Cream of Mushroom Soup Recipe or Condensed Cream of Mushroom Soup Recipe

Cream of Mushroom Soup

5 from 1 reviews

This easy cream of mushroom soup recipe uses common pantry ingredients to make a delicious savory soup. Reduce the liquid to make condensed cream of soup for use in other recipes. Includes Gluten Free and Dairy Free Options.


  • 8 oz. Button Mushrooms
  • 4 Tbsp. butter
  • 2 cloves fresh garlic – chopped 
  • 1 medium onion – Diced
  • 1/4 cup flour
  • 2 cups milk
  • 1 cup heavy whipping cream
  • 1 1/2 tsp fine ground sea salt
  • 1/4 tsp Black Pepper


  1. Over medium high heat, melt butter in skillet and sauté onions, mushrooms, and garlic until onions are tender.
  2. Add salt and pepper
  3. Stir in flour and coat mushroom mix.
  4. Reduce heat to medium
  5. Add in the milk and heavy cream 1/2 cup at a time while stirring to incorporate. 
  6. Add the remaining milk and cream stirring well and let this boil until the desired thickness is reached.
  7. Bring to boil stirring consistently. 
  8. Reduce heat and continue to cook for five minutes. 
  9. Remove from heat and let cool. 
  10. Serve immediately or store in the refrigerator for later use.


For gluten free cream of mushroom soup:

Substitute 1/4 cup corn starch or arrowroot powder for the flour.

For a dairy free cream of mushroom soup:

Substitute 3 cups Almond Milk, Oat Milk, Rice Milk or another non-dairy milk replacement for the milk and heavy cream.

*The amount needed may vary depending on which plant based milk you use. Follow the 1/2 cup at a time instruction and you should receive desired results.

Keywords: mushrooms, cream based soup

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