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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!

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 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

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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Leave a review, I love hearing your feedback! ⭐⭐⭐⭐⭐

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

Condensed Cream of Mushroom Soup

5 from 15 ratings
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 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!

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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39 comments on “Condensed Cream of Mushroom Soup”

  1. I am diabetic and am wondering if there are any substitutions for the flour in this that you would recommend. Would corn starch or almond flour be ok?

  2. Fantastic recipe! Thank you.

    I followed your recipe but then made soup from it last night.
    I did a couple of tweaks to it but it’s still your recipe. I added a few left over Baby Bellas to the button mushrooms and a 1/2 tsp of mushroom powder along with the garlic and onion powder (I make my own powders which are potent) which might explain part of the satisfying richness of the complete soup.

    I also sauteed some carrot and celery to add to the resulting soup.

  3. Oh my stars! I’d give it many more stars if I could. No more chemicals, “fake food” and no more gray globs in my cooking. Made a triple batch for the freezer in recipe sized containers. Many thanks.

  4. Thank you for this recipe! I make my own cream of chicken and use almond milk for one of my daughters who is lactose intolerant. The amount of butter doesn’t bother her. I am sure the consistency would change a bit, but do you think almond milk will work for your recipe? I use C of mushroom in several recipes and would love to use this instead!

  5. This is amazing! So much tastier than the canned stuff (which I love). Doubled the batch and froze 2 servings. Added some Trader Joe’s Mushroom & Company for extra mushroom umph! Will bookmark this and make again! On to the Cream of Chicken one next.

    • I can’t wait for you to try the cream of chicken too Rebecca! I’m so happy you enjoyed this, definitely so much better than the canned stuff!😃 Thanks so much for the great review!

  6. Hey curious if you think you can substitute the half and half with coconut milk?

  7. Ah-Maz-Ing!!!! So so good! My 10yr old daughter even like it! We are using this for our green bean casserole. I doubled the recipe so I could have some as a soup too! Yum! Definitely will be making this more often! I used baby Bella’s 

  8. This is soooo amazing.
    Soooo yum.😋
    And soooo easy to make.
    Perfect for one of those chilled cold nights.

  9. This looks great! We need to limit salt &, since cream of mushroom soup is one of very few my spouse will eat, finding a good recipe is so helpful.

    One problem though: the recipe says “Servings: 16 ounces” but I’m sure the whole recipe has more than 50 calories. (Nice if it were true! ;-). How many servings in 16 ounces, please?

    • Hi Roberta! The nutritional facts are per ounce, and there are 16 ounces total (which is also equivalent to 2 cups). So the whole recipe has 800 calories, or 400 calories per cup. Of course since it’s condensed, the calories are a bit on the heavier side as you wouldn’t actually eat a cup of condensed soup without using milk or something else to thin it out. I hope that helps!

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