Homemade Condensed Cream of Mushroom Soup
Servings: 1 1/4 cups
Calories: 521kcal
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.
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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 sauté 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.
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
Calories: 521kcal | Carbohydrates: 23g | Protein: 9g | Fat: 46g | Saturated Fat: 28g | Cholesterol: 143mg | Sodium: 496mg | Potassium: 502mg | Fiber: 2g | Sugar: 3g | Calcium: 59mg | Iron: 4mg