Homemade Condensed Cream of Mushroom Soup Recipe

Skip the canned goods and whip up Homemade Condensed Cream of Mushroom Soup in 20 minutes or less! Ideal for casseroles or DELICIOUS on its own.

The first time I made Homemade Cream of Mushroom Soup was for Crock Pot Green Bean Casserole.

On the hunt for the ultimate Thanksgiving side dish, one crucial step was to ditch the canned soups in favor of homemade.

These days, I make Cream of Mushroom soup whenever I think I can get away with it. Even just a small bowl (reconstituted with water, of course) can make for a very satisfying meal.

Skip the canned goods and whip up Homemade Condensed Cream of Mushroom Soup in 20 minutes or less! Ideal for casseroles or DELICIOUS on its own.

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You can either break the mushrooms into pieces or slice them. Then, just sweat some mushrooms in butter, add some spices, and stir in chicken broth.

Mix flour and water in a small bowl, stir it in, and simmer until thickened.

I know, it’s just so ridiculously simple I can’t even stand it. If you love mushrooms, this soup is going to be your new favorite go-to!

Skip the canned goods and whip up Homemade Condensed Cream of Mushroom Soup in 20 minutes or less! Ideal for casseroles or DELICIOUS on its own.

5 from 8 votes

Homemade Condensed Cream of Mushroom Soup Recipe

Skip the canned goods and whip up Homemade Condensed Cream of Mushroom Soup in 20 minutes or less! Ideal for casseroles or DELICIOUS on its own.
Course Pantry, Soup
Cuisine American
Keyword mushrooms, soup
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 3 servings (1 cup condensed each)
Calories 124kcal
  • 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
  • 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 Notes

  1. To make soup, add 1 cup water to this full recipe. Makes 2 servings, 1 cup each.
  2. Adapted from Cook’s Illustrated Magazine, November & December 2006 issue (Green Bean Casserole).


Calories: 124kcal



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  1. Heidi

    Could I make a bigger batch and “can” this soup? I am just 1 person now that my son is off to college and a can of soup is just too much even for making tuna and noodle casserole.

  2. Cathy

    I made up a cuádruple recipe of this. How many cups would be the equivalent of one can of condensed soup. Can this be frozen?

  3. John Smith

    Okay, according to the recipe “notes” you add 1 cup of water to it in order to get two servings (a cup each). Now unless you’re doing a lot of reduction in this recipe, which isn’t mentioned, there is going to be WAY more than 2 cups when you’re done.

    Let’s count: 3/4 cup chicken broth + 1/2 milk + 1 cup water = 2 & 1/4 cups. This doesn’t even include the 8oz of mushrooms & 1/4 cup of flour, which I’m guessing is going to be at least another 3/4 to 1 cup more in volume or more.

    That would put it at 3+ cups. Am I miscounting or something here?

    I’m looking at this recipe because I want to make a keto substitute for the starched up junk in the store, so that I can make keto versions of childhood favorite hot-dish/casseroles that call for a can or two of cream of mushroom soup concentrate. I’m thinking of using a Tbsp of shiitake mushroom powder, a 1/4~1/2 tsp of xanthan, maybe a bit of ground flax and lecithin to thicken it up, instead of using flour or cornstarch. The shiitake should also amp up the flavor quite a bit also (glutamate baby).

    BTW, you could probably pressure can this if you take the dairy out of the recipe (water vs milk), as canning dairy can be problematic at best. Then use a cup of cream instead of water to make the soup.

    1. meggan

      Hi John, sorry for taking so long to reply. I actually tested this almost immediately but then forgot to update you and the post on my findings. You are absolutely right, the yield is 3 cups, not 2, and that’s in its condensed form. I will get everything fixed up in the post. I appreciate your help! Thanks! -Meggan

    2. gwwrn

      You sound like my husband. lol

    3. meggan

      Hi John, I’ll make this again and make sure I take accurate measurements. I think cooking down 8 ounces of mushrooms doesn’t yield very many mushrooms, but we’ll see. Sorry for the confusion! I’ll test this in the next day or two and respond with my findings. Thanks for letting me know. -Meggan

  4. Deb

    I love mushrooms and love cream of mushroom soup, I use tons of it.  I have been wanting to make my own for years.  So today is the day!  I am using it for tuna casserole (haven’t seen this suggestion here).

  5. Odie

    It was so easy to make from scratch. It was a hit with my family of 8. Thanks for this simple but tasty recipe.5 stars

  6. Chrissy

    This is delicious! I’ve used it several times now and can not go back to regular canned cream of mushroom. My favorite way was to combine this with the green bean casserole recipe and a chuck roast recipe I love, adding cooked fresh or frozen green beans to a crock pot, topping it with a seasoned seared chuck roast, putting a sliced onion on top of that, and then using this condensed cream of mushroom soup with a bit of white wine and pouring it all over. Thank you for this simple recipe with so many uses!5 stars

  7. Marie

    I used your recipe as a guide to make a gluten and dairy free (AIP/Paleo compliant!) cream of mushroom soup for a Thanksgiving green bean casserole, and it turned out GREAT! I ended up using 3/4 cup full fat coconut milk (I used quite a bit of the cream and a little of the water for a thick milk) and just a little over 3/4 cup chicken broth. I doubled the onion powder and tripled the garlic powder to help mask the taste of the coconut. I thickened it with 2 tablespoons arrowroot starch instead of 1/4 cup white flour. I used palm shortening in place of the butter, but I’m sure coconut oil or avocado oil would work just fine. I know it’s not your recipe, but your recipe was the perfect jumping-off place! Thank you! It tasted exactly like my memory of the “real” thing.5 stars

  8. Kristi English

    Could you use beef broth or vegetable broth in place of the chicken broth?

    1. meggan

      Hi Kristi, yes definitely! Thanks for the question. If you need anything else just let me know! -Meggan

  9. Carolyn

    Have you made this soup as a “Whole 30” compliant item? Could you substitute the milk for full fat coconut milk and the flour for arrowroot starch?

    Gluten free and dairy free? Suggestions on modifying the recipe for these health conditions?

    1. meggan

      Hi Carolyn, I haven’t made this as a Whole30 compliant item. However, I’m happy to test it on Monday if you can wait that long. I’m concerned about the flavor of coconut milk, but I can try it (it sounds like the best option). I made some coconut-creamed spinach last week from the cookbook “Paleo Comfort Foods” which was W30 compliant and I didn’t like it at all! Not good! But I’ll see what I can do with this soup. I’ll reply back with my findings next week. Thanks for the question!

  10. Lana Gibson

    Meggan, Thank You for answering in detail! I appreciate it. I just found your blog today. I will make some of your delicious recipes. I Appreciate You!!

  11. Lana Gibson

    How much of this recipe equals 1 can of soup? Do you use it as is, without adding water? Also, the cream of chicken recipe? Thank You!!

    1. meggan

      Hi Lana! This recipe makes the equivalent of one can. I developed it so you could use it in place of store-bought cream of soups. If you are using it in a recipe, you’d use it however the recipe says (probably not adding water). If you want to make it and eat it as you would eat a canned cream of soup (if anyone actually does that) you would add water or milk. Same on the cream of chicken soup recipe, it’s the equivalent of one can. If you have any other questions or need anything else, please just let me know! Thanks!

  12. Heather

    Do you think this would work with non dairy milk?

    1. Amy

      I just made this recipe with Ripple which is a pea-based milk and it was great! I used in it another recipe so I can’t comment on how it tastes as a stand-alone soup, but that non-dairy milk was fine. 5 stars

    2. meggan

      Hi Heather, yes probably, however you might need to make some other adjustments along the way. I cannot say for sure without testing in. But, I’m sure there is a way (and it might not even involve any tweaks). One of us will have to dabble. I’ll put it on my list, but if you try and figure anything out, I’d love to hear how it goes! Thanks for the question!

  13. wow this soup i try today i love mushroom5 stars

  14. Toshia

    How long does this recipe stay good for if i refrigerate?

    1. meggan

      Hi Toshia, I’d say 4 days. This is based on the CDC guidelines for leftovers. Thanks and if you need anything else just let me know!

  15. Jess

    Delicious! added sherry and a mix of 2% milk and cream. 5 stars

    1. meggan

      Amazing Jess! That sounds perfect. Thanks for sharing and take care!

  16. It’s so good to see bloggers making their own “cream of ” soups instead of using the canned. I have no recipes on my site that use them. This looks like a great recipe Megan. 

  17. Carla

    Do you think you could can it?  I really like the idea of making my own. What do you think?

    1. meggan

      Hi Carla! I don’t have much canning experience. I do, however, have the Ball Blue Book Guide to Preserving. They say that you cannot necessarily just take a recipe and can it and that you should select recipes that have been selected and tested specifically for canning, if that makes sense. So, I have no idea if this recipe would be suitable for it. There aren’t any mushroom recipes in the book either (despite their majestic claim of having 500+ recipes in the book) nor are there any cream of soup recipes. I did a little research and found that the pH of mushroom is 6.2 meaning they are low-acid (not surprising) and therefore would need to be canned using a pressure canner (not just the boiling water method). The cans will need to be held at a temperature of 240 degrees, but without a tested recipe I cannot tell you how LONG they need to be held at that temperature. So. That’s basically everything I can contribute on the topic. See if you can find a recipe that has been properly tested by scientific people who know about these things and go from there. Good luck! Thank you!

  18. Amy

    Do you have any tips for freezing this? I’m interested in the potential to make a bunch, freeze them, and then use when I have recipes that call for the canned stuff? Thanks!

    1. meggan

      Hey, Amy! I think that sounds like a great idea. If I were going to freeze this soup, I’d probably do so in glass jars (just leave space at the top for expansion). That way, I could thaw one easily in the fridge overnight and then give it a shake to recombine it (I imagine some separation might occur). But other than that, I think for the purposes of using it in soups or casseroles, it would work perfectly! Thank you so much!

  19. Looks hearty and delicious! Thinking of using half and half instead of heavy cream, what do you think? Can’t wait to make it thanks for sharing.5 stars

    1. meggan

      You can totally make it with half and half! I’ve even made it with whole milk. Great idea. :D

  20. Dave

    Reminds me of how long it’s been since I indulged myself in this great comfort food.   Now I’m hungry for your slow cooker  green beans.  Stop it!!  Lol. 5 stars

    1. meggan

      Those green beans are epic! Really. I only started making this for those… but now I just make this because it’s the wrong time of year for the green bean casserole. :D xoxo

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