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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.
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.
Table of Contents
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
- 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 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.
Recipe FAQs
One soup is condensed (you think it with liquid before serving) and the other is ready to eat immediately after heating.
Add 2 cups water to this full recipe to make 2 servings of soup, 2 cups each (stir over medium heat until heated through).
Unfortunately, this recipe isn’t a good candidate for home canning. But it freezes well, which is the next best thing.
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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.
Hello! Just to clarify, 1 serving is the same as 1 can of cream of mushroom soup?
Hi Jill, thank you for your question! Two servings or the full recipe makes 2 cups of condensed soup which is enough to replace a standard can from the store. I hope you love it! – Meggan
Used in a crockpot potato recipe. Substituted canned mushrooms, chopped. Worked wonderfully!
Thank you for your comment, Robyn! I’m glad you enjoyed it! – Meggan
I was making Tator Tot hotdish and did not have canned C of M soup so searched for a recipe. I diced the mushrooms and used beef broth. This is FABULOUS!!!! I will NEVER buy any canned cream soups again! I am going to try it with the chicken broth next time. Thank you Thank you Thank you!
You’re so welcome, KyleAnne! I hope the next batch is just as delicious! Take care! – Meggan
I’m allergic to chicken (including broth & bouillons).
Can one substitute a vegetable-based broth
in this recipe? Thank you!
Hi Laura, vegetable-based broth works equally as well in this recipe. Enjoy! – Meggan
Simple and delicious!!
Thank you Freddie, I’m so happy you loved it! – Meggan
Edit to previous comment:
Do you have any alternative ingredient suggestions due to wheat allergies? I’m trying to learn how to cook, I had to stop buy canned condensed Cream of Mushroom Soup which I used as sauce due to my newly discovered corn allergies as well. Additionally, I hate mushrooms but love cream of mushroom sauce over chicken and rice. If there are alternatives to wheat, can this be made w/out mushrooms as well without losing flavor?
Hi Me, thank you so much for your questions! I love that you’re learning to cook! Other readers have substituted the flour for one-to-one alternatives, and it worked well for them. Another reader used 2 tablespoons of cornstarch, which is whisked with some of the simmering hot broth liquid in step 2, return to the pot, allow to simmer and thicken some, then add the milk. Depending on the nature of your allergy, another type of starch should work.
If you love the flavor of the mushrooms, but dislike the texture, you can use an immersion blender to purée the mushroom slices and incorporate them into the soup. I use this method as well for other soups and sauces. If you don’t have one, they are rather inexpensive at Walmart or on Amazon. Make sure to keep the blender’s end submerged in the soup, or it will splatter and may burn you.
Please write back again if you have any more questions! Happy cooking, Me! – Meggan
Do you have any alternative ingredient suggestions due to wheat allergies? I’m trying to learn how to cook, I had to stop buy canned condensed Cream of Mushroom Soup which I used as sauce due to my newly discovered corn allergies as well.
If you are corn allergic, as well as sensitive to wheat, there are other “thickening” starches you can try: potato starch (potato flour), rice starch,
arrow root starch/flour, tapioca flour, etc.
I’m corn-allergic myself, which is why I never
buy or cook with the canned, condensed,
“cream-of” soups anymore. Try an alternative flour
& see how that works in place of wheat flour or
corn-starch! (You might have to adjust the amount of the substitute ingredient.
I’m surprised at the reply suggestion that you
Use corn starch, given your statement of being corn-allergic!
Surprisingly delicious and easy to make! I didn’t add salt due to salt content in broth. Also added a1/4 teaspoon of celery seed.
I’m so glad you loved it, Margaret! Celery seed sounds great in this! Take care! – Meggan