Microwave Cream of Mushroom Soup (Cheap and Cozy)

This Microwave Cream of Mushroom Soup is perfect for dorm cooking, tiny kitchens, or anyone who wants a cozy, creamy soup without a stove. It’s cheap, fast, and uses simple ingredients you can find anywhere. If you like easy microwave meals, try Microwave Pimientos Stuffed or Microwave Marry Me Chicken next.

Jump to:

• Why This Recipe Works
• Ingredients
• Instructions
• Substitutions
• Variations
• Seasoning Options
• Serving Ideas
• Oil Alternatives
• Dipping Sauces
• Tips for Best Results
• Common Mistakes to Avoid
• FAQ
• Recipe Card ↓

Why This Recipe Works

• Microwave-friendly: Mushrooms soften quickly, so no long simmering needed.
• Budget ingredients: Uses cheap staples like mushrooms, milk, and bouillon.
• Rich flavor: A quick microwave roux gives the soup real creaminess.
• Dorm-safe: No stove, no pan, no long cooking time.

Microwave Cream of Mushroom Soup

Servings: 1–2   |   Prep Time: 5 minutes   |   Cook Time: 7 minutes

---

Ingredients

• ½ cup chopped mushrooms (fresh or canned)
• 1 cup water + ½ bouillon cube
• ¼ cup milk (or evaporated milk)
• 1 tbsp butter
• 1 tbsp flour
• Salt + pepper to taste
• Optional: tiny squeeze lemon or pinch nutmeg

Instructions

1. Cook mushrooms: Combine mushrooms, water, and bouillon in a microwave-safe bowl. Microwave 4 minutes until soft.
2. Thicken: In a small cup, microwave butter + flour for 30–40 seconds until bubbly. Stir this roux into the mushroom mixture.
3. Add dairy: Stir in milk. Microwave 2 minutes, stir, then microwave 1 more minute until creamy.

Estimated Cost (Approximate)

• Mushrooms: $0.60
• Bouillon + water: $0.10
• Milk: $0.20
• Butter + flour: $0.10

Total cost: ~$1.00   |   Cost per serving: ~$0.50

Substitutions

• Mushrooms: Use canned mushrooms or mushroom stems.
• Milk: Use evaporated milk or half-and-half.
• Bouillon: Any flavor works — chicken, vegetable, or beef.

Variations

• Extra creamy: Add 1–2 tbsp cream cheese.
• Chunky: Skip blending and leave mushrooms whole.
• Low-fat: Use only milk, no butter.

Storage

• Fridge: 2 days.
• Reheat: Microwave 1–2 minutes, stirring halfway.

Step-by-Step

.

Seasoning Options

• Classic: Salt, pepper, garlic powder.
• Spicy: Paprika, chili powder, cayenne.
• Herby: Thyme, rosemary, parsley.
• Umami: Soy sauce or Worcestershire.

Serving Ideas

• With microwave garlic bread.
• Poured over rice.
• As a base for noodles.

Oil Alternatives

• No oil: Works fine since this is a soup.
• Butter: Best flavor.
• Margarine: Cheapest option.

Dipping Sauces

• Garlic mayo
• Chili crisp
• Ranch
• Hot sauce

Tips for Extra Creaminess

• Use evaporated milk for richer texture.
• Stir between microwaving steps.
• Add a tiny bit of butter at the end.

Common Mistakes to Avoid

• Skipping the roux — the soup will be thin.
• Microwaving dairy too long without stirring.
• Using too much bouillon (makes it salty).

FAQ

Can I use canned mushrooms?

Yes — they work perfectly and soften even faster.

Can I make this without butter?

Yes, but the soup will be thinner. Add a spoon of cream cheese instead.

Related Posts