This is my homemade cream of mushroom soup, the sausage cream I make instead of opening a can. Sweet Italian sausage, butter, heavy cream, whole milk, and Parmesan, all built in one skillet in about 30 minutes. I use it in my green bean casserole and my creamed corn, and it is the base that holds my whole Thanksgiving spread together.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: About 3 cups of sauce
Cooking Method: Stovetop
Cuisine: American
Course: Sauce
Estimated Calories: Approximately 320 per 1/2 cup
Homemade Cream of Mushroom Soup
Every Thanksgiving casserole I grew up with started the same way, with a can of cream of mushroom soup. This Homemade Cream of Mushroom Soup is what I make instead. It takes about 30 minutes, it uses real ingredients, and once you taste it you will never go back to the can.
The big difference is the sausage. I fry sweet Italian sausage first and build the cream right in the same skillet, in the drippings. The sausage gives the sauce a deep, savory flavor that canned soup just does not have, and the mushroom seasoning brings in the mushroom flavor everybody expects.
I make a big batch of this every Thanksgiving. Part of it goes into my green bean casserole and part of it goes into my creamed corn. It is the base that holds the whole sides spread together, and it is the recipe people ask me about the most.
It is also make-ahead friendly, which matters on Thanksgiving. Make it a day or two early, keep it in the fridge, and reheat it gently when you are ready to build your casseroles.
Making the full spread? See all of our Thanksgiving sides in one place: Holiday Recipes
Why You’ll Love This Homemade Cream of Mushroom Soup
- No cans, ever. Real butter, cream, and milk replace the canned soup completely.
- Sausage in every bite. Sweet Italian sausage makes the sauce hearty and deep.
- One skillet. Everything builds in the same pan, right in the sausage drippings.
- Ready in about 30 minutes. Faster than a store run for the canned stuff.
- Make-ahead friendly. Make it up to 3-4 days early and reheat it when you need it.
- Built for the holidays. It is the base for my green bean casserole and my creamed corn.
Ingredients You’ll Need
For the Sausage Cream
- 1 lb sweet Italian sausage
- 2 tbsp butter
- 1 medium onion, finely chopped
- 1 tbsp flour
- 1/2 cup chicken stock
- 1 cup heavy cream
- 1 cup whole milk
- 1 tsp mushroom seasoning
- Salt and black pepper to taste
- 1/2 cup grated Parmesan
Kitchen Tools You’ll Need
- Large skillet: For frying the sausage and building the cream in the same pan.
- Whisk: Keeps the cream smooth and lump-free.
- Wooden spoon or spatula: For breaking the sausage into crumbles as it fries.
- Measuring cups: For the stock, cream, and milk.
Donaldo’s Tips
- Leave the drippings. The sausage fat left in the pan is pure flavor. Build the cream right on top of it.
- Cook the roux. Give the flour a full minute in the butter so the sauce does not taste like raw flour.
- Add the liquid slowly. Stir the stock, cream, and milk in gradually so the sauce stays silky.
- Season the sauce itself. Mushroom seasoning, salt, and pepper go into the cream so every bite is seasoned.
- Make a big batch. Double it and use the extra in creamed corn. That is exactly what I do in the video.
- It thickens as it sits. If it looks slightly loose in the pan, it will set up as it cools.
Ingredient Substitutions
- Sweet Italian sausage: Spicy Italian sausage, ground pork, or crumbled bacon all work. Leave it out and use vegetable stock for a vegetarian version.
- Heavy cream and whole milk: Half-and-half can replace both for a slightly lighter sauce.
- Parmesan: Gruyère, sharp white cheddar, or mozzarella all melt beautifully here.
- Mushroom seasoning: Use garlic powder with a pinch of onion powder. If you want real mushrooms in it, sauté finely chopped mushrooms with the onion.
- Chicken stock: Vegetable stock or turkey stock both work.
What to Serve With Homemade Cream of Mushroom Soup
This sauce was built for holiday cooking. Here is where I use it.
- Green Bean Casserole
- Creamed Corn
- Mashed potatoes
- Smothered chicken or pork chops
- Buttered egg noodles
How to Store and Reheat Leftover Sausage Cream
Refrigerating
Store the cooled sauce in an airtight container in the refrigerator for up to 3-4 days.
Reheating
Reheat gently on the stovetop over low heat, stirring often. Add a splash of milk if it has thickened up too much in the fridge.
Freezing
Cream sauces can separate a little when frozen. Freeze for up to 1 month, thaw overnight in the fridge, and whisk well while reheating to bring it back together.
Homemade Cream of Mushroom Soup
Ingredients
Method
- Fry the Sausage. In a large skillet over medium-high heat, fry the sausage, breaking it up as it cooks, until browned and cooked through. Remove and set aside, leaving the drippings in the pan.
- Make the Roux. Add the butter to the same skillet. Sauté the onion until softened, then stir in the flour and cook for 1 minute, stirring constantly, to make a roux.
- Build the Cream. Slowly stir in the chicken stock, heavy cream, and whole milk. Simmer, stirring, until the sauce thickens enough to coat the back of a spoon. Season with the mushroom seasoning, salt, and black pepper, then stir in the grated Parmesan.
- Finish and Use. Stir the sausage back into the cream. Use it right away in green bean casserole or creamed corn, or let it cool and refrigerate it for up to 3-4 days.
Notes
Frequently Asked Questions
What can I use instead of canned cream of mushroom soup?
That is exactly what this recipe is. Sausage, butter, flour, stock, cream, and milk, seasoned with mushroom seasoning, replace the can completely.
Does this have mushrooms in it?
The mushroom flavor comes from mushroom seasoning, so there are no mushroom pieces in the sauce. If you want mushrooms in it, sauté finely chopped mushrooms with the onion and carry on with the recipe.
Why put sausage in cream of mushroom soup?
Because it tastes better. The sausage makes the sauce hearty and gives it a depth the canned version never had. At our house it is not cream of mushroom without it.
How much does this make?
About 3 cups, which is enough for one casserole. Double it if you are making both the green bean casserole and the creamed corn, like I do.
Can I make it ahead of time?
Yes. Make it up to 3-4 days ahead, keep it in the fridge, and reheat it gently on the stove. Add a splash of milk if it thickens up too much.
Can I freeze it?
You can, for up to 1 month. Cream sauces can separate a little after freezing, so thaw it overnight and whisk it well while it reheats.
Can I make it vegetarian?
Yes. Leave out the sausage and use vegetable stock. A splash of soy sauce or a little extra mushroom seasoning keeps the savory depth.
Additional Details
Description: Homemade cream of mushroom soup with sweet Italian sausage, butter, cream, and Parmesan. My from-scratch replacement for canned cream of mushroom soup, ready in about 30 minutes and perfect for green bean casserole and creamed corn.
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