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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.
Tried this recipe out, it was delicious, even my husband liked it and he doesn’t like soup. Will definitely be making this again.
Thank you for taking the time to write, Anna! I’m glad you both enjoyed it! – Meggan
I’ve been told I can’t cook, all my life and I believed it but I’ve made this a few times and have taken to using fresh garlic now. I appreciate how simple it is. My family loves it and now I’m beginning to believe that I can cook.
Hi Joshua, you absolutely can cook! I’m so happy you are finding that out about yourself. Like any skill, it takes practice. Thank you for writing and please write again if you have any questions about recipes or ingredients, I’m happy to help! – Meggan
I made this using gluten-free flour. What a game changer! Simple recipe, but full of flavor. This will be my go-to from now on.
I’m so happy you loved it, Leslie! – Meggan
I made this recipe to add to broccoli casserole. It’s delicious! Thank you for sharing!
You’re welcome, Kelly! Happy Thanksgiving! – Meggan
Beautiful
This is such an easy, simple, and quick recipe for condensed cream of mushroom soup! And it’s incredibly full of flavor!
I didn’t have fresh mushrooms on hand but I did have dehydrated mushrooms so that’s what I used. The conversion is 8 ounces of fresh mushrooms is 0.8 ounces of dehydrated mushrooms.
In the time it takes to go hunt down a store bought can, you can easily whip this recipe up and now you know exactly what’s in your soup, there’s no msg or bioengineered garbage in it either!
This is definitely the way to have a cream of soup readily available
Thank you for the lovely comment and taking the time to write! I’m glad you loved it! – Meggan
I don’t usually leave reviews for recipes I’ve tried, but this turned out so good, I thought it was worthy of 5 stars!
Thank you, Abigail! I’m so happy you loved it. Thank you for taking the time to write! – Meggan
Great quick recipe! I did a few modifications based on what I had in the house. I finely diced the mushrooms as my choice. I had Fat Free Half and Half which I used for the milk. And I had homemade broth in the freezer which was pork. Aside from all that it came out creamy and delicious. Definitely 5 starts and simple😊
Thank you for writing, Pat! The modifications you made sound delicious! Take care! – Meggan
Delicious soup!!!!!! Only recipe I use.
I’m so happy you love it, Karen! Take care! – Meggan
I’m so glad I made this rather than buying canned cream of mushroom soup. Easy to make and so flavorful. I needed a condensed cream of mushroom soup to add to another recipe. It came out delicious. I highly recommend this recipe. I will use it every time. I used corn starch instead of flour to make it gluten-free and my family couldn’t tell the difference.
I’m so happy you and your family loved it, Melissa! – Meggan
So glad I made this rather than buying canned cream of mushroom soup. Easy to make and so flavorful. I needed condensed cream of mushroom soup to add to another recipe. It came out delicious. Highly recommend this recipe. Will use it every time.
I guess I am dumb but where do all the sugar in the nutritional facts come in?
Hi Paula, thank you for your question. Milk naturally contains sugars (about 5g), as do mushrooms (about 4.5g). These facts are an estimate only and are generated by a program. For the most accurate results, I recommend using an app that you can enter the exact type of milk and weight of mushrooms so you can have an accurate nutritional count. I hope this helps! – Meggan
I doubled the receipe, used freshly cubed sweet onion and fresh diced garlic inplace salts. Let it cool and rest in refrigerator overnight in individual servettes heated next day for lunch in microwave..
Delicious..I will make another batch to keep on hand for a quick lunch.
Serve with crunchy bread to soak up last bits. YUMMMM
I’m so happy you loved it, Kathy! Take care! – Meggan
I am making this today and will let you know how it turns out. I am lactose free and gluten free. I have a pot roast recipe that i love but have not made for years b/c it calls for a can of cream of mushroom soup, a pkg of dried Lipton’s onion soup mix and a cup of water. I am going to make your cream of mushroom soup and use it as the can of mushroom soup. Not sure it will work as have no clue as to how the flour or the lactose free 1/2 and 1/2 milk I am using will react to being cooked in the oven for 3-4 hours – even tho it is in a 300 degree oven. Will let you know!
Also! I am “starved” for some soft, really good gluten free bread and can find none! If you ever dabble in anything like that I would love some hints – either of a product I could buy or how to make!
Hi Anne, thank you for your comment! I hope your pot roast comes out well! In my house we prefer Udi’s whole grain sliced bread, but usually have it toasted. For baking, I love King Arthur’s one-to-one gluten free flour. It’s been great so far. I look forward to your update on the pot roast! Take care – Meggan
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
Also, cream cheese works as a good thickener for “cream of…” soups. Add a few ounces and simmer until reduced to desired consistency while stirring frequently.
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
I will use this the next time I need Cream of Mushroom soup. It reads really well.
This recipe makes 2 cups of product. A can is 10.5 oz by weight and about 10.5 fl oz by volume. It would appear the volumes are not equivalent. Is there something I’m not understanding about it use?
Hi Eric, thank you so much for your comment and question. The recipe makes enough to replace a can that is 10.5 ounces, with some left over. The amount over will vary a little, and you can store leftovers in the refrigerator up to 4 days, or freeze it. Thank you again and I’m so sorry for any confusion. – Meggan
I use this to replace canned soup when making green bean casserole. It’s quick and easy to make, and the casserole tastes a hundred times better. I appreciate this recipe very much.
Thank you for trusting my recipe, Chris, I’m glad you loved it! Take care! – Meggan
This was SO easy and so good!
Glad you loved it, Sue! Thanks! – Meggan
Made this for a casserole, but upon tasting it, I plan to make it again to have on it’s own. I did make one tiny change, aside from multiplying the recipe by five in order to make enough (it’s gonna be a BIG casserole). During the first step, a lot of moisture from the mushrooms was flowing out. Rather than try to evaporate it all off, I collected as much as I could in a jar, and then set it to boil and reduce in a small pan on another burner. I kept it moving as I finished up the recipe, adding the reduced mushroom broth at the end right before salting. I think it concentrated the mushroom flavor more than it would have otherwise. However, I think it was only worth the extra step because I was working with 40 oz of mushrooms. If only working with 8 oz, it’s probably not worth the extra step. Either way, this soup was simple, easy, and makes the best home-made soup I’ve ever had! My only other piece of advice is to salt *slowly*. It’s very easy to overdo it, but if you keep salting and tasting, you’ll get it just right!
Hi Jess, thank you so much for your comment! I can only imagine how big that casserole was going to be. I hope you love the soup on its own. Take care! – Meggan
This was superb!!
Thank you for the comment, Peggy! I’m glad you loved this soup! – Meggan
I’ve used this recipe before — it is fantastic!
Thank you for the comment, Monica! I’m glad you loved it! – Meggan
Perfect and so much better than the can stuff :)
I’m delighted you loved it, Victoria! Thank you for your comment! – Meggan
So easy and so delicious.
Hi Ryonne, so glad you loved it! – Meggan
Oh, my, this was wonderful! I was making only a small batch of green bean casserole for Easter, so didn’t want a whole can of soup, so halved this. Also, didn’t have fresh mushrooms, but did have freeze-dried ones, so reconstituted some in chicken broth, chopped them into oblivion (so the family wouldn’t “see” them!), then made and used this in the casserole. Hubs said it was the best ever. Definitely done with the canned soup!
Thank you so much for your comment, Janice! I’m so glad it was a hit! – Meggan
I made this soup today and it was delicious! I added morels to the mix and they sent it over the top!
Yum! I’m so glad you loved it, Sue! Take care! – Meggan
I have been on the hunt for this recipe to finally be rid of my pantry staple. The canned stuff is just garbage and this is so amazing and was exactly what I was looking for. So easy and tasty! This recipe is a keeper.
Glad you loved it, Maggie!- Meggan
This was easier than I thought. I even used homemade chicken stock and substituted half/half for the milk. The cream of mushroom soup was very tasty. I made it to use for a corn chowder recipe. I’d definitely make it again and adjust the seasoning more. Question: Does this condense soup freeze well? And for how long in the freezer? Thanks!
Hi Marie, YUM! It does freeze well. It may get a little lumpy after its defrosted, so it may need a good stir to recombine it. Make sure to leave headspace for expansion if freezing in a jar or container. I would recommend freezing up to 3 months. Take care! – Meggan
How long would you water bath this for canning ? How many jars does this recipe make?
Hi Rebekkah, this recipe hasn’t been tested for canning. 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. Sorry about that. This recipe makes 2 cups. Take care! – Meggan
Excellent recipe! It’s easy to double, quick to make and tastes gourmet!
Hi Krista, thank you for the comment! So glad you enjoyed it! – Meggan
This is such a simple recipe, but so tasty! We recently started making our own since the store bought is full of crappy ingredients, and this recipe will probably be my new go-to.
Hi Ulzana! Thank you so much for the comment. I agree! I’m happy you all loved this as much as I do! – Meggan
So simple and delicious! We needed cream of mushroom soup for our crockpot pork tenderloin recipe and couldn’t find the organic anywhere, so we decided to make our own. Our 11 year old son, who is our mushroom lover, helped us make it and he loves this recipe as much as we do! We’re looking forward to trying it as a soup, too. Thank you so much. We’re pretty sure that we’ll never go back to the canned version after this!
Hi DH, thank you so much for your comment! I love that your son helped, and loved it as well! You’re so welcome! – Meggan
Fabulous recipe. I never buy the canned stuff anymore. Thanks for sharing your adaptation of a classic pantry staple. :)
You’re welcome, Belinda! Take care! – Meggan
Awesome and so easy! Thank you
You’re welcome, Denise! – Meggan
Best Homemade mushroom soup recipe. Easy, tasty and did I say easy
Hi Kerry, so glad you loved it! – Meggan
This turned out perfectly and SO GOOD! I live overseas and we don’t have any canned cream of mushroom soup. This was my first time making it from scratch and I’m amazed at how easy and delicious it was! Thank you!
You’re welcome, Brooke! I’m so happy to have been able to help you! Take care! – Meggan
If you can find Walnut Milk instead of coconut milk, the nutty flavor adds to the soup and really supports it. Even when not cooking vegan I find I prefer it.
Great suggestion, D.! Thank you so much! – Meggan
I have to say this was so quick and easy and incredibly flavorful! I needed it to be gf/mostly df so I used Jeanne’s GF blend, full fat coconut milk, only 2 T. cornstarch to thicken, I did use the butter, and I used 2 cans (6.6 oz.) of organic mushrooms from Costco so just needed to warm them up. I added some dried thyme and I quadrupled the garlic and onion as I was using this to make a crock pot roast. It turned out so well. will definitely make again soon. It was the perfect amount for a 2.5 lb. chuck roast! Thank you!!
You’re so welcome, Dana! I’m glad you were able to adjust it to your way of eating. Sounds delicious on a roast. Take care! – Meggan
Made the vegan version of this recipe today to use in asparagus casserole. I recently learned that I am allergic to dairy and have to find alternatives to my usual go-tos. This worked perfectly. I didn’t have fresh mushrooms so I drained a can of mushroom and slightly chopped them. I used a country crock avocado butter and Next Milk. Turned out delicious! I’m going to do as some others have suggested and make multiple helpings and freeze several.
I love that you were able to adjust the recipe, Pat! Take care! – Meggan
I added 1/4 tsp of nutmeg and also put mushrooms in food processor for smoother/creamier soup. Delish!
Sounds delicious, Conni! – Meggan
can I use beef broth instead of the chix broth, and can I use canned mushroom
please reply
I haven’t tried substituting the broth or using canned mushrooms, sorry about that Patsy! Another reader did say they used canned mushrooms and it came out fine. Hope this helps! – Meggan
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!
Hi Wendy, what a great idea! Thank you so much for sharing this tip! – Meggan
Thank you!! I was wondering about this!
Have you canned?? How many minutes at what pressure
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
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.
Hi there! I’m glad it worked out with the canned mushrooms! I’m going to have to try it out. Tace care – Meggan
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
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
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 🥴!
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
Fantastic flavor., Made this and used it in my tuna casserole. The family loved it. Will make it again.
This was a very good substitute for the canned version. But we won’t be buying cans anymore! Delicious!!
Thanks Gale! – Meggan
Loved this. I did use beef broth instead and thyme. So delish. Thank you!!!
Sounds great, thanks Terri! – Meggan
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!
That sounds amazing Helen, thanks for sharing! – Meggan
Can this be canned for months or even years in the pantry? Do you have an tips how to can this?
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
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
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
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
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!
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
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.
Thanks Amanda, I am so glad you liked it! – Meggan
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.
Hi Meryl, yes it can be frozen! – Meggan
You need to freeze it before adding the milk mixture
I did sub some ingredients, but holy cow is this delicious!! It’s definitely going in the recipe book. Thanks so much! ❤️
Thank you Sarah! – Meggan
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 !!
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.
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?
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
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!
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!
Hi Micca, thanks for sharing! I’m so glad you found this recipe and were able to adjust it to your liking. – Meggan
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.
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
Can you canned to mushroom sauce
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
You can with a pressure canner, but the pH is far too low for water bath caning
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
Hi Sue, this will last up to 4 days in the refrigerator. Hope you enjoy! – Meggan
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!
Hi Wendy, thank you so much! So glad you enjoyed this recipe. – Meggan
Simple, easily manipulated per personal taste, super tasty. Thank you!
Thanks Madi, so glad you like it! – Meggan
Hi is this recipe equivalent to one can of cream of mushroom, to convert recipes?
Hi Stephanie, this recipe makes 2 cups of condensed soup, which is equal to about 1 1/2 cans. – Meggan
hello ^-^ could i use more water instead of 1/2 cup milk?
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
This would be much better than the canned version….hope I can find this recipe when I need it…..
Hope you like it, thanks! – Meggan
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.
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
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
What a great recipe! Do you know if you can preserve this for future use by canning?
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
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!!
Awesome Jessica, so glad it worked out! Thank you! – Meggan
Great recipe and super easy. Thank you.
Thanks Sherry! – Meggan
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.
Thanks Sharon, so glad you all enjoyed! – Meggan
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.
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 !
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!
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!!
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.
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.
Hi Jason, you’re welcome! It makes me so happy to hear you love it! – Meggan
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!
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!
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.
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.
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!
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
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!
Hi Bailey! Thank you, I’m glad you love it! – Meggan
Can this recipe be pressure canned or waterbath canned?
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
It was super easy to make and delicious. So much better than in a can! And healthier.
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.
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.
Could this be canned sealed in water bath and kept in the pantry??
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
Is this a recipe that can be pressure canned for batch production and long-term storage?
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
Can it be portioned, frozen, thawed and used
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
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!
You are so welcome Andi!
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!!!!
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!
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.
I will never use canned cream of mushroom soup again! This is so awesome. Thanks for the recipe!!!
WOW! Thanks Geri! Glad you liked it! -Meggan
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.
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, Melissa
Simple and easy! Tasted great in green bean casserole and on mashed potatoes.
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.
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
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
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.
Thanks for sharing Nancy! -Meggan
Warm liquid to mix with flour and cold liquid with cornstarch!
Can’t wait to make this.
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!
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!
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!
It always makes me so happy to hear that I helped out! Thank you Kathy! -Meggan
Can I can this in mason jars and store in my pantry or will it spoil?
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
Can I can this in mason jars? Or will it spoil?
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
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.
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.
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
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?
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.
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
You sound like my husband. lol
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
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).
It was so easy to make from scratch. It was a hit with my family of 8. Thanks for this simple but tasty recipe.
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!
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.
Could you use beef broth or vegetable broth in place of the chicken broth?
Hi Kristi, yes definitely! Thanks for the question. If you need anything else just let me know! -Meggan
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?
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!
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!!
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!!
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!
Do you think this would work with non dairy milk?
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!
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.
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.
wow this soup i try today i love mushroom
How long does this recipe stay good for if i refrigerate?
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!
Delicious! added sherry and a mix of 2% milk and cream.
Amazing Jess! That sounds perfect. Thanks for sharing and take care!
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.
Do you think you could can it? I really like the idea of making my own. What do you think?
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!
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!
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!
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.
You can totally make it with half and half! I’ve even made it with whole milk. Great idea. :D
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.
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
Hi Bonnie, thanks for the feedback. I’m sorry you had trouble navigating the post. At the top of the post is a button labeled “Jump to Recipe” which will take you directly to the recipe. Sorry again and thank you for taking the time to write. – Meggan
Hi Shawn, sorry you found the soup having a flour taste. I hope you love it next time. Take care! – Meggan