespoons cornstarch mixed with 1/4 cup water . If unsure about quantities for your liking, add the cornstarch slurry in tablespoon increments, stirring in between, until youve achieved your ideal texture.
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Why Make A Condensed Cream Soup At Home
Condensed soups may fit in the same category as learning how to make Greek yogurt for some peopletoo much trouble when the stuff you get at the grocery store is good enough and reasonably cheap.
However, I like to know I can make it myself when I want to. I guarantee if you print this recipe and store it in a safe place, someday youll be glad you did.
What About Leftovers
Leftovers keep well in the fridge, in an airtight container, for 2-3 days. Gently reheat them, covered, in the microwave on 50% power or on the stovetop over medium heat, taking care not to bring the soup to a boil.
You might need to slightly thin the soup out first by mixing in a tablespoon or two of water.
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How To Store Dairy
For best results, store the soup in an airtight jar for up to 1 week. You can also freeze the soup and it will keep for 2 months.
I make a double batch and use one 32-ounce jar and one smaller jar for storage until I use it.
Stay tuned for a recipe that uses a double batch of this creamy rich deliciousness! Its coming your way tomorrow!
Leave me a comment below telling me what you make with this recipe!
