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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I made this soup several times, and after the first time, I substituted the chicken broth and used vegetable boullion powder in water and made it into a cup of hot liquid, and substituted non dairy powdered creamer by mixing 1 part creamer to 2 parts hot water, and then I have found that you can make any flavor of creamed soup by adding whatever vegetable you like, just chop it fine and saute it like it was the mushrooms and I add a quarter of a chopped white onion as well, and everything I have ever used was perfect! I have made it into cream of broccoli, cream of carrot, cream of corn and cream of celery soup and then I made it the exact same way but no onion and made cream of cheddar cheese soup, using the double recipe and added 2 cups of grated sharp cheddar cheese to it, and sprinkled bacon bits and oyster crackers on top and that was actually the best one of all of them, but they were all absolutely delicious. Thank you for this fantastic recipe! I no longer buy any canned soup at all for anything, as they all work out well for soup or for condensed soup for a recipe too. It is a lifesaver having this taped to the inside of my cupboard door!
Nice work Joel!! I’m so happy you’re ditching canned soups, homemade can’t be beat! Thanks for sharing your tweaks and for taking the time to leave a review!💖
I made this soup 2 times now, followed your recipe to a
T the first time and it was great! Then I made it again using canned white mushrooms choppes into smaller pieces, and 2% milk because my husband didn’t want to stop at the store on his way home and I needed it for my tuna casserole, and I also added a little less than half an onion sauteed with the mushrooms, and it turned out just like it was Campbells in a can, except with even more flavor! We loved your soup, both times, and this will be my go to soup recipe from now on….thank you so much for sharing the recipe, I only wish I had thought about looking for a recipe for this years ago as I live in Mexico and I absolutely will not pay $3 for a darn can of Campbells!
Thanks so much Maria!!💖 I’m so happy you’re enjoying it! Definitely makes such a difference when you’re making something like a tuna casserole. You can’t beat homemade soups!