Homemade Condensed Cream of Mushroom Soup

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Once you make 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 casseroles and sauces.

Homemade cream of mushroom soup in a mason jar with a gold spoon resting next to it.


 

This basic recipe for the Condensed Cream of Mushroom Soup uses a roux made of butter and flour and some milk. It is super simple to make, full of flavor, and perfect as a base for casseroles, sauces, and other soups.

Thin it down a little, and you have a really spectacular homemade mushroom soup that is perfect with some soft yeasty rolls on a chilly day.

Recipe ingredients

At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.

Ingredient 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.

Step-by-step instructions

  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. 
Mushrooms browning in a saucepan.
  1. Stir in chicken broth, onion powder, and garlic powder and bring to a simmer. In a small bowl, whisk together milk and flour.
Adding chicken broth to sauteed mushrooms.
  1. Stir in milk mixture and cook until soup has thickened, about 1 minute.
Adding cream to mushroom soup.
  1. Season to taste with salt and pepper.
Homemade cream of mushroom soup in a mason jar with a gold spoon resting next to it.

Recipe tips and variations

  • 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.
  • Canning: Unfortunately, this recipe isn’t a good candidate for home canning. But it freezes well, which is the next best thing.
  • Condensed Cream of Chicken Soup: To make a replacement for condensed cream of chicken soup, you’ll need chicken broth, spices, milk, and flour.
  • More creamy soups: Explore my full collection of creamy soups including Cream of Broccoli Soup, Cream of Cauliflower Soup, Cream of Celery Soup, and Cream of Asparagus Soup.
Homemade cream of mushroom soup in a white bowl with a gold spoon resting next to it.

Recipe FAQs

What is the difference between condensed cream of mushroom soup and cream of mushroom soup?

One soup is condensed (you think it with liquid before serving) and the other is ready to eat immediately after heating.

How do you make soup from condensed cream of mushroom soup?

Add 2 cups water to this full recipe to make 2 servings of soup, 2 cups each (stir over medium heat until heated through).

Can you can homemade cream of mushroom soup?

Unfortunately, this recipe isn’t a good candidate for home canning. But it freezes well, which is the next best thing.

More DIY pantry recipes

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Homemade cream of mushroom soup in a mason jar.

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.
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 2 servings (1 cup condensed each)
Course Pantry, Soup
Cuisine American
Calories 117
4.98 from 238 votes

Ingredients 

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. Mushrooms: I used common white button mushrooms because they are inexpensive and readily available, but you can use any mushrooms you like.
  2. Chicken broth: Homemade chicken broth is king, but store-bought or broth made from Better than Bouillon paste is good too.
  3. 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).
  4. Storage: Store leftovers covered in the refrigerator for up to 4 days.
  5. 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

Calories: 117kcalCarbohydrates: 13gProtein: 5gFat: 6gSaturated Fat: 3gCholesterol: 14mgSodium: 270mgPotassium: 341mgFiber: 1gSugar: 4gVitamin A: 183IUVitamin C: 6mgCalcium: 49mgIron: 1mg
Did you make this recipe?Tag @culinaryhill on Instagram so we can admire your masterpiece! #culinaryhill
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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.

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Comments

  1. Wow. This was so good. I made this today to add to some rice. I won’t be buying any canned mushroom soup again. Wonderful. Thanks Meggan.5 stars

  2. I reached in the cuppboard and no mushroom soup. The meatballs were sizzling and the rice was cooked , I thought why not see if I can make it, I have the mushrooms and everything else. I googled your recipe and followed it to tee. It turned out better than if I had used the canned soup. Thanks for this, Meggan.

    1. I’m so glad you found the recipe! Thanks for letting me know you liked it, I appreciate you! -Meggan

  3. My potato casserole recipe calls for a can of cream of mushroom soup, but my husband has sodium restrictions so I made this recipe using no sodium veggie broth, unsalted butter and added diced onions when I sautéed the mushrooms because my recipe also calls for onions. I used heavy cream instead of milk and it turned out amazing. Will be using this recipe instead of canned condensed cream of mushroom soup from now on!5 stars

    1. Hi Lynn, I’m so happy to hear this! My mom follows a low-sodium diet too, I know that can be so difficult at times. I’m glad this recipe worked for you (it’s one of my favorites; I’m what they call a “true mushroom lover”) and the fact that it helps with sodium is just so great. Thank you for your comment and I hope you have a great week! -Meggan

  4. I made the soup from button mushrooms. I think the mushrooms would be better rough chopped then sliced. I put in the 2 cups water, because I wanted to eat the soup for lunch. Bland is the best I can say. I added more onion and garlic powder. I think it would have tasted better with diced onion cooked with the mushrooms. I will try that next time. Campbell soup is genetically modified and I don’t want to use this for cooking anymore. I was wondering if I didn’t use milk for this soup, would I be able to can the soup? And just use milk when I reconstitute the soup?3 stars

    1. Hi Dina, thank you for trying this mushroom soup. I’m sorry that it didn’t meet your expectations the first time. I hope by dicing the mushrooms, adding diced onion and adjusting the seasoning, you’re able to make it suit your taste. Also, this recipe hasn’t been tested for canning, sorry about that as well. It doesn’t have enough acid, either to be water bath canned, and would likely need to be pressure canned. For safety reasons, I think you should follow a recipe that has been developed and tested for canning. I hope the next batch exceeds your expectations. Take care! – Meggan

  5. Great recipe for lactose intolerant people in. Just use lactose free milk and it makes it possible to cook casseroles with any cream soup in the recipe.5 stars

    1. Hi Deborah, yes! Myself and a couple readers have made this with gluten-free flour, and it works great. I hope you love it! – Meggan

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