Last Updated on March 2, 2026 by Deliciously Organic Editor
Homemade cream of mushroom soup tastes so much better than the variety wrapped in aluminum and is also much healthier!
The soup can be served alone as a meal, or you can use it to add to any recipe that calls for “cream of mushroom soup” in the ingredient list.
The soup can be made from start-to-finish in about 20 minutes. Add a side salad and you’ve got a well-rounded meal in no time!
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Cream of Mushroom Soup
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: American
- Diet: Gluten-Free
Ingredients
Units
For the Soup:
- 4 tablespoons unsalted butter
- 1 pound mushrooms, any kind, sliced into 1/4 inch-thick pieces
- 3/4 teaspoon Celtic sea salt
- Few dashes of freshly ground black pepper
- 1 tablespoon arrowroot
- 1 1/2 cups bone broth or meat stock
- 1 1/2 cups heavy cream
- 1 1/2 tablespoons tamari sauce (I prefer Ohsawa )
Instructions
- Melt butter in a medium saucepan over medium heat. Stir in mushrooms, salt and pepper. Cook until mushrooms have released their moisture, about 8 minutes. Add arrowroot while continuously stirring and cook for about 30 seconds. Stir in stock and cream and simmer until soup is thick and reduced, about 10 minutes. Remove from heat, stir in the soy sauce, and serve.
Photo Credit – Becky Winkler
This is soooo my type of soup. I love mushrooms so much that THERE IS ACTUAL PAIN involved.
I’m really okay though.
I just need this soup.
I’ve never eaten cream of mushroom soup outside of a casserole. 🙂 But this sounds quite good! Speaking of casseroles, I’ve got several grain-free ones (chicken casseroles, mostly) that call for cream of (whatever, usually mushroom or celery) soups. Could this be used? The recipes call for condensed soups, so I would imagine decreasing other liquids (or increasing solids?) might make the casserole less soupy.
Thank you so much for posting this! I can’t tell you the number of times I’ve come across other recipes that call for cream of mushroom soup and I did NOT want to use industrial canned stuff. Now I can make and freeze my own to have on hand!
Looks good! I’m curious about the grain free challenge….
Here’s the first post about the grain-free challenge: https://deliciouslyorganic.net/chicken-piccata-recipe-30-day-grain-free-challenge/
I really love your blog and am so happy to have stumbled upon it a couple of months ago. Your mushroom soup recipe sounds delicious, however it’s not grain free. The Nama Shoyu sauce recommended is made from soy beans and wheat. Therefore, it is not grain free or gluten-free, so those with gluten sensitivity or Celiac’s Disease should not use it. They should use a gluten-free soy sauce or tamari instead, because they are made from only soy, salt, and water. Since I am gluten sensitive, I use San-J Organic Tamari, which is wheat free.
I really love your blog and am so happy to have stumbled upon it a couple of months ago.
Thanks for pointing that out. I actually used the tamari in the soup and accidentally typed “soy sauce”. I made the edit. Thanks!
Yes tamari is also good.. but you can also use the coconut sauce or coconut amino acids.The mushroom soup with my third recipe that I’ve tried everything else is been fabulous ..one pot chicken is so tasty
Yes tamari is also good.. but you can also use the coconut sauce or coconut amino acids.The mushroom soup Will be my third recipe that I’ve tried —everything else is fabulous ..one pot chicken is so tasty
I will have to try your brand when I am back in the states in December. I currently teach at an AFB overseas, so supplies are limited. I stock up on some staples when I am stateside. Many Amazon suppliers won’t ship to APOs. I can find some things on the local economy, but not all and what the commissary stocks is limited, although better than it used to be.
We are a military family also. Does Amazon ship to APOs? If not, we need to get Amazon right on that! 🙂
I’m SO glad to see this recipe. I used to use Cream of Mushroom and Cream of Chicken soup quite often, but since I’ve learned how prevalent MSG is in these products, I seldom use them anymore which has CONSIDERABLY cut down on the number of casseroles I make!! This is a big help! Do you have a recipe for Cream of Chicken? Thanks!
I don’t have one for cream of chicken, but am working on one!
Thank you! I needed a recipe to replace my old one since going grain-free. I will probably replace the tamari with coconut aminos. Love that stuff!
I’m new to your website…and just learning. Why go grain free?
It all started with this post last month. https://deliciouslyorganic.net/chicken-piccata-recipe-30-day-grain-free-challenge/
This looks amazing. So creamy and fresh! Love it 🙂
Love this homemade version of one of my favorite soups!
I am going to have to give this a go. There used to be a place back home in WY that made a cream of mushroom soup like this, it was so rich and creamy. Warmed right to the soul. Thanks for the recipe.
This recipe will definitely come in handy during the holidays. Over the past 9 months, I have started to change my lifestyle for the (much) better and was worried how I could make my famous green bean casserole without the canned version. This is a great starting point to help with that.
This sounds perfect!
Yum! I might try making this a little thicker and substituting in casseroles as well. I’m trying not to use so many processed canned goods.
I have really just started eating mushrooms ( I still have to have them in tiny pieces!), but my boyfriend loves them, so might have to make him a batch of this.
Hi Carrie, thank you so much for posting!! I am now truly missing most everything you make since the decision to go vegan about 2 1/2 weeks ago. I guess there is no way to make this vegan? I have been through SO many changes this year I’m not even sure what to eat now – in addition to going vegan, also going grain-free, so that’s about the least amount of anything I CAN eat… 😉
I’m pretty sure there’s some way to substitute cashews for the dairy in this
I like the hit of soy sauce to liven up the mushrooms. I haven’t had a good cream of mushroom soup in a long time.
What a treat! We obviously are closer than I would have imagined because I LIVE in Springfield MO! Gallery Bistro is a favorite of the local folks and it was exciting to see it given props on your site. It’s the little things in life!
Carrie, I would love a big bowl of this soup for dinner 🙂
I just love mushrooms when added in a soup! It makes the soup more creamier and more tasty. I just can’t see my soups without the mushrooms.
I’m originally from Springfield, and I didn’t know about this! Though it’s been 13 years since I’ve lived there, my parents and siblings still call it home. Next time we’re there, my Hubbie and I will be checking it out! Thanks for introducing us!
I made this recipe last night and it is amazing! It by far outdoes the recipe i normally use. I reduced it a little more and added a small amount of shredded parmesan cheese to serve over portabella/thyme ravioli and roasted red peppers. It was PERFECT! Thank you!
Thanks so much for this! I plan on making a double batch and canning/freezing some to use later on! Are you still planning on posting a cream of chicken soup as well? That would be a life saver!
I’m working on it! 🙂
Made this today with coconut milk instead of the heavy cream (and red Palm oil instead of butter). It’s delicious! I had to use a bit more salt and pepper, and add some garlic to cover the coconut flavor but the finished soup is just as yummy as the dairy version.
Thank you for a wonderful recipe! Question: have you tried this with coconut milk in place of regular cream? I have to be dairy-free. Just wondering…
I haven’t tested it with coconut milk, but I think it would taste fantastic!
Have you made cream of celery soup ? Wondering if you could use this recipe & just sub ? amt of celery instead of the mushrooms ? Have an old fm recipe for tuna noodle casserole, which used cream of celery soup, but don’t want to use canned soup anymore.
I haven’t, but it seems like it would work!
How much does this make? I’d like to make a large batch and can for using just like in recipes made with the commercial stuff. I probably would blend dry mushrooms and add for helping to thicken it up as well.