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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.
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.
So glad you enjoyed it, Monique! – Meggan
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.
I’m so glad you found the recipe! Thanks for letting me know you liked it, I appreciate you! -Meggan
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!
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
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?
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
I hope make this to use in casseroles for my husband who is on a renal diet.
I hope you both love it! – Meggan
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.
I just made this today. This recipe is a keeper. Delicioso!!
So happy you loved it, Belinda! Take care! – Meggan
Will this work with 1:1 GF flour?
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