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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.
I have been on the hunt for this recipe to finally be rid of my pantry staple. The canned stuff is just garbage and this is so amazing and was exactly what I was looking for. So easy and tasty! This recipe is a keeper.
Glad you loved it, Maggie!- Meggan
This was easier than I thought. I even used homemade chicken stock and substituted half/half for the milk. The cream of mushroom soup was very tasty. I made it to use for a corn chowder recipe. I’d definitely make it again and adjust the seasoning more. Question: Does this condense soup freeze well? And for how long in the freezer? Thanks!
Hi Marie, YUM! It does freeze well. It may get a little lumpy after its defrosted, so it may need a good stir to recombine it. Make sure to leave headspace for expansion if freezing in a jar or container. I would recommend freezing up to 3 months. Take care! – Meggan
How long would you water bath this for canning ? How many jars does this recipe make?
Hi Rebekkah, this recipe hasn’t been tested for canning. It doesn’t have enough acid, either to be water bath canned, and would likely need to be pressure canned. For safety reasons, I think you should follow a recipe that has been developed and tested for canning. Sorry about that. This recipe makes 2 cups. Take care! – Meggan
Excellent recipe! It’s easy to double, quick to make and tastes gourmet!
Hi Krista, thank you for the comment! So glad you enjoyed it! – Meggan
This is such a simple recipe, but so tasty! We recently started making our own since the store bought is full of crappy ingredients, and this recipe will probably be my new go-to.
Hi Ulzana! Thank you so much for the comment. I agree! I’m happy you all loved this as much as I do! – Meggan
So simple and delicious! We needed cream of mushroom soup for our crockpot pork tenderloin recipe and couldn’t find the organic anywhere, so we decided to make our own. Our 11 year old son, who is our mushroom lover, helped us make it and he loves this recipe as much as we do! We’re looking forward to trying it as a soup, too. Thank you so much. We’re pretty sure that we’ll never go back to the canned version after this!
Hi DH, thank you so much for your comment! I love that your son helped, and loved it as well! You’re so welcome! – Meggan
Fabulous recipe. I never buy the canned stuff anymore. Thanks for sharing your adaptation of a classic pantry staple. 🙂
You’re welcome, Belinda! Take care! – Meggan
Awesome and so easy! Thank you
You’re welcome, Denise! – Meggan
Best Homemade mushroom soup recipe. Easy, tasty and did I say easy
Hi Kerry, so glad you loved it! – Meggan
This turned out perfectly and SO GOOD! I live overseas and we don’t have any canned cream of mushroom soup. This was my first time making it from scratch and I’m amazed at how easy and delicious it was! Thank you!
You’re welcome, Brooke! I’m so happy to have been able to help you! Take care! – Meggan