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.
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!
Homemade Condensed Cream of Mushroom Soup Recipe
- 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.
- To make soup, add 1 cup water to this full recipe. Makes 2 servings, 1 cup each.
- Adapted from Cook’s Illustrated Magazine, November & December 2006 issue (Green Bean Casserole).