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!
This Cream of Mushroom Soup recipe is absolutely the best! It is simple, quick, and hands down the best I have ever tasted. It is also very versatile. Thank you!
I am so happy that you enjoy this Robin! And thank you SO much for taking the time to leave a review, I really appreciate it!! -Stephanie
This is perfect! I am not opposed to using the canned soups when I am in a hurry. But, this recipe makes so much difference in the taste and it’s not processed! It doesn’t take long to make and is definitely worth the time. The fact that it can be frozen and pulled out when needed is a game changer! Thank you so much Stephanie! Your recipes are my favorite!
You’re very welcome Wendy!😃 I’m with you, every once in awhile a canned soup is necessary, but whenever you can make homemade it is a world of difference! Thanks so much for the awesome review!
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.
I’m so happy you enjoyed this Mike and it made your soup better! Thanks so much for the comments and for taking the time to leave a review!😃
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.
Wohoooo! I love hearing such great comments! Doesn’t it feel awesome ditching the can!? Thanks so much for taking the time to leave a review!😃
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!
Hi Denise! Almond milk should work just fine, as you mentioned, the consistency won’t be quite as thick, but it should still be okay! 😁🙌🏻
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!
Hey curious if you think you can substitute the half and half with coconut milk?
Hi Chelsea! It would work, the consistency would just be thinner! You can reduce it longer to let it thicken more 🙂
Thank you!!!🙏🏻
You’re very welcome Chelsea, my pleasure!😍
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
I’m so happy to hear that Rebecca! Enjoy your green bean casserole, yum 😋! Thanks so much for the great review!
This is soooo amazing.
Soooo yum.😋
And soooo easy to make.
Perfect for one of those chilled cold nights.
Thanks so much for leaving such a great review Lisa!😍
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!