Can I use gluten-free flour?

Yes — use a cup-for-cup gluten-free baking blend.

Do these freeze well?

Yes — freeze after cooling and thaw in the refrigerator.

You can reduce the brown sugar by ¼ cup without affecting texture.

Can I use chicken thighs?

Yes — thighs stay juicier and add richer flavor.

Can I grill the chicken?

Absolutely. Grilling adds smoky Mediterranean flavor.

Can I make this dairy-free?

Yes — skip feta and tzatziki or use dairy-free versions.

Can I substitute the rice?

Yes — quinoa, orzo, couscous, or mixed greens all work well.

Is this recipe good for meal prep?

Yes — store ingredients separately and assemble when serving.

Is blackened tuna spicy?

It has a mild-to-moderate heat. Reduce the cayenne pepper or jalapeño for a milder version.

Can I grill the tuna instead?

Yes. Grill over high heat for the same amount of time, making sure the grates are well-oiled.

What type of tuna should I use?

Ahi (yellowfin) or sushi-grade tuna works best for searing.

Can I make the mango salsa ahead of time?

Yes. The mango salsa can be made up to 24 hours in advance and stored in the refrigerator.

Dirty rice has a mild-to-moderate heat. You can easily adjust the spice level by reducing the Cajun seasoning or cayenne pepper.

Can I make Cajun dirty rice ahead of time?

Yes. Store dirty rice in an airtight container in the refrigerator for up to four days.

Can I freeze Cajun dirty rice?

Yes. Cajun dirty rice freezes well for up to three months. Thaw overnight in the refrigerator and reheat gently.

What meat can I substitute for beef?

Ground turkey or ground chicken can be used as a lighter alternative to ground beef.

Is Cajun cornbread spicy?

Cajun cornbread has a mild-to-moderate heat. You can adjust the spice level by reducing the jalapeño or cayenne pepper.

Can I make Cajun cornbread ahead of time?

Yes. Cajun cornbread can be baked up to one day ahead and reheated gently before serving.

Can I freeze Cajun cornbread?

Yes. Wrap the cornbread tightly and freeze for up to three months. Thaw and reheat before serving.

Can I make Cajun cornbread without cheese?

Yes. You can omit the cheese for a dairy-light version without affecting the texture.

Gumbo is mildly spicy. You can adjust the heat by increasing or reducing the cayenne pepper or Cajun seasoning.

Can I make chicken and sausage gumbo ahead of time?

Yes. Gumbo tastes even better the next day and keeps well in the refrigerator for up to four days.

Can I freeze chicken and sausage gumbo?

Yes. Gumbo freezes well for up to three months. Thaw overnight and reheat gently.

Do I have to use okra in gumbo?

No. Okra helps thicken gumbo, but you can omit it or use filé powder if preferred.

Are Cajun roasted potatoes spicy?

They have a mild-to-moderate heat. You can adjust the spice level by using more or less Cajun seasoning.

Can I make Cajun roasted potatoes ahead of time?

They are best served fresh, but leftovers reheat well in the oven or air fryer.

Can I use red or russet potatoes?

Yes. Just cut the potatoes into evenly sized pieces to ensure even roasting.

Are Cajun roasted potatoes vegan?

Yes. This recipe is naturally dairy-free and vegan as written.

Is Cajun shrimp & grits spicy?

Cajun shrimp and grits has a mild-to-moderate heat. You can reduce the Cajun seasoning or cayenne pepper to make it milder.

Can I make Cajun shrimp and grits ahead of time?

The shrimp are best cooked fresh, but the grits can be made ahead and reheated gently with a splash of broth or milk.

Can I use instant grits?

Yes, but stone-ground grits provide the best flavor and creamiest texture.

Can I substitute milk for cream?

Yes, whole milk can be used, though the grits will be slightly less rich.

Homemade Cream of Mushroom Soup (Rich, Cozy & From Scratch)

Sarah Smith
Jan 21
3 min read

Creamy mushroom soup in a white bowl with a spoon. Garnished with herbs, the soup appears thick and savory, set on a rustic wooden table.

This homemade cream of mushroom soup is rich, cozy, and deeply savory, made entirely from scratch with real mushrooms, garlic, and cream. Sautéing the mushrooms until golden builds a deep, earthy base that gives this soup far more flavor than anything from a can. The result is a silky, comforting bowl that feels both nourishing and indulgent — perfect for slow lunches, chilly evenings, or when you want something simple but satisfying.

It pairs beautifully with Garlic Herb Pull-Apart Bread, Homemade Italian Bread, or a cozy sandwich like Chicken Salad Sandwich, and also works as a from-scratch substitute in comfort food classics such as Cheesy Potato Casserole or Creamy Chicken & Stuffing Bake. If you love warm, comforting soups like Creamy Tomato Basil Soup or Italian Wedding Soup, this cream of mushroom soup is a natural addition to your cozy rotation.

Why You’ll Love This

Made completely from scratch
Rich, creamy texture without tasting heavy
Deep mushroom flavor from real ingredients
Perfect for cozy lunches or light dinners
Great base for casseroles and recipes that call for cream of mushroom soup

Recipe Card

Servings: 4 Prep Time: 10 minutes Cook Time: 25 minutes Total Time: 35 minutes

Nutrition Information (Per Serving)

Nutrition values may vary based on ingredient brands and substitutions.

Calories: ~260
Fat: 20g
Carbohydrates: 12g
Fiber: 2g
Protein: 6g

Ingredients

16 oz mushrooms (cremini or button), sliced
3 tablespoons butter
1 tablespoon olive oil
1 small onion, finely diced
3 cloves garlic, minced
3 tablespoons all-purpose flour
3 cups chicken or vegetable broth
1 cup heavy cream
½ teaspoon salt (adjust to taste)
¼ teaspoon black pepper
¼ teaspoon dried thyme (or 1 teaspoon fresh)
Optional: splash of Worcestershire sauce or soy sauce for depth

Instructions

Heat butter and olive oil in a large pot over medium heat.
Add mushrooms and cook for 8–10 minutes, stirring occasionally, until browned and most of the moisture has cooked off.
Add onion and cook 3–4 minutes until softened. Stir in garlic and thyme; cook 30 seconds.
Sprinkle flour over the mixture and stir constantly for 1–2 minutes to cook out the raw flour taste.
Slowly whisk in the broth, scraping up any browned bits from the bottom of the pot.
Simmer for 10 minutes, stirring occasionally, until slightly thickened.
Reduce the heat to low and stir in the cream. Season with salt, pepper, and optional Worcestershire.
For a smoother soup, blend partially or fully using an immersion blender. Serve warm.

Tips & Variations

Use half-and-half instead of heavy cream for a lighter version
Add a splash of white wine before the flour for extra depth
Stir in fresh thyme or rosemary at the end for a herb-forward finish
Blend only half the soup if you prefer a chunky texture

Make-Ahead & Storage

This soup keeps well in the refrigerator for up to 4 days. Reheat gently over low heat, stirring often. Avoid boiling to prevent the cream from separating.

FAQ

Can I freeze cream of mushroom soup? Cream-based soups don’t freeze perfectly, but you can freeze it before adding the cream. Add cream after reheating.

Can I use this as a substitute for canned soup in recipes? Yes — this works beautifully in casseroles and bakes that call for cream of mushroom soup.

Final Thoughts

Homemade cream of mushroom soup is one of those recipes that instantly elevates cozy cooking. Whether you enjoy it by the bowl or use it as a base for comfort food classics, this from-scratch version delivers warmth, flavor, and real ingredients in every spoonful.