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.
Course Soup
Cuisine American
Keyword condensed soup, cream of mushroom, mushrooms
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
Notes
If you're making this ahead of time, make sure to properly cool a cream-based soup BEFORE putting it in the refrigerator.Soup can be made ahead up to 5 days, and kept in the fridge. Soup can also be frozen for future use.To turn this into an eating soup, I like to add 1 cup of milk at the end. You can also add broth or water if you prefer.