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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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Condensed Cream of Chicken Soup
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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.
It was very good. Campbells C of M was my favorite. I’m not cook and made it. It’s all I’ll do now.
So happy you loved it, Dennis! Thank you for trusting my recipe! – Meggan
thank you for this recipeyouooò
You’re welcome, Karla! – Meggan
I’ve used this recipe several times to make a dairy free soup for adding to other recipes. I subbed almond milk and dairy free butter. My family can’t tell any differences! It’s fantastic!
Thank you so much, Mom of Many! I hope you have a great holiday! – Meggan
Question. First sentence says, This basic recipe for the Condensed Cream of Mushroom Soup uses a roux made of butter and flour and some milk.” But roux is not included in Instructions. Has making a roux been dropped from this recipe????
You need not publish this question unless you want to, Just email me your response. Thank you.
Hi Duane, thanks for your question! You’re correct, roux isn’t used in the traditional sense of meting the fat in the pan and whisking in flour. The butter is incorporated with the mushroom mixture and the flour is added in with the milk. I’ve found this way works best for this condensed cream of mushroom soup. I hope you love it! Please write again if you have anymore questions! – Meggan
I made these noodle for tuna noodle casserole and they are awesome. I rolled them out by hand thin enough I could see my fingers through the dough and they are lovely! wish I could send a pic.
Hi Jess, thank you so much for your comment! I think it might be for another recipe, a noodle one. If you did use this mushroom soup in your casserole, I hope it helped it come out so well! – Meggan
Can you substitute chicken broth for veggie broth for this to be vegetarian? Or will the taste be way off?
You absolutely can! It may need a little more seasoning, so just be sure to taste. I hope you love it! – Meggan
This was absolutely delicious. I’ve only used canned cream of mushroom in recipes. Eating it as soup was not an option. This recipe, however, is so beautiful it seems a shame to use it in dishes where it isn’t the star. I cook for one so the quantity is perfect and it was so simple to make. Really great job!
Thank you so much, Deborah! I’m so happy you loved it. Take care! – Meggan
This was a perfect, and much healthier, alternative to use for green bean casserole on Thanksgiving! We had a bit leftover because we used the same in ounces as canned but next time with the leftovers I think we’ll make a bowl of soup!
Hi Rachel, thank you so much for writing! I’m so happy you loved it, it’s great as a bowl of soup! Take care! – Meggan
Tried this recipe out, it was delicious, even my husband liked it and he doesn’t like soup. Will definitely be making this again.
Thank you for taking the time to write, Anna! I’m glad you both enjoyed it! – Meggan
I’ve been told I can’t cook, all my life and I believed it but I’ve made this a few times and have taken to using fresh garlic now. I appreciate how simple it is. My family loves it and now I’m beginning to believe that I can cook.
Hi Joshua, you absolutely can cook! I’m so happy you are finding that out about yourself. Like any skill, it takes practice. Thank you for writing and please write again if you have any questions about recipes or ingredients, I’m happy to help! – Meggan