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Cream of Mushroom Soup

Cream of Mushroom Soup
Makes:
4
Prep Time:
15
minutes
Total Time:
30
minutes
Vegetarian
based on
221 reviews
This classic Cream of Mushroom Soup recipe fits well with almost any meal. Luscious and tasty mushrooms in a creamy rich sauce is hearty AND delicious.

In this recipe:


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Ingredients:

  • 2 cans (7 oz. net wt. each) mushroom stems and pieces, drained, liquid reserved
  • 1/4 cup (1/2 stick) butter or margarine
  • 2 tablespoons chopped onion
  • 1/4 cup all-purpose flour
  • 1 teaspoon seasoned salt
  • 1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk

Directions:

CHOP mushrooms. Add water to mushroom liquid to make 2 cups.

MELT butter in large saucepan over medium heat. Add onion; cook for 1 to 2 minutes or until tender. Remove from heat. Stir in flour and seasoned salt; return to heat. Stir in mushroom liquid mixture, evaporated milk and mushrooms. Cook over medium heat, stirring constantly, until mixture comes to a boil.


Reviews:

Review This Recipe
  •  Star(s)

    yummy

    CAROL FERNANDEZ from cocoa, FL

    Did not have canned mushrooms so used fresh and added veg broth for the water to make up the two cups. It was delicious!

  •  Star(s)

    Fresh Mushrooms are good too!

    Debra Orstrom from

    I added fresh mushrooms in as well and it came out great!

  •  Star(s)

    great base

    Becky Turner from Reading Pa

    I may use this base for other vegetables too!

  •  Star(s)

    Session's Mushroom Soup Rating

    Cheryl Sess from Atlanta, GA

    One excellent soup! I love it. This soup is relatively simple to make.

  •  Star(s)

    Easy

    Tracy Iglesias from Bronx, NY

    Easy to make, made as is the first time, and will probably make some additions and substitutions the second time around!

  •  Star(s)

    A few suggestions for healthier version

    Christine Hanson from Eagle River, AK

    I substitutied Whole wheat all purpose for the flour and used one half butter and substituted canola oil for the other half of butter. Leaving some mushrooms whole and some cut was nice also. Great recipe all around.

  •  Star(s)

    Cream of Mushroom Soup

    KATHY GREEN from South Daytona, FL

    One of my favorite soups. It sure is easy to make.

  •  Star(s)

    Cream of Mushroom Soup

    vicki l kawa from BOZEMAN, MT

    This was excellent making soups from scratch and not opening a can is what we like to do. Thank you for all the wonderful recipes.

  •  Star(s)

    CREEEAMY!!!

    lola L. from

    This soup was very creamy, mushroomy, and oniony!! I really liked it. it was easy to make exept when i had to chop the canned mushrooms, that takes a ling time. TIP: add some fresh crused black pepper to it and YUMMY!!!

  •  Star(s)

    mushroom soup

    Jaime Campbell from INWOOD, WV

    i loved it!! it was great my husband loved it it had to be the best soup we ever had.

  •  Star(s)

    Yummy Cream of Mushroom Soup

    Laura Burg from PLANO, TX

    This recipe is so easy and a mushroom lover's delight! I was very surprised at how wonderful this soup tastes. I think that the next time I make it I will chop the mushrooms more finely.

  •  Star(s)

    Freshen Up

    john griskenas from FOX LAKE, IL

    I found that using, fresh,' Baby Portabelas'instead,even better.(of course!)

  •  Star(s)

    M Marquez of Roswell, NM

    MARTHA Marquez from ROSWELL, NM

    I tried this recipe and I loved it. I also tried it for my green chile chicken enchiladas.

  •  Star(s)

    Very Creamy

    Keri Jarmuske from Winnipeg, MB

    I think this soup is a great idea for a person on the go. Quick and delicious, it pleased my and my family's appetite.

  •  Star(s)

    Cream of Mushroom Soup

    Paul Brown from WEST WARWICK, RI

    A Delicious Start to a meal or a meal in it's self It is Delicious and so easy to make.

  •  Star(s)

    NUTTY FLAVORING

    K K from CORPUS CHRISTI, TX

    ADD SOME SHITAKE MUSHROOMS, THEY HAVE A NUTTY TASTE & IT ADDS TO THE FLAVORS

  •  Star(s)

    Canned Mushrooms?

    ROBERT DOSCHER from VALLEJO, CA

    A basic recipe, good for a beginner. But for better results, use fresh mushrooms.

  •  Star(s)

    great for potatoes too

    LYNN FLEURE from PERRYSBURG, OH

    i tried this recipe and everyone loved it! i also tried it as a topping for a baked potatoe and it was a hit add a little beef and it was like stroganoff potatoes!!!

  •  Star(s)

    Rich & Creamy

    C Wakeling from SILVER SPRINGS, NV

    The Cream of Mushroom soup is an excellent comfort food for those cold winter days, it gives you a very nice warm feeling. Thank you

  •  Star(s)

    Cream of Mushroom Soup

    Giselle Ladouceur from Fillmore, IN

    I didn't believe all the reviews so I made this soup for myself. Guess what? It IS as good as everyone said and it's EASY TO MAKE, too. I call that a winner all the way around.

  •  Star(s)

    MUSHROOM SOUP

    darlene brock from MORGAN HILL, CA

    I AM ALLERGIC TO FLOUR SO, I USE CORN STARCH INSTEAD OF FLOUR. THE TASTE WAS DELICIOUS. I WAS ABLE TO USE THE SOUP IN OTHER RECIPES THAT CALL FOR CREAM OF MUSHROOM SOUP. (IE GREENBEAN CASAROLE) GOOD SUBSITUTE.

  •  Star(s)

    Cream of Mushroom soup

    Lauri Kraus from Denver, CO

    An excellent quick recipe for vegetarians in a hurry to prepare something nutrious and flavorful.

  •  Star(s)

    mushrooom lover

    Arlene SZITA from Tonopah, NV

    This was so easy to make and I am such a mushroom lover. I was in 7th heaven. I added a touch of sweet basil for an extra kick and it was delish, with or without the basil.

  •  Star(s)

    Cream of Mushroom Soup

    Jill Banning from Modoc, IN

    Very Good! It is an easy soup to make and tastes great.

  •  Star(s)

    Cream of Mushroom Soup

    Kathy Bennett from West Terre Haute, IN

    This is the best tasting soup I have had in a long time. We made it and put over pork chops, what a meal

  •  Star(s)

    So Comforting on cold day

    Laurel Lynn Bailey from MORRISTOWN, NJ

    This is as easy as it is Great. Often I'll add Parsley on the top, serve it with a salad, roll, and or add extra mushrooms. Warms you up! Enjoy this.

  •  Star(s)

    Fabulously quick and tasty

    MADELEINE LANDRUM-NOE from MEMPHIS, TN

    Use the fat-free condensed milk and soy margarine for a 'free' treat. Add a little garlic in the saute for flavor boost. Leftovers **do not** reheat well, but with this low-fat version go ahead & finish it all!

  •  Star(s)

    Yummy!!!

    Jamel Grimmick from CAPE CORAL, FL

    Wonderful and easy recipe. Definite comfort food.

  •  Star(s)

    Tastes better than store bought!

    SHELLEY Culver from Benton, KS

    I had the ingredients to put this together for lunch today and the results were superb! I shared this with my elderly neighbors next door and they were also delighted with the smooth, creamy flavor!

  •  Star(s)

    cream of Mushroom soup

    Bridget Burleson from WYANDOTTE, OK

    Excellant, I've had this recipe once before and so glad to have it again, my family just love this soup!

  •  Star(s)

    Great soup

    crystal Pilcher from bridge City, TX

    This is an excellent, creamy soup. It was easy to make and taste so smooth and creamy. I have everythying around the house except the mushrooms. I was able to get those Fresh. This will be a great winter soup. I'm bringing some over to my Grandma's house.

  •  Star(s)

    Great Soup !!

    Linda Randles from NORTH CANTON, OH

    Tried this soup today to go along with the sandwiches and the family loved it. It's a very easy recipe to follow and doesn't take that long to make. My favorite lind of recipes. Quick, easy, and is great...

  •  Star(s)

    comfort food at it's best!

    Tina Myer from LESLIE, MI

    I made this wonderful soup last night with some nice crusty homemade bread. It was a big hit. Everyone loved it. My husband told everyone at work about it, they all want the recipe.

  •  Star(s)

    Not so salty mushroom soup

    Nicole Finsley from CADIZ, OH

    I was delighted in this easy mushroom soup recipe. I almost always have canned in the cupboard for different recipes, but never just to eat. This was so good as a light meal. After working all week I like easy fast recipes for Saturdays. This really made the grade. With salad and bread this was a complete meal. It is so much different than canned, I tasted more mushrooms than I did salt which was a pleasant surprise. I won't be afraid of cream soups any longer.

  •  Star(s)

    Easy to make Mushroom Soup

    Dayle Nagel from RUFUS, OR

    My grandson and I love to make this soup together...it is one of his favorite lunches to have at grandma's and it is good for him too!

  •  Star(s)

    better than ever

    hartley christensen from STERLING, IL

    I sauteed 5 slices of chopped bacon and 1/2 a medium chopped onion together and drained, then sauteed fresh mushrooms in the drippings after adding a T of butter. Drain fat from bacon, onion, and mushrooms very well on paper towels. I also tried adding broccoli and/or cauliflower and a little velveeta to this. Better than any restaurant!!!!

  •  Star(s)

    YUMMY

    Teresa Bussey from HEATH, OH

    I love soups, but this is the creamist yummiest mushroon soup ever! Talk about easy. Keep the good recipes coming!

  •  Star(s)

    Much better than canned

    Diane Smith from KUTZTOWN, PA

    Great!! Even my 14 year old, who doesn't like mushrooms, loved this soup. Thanks for a soup my whole family loves. I will be using this recipe from now on. I'm also passing it on to all my friends who love to cook.

  •  Star(s)

    Great for casseroles

    D Alderman from

    I've been using this recipe since finding it on a can of Carnation Evaporated Milk and find it indispensible for some old favorite casserole recipes that call for canned soups. I had already avoided the canned soups with all their preservatives and loved this substitute. One of my favorite parts of the recipe is that I always have more than I need for the casserole and get to eat up the rest of the soup as I'm cooking another meal.

  •  Star(s)

    Cream of Mushroom Soup

    Carrie Dwyer from IMLAY CITY, MI

    I love cream of mushroom soup, but this was the first time I ever made it homemade. It was great! I use fresh mushrooms instead of the canned ones but it was delicious.

  •  Star(s)

    Cream of Mushroom Soup

    Debra Siesener from SULLIVAN, MO

    This is a wonderful and easy soup.

  •  Star(s)

    Cream of Mushroom Soup

    Karlen Stolzenfels from BRIDGEPORT, WV

    This is a great recipe! My family loved it. It was easy to fix. A neighbor stopped by as I was cooking. She left my house with a bowl of soup and the recipe! Thanks so much!

  •  Star(s)

    A Taste of Home!

    judith manco from toms river, NJ

    After a hard day's work, nothing was more rewarding than coming home to the delicious homemade Cream of Mushroom soup I made the night before. Who said we can't work and still have that taste of home cooking. This do ahead recipe fits into eyeryone's busy work week. Simply delicious!

  •  Star(s)

    use fresh not canned

    Joan Leotta from CALABASH, NC

    I saute the mushrooms--fresh--(about 8 oz or more if you like lots of mushroom taste!) in a T of butter in a non-stick fry pan--then add to the recipe as directed in place of the canned ones--GREAT!

  •  Star(s)

    Cream of Mushroom Soup

    J. E. Cash from ARLINGTON, MA

    I've always made cream of mushroom soup from scratch, chopping mushrooms, sauteeing, and then adding broth and heavy cream. It is heavenly. But, don't always have the time to prepare like that now and this isn't too bad as a substitute.

  •  Star(s)

    wow what a change for the better

    Cindy Banks from BURLEY, ID

    This was one of the best recipes I have read about in a long time. It tastes so much better then the regular can of cream of mushroom soup and it was so much creamier also. I will be using this instead of the old stuff not only because I liked it but my husband and 3 girls loved it just as much. It is so easy to make that my 16 year old can make it also. Thanks

  •  Star(s)

    Cream of Mushroom Soup

    Mary Edelen from VERMILLION, SD

    Wow!! With no can of mushroom soup available, I was desperate and found this very fast and simple substitute. Thanks for such a great recipe.

  •  Star(s)

    Cream of Mushroom Soup

    RHONDA HICKS from ROSWELL, GA

    This is a very easy recipe to prepare. This soup is delicious and all the family loves it. It is a very good choice for a creamy home-made soup.

  •  Star(s)

    Mushroom Soup

    Roxanne Mekks from TWISP, WA

    It was real good and I will pass on the recipe to friends and family.

  •  Star(s)

    Soup Up The Soup!!!

    errin fass from BROOKLYN, NY

    This is a very simple and quick recipe, so no problems there. I find, however, that simply adding a few freshly-sliced button mushrooms, at time of serving, and a dash of fresh-cracked black pepper really makes a tremendous difference in both the presentation and taste at the table...

Nutrition Facts

Serving Size: 1/4 of recipe

Servings Per Recipe:

  • Calories: 260
  • Calories from Fat: 163
  • Total Fat: 18.1g (28% of DV)
  • Saturated Fat: 11.1g (55% of DV)
  • Cholesterol: 56mg (19% of DV)
  • Sodium: 674mg (27% of DV)
  • Carbohydrates: 17.9g (6% of DV)
  • Dietary Fiber: 1.7g (7% of DV)
  • Sugars: 0g
  • Protein: 7.8g
  • Vitamin A: 15% of DV
  • Vitamin C: 3% of DV
  • Calcium: 19% of DV
  • Iron: 10% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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Cream of Mushroom Soup

Ingredients

  • 2 cans (7 oz. net wt. each) mushroom stems and pieces, drained, liquid reserved
  • 1/4 cup (1/2 stick) butter or margarine
  • 2 tablespoons chopped onion
  • 1/4 cup all-purpose flour
  • 1 teaspoon seasoned salt
  • 1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk

 

Directions

CHOP mushrooms. Add water to mushroom liquid to make 2 cups.

MELT butter in large saucepan over medium heat. Add onion; cook for 1 to 2 minutes or until tender. Remove from heat. Stir in flour and seasoned salt; return to heat. Stir in mushroom liquid mixture, evaporated milk and mushrooms. Cook over medium heat, stirring constantly, until mixture comes to a boil.

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