Homemade Condensed Cream of Mushroom Soup Recipe is the best mushroom soup for casseroles, sauces, and soups. You’ll use it all the time! It’s easy to make and so much fresher and less sodium than the stuff from a can.
I find that I use this one pot DIY Cream of Mushroom Soup ALL the time around my kitchen. This soup recipe is thick, rich, and creamy, and a great way to replace those cans of sodium filled soup in your cooking. It’s healthy and filled with mushrooms.
I first shared my recipe for Condensed Cream of Mushroom Soup in 2016, but it was time for an update. So, I’ve updated the photos, information, and a bit more for the recipe so you know how to best make this into a regular eating cream of mushroom soup as well.
I also have a delicious Mushroom Soup that isn’t a cream of mushroom if you’re looking for that. And, if you love mushrooms, you’ll want to check out my Mushroom Risotto and Miso Tahini Garlic Pasta with Mushrooms.
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Please let me know if you have any questions about this recipe. I read all the comments myself and I try to help as soon as I can. I have readers from all levels of comfort and experience in the kitchen on my site, and I’ve tried to answer some of your questions already in the post. But if I’ve missed anything, please feel free to leave a comment and ask.
This Homemade Cream of Mushroom Soup works for so many dishes! Try it in casseroles, soups, sauces, and side dishes, and any simple home cooking!
Making cream of mushroom soup at home allows you to cut back on so much sodium. It also increases the amount of mushrooms you get in the soup, and increases the flavor of all your dishes making them so much tastier!
Once you try this soup, you’ll find it’s so easy to make and so delicious that you won’t buy those cans of condensed soup any more either.
It doesn’t take that long to make your own, so give it a go!
Homemade Condensed Soup
This is so much healthier for you than canned soups since it’s made from all-natural ingredients. Use it in your favorite comfort food recipes.
Use this condensed cream of soup in any recipe where you’d typically use a can of soup.
This recipe makes a condensed type of soup that if you’re eating as a simple soup (and not adding it to another dish), you’ll want to stir in a bit more milk to reach the desired consistency.
I’ve found that one cup of additional milk is perfect for turning it into an eating soup. You can also use more broth or water to turn it into a bowl of soup.
Serve this Cream of Mushroom Soup with some crusty homemade no knead bread for a delicious cozy meal.
For a smoother soup, use an immersion blender or pop it all into a blender.
Taste the soup before serving and adjust the salt and pepper to suit your tastes. I’ve made the soup so that it will work well in any dish and you can add your flavorings to the casserole or and there aren’t any herb flavors to get in the way.
Come and check out my collection of soups on Pinterest; you’ll find my recipes, plus many more!
Feel free to use whatever milk makes you happy. I prefer whole milk for this recipe; it’s nice and thick and rich without being too heavy.
2% or maybe even a mixture of half and half and 2% would be lovely as well.
This soup can even be made with canned evaporated milk if you want.
Plant-based Almond milk or soy milk would work as well for this recipe, and I’ve made it that way a few times.
A neutral plant-based milk would be better than one that’s sweetened or with too much flavor.
What mushrooms should I use for this?
Use whatever mushrooms you like.
I usually buy the brown crimini mushrooms, sometimes called baby bellas or Italian mushrooms.
But if your store is out, or if white button mushrooms are on sale, by all means, use those.
You could go fancy with shitake or another type of wild mushroom. Or, use a blend of mushrooms.
Dried mushrooms just need to be rehydrated before you use them in this recipe. But this would be a great way to use up leftover mushrooms.
It turns out great whatever kind you use.
How should I chop the mushrooms?
The easiest way to chop the mushrooms nice and fine is in the food processor.
If you want to chop them in the food processor, cut them in quarters before adding them to the bowl of the food processor, that way they won’t simply bounce the bowl around when you pulse them.
By the way, 6 ounces is one of those little boxes of mushrooms from my grocery store. This makes a really mushroom-y soup.
If you’re store carries 8-ounce boxes of mushrooms, you can sauté up the additional 2 ounces of mushrooms and use them as a garnish. Or, simply add them to the pot of soup to have extra mushroom goodness.
Time saving tip: You could also use some pre-sliced mushrooms for convenience.
It’s also possible to chop the mushrooms using a chef’s knife, but it does create a bit of a mess!
Yes, this is easily made gluten free by using a 1:1 gluten free gluten–free flour blend.
You can use cornstarch if you wish. Try 2 tablespoons cornstarch mixed with 1/4 cup water to make a slurry. Add the cornstarch slurry in tablespoon increments, stirring in between, until you’ve achieved the desired texture.
How to make this recipe for homemade cream of mushroom
The full printable recipe ingredients and instructions are available in the recipe card at the bottom of the post. You can find important tips and tricks in the post.
To make this condensed cream of soup, simply heat 1 tablespoon oil in a saucepan over medium-high heat.
Add the chopped onion and cook until onion has released its water and begins to brown, about 10 minutes.
Mix in the chopped mushrooms, and cook until mushrooms release their juices and the pan looks dry again, about 5-7 minutes.
Add remaining tablespoon oil, garlic powder, and flour to pan. Cook for about 2 minutes.
Slowly add milk, stirring as you add so that there are no lumps.
Add broth. Reduce heat, and cook for about 5 minutes longer, or until it reaches desired consistency. Season to taste with salt and pepper.
I’ve left most of the seasonings fairly plain so that you can season the casserole as needed and the condensed soup doesn’t overpower you dish.
Replace the can of soup in any recipe with some of this DIY condensed soup.
Turn the condensed soup into eating soup
Now, if you want to turn this condensed soup into a bowl of soup to eat, simply add 1 cup of milk to the condensed soup. You can also use 1 cup broth or water if you prefer.
If you’d like the soup to be silky smooth, blend it a bit. Hit it with an immersion blender, or for an even smoother soup, process it in a blender.
Can I make this ahead?
Yes, this is a great make ahead recipe.
If you’re making this ahead of time, make sure to properly cool any cream-based soup BEFORE putting it in the refrigerator.
The soup can be made ahead up to 5 days, and kept in the fridge. Cool completely and transfer to a glass jar with a tight-fitting lid.
You can freeze this soup for future use. Freeze it in an airtight container, with enough room for expansion. Or pour it into ice cube trays, and once frozen pop the cubes into a zip top bag to store.
Thaw the frozen soup in the fridge overnight. Or place it in a pot on the stove top and slowly heat it straight from frozen, stirring often so that the cream doesn’t separate.
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Homemade Condensed Cream of Mushroom Soup
- 2 tablespoons olive oil or light tasting oil of your choice divided use
- ½ large onion finely chopped
- 6 ounces mushrooms finely chopped
- ½ teaspoon garlic powder
- ¼ cup all purpose flour
- 1 cup milk
- ¾ cup vegetable broth
- Heat 1 tablespoon oil in a saucepan over medium-high heat. Add onion and cook until onion has released its water and begins to brown, about 8-10 minutes, stirring occasionally.2 tablespoons olive oil or light tasting oil of your choice, ½ large onion
- Add chopped mushrooms, and cook until mushrooms release their juices and the pan looks dry again, about 5-7 minutes.6 ounces mushrooms
- Add remaining tablespoon oil, garlic powder, and flour to pan. Cook for about 2 minutes.2 tablespoons olive oil or light tasting oil of your choice, ½ teaspoon garlic powder, ¼ cup all purpose flour
- Slowly add milk, stirring as you add so that there are no lumps. Add broth. Reduce heat, and cook for about 5 minutes longer, or until it reaches desired consistency. Season to taste with salt and pepper.1 cup milk, ¾ cup vegetable broth
Nutritional information is based on third-party calculations, and should be considered estimates. Actual nutritional content will vary based on brands used, measuring methods, portion sizes, and more.