Skip the canned cream of mushroom soup and make up your own homemade mushroom soup! Better than the canned version and with multiple ways to make it AND a dairy-free option, you will never go back to the can again!
Yes! You CAN freeze this soup for several months and pull it out only as needed for your tater tot hotdish (or casserole as many of you so wrongly call hotdish :))
If you love tater tot hotdish you should try our Sloppy Joe Tater Tot Hotdish for a fun change. Your family will love it!
Homemade cream of mushroom soup takes only 15 minutes, can easily be adapted to whatever mushrooms you prefer, and can be made on the stove-top or in the Instant Pot.
There are several versions of the Instant Pot. I have one of the larger version with all the bells and whistles. Honestly, I would get THIS simpler version (affiliate link) if I were to buy it again.
Note: I’ve also included my favorite Dairy-Free Cream of Mushroom Soup recipe with a FB Live video! Keep scrolling to the bottom.
Most often I make this soup with the purpose of freezing it and using for casseroles later on. Because I’m blending the soup down to create that smooth consistency similar to the canned version, inexpensive bella mushrooms are perfect!
Tip: This soup is DELICIOUS without blending. If I intend to serve this up for supper I dice portabello or shiitake mushrooms (or a blend) and skip the blending. Sooo yummy!
Using potato in your cream soups helps create a great texture and consistency without needing to add even more cream or milk. This is a particularly great trick for the dairy-free versions.
Tip: grab frozen hashbrowns to sub for the diced potatoes if you are blending this soup down. Easy and achieves the same purpose!
If you can at all help it, don’t skip the worcestershire sauce.
And why is that word so hard to say?
Wor-ster-shy-er.
Wor-sss-ester-shh-i-r
woo-stuh-sher . <—–WINNER WINNER
Anyways, worcestershire sauce is a simple addition that really makes the flavor of the soup bolder and more delicious. Give it a try and I bet you’ll be convinced!
The dairy-free version (the one in the picture above) uses cashew milk instead of traditional milk, a bit of olive oil instead of butter, and takes on a darker hue than the full-dairy version. That’s normal. It is utterly delicious and gentle on those lactose-intolerant bellies!
How long does homemade mushroom soup last in the fridge?
You can store the soup in the fridge in a tightly sealed jar for up to about a week.
Can you freeze homemade mushroom soup?
Let the soup come down in temperature before putting it into freezer bags (about an hour…don’t let it sit out longer than 2 hours, or so)Freeze the soup in freezer bags for several months (at least 2, for sure). Thaw to room temperature before using.
Instant Pot Homemade Cream of Mushroom Soup
Equipment
Ingredients
- 4 oz butter
- 1/2 cup onion, diced
- 1 teaspoon worcestershire sauce
- 1 tablespoon fresh thyme, chopped
- 1 8oz pkg mushrooms
- 1 cup potatoes, diced
- 4 cups veggie broth
- 1 cup 1/2 and 1/2, cream, or milk
- 2 tablespoons flour
- salt & pepper as desired
Instructions
- Turn the Instant Pot to saute mode and add the butter.
- Saute the onions, potatoes, thyme, worcestershire sauce, and mushrooms just until the onions are soft. About 5 minutes.
- Add the broth.
- Close the Instant Pot and set to pressure cook for 5 minutes.
- When finished, use the manual release to release the pressure.
- In a small bowl, mix the flour and 1/2 and 1/2 to create a slurry
- Turn the Instant Pot on to saute and bring the soup to a low boil (it will already be hot so this shouldn't take long).
- Slowly pour the slurry into the soup and whisk well. Let it heat and thicken. Add salt & pepper, as desired.
- Serve immediately or blend and store.
Video
Nutrition
Homemade Cream of Mushroom Soup
Ingredients
- 4 tablespoons butter 1 stick
- 1/2 cup chopped onion
- 1 teaspoon worcestershire sauce
- 1 tablespoon fresh thyme finely chopped
- 1 cup diced potatoes
- 4 cups veggie broth
- 1 cup half & half
- 3 tablespoons flour
- salt & pepper to taste
- 1 8oz package bella mushrooms bella mushrooms work great for blending, for servings as a soup try a blend of portobello, shiitake, and bella.
Instructions
- Saute mushrooms, potatoes, and onion in the butter, worcestershire sauce, and thyme until sweating (about 5 minutes.)
- Add veggie broth.
- Bring to boil. Turn down to simmer.
- Simmer for 15 minutes or until the potatoes are soft.
- Season with salt and pepper.
- In a small bowl mix flour and half and half together.
- Bring soup to low boil, beat in the flour and half and half mixture.
- Let thicken for a few minutes then remove from heat.
- Serve.
- If using in place of canned mushroom soup, use an immersion blender, food processor, or blender to blend the soup to a creamy texture. Leave bits of mushroom, if preferred.
Notes
Dairy-Free Cream of Mushroom Soup
Ingredients
- 2 tablespoons olive oil
- 1/2 cup onion, chopped
- 1 teaspoon worcestershire sauce
- 1 tablespoon fresh thyme, chopped
- 1 8 oz pkg mushrooms, sliced
- 1 cup potatoes, diced
- 4 cups veggie broth
- 1 cup cashew milk coconut or almond milk works
- 3 tablespoons flour
Instructions
- In a large soup pot, heat the olive oil on medium-high heat.
- Add the onion, worcestershire sauce, thyme, potatoes, and mushrooms. Saute until onions are soft…about 5 minutes.
- Add the broth. Cover and bring to a low boil.
- Gently boil for about 15 minutes or until the potatoes are cooked through.
- In a small bowl whisk the cashew milk and flour together to create a slurry, of sorts.
- When the potatoes are cooked through bring the soup to a low boil, if it isn't already.
- Whisk the slurry into the soup and allow to heat and thicken. If desired, mix a bit more slurry to thicken the soup even more (be careful, it thickens as it sits). Add salt & pepper, as desired.
- Serve. Or blend and store.
I’m sorry that we didn’t get this answered in time for your party! Did you find an alternative and, how did it turn out? We would love to include that tip on the recipe!
I want to make this for a dinner party tonight, but I have a friend who must eat gluten free. Do you have a recommendation for a replacement for the flour? Thanks!
I’m so glad to hear it! Mmmm…I think I shall join you and make a batch!
I made this yesterday and there isn’t any left! It was delicious!!