Homemade Condensed Cream Of Mushroom Soup Jump to Recipe Leave a Review NF V PinShareTweet Homemade Condensed Cream of Mushroom Soup is super easy to make, uses only a handful of easy to find ingredients, and I promise you will never want to buy the can again. Have you ever started making a recipe only to discover you are missing a key ingredient such as a can of cream of mushroom soup? Or maybe you don’t buy those cream of whatever soups because you don’t like the ingredient list. I have a solution! This homemade condensed cream of mushroom soup is perfect for all your casseroles, soups, or sauces. Use just as you would the canned version! Reasons you will fall in love with this condensed soup: You know what ingredients you are usingYou can control the amount of saltThis can be made in larger batches and frozenIt’s a lot cheaper to make your own! Ingredients for cream of mushroom soup: MUSHROOMS: I like to use anything but white button mushrooms. They don’t provide as much flavor as others do. My favorite is baby portabella mushrooms. BUTTER FLOUR: If you are needing a gluten free version replace with a cup for cup blend of gluten free flour. SEASONINGS: I am using both onion powder and garlic powder. It’s a more concentrated form of both thus packing in a lot of flavor into the soup. BROTH: I prefer to use vegetable broth but you can also use chicken or beef. Just use a broth you like the taste of. CREAM: Makes it ultra luxurious, rich, and creamy! I also prefer to use cream because it doesn’t curdle as easy. VINEGAR OR SOY SAUCE: It gives the soup a little extra something! The How-To: COOKING THE MUSHROOMS: Start by melting half of the butter in a medium sized pan. Add the finely chopped mushrooms and cook until the mushrooms are nicely browned. This is very important because this is what is going to flavor the soup. The mushrooms need to browned to give loads of flavor. ROUX: After the mushrooms have browned stir in the remaining butter and when it has melted stir in the flour and cook for 1 minute. ADD REMAINING INGREDIENTS: Whisk in the remaining ingredients and cook until thickened. It will continue to thicken a lot when cooled. Taste for salt and pepper and add accordingly. How to make it gluten-free? If you need a gluten-free version of this cream of mushroom soup replace the flour with your favorite cup for cup gluten-free flour. I don’t like to thicken with cornstarch as much because the soup tends to become watery after it sits. How to store cream of mushroom soup? You can store in the refrigerator for up to 1 week or freeze for up to 3 months. Thaw before using in your recipe. Can I use something other than cream? Yes, I have made this with both half and half as well as whole milk. I don’t recommend reduced fat dairy as it can curdle in recipes easier. I have not tried making this with dairy alternatives. Looking for more inspiring recipes? Homemade Condensed Cream of Chicken SoupHomemade Green Bean CasserolePork Chops in Mushroom GravyBeer and Butter TurkeySlow Cooker Pot RoastHomemade Hamburger Helper HUNGRY FOR MORE? Subscribe to my newsletter and follow along on Pinterest, Facebook, and Instagram for all my latest updates! 5 from 4 votes Print Homemade Condensed Cream of Mushroom Soup Prep Time 5 mins Cook Time 10 mins Total Time 15 mins Homemade Condensed Cream of Mushroom Soup is super easy to make, uses only a handful of easy to find ingredients, and I promise you will never want to buy the can again. Course: Sauces Cuisine: American Keyword: condensed cream of mushroom soup, cream of mushroom soup, Thanksgiving Servings: 1 1/4 cups Calories: 521 kcal Author: Malinda Linnebur Ingredients 4 ounces (110g) mushrooms, FINELY chopped 2 tablespoons butter 2 tablespoons all purpose flour ½ cup (120ml) reduced sodium vegetable broth ½ cup (120ml) heavy cream 1 teaspoon red wine vinegar or soy sauce ½ teaspoon garlic powder ½ teaspoon onion powder Instructions Melt 1 tablespoon butter in a medium skillet over medium heat. Add mushrooms and sautĂ© until nicely browned. About 3-5 minutes. Add remaining butter and after it melts sprinkle mushrooms with flour. Stir and cook for 1 minute. Whisk in remaining ingredients and cook until thickened. Taste for salt and pepper and add accordingly. Recipe Notes Use this soup as you would 1 can of cream of mushroom soup in any of your recipes.  Soup thickens a lot as it cools. I prefer to use heavy cream because it doesn’t curdle as easily as reduced fat dairy does. This recipe is a low acid recipe and can’t be canned processed. MAKE AHEAD: Store cooled soup in the refrigerator for up to 1 week. FREEZER FRIENDLY: Store cooled soup in the freezer for up to 3 months. Thaw completely before using in recipes. MUSHROOMS: I prefer to use baby portabella mushrooms over white button mushrooms because they provide more flavor. Can also use other varieties. I don’t recommend using canned mushrooms. GLUTEN-FREE: Replace the flour with a cup for cup gluten-free flour. NUTRITION: Nutrition is for the entire can of soup using red wine vinegar. Nutrition Facts Homemade Condensed Cream of Mushroom Soup Amount Per Serving Calories 521 Calories from Fat 414 % Daily Value* Fat 46g71%Saturated Fat 28g175%Cholesterol 143mg48%Sodium 496mg22%Potassium 502mg14%Carbohydrates 23g8%Fiber 2g8%Sugar 3g3%Protein 9g18% Calcium 59mg6%Iron 4mg22% * Percent Daily Values are based on a 2000 calorie diet. Since different brands of ingredients have different nutritional information, the information shown is just an estimate. Subscribe Never Miss A Recipe! Weekly Recaps Daily Emails