“Can-Do” No Cans Cream of Mushroom Soup

Cream of Mushroom Soup

I don’t know why it took me so long to start making my own cream of mushroom soup.  I use it in many different casserole dishes.  I was out of the canned soup one day and making a family favorite recipe and decided, rather than run to the store, to make my own.  The recipe came out perfectly – the flavors were spot-on.

Using fresh mushrooms and your own broth, you can make it without using a can-opener even once.


3 TBS butter (if using fresh mushrooms, add 1 more TBS butter)
2 TBS flour (I used fresh ground whole wheat)
1 tsp Kosher or sea salt
⅛ tsp fresh ground black pepper
1½ cups whole milk
½ cup heavy cream
2 cups broth ( chicken, turkey, or vegetable broth, I used homemade turkey broth)
1 cup chopped mushrooms (fresh or 2 4-ounce cans)
1 tsp grated onion
1 tsp paprika


heavy saucepan
food processor or sharp knife/cutting board
cheese grater
wooden spoon
measuring cups/spoon


If you’re using fresh mushrooms, chop them.  In a skillet, saute them in 1 TBS butter over medium heat until soft.

If you’re using canned mushrooms, drain them and process them in the food processor.

Grate onion.





Melt butter over medium heat in saucepan.  Whisk in the flour, salt, and pepper.

When it gets bubbly, whisk in the milk, cream, and broth.

Bring to a boil.  Boil for 1 minute.

Stir in mushrooms and onion.  Stir in paprika.

Cook, stirring regularly, for 10 minutes.


6 servings

Good source of CalciumGood source of Vitamin A Cream of Mushroom Soup Nutrition

I would love to hear any feedback about this recipe. Did you make it? Did you enjoy it? Did you make any adjustments to it?


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