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Homemade Condensed Cream of Mushroom Soup recipe is an easy substitute for canned cream soup. This mushroom soup from scratch has just a handful of ingredients, and takes only minutes to make! You can control the sodium level, which is nice for many salt-sensitive people.
Cream of Mushroom Soup From Scratch
Condensed cream of mushroom soup is a classic ingredient used in many creamy casserole recipes. The problem is usually the high sodium and preservatives that are added to the commercial brands.
Many people just refuse to use canned cream soups and therefore appreciate an easy alternative with simpler ingredients.
That is when making your own “cream of” soup comes in handy. Even if you aren’t opposed to the canned soup, you could make this homemade version if you are out.
What is Great About Homemade Cream of Mushroom Soup
• Simple Ingredients
• Easy to Make
• Great Flavor
• Takes Only Minutes!
If you want a homemade Condensed Cream of Chicken Soup recipe, try this one: Homemade Cream of Chicken Soup
What Ingredients Are in This Condensed Mushroom Soup?
Homemade Condensed Cream of Mushroom Soup Ingredients:
• Fresh Mushrooms – I use cremini, or white (use what you like).
• Butter – Use Salted or unsalted.
• Flour – To thicken.
• Chicken Broth – Or use vegetable broth (low sodium or regular).
• Half and Half – Or use whole milk.
• Garlic Powder
• Onion Powder
• Kosher Salt – You get to control the sodium level with the amount you like.
• Pepper – Use Black or White Pepper.
How to Make Condensed Cream of Mushroom Soup
1) Chop the mushrooms into small pieces smaller than a pea either by hand or using a food processor.
2) Add butter to a skillet and melt it. Add the mushrooms and sauté until most of the water has evaporated.
3) Stir in the flour until incorporated.
4) Add the broth and spices. Stir and bring to a boil.
5) Reduce the heat to low and whisk in the half and half. Cook, stirring frequently, until the mixture thickens (about 3 minutes).
6) Remove from the heat and let cool. It Will continue to thicken as it cools.
Serving Option
- If you want to eat this just as a bowl of soup, you certainly can. Though this is a simple version of mushroom soup, it is cozy and satisfying on its own.
- To Reconstitute this condensed cream of mushroom soup for a bowl of soup, simply reheat slowly with your choice of liquid.
- You can use water, chicken or vegetable broth, or use milk. Add the amount you like until it reaches your preferred consistency.
Recipes That Use Cream of Mushroom Soup
Instant Pot Beef and Noodles
Hotdish Tater Tot Casserole
Instant Pot Tuna Casserole
Instant Pot Cheesy Hamburger Rice Casserole
How to Store Homemade Condensed Cream of Mushroom Soup
Let the soup cool completely, then transfer to an airtight container (I like using a canning style jar and lid). Store in the refrigerator for up to one week or freeze for up to three months.
If you make this homemade cream of mushroom soup recipe, please let me know! Just leave a comment with a star rating below.
Homemade Condensed Cream of Mushroom Soup
Equipment
- Skillet
- Sauce Pan
Ingredients
- 4 Tablespoons Butter
- 8 ounces Mushrooms
- ¼ cup All-Purpose Flour
- 1 cup Chicken Broth (or Vegetable Broth)
- ½ teaspoon Garlic Powder
- ½ teaspoon Onion Powder
- ½ teaspoon Kosher Salt
- ⅓ teaspoon Pepper
- 1 ½ cup Half and Half
Instructions
- Chop the mushrooms into small pieces smaller than a pea either by hand or using a food processor.
- Place butter in a skillet and melt it. Add the mushrooms and sauté until most of the water has evaporated.
- Stir in the flour until incorporated.
- Add the broth and spices. Stir and bring to a boil.
- Reduce the heat to low and whisk in the half and half. Cook, stirring frequently, until the mixture thickens (about 3 minutes).
- Remove from the heat and let cool. It Will continue to thicken as it cools.
Notes
Serving Size Info
I calculated that one serving is 1 1/4 cups (one 10.5 oz can's worth), so there are 2 servings in this recipe.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How long can you store the cream of mushroom soup in the fridge?
Up to a week in airtight container in the fridge.
I liked this recipe. It’s nice to have an easy option to the canned soup.