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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.
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.
- 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.
- Then pour in the chicken broth, onion powder, garlic powder, and bring everything to a gentle simmer.
- In a small bowl, whisk together the milk and flour.
- Stir in the milk/flour slurry and cook, stirring, until the soup has thickened, about a minute.
- 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
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Homemade Condensed Cream of Mushroom Soup
Ingredients
- 1 tablespoon butter
- 8 ounces white button mushrooms sliced (see note 1)
- 3/4 cup chicken broth (see note 2)
- 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
- Mushrooms: I used common white button mushrooms because they are inexpensive and readily available, but you can use any mushrooms you like.
- Chicken broth: Homemade chicken broth is king, but store-bought or broth made from Better than Bouillon paste is good too.
- Yield: This recipe makes 2 cups of condensed soup, enough to replace a standard can from the store. Or, add 2 cups water to this full recipe to make 2 servings of soup, 2 cups each (stir over medium heat until heated through).
- Storage: Store leftovers covered in the refrigerator for up to 4 days.
- Freezing: Let the soup cool completely, then portion it out into freezer-safe containers. Leave about an inch at the top for expansion. When you thaw it out, give it a good whisk to blend everything up again.
Nutrition
Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.
I made this soup today and it was delicious! I added morels to the mix and they sent it over the top!
Yum! I’m so glad you loved it, Sue! Take care! – Meggan