Homemade Condensed Cream of Mushroom Soup Recipe

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.

My favorite Slow Cooker Great Bean Casserole relies on this recipe for Cream of Mushroom Soup. Enjoy the leftover mushroom soup along with Grilled Pork Chops and The Best Mashed Potatoes for a wonderful autumn feast.

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.
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Sometimes, it’s easy to rely on trusted brand name ingredients, because they’ve always been there, or because it’s just so easy to grab this or that at the store.

But today, people are more conscientious about what they’re cooking with; they turn a sharper eye onto ingredients, nutrition, and calories.

Being more careful doesn’t mean skipping out on your favorite foods—not by a long shot! In fact, going back to the basics and making more things from scratch makes everything more delicious, without fillers, artificial flavors, and chemical preservatives.

What could be more rewarding than that? At the end of the day, everyone just wants something that tastes good.

To illustrate that point, this creamy, rich Condensed Cream of Mushroom Soup recipe is simple to make, and can be adapted to almost any dietary requirement. That means that more people in your life can eat what they love. Pretty fabulous!

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)
  • 3/4 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:

  • 3/4 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 1/4 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
  • 3/4 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

Homemade Condensed Cream of Mushroom Soup Recipe

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.
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).

Nutrition

Calories: 124kcal

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  1. Daniel

    Simple and easy! Tasted great in green bean casserole and on mashed potatoes.5 stars

  2. Christie Taylor

    This was really easy to make. I used it in my green bean casserole and it was delicious. When I put the slurry of milk and flour into the mushroom soup it was lumpy, so I will have to try and add the milk to the flower more slowly but I already did that so I’m not quite sure what to do. I was able to squish most of the lumps out and I didn’t notice them in the casserole.4 stars

  3. Donna

    Can’t wait to make this.

  4. Sarah

    I’ve used this recipe many times in prep for a dish that calls for canned version. Definitely so tempting not to eat this straight from the pot I’m cooking in!5 stars

  5. Hattie

    Great recipe! I’ve used this over and over. Very versatile and so easy! What’s nice is that all the ingredients are things I usually have around the house. I use the concentrated broth that comes in a little jar, so as long as there are mushrooms, this is a go-to lunch ormeal starter/helper. Thanks for sharing!

  6. Kathy

    I was going to make my Hamburger Stroganoff recipe today. I had no condensed cream of mushroom soup with which to make the creamy sauce in the house! I did have all of the ingredients for your recipe. So, I tried it and was very impressed. It was quick and easy!
    I always watch salt, sugar and carbs in my recipes. Making this recipe sure helped with that!
    Thank you for this recipe!5 stars

    1. Meggan

      It always makes me so happy to hear that I helped out! Thank you Kathy! -Meggan

  7. Amy

    Can I can this in mason jars and store in my pantry or will it spoil?

    1. meggan

      Hi Amy, I am not an expert on canning and preserving, so I cannot provide sufficient guidance on canning this. I don’t think you should! Other readers have suggested that “thick and creamy sauces” like this can’t be safely canned at home, and I’m inclined to agree with them. I have a Ball Blue Book Guide to Preserving on my shelf, and they have zero cream of soup recipes for canning in it. So I feel like that says it all. But again, not an expert. But I don’t think you should try. Do you have any room in your freezer? So sorry about that! Thanks. -Meggan

  8. Amy

    Can I can this in mason jars? Or will it spoil?

    1. meggan

      Hi Amy, I am not an expert on canning and preserving, so I cannot provide sufficient guidance on canning this. I don’t think you should! Other readers have suggested that “thick and creamy sauces” like this can’t be safely canned at home, and I’m inclined to agree with them. I have a Ball Blue Book Guide to Preserving on my shelf, and they have zero cream of soup recipes for canning in it. So I feel like that says it all. But again, not an expert. But I don’t think you should try. Do you have any room in your freezer? So sorry about that! Thanks. -Meggan

  9. 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.

    1. Betty

      I am by no means an authority on this, but it is my understanding that foods with a thick consistency cannot be safely canned. I recommend referencing the Ball Canning Book or their website, or even the USDA website for Food Preservation.

      You could make your tuna noodle casserole and freeze the leftovers in serving size containers for quick and easy meals.
      You might be able to freeze the condensed soup.5 stars

    2. meggan

      Hi Betty, thanks for this comment. I have the Ball Blue Book Guide to Preserving, and they have NO cream of soup recipes in the entire book, so I think that really says something. I am going to look into this more so I can have a better answer for people who are wondering, but I think your advice is spot on. And even if for some reason it wasn’t – better to be safe than sorry! Thank you! -Meggan

  10. 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?

  11. 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

  12. 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).

  13. 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

  14. 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

  15. 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

  16. 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

  17. 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!

  18. 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!!

  19. 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!

  20. 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!

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