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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’ve been searching for a condensed cream of mushroom soup recipe for years. I used this in my pork chops and rice recipe, it was perfect and delicious! Thank you so much!
Sounds delicious, Lynn! Thank you for trying my recipe – Meggan
Great recipe however, I would never suggest the Better Than Bullion different flavors. It is very easy to ruin a soup recipe with them as they have so much salt. I feel they make a home made soup, taste like they come from a can instead of real home made soup. If you use store bought chicken broth it has enough salt for a soup so BTB makes it have way too much. Salt can be added to the bowl when eating for tose that feel a need for more salt. If using a mushroom such as Portabella remember to remove the gills or the soup will be very dark. I learned that the hard way.
Thank you for sharing your experiences, Sammy. Meggan
I loved this recipe! I’ve been trying different ones and most call for corn starch. I didn’t like the outcome. I was glad yours used flour (I’m sure I could have swapped it 1:1). I use it to make the cream of mushroom, but I’ve also swapped mushrooms for celery and also chicken. Anything really, broccoli, potato, etc.
I will definitely be adding this to my recipes. Quick, easy, and healthier than store bought! Thank you!
So glad you enjoyed it Tammy! 🙂 – Meggan
Wow. This was so good. I made this today to add to some rice. I won’t be buying any canned mushroom soup again. Wonderful. Thanks Meggan.
So glad you enjoyed it, Monique! – Meggan
I reached in the cuppboard and no mushroom soup. The meatballs were sizzling and the rice was cooked , I thought why not see if I can make it, I have the mushrooms and everything else. I googled your recipe and followed it to tee. It turned out better than if I had used the canned soup. Thanks for this, Meggan.
I’m so glad you found the recipe! Thanks for letting me know you liked it, I appreciate you! -Meggan
My potato casserole recipe calls for a can of cream of mushroom soup, but my husband has sodium restrictions so I made this recipe using no sodium veggie broth, unsalted butter and added diced onions when I sautéed the mushrooms because my recipe also calls for onions. I used heavy cream instead of milk and it turned out amazing. Will be using this recipe instead of canned condensed cream of mushroom soup from now on!
Hi Lynn, I’m so happy to hear this! My mom follows a low-sodium diet too, I know that can be so difficult at times. I’m glad this recipe worked for you (it’s one of my favorites; I’m what they call a “true mushroom lover”) and the fact that it helps with sodium is just so great. Thank you for your comment and I hope you have a great week! -Meggan
I hope make this to use in casseroles for my husband who is on a renal diet.
I hope you both love it! – Meggan
Great recipe for lactose intolerant people in. Just use lactose free milk and it makes it possible to cook casseroles with any cream soup in the recipe.
I just made this today. This recipe is a keeper. Delicioso!!
So happy you loved it, Belinda! Take care! – Meggan
Will this work with 1:1 GF flour?
Hi Deborah, yes! Myself and a couple readers have made this with gluten-free flour, and it works great. I hope you love it! – Meggan