Homemade Cream of Mushroom Soup

Rain has been pounding down all around me the past several days. It’s outside saturating every living thing, and dead thing at that. Seems like it’s hoping for a revival. It just keeps coming down.

Makes me wonder if posting my homemade iced coffee recipe was a tad bit premature. Makes me wonder if that’s the reason I’ve been overly wondering. Is that even a thing…?

But, there is always soup. Right? Yes. Let’s talk about soup today. Let’s talk about creamy, velvety mushroom soup.

I don’t like cream of mushroom soup. When that can opens and the gelatinous glob of soup hits the pan – well it looks more like a science project than lunch. And honestly, with all the preservatives, it could be a science project.

But somewhere in my twenties I found out a few of my favorite recipes called for a can of cream of mushroom soup. My favorite casseroles. My favorites stews and pot roasts.

Cream of whatever soup brings a thickness to sauces and stews. They act somewhat like a thickener.

But still, the ingredient list on the back of the can  is enough to make a girl real mad, especially when she is pursuing a Paleo lifestyle. So I set out to find a healthy alternative.

I found a real good recipe at Food.com but it had quite a bit of white flour. So I did more research. Adjusted. And found a healthier substitution for the can of cream of mushroom soup.

Homemade Cream of Mushroom Soup

baby bella mushrooms for homemade cream of mushroom soup

Let’s start with mushrooms. You will need 8 ounces of fresh mushrooms, sliced. I used baby bella mushrooms because they were on sale but you can use whatever you like or have on hand.

Mushrooms are very porous, when you clean them be sure to use a damp cloth and wipe them off. If you throw them into a strainer and then under the faucet, the mushrooms will absorb the water and become slimy.  Gross.

Heat up your frying pan and add 2 tablespoons of butter. When the butter is melted add 2 tablespoons of chopped white onion, 2 garlic cloves minced and the star of the show, the mushrooms.

Sauté until the onions are soft, around 3-4 minutes.

sauteeing mushrooms for homemade cream of mushroom soup

The mushrooms should start browning.

homemade cream of mushroom soup with fresh mushrooms

Add 1 teaspoon of arrowroot.

Arrow…what? Yes, arrowroot. Arrowroot is mostly known for its thickening properties. It is gluten free and a healthier alternative to flour and cornstarch. Most people who are not gluten free like arrowroot over cornstarch because it is flavorless.

From what I found in my research, it is not paleo. But it is the healthier alternative.

I was able to find arrowroot in Publix. It is also at Whole Foods.

homemade cream of mushroom soup with arrowroot

So, like I said, add 1 teaspoon arrowroot.

Whether you choose to use arrowroot or flour or cornstarch, here is the conversion:

1 tsp arrowroot = 1 tablespoon flour or 1 1/2 teaspoons cornstarch.

Give everything a good stir and add 2 cups broth. I had beef broth on hand so I used that but you can use chicken broth, or to make this dish vegetarian, use vegetable broth.

Allow the broth to heat while stirring constantly to incorporate the arrowroot.

Then stir in 1 cup heavy cream with an additional 1 teaspoon of arrowroot, 1 teaspoon salt, ½ teaspoon pepper and ¼ teaspoon nutmeg.

Stir frequently and allow the soup to come to a gentle boil.

And there you have it. Homemade cream of mushroom soup. Taste and add more salt to your liking if needed.

healthy, homemade cream of mushroom soup

Wait one second! You can eat this straight up as soup or, you can use it for a pot roast :)

Say a delicious Sunday pot roast that calls for a can of cream of mushroom soup?!

Actually, now that you mention it, I have just the recipe. And it’s coming up this week.

Go ahead and get some cream of mushroom soup prepared. This pot roast will be perfect for Mother’s Day, which also happens to be coming up :)


homemade cream of mushroom soup recipe


Yields 4

Homemade Cream of Mushroom Soup

10 minsPrep Time

15 minsCook Time

25 minsTotal Time

Save Recipe


  • 8 ounces fresh mushrooms, sliced
  • 2 tablespoons white onion, chopped
  • 2 garlic cloves, minced
  • 2 tablespoons butter
  • 2 teaspoons arrowroot
  • 2 cups broth
  • 1 cup heavy cream
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon nutmeg


  1. Melt the butter in a large frying pan.
  2. Add the onions, garlic and mushrooms and cook until the onions are soft, about three minutes.
  3. Add 1 teaspoon of arrowroot and stir to coat the mushrooms.
  4. Add the broth and bring to a slight boil while stirring frequently.
  5. Stir in the heavy cream with an additional 1 teaspoon of arrowroot along with the salt, pepper and nutmeg.
  6. Heat to thicken and stir constantly.
  7. Serve warm!


Conversions for thickeners: 1 tsp arrowroot = 1 tablespoon flour or 1 1/2 teaspoons cornstarch.



  • Tracie Schoenthsl - I just made this mushroom soup to go in the pot roast recipe. I’ve never in my life liked mushroom soup-until now. It’s delicious & it may not make to the pot roast! It is 9 am & I could eat it for breakfast it’s so good! Thanks!ReplyCancel

    • Bri McKoy - Traci, this comment made my day! Wow! So glad you liked it. I actually never liked mushroom soup either :) Hope you enjoy the pot roast!ReplyCancel

  • Sheila Mexia - Wonderful! Can this be frozen for use in recipes?ReplyCancel

  • Jen lloyd - Tried this recipe tonight and it was much easier than I anticipated and wonderful! Thank you!!ReplyCancel

  • Goats and Greens - I’m going to be trying this recipe this weekend! For so many years I’ve been missing out on making Mother’s chicken in cream of mushroom sauce because I got skeeved out by the ingredients on the label of the can. Thanks, this looks awesome!ReplyCancel

  • Judy west - This soup was excellent! I sis however add cooked rice. Making this again tonight and adding wild rice and cooked ham. Can’t wadi for dinner. It’s cold here and will warm us up.ReplyCancel

  • Danielle - I just made this soup today and the flavor is amazing!!! I’m not sure if I did something wrong, but my soup didn’t really thicken. It stayed quite watery. I followed the exact recipe. Am I the only one this happened to? I stirred for like upwards of twenty minutes.ReplyCancel

    • Bri McKoy - Hi Danielle! Stirring for 20 minutes is a lot of stirring!! :) Hopefully other people will comment as I have not had this issue, but you can always add a bit more arrowroot or cream to thicken it. Glad the flavor was tasty.ReplyCancel

      • Danielle - I’m actually trying it again now!! So I’ll see if it happens again and maybe add more arrowroot if needed. I’ve been craving it since then!!!ReplyCancel

  • YaYme Hly - My dad says it was not enough flavor for him, so I sauteed more mushrooms onions and garlic, put it in the blender added that as well as a smidge of chili powder and cumin and a hefty dash of cayenne powder, I think it helped. . . ReplyCancel

  • Destiney Miller - Is there an alternative I can use besides heavy cream? I’m trying to to find a healthy version of cream of mushroom soup..ReplyCancel

  • Amanda Edwards - Awesome!!!!!!!!!ReplyCancel

  • Sarah - Does this freeze well? I have several cups of broth to use and would like to save extra soup. Thanks!ReplyCancel

    • Bri McKoy - This is a great question, Sarah! I have not frozen this before but it should work like any other soup! Put it in a freezer container. Make sure it cools a bit before putting it in the freezer. It will probably be best if you let it thaw overnight in the refrigerator :) Let me know how it works out!ReplyCancel

  • Bake Up, Little Suzy - Very late to the party on this, but I had to chime in. I made this for my mom on Mother’s Day, and it was absolutely fantastic! So incredibly rich and decadent, with meaty baby bella mushrooms. I realized at the last moment that I was out of garlic, so I had to use garlic powder, but it still turned out great.

    Served it with a salad of baby butter lettuce, pecans, blackberries, cambozola cheese, and a lemon garlic vinaigrette.ReplyCancel

  • Sigrid - A paleo substitute for the arrowroot is tapioca starch (also known as tapioca flour). It, too, is flavorless and works great.ReplyCancel

  • Patricia Senn - can hardly wait to try this!ReplyCancel

  • bake up, little suzy - Chiming in again, because this soup is now what my mom requests for her Mother’s Day dinner! Thanks for this gem. It’s rich and decadent. Tonight we had big bowls of creamy cremini soup with a crisp lemony salad. For dessert we enjoyed dark chocolate covered caramels topped with flaked sea salt. A perfect spring supper!ReplyCancel

  • Of Goats and Greens - Oh does this ever look good — and the ingredients so much more healthy than the commercial variant! I’ve done some experimenting in the past (before I heard of arrowroot), but yours has a good simplicity to it.ReplyCancel

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