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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 made this using gluten-free flour. What a game changer! Simple recipe, but full of flavor. This will be my go-to from now on.
I’m so happy you loved it, Leslie! – Meggan
I made this recipe to add to broccoli casserole. It’s delicious! Thank you for sharing!
You’re welcome, Kelly! Happy Thanksgiving! – Meggan
Beautiful
This is such an easy, simple, and quick recipe for condensed cream of mushroom soup! And it’s incredibly full of flavor!
I didn’t have fresh mushrooms on hand but I did have dehydrated mushrooms so that’s what I used. The conversion is 8 ounces of fresh mushrooms is 0.8 ounces of dehydrated mushrooms.
In the time it takes to go hunt down a store bought can, you can easily whip this recipe up and now you know exactly what’s in your soup, there’s no msg or bioengineered garbage in it either!
This is definitely the way to have a cream of soup readily available
Thank you for the lovely comment and taking the time to write! I’m glad you loved it! – Meggan
I don’t usually leave reviews for recipes I’ve tried, but this turned out so good, I thought it was worthy of 5 stars!
Thank you, Abigail! I’m so happy you loved it. Thank you for taking the time to write! – Meggan
Great quick recipe! I did a few modifications based on what I had in the house. I finely diced the mushrooms as my choice. I had Fat Free Half and Half which I used for the milk. And I had homemade broth in the freezer which was pork. Aside from all that it came out creamy and delicious. Definitely 5 starts and simple😊
Thank you for writing, Pat! The modifications you made sound delicious! Take care! – Meggan
Delicious soup!!!!!! Only recipe I use.
I’m so happy you love it, Karen! Take care! – Meggan
I’m so glad I made this rather than buying canned cream of mushroom soup. Easy to make and so flavorful. I needed a condensed cream of mushroom soup to add to another recipe. It came out delicious. I highly recommend this recipe. I will use it every time. I used corn starch instead of flour to make it gluten-free and my family couldn’t tell the difference.
I’m so happy you and your family loved it, Melissa! – Meggan
So glad I made this rather than buying canned cream of mushroom soup. Easy to make and so flavorful. I needed condensed cream of mushroom soup to add to another recipe. It came out delicious. Highly recommend this recipe. Will use it every time.
I guess I am dumb but where do all the sugar in the nutritional facts come in?
Hi Paula, thank you for your question. Milk naturally contains sugars (about 5g), as do mushrooms (about 4.5g). These facts are an estimate only and are generated by a program. For the most accurate results, I recommend using an app that you can enter the exact type of milk and weight of mushrooms so you can have an accurate nutritional count. I hope this helps! – Meggan