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Homemade Cream of Soups (Chicken, Celery, Mushroom)

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We really enjoy cooking with “cream of” soups.  Nothing like a good casserole or comfort food, and we can’t always find a deal (or want to leave the house) to pick some up.  What do we do instead? We make our own and save money in the process!  Bonus: it’s homemade so you know exactly what you’re getting.

I don’t mind saying that my recipes are better than the canned stuff you get in the store and all of these “cream of” soups freeze well as well!  YES!  That, my friends, is an awesome bonus!

Homemade "Cream of" Soups (Chicken, Celery, Mushroom)

Homemade “Cream of” Soups (Chicken, Celery, Mushroom)

See each respective recipe below for directions. You are sure to love each.

Homemade "Cream of" Soups (Chicken, Celery, Mushroom)

Cream of Chicken:

  • 2 3/4 C Milk
  • 3 C Chicken Broth
  • 1 1/2 C Flour
  • 3 tsp minced garlic
  • 1 tsp Italian seasoning
  • 1 tsp McCormick Montreal Chicken  (here’s another recipe using this spice blend)
  • 1 tsp chicken season/chicken bouillon OR just steal one of the chicken packets from the ramen noodles and use 1 tsp of that 😉

Bring broth to a boil.  Meanwhile whisk the flour and milk.  Once broth is boiling add in the milk mixture.  Be sure to whisk quickly.  Continue whisking until it has thickened to the consistency of yogurt (about 6-8 mins). It will continue to thicken as it cools.

Add in spices and garlic and mix.  Remove from heat and allow to cool… about 1 hour.   Pour into containers to store in fridge or freezer.   It will make roughly 4 portions.  About 12 oz each.

Homemade "Cream of" Soups (Chicken, Celery, Mushroom)

Cream of Celery:

  • 2 3/4 C Milk
  • 3 C chicken Broth
  • 1 1/2 C Flour
  • 3 tsp garlic
  • 1 tsp onion powder/flakes
  • 1 tsp Italian seasoning
  • 2 C minced celery (roughly 5 stalks, for a stronger celery flavor, chop up the leaves too)
  • 1/2 C minced onion
  • olive oil/butter
  • salt/pepper to taste

Heat a pot with butter/olive oil.  Saute the onion and celery.  Scoop the celery into a bowl to cool.  Using the same pot bring broth to a boil.  Meanwhile whisk the flour and milk.

Once the broth is boiling, add in the milk mixture.  Continue whisking until it thickens.  After about 8 mins, remove from heat and add in spices and garlic. Take about HALF the celery/onion mixture and put in a blender and blend until smooth.  I use the Magic Bullet.

Add in the mashed and sauteed celery into the “cream of” base that is cooling.  Once cooled, pour into containers to store in fridge or freezer.   It will make roughly 4 portions.  About 12 oz each.

Homemade "Cream of" Soups (Chicken, Celery, Mushroom)

Cream of Mushroom:

  • 2 3/4 C Milk
  • 3 C Beef broth (for mild mushroom flavor use Chicken broth)
  • 1 1/2 C Flour
  • 3 tsp Minced Garlic
  • 3 tsp Italian seasoning
  • 16 oz Sliced Mushrooms (2 pkgs)
  • 1/2 C diced onion

Heat a pot with butter/olive oil.  Roughly chop up the sliced mushrooms.  Saute the onion and mushroom.  Scoop the mushrooms into a bowl to cool.  Using the same pot bring broth to a boil.  Meanwhile whisk the flour and milk.

Once the broth is boiling, add in the milk mixture.  Continue whisking until it thickens.  After about 8 mins, remove from heat and add in spices and garlic. Take about HALF the mushroom/onion mixture and put in a blender and blend until smooth.  Again, I use the Magic Bullet.

Add in the mashed and sauteed mushroom into the “cream of” base that is cooling.  Once cooled, pour into containers to store in fridge or freezer.   It will make roughly 4 portions.  About 12 oz each.

Save Money Making Homemade "Cream of" Soups (Chicken, Celery, Mushroom)

How long they last and how to store them

For storing my soups, I like using Ziploc bags (sandwich size) because they freeze flat and store easily.  Lay them flat to freeze and then throw them wherever in your freezer is convenient and wherever space is available.

Soup will keep in fridge for about a week and in the freezer for about 6 months.  Never buy store bought “cream of” soups again!

How to Save Money by Making Your Own "Cream of" Soups

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54 Comments

    1. I’m guessing that canning this would not be considered a safe recipe due to the flour. But that’s just my guess.
  1. has a paste taste to it - cooked for 8 minutes part of the time on a boil thought it would take that taste away but it didn't.. Hoping the taste gets better as they sit..
  2. Thanks for posting these recipes. I just happened to fall into a bunch of celery and this will be a great way to use it up. But, I think I'm going to not put it into a blender but just leave the veggies since I do like celery and I have some extra red potatoes I think I'll add to use them up.
  3. Hi there! You shouldn't need to add anything to thin it, however, if it seems to thick for your dish, add milk or water! Hope that helps!
  4. I know this is an older post, but I'm seeing it for the first time today. My question is this: Do I treat this as 'condensed' soup and add an equal amount of water or milk when mixing it up to make soup like I would if I still used the sodium-laced stuff in the red/white can?
    1. Hi there! You shouldn't need to add anything to thin it, however, if it seems to thick for your dish, add milk or water! Hope that helps!
  5. This may be a dumb question but are these soups concentrated like store bought? Do you add milk or water to use them?
        1. This is what I am wondering too! Everyone is afraid to contradict the all mighty usda canning guidelines, our grandparents are still alive and they didn't have the usda canning guidelines. (No offense to the author this is just a rant)
          1. I like your rant. We need more people questioning the corporate state bureaucrats. That said, why not just add these ingredients to whatever you are making requiring condensed soup?
        2. I've read never can anything that has a thickening agent in it, it will turn into a gooey mess. You could can or dehydrate the ingredients to keep in your pantry and use powdered milk in a pinch, that would be a good alternative for preppers
          1. I wonder if you can DEHYDRATE the soup once it's made? Then it can be vacuum sealed and shelf stable. Just wondering. Lesha from Texas
  6. Hi Ashlea.....These homemade cream soups sound wonderful and I love to cook with them. I think about the all the preservatives that will not be going into our bodies by make your own cream soups. Healthier indeed. Besides all the crochet patterns you share, thank you for all of the other fabulous homemade instructions; e.g., jewelry cleaner, swiffer cleaner, etc. Hope you have a joyful and blessed day and thank you again. Camille
  7. The photos show home canned, I really would like the steps for pressure canning these soups.
    1. Follow all recipes except for adding the milk and flour. Place in sterilized jars and can as directed. Take number of jars and divide milk and flour amounts by that amount, placing a label on the jar to add this amount of milk and flour for creamed soup. Because there is meat product in the soup, process as if you were canning meat. My husband is gluten free, so I would make it exactly like this and add xanthan gum or GF flour when ready to use.
  8. Sounds really good. Could I add potatoes to the celery soup to make potato soup because It seems to be a soup that isn’t that easy to find & would be much better handmade?
    1. Potato soup= boil potatoes in chicken broth, season to taste. Then puree half or more of the potatoes with a bit of the broth and return to the pot. Off heat, stir and add small amount of milk or cream to the soup. Parsley and sour cream or shredded cheese are nice garnishes.
  9. Your recipes are great! I'm thinking I should be able to adapt the basic idea for a clam chowder? Like... the cream of celery, but instead of celery, chopped cooked clams (one small can) and chopped cooked potatoes? Hmmmm you've got me thinking... Thanks!
  10. Just made Cream of Mushroom using Lactose Free milk, and will be freezing in portions for future use. My husband is lactose intolerant, so any casserole that uses cream of - anything is off limits with canned soups. Will be making chicken tomorrow and will then have a freezer full of goodness just waiting! Hallelujah, quick easy meals will be coming now that I have this on hand in freezer. Thanks so much!
  11. Do you use homemade chicken broth and beef broth? May I confirm that you use Whole milk, because using a non fat milk would hinder the soups ability to thicken with less fat content?
  12. I’m allergic to dairy can I use soy or nut milk instead? Can it still be stored in the freezer if I do sub out the dairy?
  13. I noticed that you reference adding half of the vegetable/ spice mixture to your mixer, but you never say anything about the other half. I'm guessing your magic bullet is too small for the all of it at one time? I'm just checking because it was confusing. I wasn't sure if you then add in both halves to the rest or just the one half. I'm assuming that's what you meant, but just wanted to check to be sure. Thanks!
    1. Hi Wendy! You will only blend half of the vegetable mixture...then you will mix that blended half and the sauteed (unblended) half into your "cream of" base. Hope that helps!
  14. I’m excited to try this. As long as I can remember, anytime I ate something that had cream of soup in it I got really really sick. Hoping the homemade will sit well with me thank you!
  15. I like the idea of these and have been wanting to start making my own for a while. My main reasoning for going to the trouble though is to get away from anything processed. The celery and mushroom recipes seem great in that respect but I'm wondering if the chicken soup would be tasteless without the bouillon and premade seasonings.
  16. Just made the cream of mushroom. I didn't make the paste, as recommended, however, it came out just fine. The taste is 10 x better than canned. It's a very thickened texture. Super easy, especially if you have your Italian seasoning already made. Glad I tried it. Will make again. Also, I want to do the cream of celery. It will be handy to have these in the freezer for when the bitter winds blow.
    1. Canning dairy products is definitely not something I would suggest. Home canning equipment just can't reach the temperatures and pressures needed to make it safe the way that industrial processes can.
  17. Just found this blog. Soup and crochet❤❤ im a knitter but learning to crocher. Anyways your cream of soups ia the base the same and you just change up the veggies?
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