If you're anything like us, your Thanksgiving shopping list calls for at least a few cans of condensed cream of mushroom soup. It's a must for making green bean casserole, our secret ingredient in breakfast casserole, and more. This year, skip the canned stuff and make a batch of homemade cream of mushroom soup. This version is richer, more flavorful, and surprisingly, just about as easy to make as opening a can.

Tips for Making the Best Cream of Mushroom Soup

Our recipe for homemade cream of mushroom soup calls for just a handful of ingredients. Each batch will make enough to replace 2 condensed cans of soup.

• Our Test Kitchen used button mushrooms in this recipe. We found the flavor was most similar to the canned soups. You can easily substitute your favorite type of mushrooms here, or use a blend of varieties.
• When adding the flour and broth to the soup, it's important to stir constantly to avoid lumps.
• Once the homemade soup is done, cool before adding it to the fridge. It will last for 3-4 days.
  
• This cream of mushroom soup recipe is delicious served on its own. To serve it as a bowl of soup, add one portion of the mixture to a medium saucepan with 1 1/2 cups vegetable broth, milk, and/or water. Bring to a simmer over medium heat, stirring occasionally. Simmer 1 minute more. Makes 3 cups.