Condensed Cream of Mushroom Soup Recipe | Homemade

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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condensed cream of mushroom soup

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. 

Related Posts:

Homemade condensed cream of mushroom soup

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

Homemade condensed cream of mushroom soup
Print Recipe
4.50 from 2 votes

Condensed cream of mushroom recipe

Ditch the can for this easy to make condensed soup recipe.
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Soup
Cuisine: American
Keyword: Condensed cream of mushroom soup
Servings: 10
Calories: 33kcal

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. 
    Homemade condensed cream of mushroom soup

Notes

Add this homemade version of condensed soup to any recipe that calls for condensed cream of mushroom soup. 
This recipe makes the equivalent to about 15 ounces or one and a half cans of condensed soup. 
  • The nutrition information provided is an estimate and will very based on brands of ingredients used and cooking methods.

Nutrition

Calories: 33kcal | Carbohydrates: 4g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.4g | Trans Fat: 0.05g | Cholesterol: 4mg | Sodium: 85mg | Potassium: 79mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 92IU | Vitamin C: 0.03mg | Calcium: 19mg | Iron: 0.2mg
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Homemade condensed cream of mushroom soup recipe

9 thoughts on “Condensed Cream of Mushroom Soup Recipe | Homemade”

    1. Hi Joann,
      This recipe is best used right away in your favorite dish that calls for condensed soups, such as homemade green bean casserole. However, if you do happen to have some leftovers allow them to come to room temperature and refrigerate in an air tight container for up to three days.

  1. 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.

    1. PorchLightReading

      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!

  2. 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?

    1. PorchLightReading

      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.

  3. 4 stars
    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!

    1. PorchLightReading

      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!

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