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As a classically-trained chef, I love to convert store-bought convenience products into from-scratch masterpieces. This recipe for Homemade Condensed Cream of Mushroom Soup replaces a can of canned soup from the store, or add 2 cups water to the recipe below for 4 cups of creamy mushroom soup. And its made entirely without cream!
Meggan’s notes
The secret to this homemade mushroom soup recipe is the roux: a mixture of butter and flour infuses the mushrooms with flavor while giving it a rich, thick consistency. It works so well, in fact, that you can use milk instead of heavy cream.
The full, earthy flavors make a perfect base for casseroles, sauces, and other soups, or enjoy the soup as-is, thinned to your desired consistency. This condensed soup isn’t suitable for canning, but you can certainly freeze it, and that’s the next best thing!
Table of Contents
Cream of Mushroom Soup Ingredients
At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.
- Butter: The basis for the roux which infuses the mushrooms with flavor while they cook down.
- Mushrooms: I used common white button mushrooms because they are inexpensive and readily available, but you can use any mushrooms you like such as portobello mushrooms, cremini mushrooms, or chantrelles.
- Chicken broth: Homemade chicken broth is king, but store-bought or broth made from Better than Bouillon paste is good too.
- Onion powder and garlic powder: These pantry staples keep this recipe easy and fuss-free.
- Milk: You don’t need cream for a creamy soup! Milk adds plenty of flavor and body to the soup thanks to the roux.
- Flour: Stir it into the cooked mushrooms to avoid the taste of raw flour.
- Salt and pepper: Add it to taste so your soup isn’t bland. Substitute white pepper for a milder flavor or if you don’t want to see the pepper in your soup.
How to make Cream of Mushroom Soup
- In a large saucepan over medium-high heat, melt butter until foaming. Add mushrooms and cook until they have released most of their liquid, about 5 to 7 minutes.
- Stir in chicken broth, onion powder, and garlic powder and bring to a simmer. In a small bowl, whisk together milk and flour.
- Stir in milk mixture and cook until soup has thickened, about 1 minute.
- Season to taste with salt and pepper.
Best Cream of Mushroom Soup Recipe Tips
- Yield: This recipe makes 2 cups of condensed soup, enough to replace a standard can from the store. Or, add 2 cups water to this full recipe to make 2 servings of soup, 2 cups each (stir over medium heat until heated through).
- Vegan mushroom soup: Substitute vegan butter and vegetable broth.
- Condensed Cream of Chicken Soup: To make a replacement for condensed cream of chicken soup, you’ll need chicken broth, spices, milk, and flour.
- More creamy soups: Explore my full collection of creamy soups including Cream of Broccoli Soup, Cream of Cauliflower Soup, Cream of Celery Soup, and Cream of Asparagus Soup.
How to Store Cream of Mushroom Soup
- Leftovers: Store leftovers covered in the refrigerator for up to 4 days.
- Freezing: Let the soup cool completely, then portion it out into freezer-safe containers. Leave about an inch at the top for expansion. When you thaw it out, give it a good whisk to blend everything up again.
- Canning: Unfortunately, this recipe isn’t a good candidate for home canning. But it freezes well, which is the next best thing.
Frequently Asked Questions
One soup is condensed (you mix it with liquid before serving) and the other is ready to eat immediately after heating.
Add 2 cups water to this full recipe to make 2 servings of soup, 2 cups each (stir over medium heat until heated through).
Unfortunately, this recipe isn’t a good candidate for home canning. But it freezes well, which is the next best thing.
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Creamy Mushroom Soup
Ingredients
- 1 tablespoon butter
- 8 ounces white button mushrooms trimmed and sliced (see note 1)
- 3/4 cup chicken broth (see note 2)
- 1/4 teaspoon onion powder
- 1/8 teaspoon garlic powder
- 1/2 cup milk
- 1/4 cup all-purpose flour
- Salt and freshly ground black pepper
Instructions
- In a large saucepan over medium-high heat, melt butter until foaming. Add mushrooms and cook until they have released most of their liquid, about 5 to 7 minutes.
- Stir in chicken broth, onion powder, and garlic powder and bring to a simmer. In a small bowl, whisk together milk and flour.
- Stir in milk mixture and cook until soup has thickened, about 1 minute. Season to taste with salt and pepper.
- For un-condensed soup: Add 2 cups water to make 2 servings of soup, 2 cups each (stir over medium heat until heated through).
Recipe Video
Notes
- Mushrooms: I used common white button mushrooms because they are inexpensive and readily available, but you can use any mushrooms you like.
- Chicken broth: Homemade chicken broth is king, but store-bought or broth made from Better than Bouillon paste is good too.
- Yield: This recipe makes 2 c. of condensed soup, enough to replace a standard can from the store. Or, add 2 c. water to this full recipe to make 2 servings of soup, 2 c. each (stir over medium heat until heated through).
- Storage: Store leftovers covered in the refrigerator for up to 4 days.
How much of this recipe equals 1 can of soup? Do you use it as is, without adding water? Also, the cream of chicken recipe? Thank You!!
Hi Lana! This recipe makes the equivalent of one can. I developed it so you could use it in place of store-bought cream of soups. If you are using it in a recipe, you’d use it however the recipe says (probably not adding water). If you want to make it and eat it as you would eat a canned cream of soup (if anyone actually does that) you would add water or milk. Same on the cream of chicken soup recipe, it’s the equivalent of one can. If you have any other questions or need anything else, please just let me know! Thanks!
Do you think this would work with non dairy milk?
Hi Heather, yes probably, however you might need to make some other adjustments along the way. I cannot say for sure without testing in. But, I’m sure there is a way (and it might not even involve any tweaks). One of us will have to dabble. I’ll put it on my list, but if you try and figure anything out, I’d love to hear how it goes! Thanks for the question!
I just made this recipe with Ripple which is a pea-based milk and it was great! I used in it another recipe so I can’t comment on how it tastes as a stand-alone soup, but that non-dairy milk was fine.
My son is extremely lactose intolerant so I make cream of chicken and this cream of mushroom soup for recipes. IP make it with oat milk and have had very good results.
wow this soup i try today i love mushroom
How long does this recipe stay good for if i refrigerate?
Hi Toshia, I’d say 4 days. This is based on the CDC guidelines for leftovers. Thanks and if you need anything else just let me know!
Delicious! added sherry and a mix of 2% milk and cream.
Amazing Jess! That sounds perfect. Thanks for sharing and take care!
It’s so good to see bloggers making their own “cream of ” soups instead of using the canned. I have no recipes on my site that use them. This looks like a great recipe Megan.
Do you think you could can it? I really like the idea of making my own. What do you think?
Hi Carla! I don’t have much canning experience. I do, however, have the Ball Blue Book Guide to Preserving. They say that you cannot necessarily just take a recipe and can it and that you should select recipes that have been selected and tested specifically for canning, if that makes sense. So, I have no idea if this recipe would be suitable for it. There aren’t any mushroom recipes in the book either (despite their majestic claim of having 500+ recipes in the book) nor are there any cream of soup recipes. I did a little research and found that the pH of mushroom is 6.2 meaning they are low-acid (not surprising) and therefore would need to be canned using a pressure canner (not just the boiling water method). The cans will need to be held at a temperature of 240 degrees, but without a tested recipe I cannot tell you how LONG they need to be held at that temperature. So. That’s basically everything I can contribute on the topic. See if you can find a recipe that has been properly tested by scientific people who know about these things and go from there. Good luck! Thank you!
Do you have any tips for freezing this? I’m interested in the potential to make a bunch, freeze them, and then use when I have recipes that call for the canned stuff? Thanks!
Hey, Amy! I think that sounds like a great idea. If I were going to freeze this soup, I’d probably do so in glass jars (just leave space at the top for expansion). That way, I could thaw one easily in the fridge overnight and then give it a shake to recombine it (I imagine some separation might occur). But other than that, I think for the purposes of using it in soups or casseroles, it would work perfectly! Thank you so much!
Looks hearty and delicious! Thinking of using half and half instead of heavy cream, what do you think? Can’t wait to make it thanks for sharing.
You can totally make it with half and half! I’ve even made it with whole milk. Great idea. 😀
Reminds me of how long it’s been since I indulged myself in this great comfort food. Now I’m hungry for your slow cooker green beans. Stop it!! Lol.
Those green beans are epic! Really. I only started making this for those… but now I just make this because it’s the wrong time of year for the green bean casserole. 😀 xoxo