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I’ve personally taste-tested a variety of cream of mushroom soup substitutes to find the best one for every cooking occasion.

Whether you’re on the hunt for the closest flavor match, in need of a last-minute pantry substitute, or seeking an alternative tailored to your specific dietary requirements, rest assured I’ve got you covered.

You can substitute cream of mushroom soup with any ‘creamed’ soup like cream of asparagus or cream of chicken. A combination of mayonnaise and yogurt will work in a pinch. Or if you have some time, try whipping up silky bechamel with mushroom stock.

Ready? Let’s jump right in.

The experiment

I made small batches of green bean casserole to try out different cream of mushroom soup substitutes (it was like a mini thanksgiving!).

Cream of mushroom soup involves a basic roux mixed with milk and mushrooms. It’s extra rich and creamy, with an earthy, umami flavor.

I was looking for a substitute that would make my dishes just as decadent and oh-so-addictive.

Here are the substitutes I tested and my verdicts:

Substitutes	How to Substitute	Verdict
Other condensed cream soups	Replace in a 1:1 ratio	10/10
Mayonnaise + yogurt	Replace in a 1:1 ratio with a mix of ½ mayo, ½ yogurt	10/10
Homemade condensed cream of mushroom soup	Replace in a 1:1 ratio	9/10
“SOS” mix	Replace with a mixture of ⅓ cup SOS mix and 10 oz water	9/10
Sour cream	Replace in a 1:1 ratio with full-fat sour cream	9/10
White sauce/bechamel	Replace in a 1:1 ratio	8/10
Cashews + sauteed mushrooms	Replace in a 1:1 ratio with a mixture of blended cashews and sautéed mushrooms	8/10

Common uses for cream of mushroom soup and the best substitutes

Aside from serving it as soup, here are some popular ways to use cream of mushroom and the best substitutes for those situations:

As a base for casseroles and pasta dishes: Try using other condensed cream soups, mayonnaise + yogurt, the homemade version, or white sauce/bechamel.
For pot pie fillings: Try using the homemade version or bechamel. Other condensed cream soups also work, but make sure you chose a flavor that will match your pot pie filling.

Other condensed cream soups

If your supermarket ever runs out of cream of mushroom soup, don’t worry.

Just take any other can of condensed cream soup – think cream of chicken, asparagus, celery, broccoli, or even potato, and you’ll be good to go.

Each of these soups has a creamy, hearty base similar to cream of mushroom soup. You can easily swap them into your recipe without significantly changing the dish’s consistency.

I used cream of celery soup for my green bean casserole, and it worked perfectly!

But I also folded sauteed mushrooms into the mix for that subtle earthy kick.

How to substitute: Replace cream of mushroom soup in a 1:1 ratio with another commercial condensed cream soup.

Mayonnaise + yogurt

Don’t have time for a grocery run? That tub of mayo and yogurt sitting in the corner of your fridge will save the day.

This duo provides the same liquid and fat content you’d usually get with cream of mushroom soup, but don’t expect an explosion of flavor.

If you happen to have mushroom paste or mushroom powder on hand definitely add some. But if not, a sprinkle of whatever dried herbs you have will work to add some flavor.

Psst… mushroom powder last for ages and is a really handy ingredient, so put it on your shopping list for next week!

How to substitute: Replace cream of mushroom soup in a 1:1 ratio with a mix of ½ cup mayo and ½ cup yogurt.

Homemade condensed cream of mushroom soup

Convenience is king when it comes to green bean casseroles, but if you’ve got some time to spare you can make your own mushroom soup.

This version results in an extra thick, creamy soup that tastes way better than the canned stuff. It’s got a lot more depth, and you can use a variety of mushrooms.

Because it’s condensed, it won’t take up much room in your fridge or freezer. I like to make a big batch and freeze it, so I always have ready-to-use homemade cream of mushroom soup.

To turn it into ‘normal’ soup, all you need to do is thin it out with water.

Pro tip: there’s loads of vegan recipes available too. Check out this one from It Doesn’t Taste Like Chicken.

How to substitute: Replace cream of mushroom soup in a 1:1 ratio with homemade condensed cream of mushroom soup.

“SOS” mix

One Good Thing’s “SOS” mix is a powdered mushroom soup mix.

It’s made with a mix of powdered milk, cornstarch, bouillon, onion flakes, and Italian seasoning.

And it’s equivalent to whopping nine cans of cream of mushroom soup!

Plus, it’s gluten-free and budget-friendly.

To use it, combine ⅓ cup of mix with 10 oz of water. Heat until thick, then add it to whatever you’re cooking (the green bean casserole in my case).

How to substitute: Replace cream of mushroom soup in your recipe with a mixture of ⅓ cup SOS mix and 10 oz water.

Sour cream

Sour cream is another easy alternative you might have in your fridge.

This dairy product adds that rich creaminess we all love and comes with a subtle but noticeable tang.

That’s all the flavor sour cream will add though, so you may need to amp up the salt and add more herbs and spices to compensate for the flavor loss.

Psst… creme fraiche and plain yogurt are similar so will also work. But always go for the full-fat versions or the end result will be watery.

How to substitute: Replace cream of mushroom soup in a 1:1 ratio with full-fat sour cream.

White sauce/bechamel

If you’ve ever made a classic lasagna or a rich, cheesy pasta, you’re likely already familiar with bechamel.

Also known as white sauce, it’s excellent for thickening dishes and adding a creamy element, similar to the role of mushroom soup.

The process starts with cooking flour and butter (you roux), then slowly whisking milk in to create a silky-smooth sauce.

But to better mimic cream of mushroom soup, you can mix in mushroom broth (or vegetable broth) instead of milk.

How to substitute: Replace cream of mushroom soup in a 1:1 ratio with homemade bechamel or velouté.

Cashews + sauteed mushrooms

Need a vegan cream of mushroom soup substitute?

Time to whip out the trusty cashews.

First you soak the cashews and then blend them (you’ll need a fairly robust blender to do this) This gives you a rich and creamy base you can then combine with sauteed mushrooms!

Silken tofu can also work in the place of cashews and it’s much easier to blend. But I think it’s a nit bland compared to cashews.

How to substitute: Replace cream of mushroom soup in a 1:1 ratio with a mixture of blended cashews and sautéed mushrooms.

Other substitutes to consider

The list above are my top picks for cream of mushroom soup alternatives, but here some other options you can also try:

Ready-made alfredo sauce – this sub nearly made it to my top picks because my green bean casserole SO tasty. But it’s quite different to cream of mushroom soup. It’s extra cheesy instead of earthy.
Milk + thickener (cornstarch or arrowroot powder) – this a quick and easy alternative, but it won’t add any flavor to your dish. It’s also not as thick and luscious as cream of mushroom soup. Use it as a last resort.
Softened cream cheese + half and half or milk – this combo will make your dishes extra creamy but will also add a hint of tang similar to sour cream. I used a black pepper flavored cream cheese and was pretty happy with the results.
Coconut milk + vegetable broth + pureed cooked potato – this is another vegan alternative you can consider exploring. And don’t worry about the coconut flavor – it won’t be too noticeable once you mix it with the vegetable broth. The pureed potato is there for its thickening effect.

Substitutes to avoid

I encountered these suggestions during my research, so I had to try them out. But after the experiment, I can’t recommend them as a substitute for cream of mushroom soup.

Golden mushroom soup – this is another mushroom soup that Campbell’s sells, but it’s not remotely similar to cream of mushroom soup. It’s made with beef stock and tomato puree, which strays too far from the classic cream of mushroom soup flavor.
Just milk – milk has been mentioned a couple of times in the suggestions above, but I can’t recommend using it on its own to replace mushroom soup. The milk won’t thicken even when cooked and will make your casserole too wet.