Homemade Condensed Cream of Mushroom Soup

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.


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.

Save this Homemade Cream of Mushroom Soup to your “Soups” Pinterest board!

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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 5 votes

Homemade Condensed Cream of Mushroom Soup

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
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 2 servings
Calories 184 kcal


  • 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


  1. 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. 

  2. Stir in chicken broth, onion powder, and garlic powder and bring to a simmer. In a small bowl, whisk together milk and flour.

  3. 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).

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  1. 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. 

    • 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

  2. 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.

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

  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!

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

    • 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!

  5. 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. 

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

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

    • 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!

  8. wow this soup i try today i love mushroom

  9. Do you think this would work with non dairy milk?

    • 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!

  10. 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!!

    • 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!

  11. 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!!

  12. 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?

    • 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!

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

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

  14. 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.

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