Condensed cream of mushroom soup recipe. Ditch the can and try this homemade alternative to any casserole dish.
If you’re anything like me, your diet has changed as we’ve gotten older. Things we use to buy out of convince we now question what the heck is in them?
But you’re busy and want a fast meal! At least you’re putting it together yourself, right?
Plus, you can’t make condensed cream of mushroom soup. That comes in a can and sounds complicated and time consuming.
At least I thought it was.
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My husband’s favorite comfort food is Tater Tot Casserole. However, it went out of rotation when I stopped cooking meat. It was tragic for him but being the supportive guy he is, he politely ate whatever I put in front of him.
One year later and instead of ditching everything, we buy organic when we can and I’ve taken on the task of learning to make things from scratch.
Bringing Tater Tot Casserole back in rotation meant fresh green beans and ditching the condensed soup cans.
CONDENSED CREAM OF MUSHROOM SOUP RECIPE
Ingredients
- 1 TBS butter
- 6 baby bella mushrooms
- ¼ cup flour
- ¾ cup chicken broth
- ½ cup milk
- Salt/pepper- to taste
- ½ tsp onion powder
- ½ tsp garlic powder
SAUTÉ YOUR MUSHROOMS
Over medium high heat melt butter in a saucepan and chop your mushrooms. Add mushrooms and sauté until tender.
Season with salt and pepper. Add flour and continue to cook for an additional 1 minute.
WHISK
Pour in broth and milk, whisk until smooth. Add the garlic and onion powder and continue to stir.
Your condensed soup will begin to thicken. Bring the heat down to low and stir occasionally.
Remove from heat and let cool.
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It really is that easy and is a delicious addition to any casserole or recipe that calls for cream of mushroom soup.
This recipe makes the equivalent to about 15 ounces or one and a half cans of condensed soup.
Be sure to try it with our favorite Tater Tot Casserole recipe!
Condensed cream of mushroom recipe
Ingredients
- 1 TBS butter
- 6 baby bella mushrooms
- 1/4 cup flour
- 3/4 cup chicken broth
- 1/2 cup milk
- 1/2 tsp. garlic powder
- 1/2 tsp. onion powder
- salt taste. (I start with 1/4 salt and add a tad more.)
- 1/8 tsp. pepper
Instructions
- Over medium high heat melt butter in a saucepan and finely chop your mushrooms. Add mushrooms to saucepan and saute until tender. Season with salt and pepper
- Add flour and continue to cook for an additional minute.
- Add chicken broth and milk, whisk until smooth.
- Add the garlic and onion powder and continue to stir.
- You're condensed soup will begin to thicken. Bring the heat down to low and stir occasionally.
- Remove from heat and let cool.
Notes
- The nutrition information provided is an estimate and will very based on brands of ingredients used and cooking methods.
Nutrition
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Great Recipe! I also found one for cream of chicken soup that is shelf stable. My question is could you omit the wet ingredients and just use the dry mix and add dried chopped mushrooms. Then when ready to make just add the wet ingredients . Maybe you could quadruple the ingredients and place in a quart Mason jar. Then use 1/2 cup dry mix to 1 & 1/4 cups of water for your soup and add your butter for more rich flavor.
Hi Rosey, I haven’t cooked with dried, chopped, mushrooms but I’m really intrigued by this idea! If you happen to try it, please let me know how it turns out for you. We have a few big (exciting) changes happening over here, so I might not get the chance for a little while. But as soon as I can I’ll give you a follow up. Thank you for your comment!
Is this something that could be made ahead in bigger batches or possibly canned? Or is it something that needs to me made for each meal you are making?
Hi Bethany, I’m not very familiar with canning foods, however, no I would not recommend canning this cream of mushroom soup. From the little bit that I do know it seems that the flour that is used as a thickening agent can prevent it from being canned safely.
This condensed soup is great fresh and any leftovers can be stored in the refrigerator for up to five days.
Just made this and it’s so simple and delicious! Thanks for sharing!
Hello, I just found your recipe and was wonder if the same can be used for making cream of chicken just sub the mushrooms for chicken? Also in regards to the flour what are your thoughts on arrowroot? I’m sensitive to flour and use arrowroot in its place. Thank you!
Christina that’s a great question. I’m sure you can absolutely substitute the mushrooms for chicken! I haven’t done so yet, although if I did I would try with about 1/3 cup of cooked chicken chopped small.
From what I’ve read, arrowroot is a more powerful thickening agent than regular flour. I might try starting with 2 TBS in place of the 1/4 cup flour this recipe calls for, and go from there. However, these would be my best guesses and I’d love to hear how your experience turns out!