The Cozy Cookbook is here! 
Making Condensed Cream of Mushroom Soup is so easy to make from scratch with simple ingredients. In a matter of minutes, you’ll match the exact consistency of a can, but with much better flavor and no processed ingredients!
Be sure to try my condensed cream of chicken soup and easy homemade brown gravy recipes next!
Condensed Cream of Mushroom Soup
It’s amazing how easy it is to make certain pantry staples at home, and so rewarding when you taste the difference that it makes in your cooking.
This really takes a matter of minutes with no fancy ingredients. And I love that there are plenty of real mushrooms in here instead of trying to find the one little lost microscopic mushroom that you might find in a can.
No processed taste, no guilt. Let’s do it!
Ingredients
The bottom of this post also contains recipe card with ingredients and full instructions.
- 3 tablespoons butter, I used salted.
- 8 ounces white button mushrooms, diced
- 1/4 cup all-purpose flour
- 1 cup chicken broth
- 1 cup half and half
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/3 teaspoon pepper
*Feel free to use unsalted butter, reduced sodium chicken broth, or omit the salt if preferred. You can always add more salt later.
How to Make It
Melt the butter in a small saucepan until it begins to foam. This allows the water in the butter to cook off which will create a smoother consistency.
Add the diced mushrooms and cook for 5-6 minutes, until liquid is mostly reduced.
Add the flour and cook for an additional 3 minutes, stirring occasionally.
Add the chicken broth and stir to combine. Slowly mix in the half and half until combined, then the seasonings.
Whisk continuously and bring to a boil gently. Stir continuously while it gently boils for about 4 minutes, it will thicken and reduce. Remove from heat. It will continue to thicken upon standing.
Pro Tips
- Baby Bella or Shiitake mushrooms may also be used.
- This recipe makes 2 cups, (16 oz). If you double this recipe, it will give you exactly 3 (10.5 oz) cans.
- You can freeze these in can-sized portions, these food storage containers perfectly fit 1 “can” of soup so you can easily pull them from the freezer for cooking.
- To turn this into a broth for soup: Add about 1/2 cup of milk for every 1 cup of condensed. This tastes great with sauteed celery, carrots, chicken, and even cooked rice!
Storage
Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.
Recipes with Condensed Cream of Mushroom Soup
- Chicken Tetrazzini
- Chicken Noodle Casserole
- Cheesy Ground Beef and Rice Casserole
- Green Bean Casserole
- Crock Pot Pork Roast and Gravy
More Easy Pantry Staples
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Tried This Recipe?
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Condensed Cream of Mushroom Soup
Ingredients
- 3 tablespoons butter
- 8 ounces white button mushrooms, diced
- 1/4 cup all-purpose flour
- 1 cup chicken broth
- 1 cup half and half
- 1/2 teaspoon EACH: garlic powder, onion powder, salt
- 1/4 teaspoon pepper
Instructions
- Melt the butter in a small saucepan until it begins to foam. This allows the water in the butter to cook off which will create a smoother consistency.
- Add the diced mushrooms and cook for 5-6 minutes, until liquid is mostly reduced. Add the flour and cook for an additional 3 minutes, stirring occasionally.
- Add the chicken broth and stir to combine. Slowly mix in the half and half until combined, then add the seasonings. Whisk continuously and bring to a gentle boil. Stir continuously while it bubbles for about 4 minutes, it will thicken and reduce. Remove from heat.
- It will continue to thicken upon standing.
Notes
- This recipe makes 2 cups, (16 oz). If you double this recipe, it will give you exactly 3 (10.5 oz) cans.
- Baby Bella or Shiitake mushrooms may also be used.
- You can freeze these in can-sized portions, these Tupperware containers perfectly fit 1 "can" of soup so you can easily pull them from the freezer for cooking.
- To turn this into a broth for soup: Add about 1/2 cup of milk for every 1 cup of condensed. This tastes great with sauteed celery, carrots, chicken, and even cooked rice!
I made this 2 nights in a row, for different dinners. Tonight I doubled the recipe and used 1 cup 1/2and 1/2, and 1 cup whipping cream. Turned out thicker and so impressive. Great recipe.
I’m so happy that you loved the recipe Susan!! Thank you so much for taking the time to leave a review, I appreciate it so much!! ❤️❤️ -Stephanie
Absolutely amazing and spot on, only better! 😀
I made this for my green bean casserole last year and it was delicious instead of ubiquitous.
This is going in a recipe book for my granddaughters!
Thank you! 🥳💞
Hi Deborah! I am sooooo happy to hear that!! I have a great green casserole recipe coming out closer to Thanksgiving and I use this for it as well, it’s so much better than a can! Thank you so much for the review, I really appreciate it! -Stephanie
I’m made your tuna casserole several times but always used canned cream of mushroom soup.
This time I followed your recipe for home made cream of mushroom!😱
What a difference! I loved it! So much flavor! So simple!👋👋
I’m so glad you liked it with the homemade mushroom soup! Homemade soups make such a difference! Thanks so much for the great review💖
I LOVE THIS RECIPE!!!
This is the best Condensed Cream Of Mushroom Soup recipe!
I did not have as much half and half so I used 1/4 to1/2 Cup of Cream and water. I also added real grilled onions and fresh garlic fried in. It is so delicious and nutritious~
Yayyy, thanks so much Leslie! I bet it tastes great with your tweaks💖
Do you think I could pressure-can this? I’m new to canning, and maybe you don’t know this answer either, but it would be nice to just pull off a shelf and dump it in like the store bought counterpart. I never remember to thaw things in advance before making a recipe.
Hi Susan! I don’t think that this is an ideal candidate for canning due to the dairy, but you can absolutely freeze it! It thaws quickly in the microwave for recipes! 🙂
I’m going to make this when recipes call for
cream of mushroom soup, its hard to find soy free soup.
I’m allergic to soy.
Thank you.
You’re very welcome Nancy, I’m so happy you can use this recipe. Thanks so much for the great review!💖
I am celiac so I cook non-gluten. I used Pillsbury’s all purpose non-gluten flour. The resulting soup was delicious! I used it in your cheesy rice ground beef casserole, which was enjoyed by all at a picnic today. I also cheated and used drained organic sliced mushrooms. It worked out great! I am thinking of using this cream of mushroom soup recipe with a can of crabs or with shrimp. This recipe tastes 1000 times better than canned soup!
Thanks so much for the great comments and review Deb! I’m so happy you made this non gluten!💖
Hi Stephanie. I see you have garlic powder and onion powder in you recipe, but I don’t see where you add or in.
Thank you
Dede
Hi Dede! So I have it in step 3, I say to “Slowly mix in the half and half until combined, then the seasonings.”
Awesome, Healthy, and Tasteful !! just like the Cream of Chicken soup recipe. Great job Stephanie !! Now, can you work on the Homemade Ranch Dressing Recipe ?? Thank you Stephanie !
I’m so happy that you love the cream of chicken and cream of mushroom soups Bill! Making a homemade ranch recipe is definitely on my to-do list ! 🙂 Thank you so much for the review!! -Stephanie