Campbell's Cream of Mushroom Soup Copycat Recipe: Velvety Thickened With Earthy Mushroom Depth

This Campbell's cream of mushroom soup copycat recipe delivers the same rich, velvety texture and familiar earthy mushroom flavor you love—without the can. The secret lies in blending dried mushrooms with a precise roux and carefully reduced broth to achieve that signature thickness and depth.

I’ve tested this version countless times in soups, casseroles, and even as a creamy sauce, and it consistently outperforms the store-bought version in both taste and versatility.

The foundation of this recipe is a smooth, well-emulsified sauce that coats ingredients beautifully, whether you’re using it as a base for mac and cheese, a topping for baked potatoes, or a stand-alone soup.

Unlike the canned version, this homemade blend develops richer flavors over time, making it ideal for meal prep. The key steps—properly blooming the mushrooms and simmering the roux—ensure the sauce thickens just right without breaking.

What sets this apart is how it performs in cooking. When used in recipes like green bean casserole or mushroom risotto, it delivers that unmistakable creamy, umami-packed flavor that Campbell’s fans know and love.

The texture remains velvety even after reheating, and the earthy mushroom notes shine through without overpowering other ingredients. This is the copycat recipe I turn to whenever I need that classic comfort flavor in my kitchen.

For dietary adjustments, simply swap the butter in the roux for olive oil or coconut oil, and use low-sodium chicken broth to control sodium levels. The recipe scales effortlessly, so you can make a large batch and store it for up to a month in the refrigerator.

Now let’s get cooking—this is the homemade version you’ll reach for every time.

Ingredients for campbell's cream of mushroom soup copycat

Six ingredients build this velvety copycat—no can needed. Rich, earthy, and perfectly thickened.

The mushrooms are everything here. Dried porcini packs the most umami punch—Penzeys or local gourmet shops carry the best. White button mushrooms add texture, but don't skimp on the dried ones. If you can't find porcini, dried shiitake at half the amount works too. The shallot? Fresh is best, but jarred in vinegar (rinsed well) saves time. For the broth, homemade or low-sodium store-bought—just avoid the high-sodium versions. The butter should be cold when you start the roux (trust me on this).

No dried mushrooms? Fresh cremini mushrooms cooked down into a paste gets you close, but it won't have that same deep flavor. Running short on time? Mushroom powder from the bulk section (about 1 tsp) works in a pinch. The roux is non-negotiable—it's what gives that signature thickness. If you're nervous about cooking it too dark, keep your eye on it like a hawk. For dairy swaps, coconut milk for the cream keeps it dairy-free, but the texture will be slightly lighter. The Worcestershire sauce might be the trickiest to find—Lea & Perrins is the gold standard.

This sauce keeps beautifully. Up to 1 month in the fridge in an airtight container, or 6 months frozen. I always make a double batch—one for immediate use, one to freeze. The flavor actually improves over time. When reheating, do it slow and low to prevent curdling. Perfect for mac and cheese, green bean casseroles, or just slurping straight from the pot. (Don't judge me.)

Step-by-step instructions for Campbell's cream of mushroom soup copycat recipe

Here's how to recreate that classic velvety texture and rich mushroom flavor at home.

Start by placing the 0.5 oz dried porcini mushrooms in a small bowl and covering them with 1 cup hot low-sodium chicken broth. Let them soak for 15 minutes while you prep the rest. This step extracts their deep umami flavor that makes this soup so distinctive.

After soaking, strain the mushrooms through a fine-mesh sieve, pressing gently on the solids to extract every drop of liquid. Reserve the mushroom broth separately—you'll use it later. In a medium saucepan over medium heat, add 0.5 cup unsalted butter and the rehydrated porcini mushrooms. Cook for 3-4 minutes until fragrant, stirring occasionally. This builds the foundation of your soup's earthy depth.

Increase heat to medium-high and add the 1 cup sliced white button mushrooms, 2 minced garlic cloves, and 0.25 cup finely chopped shallot. Cook for 5-6 minutes until the mushrooms release their moisture and begin to soften. You'll notice the kitchen filling with that classic mushroom aroma—this is where the magic happens.

Sprinkle in 0.5 tsp dried thyme and 1 tbsp Worcestershire sauce, stirring to combine. Cook for another 1 minute until the thyme releases its earthy notes. The Worcestershire sauce adds that subtle umami complexity that makes this copycat version so authentic. Keep the heat at medium-high—you want to develop these flavors without letting the mushrooms turn mushy.

Lower the heat to medium and gradually whisk in the 0.5 cup all-purpose flour, making sure to coat all the ingredients evenly. Cook for 2-3 minutes until the mixture turns a light golden color. This creates a roux that will thicken your soup beautifully. The key here is patience—if you rush, you'll end up with a floury taste instead of that smooth, creamy texture.

Slowly pour in 1 cup whole milk while whisking constantly to prevent lumps from forming. Cook for 2 minutes until the mixture thickens slightly. Then gradually add the reserved porcini mushroom broth, whisking continuously. The soup should begin to thicken as it comes together. If it gets too thick at any point, you can thin it with a splash of low-sodium chicken broth later.

Add the remaining 3 cups low-sodium chicken broth and bring the mixture to a gentle simmer. Let it cook uncovered for 10-12 minutes, stirring occasionally, until it reaches your desired consistency. The soup should coat the back of a spoon but still be smooth and velvety—not gluey.

Season with 1 tsp salt and 0.5 tsp black pepper, then stir in the 0.5 cup heavy cream. Taste and adjust the seasoning if needed—this is where you can really make it your own. The cream adds that luxurious richness that makes this soup so comforting. For extra depth, you could add a pinch more Worcestershire sauce or a dash of thyme at this stage.

Remove the pan from heat and let the soup sit for 2-3 minutes to thicken slightly more. This resting period allows all the flavors to meld together perfectly. If you prefer a smoother texture, you can strain the soup through a fine-mesh sieve before serving.

Ladle the warm soup into bowls and serve immediately. The contrast of the creamy soup against the earthy mushrooms creates a truly satisfying dish. For an extra touch, garnish with a sprinkle of freshly cracked black pepper or a few chopped white button mushrooms. This copycat version delivers all the comfort of the classic while giving you control over the ingredients and freshness.

Dietary considerations for this campbell's cream of mushroom soup copycat

Dairy-Free Adaptation

Swap the butter for ½ cup olive oil or ½ cup coconut oil when making the roux, and use 1 cup full-fat coconut milk instead of heavy cream. The texture will be slightly lighter but still creamy.

For extra richness, add 1 tbsp nutritional yeast to mimic the umami depth lost from dairy. This version works beautifully in casseroles or as a creamy pasta sauce. 🌱

Gluten-Free Version

Replace the all-purpose flour with a ½ cup gluten-free flour blend (like Bob’s Red Mill 1:1) or a mix of ¼ cup cornstarch and ¼ cup tapioca starch for thickening. Cook the roux for 1-2 minutes longer to ensure proper thickening since gluten-free flours absorb moisture differently.

Test consistency carefully—you may need to add 1-2 tbsp extra broth if it thickens too quickly.

Low-Sodium Option

Use low-sodium chicken broth (or homemade unsalted broth) and reduce the salt to ½ tsp. Skip adding extra salt during seasoning unless your broth is completely unsalted.

The Worcestershire sauce already contains some sodium, so taste before adding more. This version is perfect for heart-healthy diets without sacrificing flavor. 💡

Vegan Upgrade

For a fully plant-based version, use vegan butter (like Miyoko’s) for the roux and 1 cup cashew cream (soaked cashews blended with water) instead of heavy cream. Add 1 tbsp white miso paste for extra umami depth.

The texture remains velvety, though slightly thicker than the original. This works wonderfully in vegan mac and cheese or as a creamy sauce for roasted vegetables.

High-Protein Boost

Stir in ½ cup Greek yogurt or ½ cup cottage cheese at the end for added protein without altering texture. For a meaty twist, blend in ½ cup cooked lentils or ½ cup finely chopped tempeh after simmering.

These additions make it a heartier meal while keeping the soup’s signature flavor intact. Perfect for post-workout comfort food! 💪

Frequently asked questions