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 using
- You can control the amount of salt
- This can be made in larger batches and frozen
- It’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.
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.
You can store in the refrigerator for up to 1 week or freeze for up to 3 months. Thaw before using in your recipe.
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 Soup
- Homemade Green Bean Casserole
- Pork Chops in Mushroom Gravy
- Beer and Butter Turkey
- Slow Cooker Pot Roast
- Homemade Hamburger Helper
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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.
- 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
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Melt 1 tablespoon butter in a medium skillet over medium heat. Add mushrooms and sauté until nicely browned. About 3-5 minutes.
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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.
- 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.
I used oat milk to make it vegan. It turned out fabulous. I used it to make green bean casserole which was the best casserole I have tasted! Thank you for this recipe. It is now my go to whenever condensed mushroom soup is in recipe.
That is wonderful!! I am so glad you liked it and thank you for sharing your changes!!
This was awesome! Thanks for sharing
Thank you very much!
Love having this on hand, especially for comfort food recipes. So easy to whip up!
Yes, it’s a great staple recipe!
Thank you so much for this recipe! Just as good as the store bought option but with none of the sketchy additives. Great recipe!
Yes! It’s a great replacement!
This was amazing! I use cream of mushroom all the time and to know it’s homemade without all the additives is perfect! Thank you so much!
Thank you very much!