Condensed Cream of Mushroom Soup

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!

A wooden spoon scooping condensed cream of mushroom soup up from a pan.

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.

Cooking down diced mushrooms to make ream of mushroom soup.

 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.

Adding flour, chicken broth, and cream to a pan to make cream of chicken soup.

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.

Boiling down cream of mushroom soup to make it condensed.

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 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!

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

More Easy Pantry Staples

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A white bowl filled with condensed cream of mushroom soup with a spoon in it.

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A close up view of a wooden spoon scooping up homemade condensed cream of mushroom soup

Condensed Cream of Mushroom Soup

5 from 3 votes
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!

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 garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/3 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 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.

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!

Nutrition

Calories: 50kcal, Carbohydrates: 3g, Protein: 1g, Fat: 4g, Saturated Fat: 2g, Cholesterol: 11mg, Sodium: 152mg, Potassium: 76mg, Fiber: 1g, Sugar: 1g, Vitamin A: 119IU, Vitamin C: 1mg, Calcium: 17mg, Iron: 1mg