The Cozy Cook

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

Get My Free Meal Plan

I’ve got a Free Meal Plan with 7 of my super popular recipes (complete with grocery list)! Sign up for my email list and I’ll send it over now along with weekly dinner recipes!

And follow me on FacebookInstagram, and Pinterest!

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

Tried This Recipe?

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 12 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

Leave a Comment & Rate this Recipe

Your email address will not be published. Required fields are marked *

Click the Stars to Rate This Recipe




25 comments on “Condensed Cream of Mushroom Soup”

  1. Excellent recipe. My partner loves it and we have some in the freezer. Question? Do you have a condensed cream of celery recipe? Thanks much.

  2. This was rich and flavorful! Perfect for when I needed condensed cream of chicken soup in a pinch for a slower cooker recipe. It’s so neat to know I can make this from now on.

  3. So easy and delicious! 

  4. I had mushrooms in the fridge and Just made this. It is delicious!  I did add some dried shallots at the end while it was thickening. Great as a soup on a cold winter’s day. Thank you so much 

  5. This recipe is delicious as is many of yours. I will NEVER buy canned soup again. I usually use the canned variety to make sauces but your recipe is so good I could eat it as a meal. Yum Yum

    • What a WIN!!! Thank you so much for your review! I have to agree with you, it changes everything as far as using a can for cooking! 🙂 Thank you so much for taking the time to leave these kind words. -Stephanie

  6. You’re so welcome, Stephanie! I forgot to mention that I used baby portabello mushrooms instead because that’s all I had. I poured in just a little heavy cream in my bowl with a touch of parmesan. That was a delicious bowl of soup! 😊

  7. Can’t believe how easy this was, and oh sooo good! Thank you for this! It will surely kick my recipes up a notch or two. Happy holidays to you and your loved ones.

  8. I have to admit that I usually pass by recipes that contain canned cream of mushrooms soup because it’s so salty. When I saw this home-made version, I decided to try it and I am so glad I did! It was easy and make and it tastes so great! I thank you and my freezer thanks you!

    • Heyyyy Alice!! WOOO!!! I’m so glad that it was a success, I actually (honestly), had you in mind when I created this one!! I’m so glad you liked it!! Thank you for the comment!!

  9. I love your recipes! Love that this isn’t packed with salt! Thanks for showing me I can do without canned creamed soups!

  10. This is such an easy recipe and a great way to make meals that are more home made. I’ve been tryin to limit the use of store bought products so I’m definitely keeping this recipe on hand. I may make one of your casseroles using this!

    • I’m so glad you liked this one Gwen!😀 You’re right, this is a great way to make things more home made. It’s amazing how much of a difference this makes in recipes vs using a store bought condensed cream of mushroom soup.

As Seen On…