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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.

Cream of mushroom soup in a mason jar.

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)
  • 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
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.

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.
5 from 71 votes
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Servings 2 servings (1 cup condensed each)
Course Pantry, Soup
Cuisine American
Calories 117

Ingredients 

  • 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

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. To make soup, add 2 cups water to this full recipe, or less if you would like a thicker soup. Makes 2 servings, 2 cups each.
  2. Adapted from Cook’s Illustrated Magazine, November & December 2006 issue (Green Bean Casserole).

Nutrition

Calories: 117kcalCarbohydrates: 13gProtein: 5gFat: 6gSaturated Fat: 3gCholesterol: 14mgSodium: 270mgPotassium: 341mgFiber: 1gSugar: 4gVitamin A: 183IUVitamin C: 6mgCalcium: 49mgIron: 1mg
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I’m the Executive Chef and head of the Culinary Hill Test Kitchen. Every recipe is developed, tested, and approved just for you.

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Meggan Hill

I’m the Executive Chef and head of the Culinary Hill Test Kitchen. Every recipe is developed, tested, and approved just for you.

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Comments

  1. FYI, this freezes really well. I make a triple batch and freeze it in 8 oz. jelly jars (with straight tapered sides) and use it in casseroles and other recipes that call for condensed mushroom soup. It looks kind of lumpy when it comes out of the jar but I just whisk it into whatever I’m making and it smooths right out. I use one jar per can called for. Thanks for this recipe!

    1. Hi Nancy, this recipe hasn’t been tested for canning. I unfortunately am not a home preserving/canning expert, and for safety reasons I think you should follow recipes that have been developed and tested for canning. Sorry about that – Meggan

  2. Made a few tweeks- used canned mushrooms- in a pinch, but decent recipe. Will definitely use again when I open the cabinet and find no cream of mushroom soup.5 stars

    1. Hi there! I’m glad it worked out with the canned mushrooms! I’m going to have to try it out. Tace care – Meggan

  3. Hi Meggan,
    Could the condensed cream of mushroom soup be frozen? Also, how long do you recommend keeping it in the fridge for later use? I can’t wait to try this in all of my old recipes that call for cream of mushroom soup!
    Blessings,
    Sue

    1. Hi Sue, I haven’t tried freezing this soup, but I don’t see why it couldn’t be! It would be possible the texture will change some. It can be stored for 3 to 4 days in the refrigerator. Enjoy! – Meggan

  4. Hi Meggan ,

    My name is Susan! I like your recipe for Cream of Mushroom Soup! I have one question for you! Is it possible to can this recipe! My daughter an I are trying to can recipes we really like! Kinda imperative at this time 🥴!

    1. Hi Susan, this recipe hasn’t been tested for canning. I unfortunately am not a home preserving/canning expert, and for safety reasons I think you should follow recipes that have been developed and tested for canning. Maybe this is safe for canning, but I don’t know, so I cannot in good conscience recommend it. Sorry about that – Meggan

  5. Fantastic flavor., Made this and used it in my tuna casserole. The family loved it. Will make it again.5 stars

  6. This was a very good substitute for the canned version. But we won’t be buying cans anymore! Delicious!!5 stars

  7. The second time I made this I fried bacon, used its grease instead of butter, added onions and fresh garlic. So savory and filling. Wonderful winter soup! Thank you for the inspiration!

    1. Hi Krissy and Meggan,
      I also would be interested in knowing if this condensed soup can be canned. I imagine it would have to be pressure canned. Do you know if anyone has had success with canning it?
      Thanks!
      Janice

    2. Hi Janice, this recipe hasn’t been tested for canning. I unfortunately am not a home preserving/canning expert, and for safety reasons I think you should follow recipes that have been developed and tested for canning. Maybe this is safe for canning, but I don’t know, so I cannot in good conscience recommend it. Sorry about that – Meggan

  8. i am doing keto, and want to make a batch that i can put in 1 cup containers and freeze for use cooking meals. can you help, also would i use a emersion blender to make onions and mushrooms smaller. and finally, would i have to add cream to the mix when i cook dishes to thin soup out thank you

    1. Hi Stephanie, thanks for the comment. Make sure you leave headspace when filling the jars so they have room to expand when they freeze. Also, I haven’t used an immersion blender on this recipe, but consider maybe cutting the mushrooms and onions smaller instead. Enjoy – Meggan

  9. Thank you so much for this recipe. I can’t wait to try it. How long can it be stored in the fridge? Could I freeze it? Do you think I could make it in large batches, divide and freeze? We used it often before my celiac diagnoses!

    1. Hi Amanda, I haven’t tried freezing this soup, but I don’t see why it couldn’t be! It would be possible the texture will change some. It can be stored for 3 to 4 days in the refrigerator. Enjoy! – Meggan

  10. This recipe is great! I used it in my green bean casserole and it took green bean casserole up a notch! I got so many compliments and I know it’s because of the homemade cream of mushroom.5 stars

  11. This is exactly what I was looking for. I am really trying to avoid all the chemicals, preservatives and other baddies in commercial foods. I was just wondering if this could be frozen as I’d love to keep this on hand for recipes if possible. Thanks so much.

  12. I did sub some ingredients, but holy cow is this delicious!! It’s definitely going in the recipe book. Thanks so much! ❤️5 stars

  13. Really incredible SIMPLE recipe, I made this gluten free for green been casserole and have always struggled finding it in the stores because of that,I will never buy canned ever again. Thank you !!5 stars

  14. I just love how quick & easy this recipe is. I often can fresh mushrooms in pint size jars every year. And this year my husband wanted me to make Green Bean Casserole. I was really dreading it because even though I love veggies, this is often one of the things that I can NEVER have because of it having MSG. But since he forgot to get the soup at the store (lucky for me…LOL) I decided to look online for a recipe to make it homemade. And I made this recipe. I used Chicken Better than Bouillon instead of the plain broth which gave it more flavor. I just wanted to know if there was any instructions on how to store in my pantry for later use. Like canning instructions. Because this would be very helpful for a lot of people out here who have similar health issues.5 stars

  15. Hi! So if I’m going to make your green bean casserole that serves 8, do I make enough of the mushroom soup to serve 8 also? It seems like a lot of soup. If I didn’t water it down I could use some for my casserole and just save what I don’t use, right?

    1. Hi Judy, this recipe makes 2 cups of condensed soup, which is equal to about 1 1/2 cans. I would make as much as the recipe itself calls for. Hope this helps! – Meggan

  16. In order to reconstitute it, it says to use up to 2 cups water. Has anyone tried using milk or chicken broth instead of the water? I’m using it for green bean casserole, so not sure what is the best way to go about it. Thanks in advance!

  17. I am lactose and soy intolerant which is a nightmare for shortcut ingredients like condensed soup. I never even considered making it myself! I ran across this recipe in my search for options for Thanksgiving. I can’t believe how easy and fast this is, and how delicious it is. I used 2% Lactaid milk, and pulsed the mushrooms in a food processor to suit my husband’s tastes for smaller chunks of mushrooms. I will use this recipe from now on. So glad I found it. Thank you!5 stars

    1. Hi Micca, thanks for sharing! I’m so glad you found this recipe and were able to adjust it to your liking. – Meggan

  18. Excellent
    I’ve used this recipe several times before.
    This time with huge frozen mushrooms.
    Going for lower saturated fat and low cholesterol so I changed it up by using just about a Tablespoon of heavy cream and adding water to hit a 1/4 cup.
    I also added some fresh rosemary to it for an awesome taste profile.
    I never use canned anything as who needs ingredients you can’t pronounce or unnecessary ones. I made it 100% organic. Thank you for this recipe.. I wish you let us add pictures so I could show how perfect this recipe is.5 stars

    1. Thank you Randi, that all sounds amazing! If you have it, please share photos on social media and tag us so we can see and repost. – Meggan

    1. Hi Kb, this recipe hasn’t been tested for canning. I unfortunately am not a home preserving/canning expert, and for safety reasons I think you should follow recipes that have been developed and tested for canning. Maybe this is safe for canning, but I don’t know, so I cannot in good conscience recommend it. Sorry about that – Meggan

  19. This sounds great..haven’t tried it yet. I saw where it can be frozen…thawed a day ahead of time….what I’ Wondering is how long it will stay fresh h in the refrigerator? Can I take out of freezer and keep in frig for a day or two? Thank you

  20. I needed a can of cream of mushroom soup with roasted garlic for a soup recipe. After reading the ingredients on the can at the store, I decided to find a homemade version and came across this recipe. It is soo much better than store bought – so fresh tasting and much healthier, with simple ingredients! I also added roasted garlic to mine…so so good! Thank you for sharing this!5 stars

    1. Hi Stephanie, this recipe makes 2 cups of condensed soup, which is equal to about 1 1/2 cans. – Meggan

    1. Hi Brooklyn, I haven’t tried this recipe without milk, but I don’t see why not! Without the milk, the soup may taste more like mushroom soup rather than a creamy soup. – Meggan

  21. So if it says 3 servings, it makes enough for 3 cans? Am I reading that right? And the amount for 1 can is made into soup by adding an equal amount of water? Sorry, but I’m still a little confused, because at the top of the recipe it says 3 servings, but in the notes it says to add 1 cup of water to make 2 cups of soup.

    1. Hi Muddy, thank you for pointing this out, I’m so sorry! I’m adding it to my list to re-test and will get back to you. I’m sorry again it’s confusing. Thank you! – Meggan

    2. Hi again Muddy! We’ve tested this today and it makes 2 cups of condensed soup, which is equal to about 1 1/2 cans. Adding 2 cups water to the full recipe will make about 4 cups of soup. We preferred a little less water to have a thicker soup. – Meggan

    1. Hi Carie, this recipe hasn’t been tested for canning. I unfortunately am not a home preserving/canning expert, and for safety reasons I think you should follow recipes that have been developed and tested for canning. Maybe this is safe for canning, but I don’t know, so I cannot in good conscience recommend it. Sorry about that – Meggan

  22. My husband and I love beef stroganoff, but the recipe I know calls for canned cream of mushroom soup and sour cream. He is lactose intolerant. I found this recipe and made it dairy free with your suggested substitutions, and then used it for my stroganoff recipe with vegan sour cream – it was SO good! If I had known it was that easy to make condensed cream of mushroom soup from scratch, I would have switched to this recipe a long time ago!!

  23. Thought I had a can of soup on hand, but found the cupboard empty. Used your recipe and boom! was able to complete my casserole for a pot luck dinner. Lots of compliments ☺. Thank you.5 stars

  24. I made another recipe before, and it took forever, plus it was kind of hard to follow. This recipe was SUPER easy and Deeeeeeelicious!!
    I didn’t have chicken broth, but I had some leftover matzoh ball soup. It pretty much tastes like ramen or bullion cubes, so I figured it would be a fine replacement. It worked out great.
    Thanks for such an easy recipe! I feel so domestic making my own condensed soup for casseroles.5 stars

  25. Awesome recipe- Reading thru the other comments. If someone wants to can this product for later use, you cannot use butter or milk (Dairy) in the canning process. I am glad you gave alternative suggestions. Thanks I will be trying them out !

  26. I made this the other night using one-to-one gluten free flour, and it turned out amazingly! It tasted exactly the same as Campbell’s cream of mushroom on my smothered pork chops. Fantastic!5 stars

  27. I’ve made this a few times for recipes that call for Cream of Mushroom (condensed) and it is always so much better than the canned stuff!!

  28. OH MY!!! Absolutely delicious and so easy to make. I used only half the mushrooms called for and diced them like you get in the canned version, still full flavored. Instead of powdered onion and garlic, I minced about 1 Tbls. of onion and 1/2 of garlic…may I say perfectomundo!!! -Learned this from Dora the Explorer : ) Forget the canned version and unhealthy ingredients that come with it. Thank you for helping me keep my family and myself healthier.5 stars

  29. I made this tonight and it is AMAZING. So much better than the canned soup! Thank you so much for sharing this recipe. I tripled the recipe, had a bowl for myself, and used the rest in a different recipe. This is more my go to fit cream of mushroom every single time.5 stars

  30. I’ve been craving tuna noodle casserole, and I’m always looking for ways to make it at least slightly healthier, including without the canned soup. But it just isn’t the same without cream of mushroom soup. I was so excited to come across this recipe…it was so easy to make and came together beautifully. I did the arrowroot powder sub and the texture is spot on…tastes super rich & delicious, too. I can’t wait to try it in the casserole!5 stars

  31. Excellent. I followed the recipe to a T and had excellent results. It was perfect to dress up an alternate dinner plan for glum hamburger steak dinner. Rich and sumptuous. I will def make again. Thank you!5 stars

  32. Excellent! Now I need to figure out how to make beef stronganoff in the instant pot without the burn light coming on. This is fantastic! Thank you so much for sharing. I don’t think milk products are appropriate for canning but not totally sure. It would freeze nicely I’m sure.5 stars

  33. Made this today! I was going to make something and needed a can of cream of mushroom soup. Didn’t have any and didn’t want to go to the store. Very easy. I used an immersion blender after it was finished. Tasted good and worked well in my recipe. I will definitely be making this again.

  34. Would I be able to use this in the crock pot? I make beef stroganoff in the crock pot with stew meat and cream of mushroom soup on low for 6-8 hours. I am trying to avoid using canned soup. Thanks!

    1. Hi Alanna, yes it will work just fine. I personally use it in my slow cooker green bean casserole and it works perfectly. Thank you! -Meggan

  35. Consistency is perfect!! In the past when I’ve made homemade cream of mushroom soup, it’s been too thin for casseroles and whatnot, but this is absolutely perfect for some homemade green bean casserole!5 stars

    1. Hi Donna, this recipe hasn’t been tested for canning. I unfortunately am not a home preserving/canning expert, and for safety reasons I think you should follow recipes that have been developed and tested for canning. Maybe this is safe for canning, but I don’t know, so I cannot in good conscience recommend it. Sorry about that – Meggan

    2. Donna I make big batches of this cream of mushroom and put it in canning jars and freeze. It lasts a long time that way. Hope this helps.

  36. It turned out pretty good. Im not a big mushroom lover’s, and I want ready to use it in a recipe. But for a little bowl of soup I had to add more of the spices and bouillon, and of course, almond meal, then it was good. But I think it would pass for a recipe. Im not a big cook, so you can’t go by me.

    1. Hi Kinsey, no! This is a low-acid food so the only way it “could” be canned is in a pressure cooker. However, there is a risk of toxin-producing spores and this recipe has not been rigorously tested to know if it would be safe following that procedure. You’d need a carefully tested recipe designed by people who are masters in canning (I am definitely not). I personally own the Ball Complete book of Home Preserving (updated and re-released in 2020) and while they have some information on low-acid canning, they don’t have any cream of soup recipes in their book. I’m sorry about that! You can definitely freeze it in jars, though. Thanks! -Meggan

    1. Hi Zephyr, no. This is a low-acid food so the only way it “could” be canned is in a pressure cooker. However, there is a risk of toxin-producing spores and this recipe has not been rigorously tested to know if it would be safe following that procedure. You’d need a carefully tested recipe designed by people who are masters in canning (I am definitely not). I personally own the Ball Complete book of Home Preserving (updated and re-released in 2020) and while they have some information on low-acid canning, they don’t have any cream of soup recipes in their book. I’m sorry about that! You can definitely freeze it in jars, though. Thanks! -Meggan

    1. Hi Laura, yes absolutely! Personally I would store it in glass jars and label them with masking tape. If you can pull it out a day before you need it, just let it thaw in the fridge. That’s what I do with this recipe, chicken broth, shrimp stock, and salsa. I will update the post with this info. Thank you! -Meggan

  37. This is absolutely the BEST and most delicious cream of mushroom I ever tasted! No more canned stuff for me and my loved ones. Thank you so much, it was easy and scrumptious!

  38. Perfect!!! Only thing I did differently was added the flour to the hot mushrooms/butter mixture before the broth and milk. This helped it have no lumps, so if lumps are a problem for anyone else, try it in that order.

    Thank you so much for a quick and easy cream of mushroom recipe!!!!

  39. Thank you for this recipe; I can’t wait to make it! I’m highly allergic to sea salt, and, one by one, the stores are converting to sea salt to reduce sodium. I was planning on making a salmon noodle casserole (riff on a tuna one), ordered Walmart’s Healthy condensed soup, and, low and behold, they’ve kept the UPC number but changed the name – and the ingredients so it includes both salt and sea salt. Had already given up on cream of celery soup originally used in my casserole and have been using mushroom, instead. Wondering if your recipe can be frozen for later use; I’d make a big batch. Thank you, again!

  40. I’m writing to say I will definitely make this recipe soon. I will use sweet onion and fresh garlic because I don’t have the time constraints that others may have. I’m a fan of Better than Bouillon and will use that(chicken). The other thing I will add is a small amount of wine or sherry when the mushrooms are near done. Likely Marsala, since I have that on hand(not in hand;). I’m also thinking of heavy cream to thicken. I will leave another comment after I make it.
    5 stars

  41. I found your recipe looking for a gluten free version of mushroom soup, because we can’t find any in the supermarket. I’m not much of a cook, so I was happy to see a nice basic recipe that suited my skill level.
    The soup turned out great, I used a stick blender to blitz it a little (I didn’t chop the mushrooms fine enough). Also added some shiitake mushrooms.
    Thank you for sharing your recipe.

  42. Thank you for sharing this recipe. I made it tonight because I didn’t have a can of cream of mushroom soup and I didn’t want to go out into an ice storm to get one. I am going to use this tomorrow to make a roast. I did do a taste test and you nailed it with this recipe, it’s even better than canned . Thanks again, Melissa5 stars

  43. 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.5 stars

    1. Did you warm the milk up first? When I make slurry it helps to warm the milk up first, then I sift the flour in slowly

    2. Hi Samantha, I have never tried warming the milk before making a slurry! Such a cool tip, I can’t wait to try it out. Thank you! -Meggan

    3. When it comes to making gravies and sauces I found the best way is to use the microwave instead of the stovetop. I use a whisk to thoroughly blend the flour with broth, milk, or water, then place in the microwave for 3 minutes on high. If it’s not thick enough I put it back for 30 seconds. If it’s still not thick enough I add a tablespoon of flour and heat for another 30 seconds. Once I tried this method I never used the stove again.

  44. 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

  45. 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!5 stars

  46. 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. 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

    1. 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

  47. 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. 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. 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

  48. 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?

  49. 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. 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

    2. 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

  50. 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).

  51. 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

  52. 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

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

  53. 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. 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!

  54. 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!!

  55. 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. 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!

    1. 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!

    2. 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

    3. My son is extremely lactose intolerant so I make cream of chicken and this cream of mushroom soup for recipes. IP make it with oat milk and have had very good results.5 stars

    1. 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!

  56. 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. 

    1. 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!

  57. 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!

    1. 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!

  58. 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.5 stars

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

  59. 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. 5 stars

    1. 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