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 30 votes
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Servings 3 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 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).

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. 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. 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!

    1. 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!

    2. 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

    1. 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!

  2. 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. 

    1. 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!

  3. 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. 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!

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

  5. 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. 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