Creamy Mushroom Soup (Homemade Substitute) Recipe
A simple and creamy homemade substitute for cream of mushroom soup, perfect for casseroles, sauces, and comforting dishes. This recipe combines sautéed mushrooms with a buttery roux and milk to create a rich, velvety base without any canned ingredients.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 1 cup 1x
- Category: Soup Substitute
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
Ingredients
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup milk (whole or 2%)
- 1 cup mushrooms, finely chopped
- Salt and pepper to taste
Instructions
- Sauté Mushrooms: Melt the butter in a skillet over medium heat. Add the chopped mushrooms and cook them until they are soft and have released their moisture, about 5-7 minutes. Stir occasionally to prevent sticking.
- Make the Roux: Sprinkle the flour over the cooked mushrooms and stir well to coat everything evenly. Cook for 1-2 minutes, stirring continuously to remove the raw flour taste.
- Add Milk: Gradually pour in the milk while stirring constantly to avoid lumps. Continue to cook and stir until the mixture thickens and reaches a creamy consistency, about 4-5 minutes.
- Season: Add salt and freshly ground black pepper to taste. Stir well and remove from heat. Your creamy mushroom soup substitute is ready to use in your favorite recipes.
Notes
- This substitute can replace canned cream of mushroom soup in recipes on a 1:1 ratio.
- You can use vegetable broth instead of milk for a lighter version.
- For a richer flavor, use cream instead of milk.
- Make sure to cook the roux long enough to eliminate the raw flour taste.
- Chop mushrooms finely if you want a smoother texture; otherwise, leave them chunkier for a rustic feel.
Keywords: cream of mushroom soup substitute, mushroom soup, homemade mushroom sauce, roux-based soup, dairy mushroom sauce
