This post contains affiliate links, which means I may earn a commission if you purchase through those links (at no extra cost to you).
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.
More DIY favorites
Stock, Sauce, and Spread Recipes
Compound Butter 6 Ways
Spice Blend Recipes
Homemade Taco Seasoning
Stock, Sauce, and Spread Recipes
Homemade Cheese Sauce
Stock, Sauce, and Spread Recipes
Condensed Cream of Chicken Soup
Join Us
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 will use this the next time I need Cream of Mushroom soup. It reads really well.
This recipe makes 2 cups of product. A can is 10.5 oz by weight and about 10.5 fl oz by volume. It would appear the volumes are not equivalent. Is there something I’m not understanding about it use?
Hi Eric, thank you so much for your comment and question. The recipe makes enough to replace a can that is 10.5 ounces, with some left over. The amount over will vary a little, and you can store leftovers in the refrigerator up to 4 days, or freeze it. Thank you again and I’m so sorry for any confusion. – Meggan
I use this to replace canned soup when making green bean casserole. It’s quick and easy to make, and the casserole tastes a hundred times better. I appreciate this recipe very much.
Thank you for trusting my recipe, Chris, I’m glad you loved it! Take care! – Meggan
This was SO easy and so good!
Glad you loved it, Sue! Thanks! – Meggan
Made this for a casserole, but upon tasting it, I plan to make it again to have on it’s own. I did make one tiny change, aside from multiplying the recipe by five in order to make enough (it’s gonna be a BIG casserole). During the first step, a lot of moisture from the mushrooms was flowing out. Rather than try to evaporate it all off, I collected as much as I could in a jar, and then set it to boil and reduce in a small pan on another burner. I kept it moving as I finished up the recipe, adding the reduced mushroom broth at the end right before salting. I think it concentrated the mushroom flavor more than it would have otherwise. However, I think it was only worth the extra step because I was working with 40 oz of mushrooms. If only working with 8 oz, it’s probably not worth the extra step. Either way, this soup was simple, easy, and makes the best home-made soup I’ve ever had! My only other piece of advice is to salt *slowly*. It’s very easy to overdo it, but if you keep salting and tasting, you’ll get it just right!
Hi Jess, thank you so much for your comment! I can only imagine how big that casserole was going to be. I hope you love the soup on its own. Take care! – Meggan
This was superb!!
Thank you for the comment, Peggy! I’m glad you loved this soup! – Meggan
I’ve used this recipe before — it is fantastic!
Thank you for the comment, Monica! I’m glad you loved it! – Meggan
Perfect and so much better than the can stuff 🙂
I’m delighted you loved it, Victoria! Thank you for your comment! – Meggan
So easy and so delicious.
Hi Ryonne, so glad you loved it! – Meggan
Oh, my, this was wonderful! I was making only a small batch of green bean casserole for Easter, so didn’t want a whole can of soup, so halved this. Also, didn’t have fresh mushrooms, but did have freeze-dried ones, so reconstituted some in chicken broth, chopped them into oblivion (so the family wouldn’t “see” them!), then made and used this in the casserole. Hubs said it was the best ever. Definitely done with the canned soup!
Thank you so much for your comment, Janice! I’m so glad it was a hit! – Meggan
I made this soup today and it was delicious! I added morels to the mix and they sent it over the top!
Yum! I’m so glad you loved it, Sue! Take care! – Meggan