Soups & Stews
This Campbell’s cream of mushroom soup copycat recipe unlocks the velvety depth of the classic canned version—homemade and far more luxurious. The secret lies in proper mushroom reduction and a velvety roux that forms the foundation for that signature velvety texture.
I've perfected this technique after years of testing, ensuring every spoonful delivers the same comforting depth you remember from childhood.
What sets this copycat apart is the balance of ingredients—dried mushrooms for umami depth, a proper roux for thickness, and just the right amount of cream to create that signature velvety consistency.
Unlike canned versions, this homemade version develops complex flavors that improve with reheating, making it perfect for meal prep or last-minute dinners. The process takes less than 30 minutes but transforms ordinary meals into something special.
This isn't just soup—it's a flavor foundation that elevates any dish. Use it as a creamy pasta sauce, stuffed potato topping, or rich gravy for chicken and dumplings. The velvety texture coats every ingredient, while the mushroom depth adds layers of savory satisfaction that canned versions simply can't replicate.
Once you try homemade, you'll never go back to the canned version.
The beauty of this recipe lies in its versatility—it works equally well as a standalone soup or as an ingredient in more elaborate dishes. Whether you're making a quick weeknight dinner or preparing for a holiday meal, this copycat soup delivers professional-quality results with simple pantry ingredients.
Let's get cooking and bring that nostalgic, velvety comfort back to your table.
Ingredients for campbell's cream of mushroom soup copycat
Pantry staples plus a few specialty touches—this copycat delivers restaurant-quality depth.
| Ingredient | Amount | Notes |
|---|---|---|
| Dried Porcini Mushrooms 🍄 | 1 tbsp | Crumbled for deep umami |
| White Button Mushrooms 🍄 | 1 cup | Finely chopped, fresh or canned |
| Unsalted Butter 🧈 | ½ cup | Cold, cut into small cubes |
| All-Purpose Flour 🌾 | ½ cup | For velvety roux base |
| Heavy Cream 🥛 | 1 cup | Full-fat for richness |
| Whole Milk 🥛 | ½ cup | Balances creaminess |
| Chicken Broth 💧 | 1 ½ cups | Low-sodium preferred |
| Onion Powder 🧅 | 1 tsp | For subtle depth |
| Garlic Powder 🧄 | ½ tsp | Freshly ground preferred |
| Salt 🧂 | 1 ½ tsp | Diamond Crystal preferred |
| Black Pepper 🌶️ | ½ tsp | Freshly cracked |
| Dried Thyme 🌿 | ¼ tsp | Or 1 tsp fresh |
| Worcestershire Sauce 🍯 | 1 tbsp | For savory complexity |
| Lemon Juice 🍋 | 1 tbsp | Brightens flavors |
The dried porcini mushrooms are non-negotiable—they pack serious umami punch. Penzeys or bulk bins at natural markets have the best quality, but any dried porcini will work. For white button mushrooms, fresh is ideal, but canned mushrooms in water (drained) are a solid backup. The butter matters too—use unsalted so you control the saltiness. I always grab the European-style butter from Whole Foods when I can, but regular unsalted works fine. The key is keeping everything cold until the roux forms—no melting ahead of time.
No dried porcini? Extra mushroom powder (like from Trader Joe's) at half the amount works in a pinch. Fresh mushrooms only? Add an extra 0.25 cup chopped shiitake for depth. The roux is where magic happens—if it browns too fast, lower the heat and whisk constantly. No Worcestershire? Soy sauce or a splash of balsamic vinegar adds complexity. The thyme can be fresh or dried, but dried is more concentrated. For a dairy-free version, swap the heavy cream for coconut milk, though the texture will differ slightly.
This soup tastes even better the next day—reheat gently on low to preserve that velvety texture. Keeps for 5 days in the fridge or 3 months frozen. I like to freeze it in ice cube trays for easy portioning later. For meal prep, make a double batch—the extra goes great as a pasta sauce or gravy. The lemon juice can be added fresh or bottled, but fresh is brighter. If you're using it as a sauce, reduce the milk slightly to thicken.
Why You'll Love This Recipe
- No Fuss, Big Payoff: I swear by this recipe—just rehydrate those dried porcini in a cup of boiling water while you sauté fresh mushrooms in butter. The flour and cream come together in minutes, but the umami punch? Chef’s kiss. Honestly, it’s the kind of dish that makes you feel like you actually cooked something fancy.
- Umami Magic: That dried porcini soaking liquid? Liquid gold. It’s what turns this into a copycat that actually beats the canned version. The earthy depth from the mushrooms, balanced by the creamy richness of heavy cream and butter—it’s the kind of flavor that lingers, making you reach for seconds without even thinking.
- Weeknight to Dinner Party: Between us, this soup is my secret weapon for lazy nights and impressing guests. Toss it over pasta, use it as a creamy sauce for chicken, or serve it as-is with crusty bread. The same base recipe stretches across meals, and no one ever questions how little effort it took.
- Budget-Friendly Luxury: A single packet of dried porcini and a handful of button mushrooms cost pennies but deliver restaurant-quality depth. The butter and cream feel indulgent, but you’re not breaking the bank—especially when you double the batch and freeze half for later. My freezer’s always stocked with this stuff.
Step-by-step instructions for creamy mushroom soup
This homemade version delivers restaurant-quality depth with a velvety texture that rivals the canned kind.
Bloom the Porcini and Develop Umami
Crumble the 1 tablespoon dried porcini mushrooms into a small bowl. Heat 0.25 cup of the unsalted butter in a heavy-bottomed saucepan over medium-low heat. Add the crumbled porcini and cook for 3-4 minutes, stirring constantly, until the mushrooms darken slightly and release their deep, earthy aroma. This step extracts maximum flavor - don't rush it or the mushrooms won't properly rehydrate.
Remove from heat and set aside. In the same pan, add the remaining 0.25 cup unsalted butter and the 1 cup finely chopped white button mushrooms. Cook over medium heat for 8-10 minutes until all moisture evaporates and the mushrooms turn golden brown. You're looking for a rich, caramelized base that will carry the soup's depth.
Build the Roux Foundation
Reduce heat to medium-low and whisk in the 0.5 cup all-purpose flour all at once. Cook for 3-4 minutes, stirring constantly with a wooden spoon, until the mixture turns a light golden brown and smells nutty. This roux forms the creamy base - if it darkens too much, you'll get a bitter flavor. The key is patience and consistent stirring.
Gradually whisk in the 1.5 cups chicken broth, 1 cup heavy cream, and 0.5 cup whole milk while maintaining a steady heat. The mixture will thicken dramatically as it comes together. Here's where the magic happens - the roux transforms from dry powder to silky emulsion that will give your soup its signature body.
Season and Simmer to Perfection
Return the porcini-infused butter to the pan and stir in all remaining seasonings: 1 tsp onion powder, 0.5 tsp garlic powder, 1.5 tsp salt, 0.5 tsp black pepper, 0.25 tsp dried thyme, 1 tbsp Worcestershire sauce, and 1 tbsp lemon juice. Bring to a gentle simmer and cook for 10-12 minutes, stirring occasionally, until the soup thickens to your desired consistency.
Taste and adjust seasoning - you might need a bit more salt or lemon juice to balance the richness. The soup should coat the back of a spoon but still be fluid enough to pour. If it's too thick, whisk in 1-2 tablespoons hot water to reach the perfect velvety texture that makes this copycat version shine.
Finish and Serve Warm
Strain the soup through a fine-mesh sieve to remove any remaining mushroom pieces, pressing gently with a spoon to extract maximum flavor. Return to the pot and heat through over low heat for 2-3 minutes - just enough to warm without breaking the emulsion. The finished soup should be smooth, rich, and deeply aromatic with that unmistakable mushroom flavor.
Serve immediately in warm bowls, garnished with extra black pepper and a sprinkle of fresh thyme if desired. This homemade version delivers the same comforting, creamy texture as the classic canned soup but with layers of depth and complexity that elevate it to restaurant quality. The secret lies in that porcini infusion - it's what makes this copycat version truly exceptional.
Pro Tips For Making Campbell'S Cream Of Mushroom Soup Copycat
- Bloom Porcini Properly: Soak dried porcini in hot—not boiling—water for 15 minutes first, then strain and reserve that liquid. Cold water won’t wake up their flavor, and skipping this step means your soup tastes like it’s missing half its soul. (Yes, even if you’re impatient like me.)
- Cook Button Mushrooms Dry: Sauté white button mushrooms on high heat until they’re golden and most of the moisture evaporates—about 8-10 minutes. Wet mushrooms turn your roux into a sad, watery mess, and nobody wants that.
- Whisk Like Your Life Depends On It: When combining the flour-butter mixture with the mushroom liquid, whisk aggressively for 2-3 minutes to eliminate lumps. I learned this the hard way—skipping this step gives you a soup that looks like it’s fighting for its life.
- Temper the Cream Slowly: Warm the heavy cream separately before adding it to the roux—just heat it to about 160°F (a quick dip of your finger should feel warm, not scalding). Cold cream shocks the roux and can curdle it faster than you can say “disaster.”
Creative variations of this recipe
Creamy Mushroom Pasta
Transform this soup into a luxurious fettuccine Alfredo by tossing 8 oz cooked fettuccine with 1.5 cups of the finished soup. Add ½ cup grated Parmesan and 2 tbsp butter for extra richness.
Garnish with fresh parsley and cracked black pepper for a restaurant-worthy dish that feels indulgent but uses simple ingredients. 🍝
Loaded Baked Potatoes
Top 4 large russet potatoes (baked at 400°F for 1 hour) with ½ cup soup per potato, ¼ cup shredded cheddar, and 2 tbsp sour cream.
Broil for 3-4 minutes until cheese melts and edges bubble. The velvety soup creates the perfect creamy topping that's far more flavorful than canned versions. 🥔
Chicken and Dumplings
Use this soup as the base for a comforting chicken and dumplings dish. Simmer 2 cups shredded chicken in 4 cups soup with 1 cup chicken broth for 10 minutes.
Drop in 1 cup biscuit dough> cut into chunks, cover, and cook 15 minutes until dumplings are tender. The rich mushroom flavor elevates this classic comfort food. 🍗
Mushroom Risotto
For an Italian-inspired twist, use 1.5 cups soup as the cooking liquid for arborio rice. Toast 1 cup rice in butter, then gradually add warm soup while stirring.
Finish with ¼ cup white wine, ½ cup grated Parmigiano-Reggiano, and 2 tbsp fresh chives. The creamy texture and mushroom depth make this risotto unforgettable. 🍚
Stuffed Bell Peppers
Mix 1 cup soup with 1 cup cooked ground turkey, ½ cup cooked quinoa, and ½ cup marinara sauce. Stuff into 4 halved bell peppers, top with mozzarella, and bake at 375°F for 25 minutes.
The creamy soup binds everything together while adding savory depth. 🌶️
Creamy Mushroom Dip
Blend 1 cup soup with 2 oz cream cheese until smooth, then thin with 2 tbsp milk if needed. Serve warm with crudités, toasted bread, or as a sauce for garlic bread**. The velvety texture makes it perfect for sharing at parties or game day gatherings. 🧀
Nutrition facts
Frequently asked questions
Can I make this recipe without dried porcini mushrooms?
Yes! Use 1 teaspoon mushroom powder (like Trader Joe's brand) or add 0.25 cup extra chopped shiitake mushrooms for depth. The dried porcini adds umami that fresh mushrooms alone can't replicate, but these substitutes work in a pinch.
How do I fix a roux that got too dark or bitter?
If your roux turns too dark, immediately whisk in 1-2 tablespoons cold milk or broth to stop the browning. For mild bitterness, add 1 teaspoon lemon juice or a pinch of sugar to balance. The key is patience—cook on medium-low heat and stir constantly.
Can I use this soup as a sauce for pasta or chicken?
This creamy mushroom base works perfectly as a pasta sauce—toss with fettuccine and Parmesan for a rich Alfredo-style dish. For chicken, use it as a gravy by simmering with shredded chicken and dumplings. The velvety texture clings beautifully to any protein.
Why does my homemade version taste different from canned Campbell's?
The canned version uses preservatives and artificial flavors, while this recipe relies on real mushrooms, fresh herbs, and a proper roux for depth. The homemade taste is richer, more complex, and develops better over time. Think of it as a gourmet upgrade!
How long will this soup keep in the fridge or freezer?
Store in an airtight container for up to 5 days in the fridge. For freezing, portion into ice cube trays or jars—it keeps for 3 months. Thaw overnight in the fridge before reheating gently on low heat to preserve texture.