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Once you make Homemade Condensed Cream of Mushroom Soup, you’ll never go back to the can again. Its rich and earthy flavor is wonderful when eaten by the bowlful, and it breathes new, delicious life into your favorite casseroles and sauces.
This basic recipe for the Condensed Cream of Mushroom Soup uses a roux made of butter and flour and some milk. It is super simple to make, full of flavor, and perfect as a base for casseroles, sauces, and other soups.
Thin it down a little, and you have a really spectacular homemade mushroom soup that is perfect with some soft yeasty rolls on a chilly day.
Table of Contents
- Recipe ingredients
- Ingredient notes
- Step-by-step instructions
- Recipe tips and variations
- Recipe FAQs
- Homemade Condensed Cream of Mushroom Soup Recipe
Recipe ingredients
At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.
Ingredient notes
- Mushrooms: I used common white button mushrooms because they are inexpensive and readily available, but you can use any mushrooms you like.
- Chicken broth: Homemade chicken broth is king, but store-bought or broth made from Better than Bouillon paste is good too.
Step-by-step instructions
- In a large saucepan over medium-high heat, melt butter until foaming. Add mushrooms and cook until they have released most of their liquid, about 5 to 7 minutes.
- Stir in chicken broth, onion powder, and garlic powder and bring to a simmer.In a small bowl, whisk together milk and flour.
- Stir in milk mixture and cook until soup has thickened, about 1 minute.
- Season to taste with salt and pepper.
Recipe tips and variations
- Yield: This recipe makes 2 cups of condensed soup, enough to replace a standard can from the store. Or, add 2 cups water to this full recipe to make 2 servings of soup, 2 cups each (stir over medium heat until heated through).
- Storage: Store leftovers covered in the refrigerator for up to 4 days.
- Freezing:Let the soup cool completely, then portion it out into freezer-safe containers. Leave about an inch at the top for expansion. When you thaw it out, give it a good whisk to blend everything up again.
- Canning:Unfortunately, this recipe isn’t a good candidate for home canning. But it freezes well, which is the next best thing.
- Condensed Cream of Chicken Soup: To make a replacement for condensed cream of chicken soup, you’ll need chicken broth, spices, milk, and flour.
- More creamy soups: Explore my full collection of creamy soups including Cream of Broccoli Soup, Cream of Cauliflower Soup, Cream of Celery Soup, and Cream of Asparagus Soup.
Recipe FAQs
What is the difference between condensed cream of mushroom soup and cream of mushroom soup?
One soup is condensed (you think it with liquid before serving) and the other is ready to eat immediately after heating.
How do you make soup from condensed cream of mushroom soup?
Add 2 cups water to this full recipe to make 2 servings of soup, 2 cups each (stir over medium heat until heated through).
Can you can homemade cream of mushroom soup?
Unfortunately, this recipe isn’t a good candidate for home canning. But it freezes well, which is the next best thing.
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Homemade Condensed Cream of Mushroom Soup
By Meggan Hill
When you learn how easy it is to make your own homemade Condensed Cream of Mushroom Soup, you’ll never go back to the can again. Its rich and earthy flavor is wonderful when eaten by the bowlful, and it breathes new, delicious life into your favorite casserole recipes.
Prep Time 5 minutes mins
Cook Time 15 minutes mins
Total Time 20 minutes mins
Servings 2 servings (1 cup condensed each)
Course Pantry, Soup
Cuisine American
Calories 117
4.98 from 235 votes
ReviewPrint
Ingredients
- 1 tablespoon butter
- 8 ounces white button mushrooms sliced (see note 1)
- 3/4 cup chicken broth (see note 2)
- 1/4 teaspoon onion powder
- 1/8 teaspoon garlic powder
- 1/2 cup milk
- 1/4 cup all-purpose flour
- Salt and freshly ground black pepper
Instructions
In a large saucepan over medium-high heat, melt butter until foaming. Add mushrooms and cook until they have released most of their liquid, about 5 to 7 minutes.
Stir in chicken broth, onion powder, and garlic powder and bring to a simmer.In a small bowl, whisk together milk and flour.
Stir in milk mixture and cook until soup has thickened, about 1 minute.Season to taste with salt and pepper.
Recipe Video
Notes
- Mushrooms: I used common white button mushrooms because they are inexpensive and readily available, but you can use any mushrooms you like.
- Chicken broth: Homemade chicken broth is king, but store-bought or broth made from Better than Bouillon paste is good too.
- Yield: This recipe makes 2 cups of condensed soup, enough to replace a standard can from the store. Or, add 2 cups water to this full recipe to make 2 servings of soup, 2 cups each (stir over medium heat until heated through).
- Storage: Store leftovers covered in the refrigerator for up to 4 days.
- Freezing:Let the soup cool completely, then portion it out into freezer-safe containers. Leave about an inch at the top for expansion. When you thaw it out, give it a good whisk to blend everything up again.
Nutrition
Calories: 117kcalCarbohydrates: 13gProtein: 5gFat: 6gSaturated Fat: 3gCholesterol: 14mgSodium: 270mgPotassium: 341mgFiber: 1gSugar: 4gVitamin A: 183IUVitamin C: 6mgCalcium: 49mgIron: 1mg
Did you make this recipe?Tag @culinaryhill on Instagram so we can admire your masterpiece! #culinaryhill
Meggan Hill
Website | + posts
Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.
