The Cozy Cookbook is here! 
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!
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. 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
- 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?
Leave a review, I love hearing your feedback! ⭐⭐⭐⭐⭐
Condensed Cream of Mushroom Soup
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!
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.
I’m so happy to hear that Linda! I don’t have a cream of celery recipe YET but it’s on my list!!! I need to get on that!
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.
Thanks so much for the review Amanda! I love being able to replace the canned soup with homemade! I’m so happy to hear you enjoyed this!😃
So easy and delicious!
Great to hear!!! Thanks so much for the review!
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
I’m so glad you enjoyed this Mack! Thanks so much for the review!
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
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! 😊
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.
Woooooo!! I’m so happy to hear that Lyndi!! Thank you so so much for the review!!❤️
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!!
I love your recipes! Love that this isn’t packed with salt! Thanks for showing me I can do without canned creamed soups!
You’re very welcome Deb!😀 I agree, whenever you can avoid a can with preservatives it’s a huge positive!
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.