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.

Cream of mushroom soup in a mason jar.

Below, there’s a basic recipe for the condensed mushroom soup, using a roux made of butter and flour, along with a little milk. Use it as a base for casseroles, sauces, you name it. Thin it down a little, and you have a wonderful homemade mushroom soup.

But in case you’re looking at a vegan version of the recipe, or a cream of mushroom soup that’s Paleo-friendly, or gluten-free, or grain free, there are options for all; some great ideas were even submitted by industrious readers. (Thank you, Marie!)

Click and slide the number next to “servings” on the recipe card below to adjust the ingredients to match how many you’re feeding—the recipe does the math for you, it’s that easy.

Condensed Cream of Mushroom Soup ingredients:

  • Mushrooms. Button mushrooms, cremini mushrooms, even a fancier mushroom medley including shiitake or porcini mushrooms would be unbelievable.
  • Butter.
  • Chicken broth. Homemade, better than bouillon, or store-bought.
  • Onion powder. Onion powder dissolves into the soup effortlessly. If you’d rather sauté your own onions, add them at the beginning.
  • Garlic powder. Or minced fresh garlic; no one would stop you.
  • Milk. Feel free to use half-and-half, too.
  • Flour.
  • Salt and freshly ground pepper.
  • Fresh herbs. (optional) A sprig of thyme, some fresh parsley, or a couple sage leaves would be delicious. Choose one herb, and go with it.

How to make homemade Condensed Cream of Mushroom Soup:

You will love how easy this is, and you’ll become an instant convert once you taste it.
These photos walk you through the basics without giving you specific ingredient amounts, which are all listed below in the recipe card.

  1. Melt the butter in a saucepan over medium-high heat. When it foams, add the chopped mushrooms and cook until they release their liquid—about 5 to 7 minutes.
    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.
  2. Then pour in the chicken broth, onion powder, garlic powder, and bring everything to a gentle simmer.
    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.
  3. In a small bowl, whisk together the milk and flour.
  4. Stir in the milk/flour slurry and cook, stirring, until the soup has thickened, about a minute.
    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.
  5. Finally, season to taste with salt and pepper. Use immediately or store in the refrigerator for another time.

How to make Cream of Mushroom Soup:

Add 1 cup of water or broth to the full recipe of the condensed soup, and gently warm on the stove. Garnish with herbs or a sprinkle of grated cheese.

How to make vegan Condensed Cream of Mushroom Soup:

  • In place of the butter, use avocado oil, coconut oil, or palm shortening.
  • In place of the milk, use unsweetened almond or coconut milk.
  • Instead of chicken broth, use vegetable stock or mushroom stock.

How to make gluten-free Condensed Cream of Mushroom Soup:

Instead of flour, thicken the soup in one of the following ways:

  • Arrowroot powder (2 tablespoons/recipe)
  • Cornstarch (2-3 tablespoons/recipe)
  • Gluten-free flour

How to make dairy-free Condensed Cream of Mushroom Soup:

  • Palm shortening, avocado oil, coconut oil—your choice (in place of the butter)
  • ¾ cup full-fat coconut milk, cream included (in place of milk)
  • A reader suggests doubling up on the onion and garlic powder to counterbalance the coconut flavor in the soup.

How to make Paleo-friendly Condensed Cream of Mushroom Soup:

  • ¾ cup full-fat coconut milk, cream included (in place of milk)
  • 2 tablespoons arrowroot starch, or 2 to 3 tablespoons of corn starch made into a slurry with ¼ cup water (in place of flour)
  • Palm shortening, avocado oil, coconut oil, or clarified butter—your choice (in place of the butter)
  • Double up on the onion and garlic powder, if needed, to counterbalance the coconut flavor

How to make Whole30-friendly Condensed Cream of Mushroom Soup:

Whole30 people are genius at making recipes work for them. Try these substitutions for some of the ingredients.

  • Palm shortening, avocado oil, coconut oil, or clarified butter—your choice (in place of the butter)
  • Double up on the onion and garlic powder, if needed, to counterbalance the coconut flavor
  • ¾ cup full-fat coconut milk, cream included (in place of milk)

Instead of flour, thicken the soup in one of the following ways:

  • Arrowroot powder, 2 tablespoons/recipe
  • Gluten-free flour, coconut flour, ground chia, or almond flour
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.

Homemade Condensed Cream of Mushroom Soup

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.
5 from 33 votes
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Servings 2 servings (1 cup condensed each)
Course Pantry, Soup
Cuisine American
Calories 117

Ingredients 

  • 1 tablespoon butter
  • 8 ounces white button mushrooms sliced
  • 3/4 cup chicken broth
  • 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

  1. To make soup, add 2 cups water to this full recipe, or less if you would like a thicker soup. Makes 2 servings, 2 cups each.
  2. Adapted from Cook’s Illustrated Magazine, November & December 2006 issue (Green Bean Casserole).

Nutrition

Calories: 117kcalCarbohydrates: 13gProtein: 5gFat: 6gSaturated Fat: 3gCholesterol: 14mgSodium: 270mgPotassium: 341mgFiber: 1gSugar: 4gVitamin A: 183IUVitamin C: 6mgCalcium: 49mgIron: 1mg
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Comments

  1. So if it says 3 servings, it makes enough for 3 cans? Am I reading that right? And the amount for 1 can is made into soup by adding an equal amount of water? Sorry, but I’m still a little confused, because at the top of the recipe it says 3 servings, but in the notes it says to add 1 cup of water to make 2 cups of soup.

    1. Hi Muddy, thank you for pointing this out, I’m so sorry! I’m adding it to my list to re-test and will get back to you. I’m sorry again it’s confusing. Thank you! – Meggan

    2. Hi again Muddy! We’ve tested this today and it makes 2 cups of condensed soup, which is equal to about 1 1/2 cans. Adding 2 cups water to the full recipe will make about 4 cups of soup. We preferred a little less water to have a thicker soup. – Meggan

    1. Hi Carie, this recipe hasn’t been tested for canning. I unfortunately am not a home preserving/canning expert, and for safety reasons I think you should follow recipes that have been developed and tested for canning. Maybe this is safe for canning, but I don’t know, so I cannot in good conscience recommend it. Sorry about that – Meggan

  2. My husband and I love beef stroganoff, but the recipe I know calls for canned cream of mushroom soup and sour cream. He is lactose intolerant. I found this recipe and made it dairy free with your suggested substitutions, and then used it for my stroganoff recipe with vegan sour cream – it was SO good! If I had known it was that easy to make condensed cream of mushroom soup from scratch, I would have switched to this recipe a long time ago!!

  3. Thought I had a can of soup on hand, but found the cupboard empty. Used your recipe and boom! was able to complete my casserole for a pot luck dinner. Lots of compliments ☺. Thank you.5 stars

  4. I made another recipe before, and it took forever, plus it was kind of hard to follow. This recipe was SUPER easy and Deeeeeeelicious!!
    I didn’t have chicken broth, but I had some leftover matzoh ball soup. It pretty much tastes like ramen or bullion cubes, so I figured it would be a fine replacement. It worked out great.
    Thanks for such an easy recipe! I feel so domestic making my own condensed soup for casseroles.5 stars

  5. Awesome recipe- Reading thru the other comments. If someone wants to can this product for later use, you cannot use butter or milk (Dairy) in the canning process. I am glad you gave alternative suggestions. Thanks I will be trying them out !

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