Get my Cookbooks! 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!
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!
PS- To make this as a non-condensed soup, try my Cream of Mushroom Soup recipe!
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. Or, make my regular Cream of Mushroom Soup recipe!
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
-
- Homemade Cream of Chicken Soup
-
- Easy Brown Gravy
-
- Easy Chicken Gravy
-
- Easy Mushroom Gravy
-
- Enchilada Sauce
-
- Marinara Sauce
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Tried This Recipe?
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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!
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 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! Or, make my regular Cream of Mushroom Soup recipe!
Nutrition
Calories: 50kcal, Carbohydrates: 3g, Protein: 1g, Fat: 4g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 1g, Cholesterol: 11mg, Sodium: 152mg, Potassium: 82mg, Fiber: 1g, Sugar: 1g, Vitamin A: 120IU, Vitamin C: 1mg, Calcium: 19mg, Iron: 1mg
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Thank you for the recipe my husband and I are on a clean-eats lifestyle. The cream of mushroom tastes great. I used coconut flour instead of white flour and milk instead of half-and-half. Mine never thickened up. What would you recommend? Thanks
Hi Angela! Coconut flour can be used as a thickener, but it doesn’t thicken as well as all-purpose flour. Milk is also substantially thinner than half and half, so those substitutions definitely had an impact on the final outcome. Simmering it longer will help it thicken and reduce it more.
I haven’t made the soup yet but it’s printed and ready to go when I get around to making some up. I have a question. I use a lot more cream of celery soup than cream of mushroom or a can of each if need 2 cans of cream of mushroom for a recipe, or I use 2 cans of celery soup as I really like the flavor for potato type casseroles rather than the mushroom. Mushrooms are the one thing I just can’t eat even thought my parents forced me to gag them down all through my childhood. It’s ok to cook with the soup but much prefer cream of celery. My question is…do you think if I just substituted the 8oz of mushrooms with 8oz of diced celery (more or less by tasting to get the right amount it would come out ok using the same spices that are in the mushroom?
Hi Pam! Yes, I do think that this would work just fine as-is with celery instead of mushrooms. I would chop up the celery very fine and allow it to cook at the beginning for up to 7 minutes, then you can follow the recipe from there! I would so appreciate if you could report back after you give it a try, as I know that other readers will be curious!
Thank you so much for this recipe. I just made this recipe. I followed all your directions except for flour. My family is gluten-free due to my husband so I used American Test Kitchen flour and made your recipe as directed and came out great. Now I will use this in a Salisbury steak crock pot recipe that calls for canned soup. Husband likes that dish but hasn’t had it since he went GF. So going to surprise him with it. Thank you again!
My pleasure Melissa!! Nice work making it GF. Enjoy the Salisbury steak, I think you’ll be impressed with how much flavor the homemade soup makes!❤️
So easy to make and easy to use. It tastes absolutely delicious! Thanks for this alternative to the can!
My pleasure Jenn! Using homemade soups really does make such a difference. I’m so happy you liked it!!!❤️
Thank you SO much for this! I’m making Christmas meals with new health challenges this year, so canned soup is out. This is not only easy and with cleaner ingredients, but it’s making recipes taste how they were probably supposed to taste before canned soup came along. My family is going to think I suddenly learned how to cook 🙂 I’ve only made this one and the cream of chicken so far, but I will be back!
Hi Dana!!! Aww this realllly made my day, I’m so glad that these recipes have come in handy for you!!! Thank you so much for taking the time to leave such a nice review!! ❤️❤️