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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.
Very easy and was delicious!
Thanks, Debra! – Meggan
It tasted a bit “floury” so If I made this again I would definitely “cook” out the flour before adding any liquid. Apart form that it was very tasty.
Hi Carol, thank you for your feedback! I’m sorry it had a flour taste. – Meggan
Great recipe, thanks! So simple. I used fresh minced onions (1/2 large) & a few cloves of pressed garlic and it turned out nice. The mushrooms I got were bulky for the 8 ounces, so I doubled the liquid for the gravy portion and with the fresh garlic and onion it still had enough flavor. Good by Campbell’s soup! Thanks again for this recipe.
You’re so welcome, Adam! Take care! – Meggan
This is a perfect replacement for canned soup in recipes. It’s easy to make and has the same flavor but I am able to cut out a lot of sodium. Thanks!
You’re welcome! – Meggan
Can this recipe be canned?
Hi Danielle, this recipe isn’t a good candidate for home canning. But it freezes well. Take care! – Meggan
OMG! I didn’t have cream only 2% milk so I added some flour to the mushrooms with the butter and I had made chicken sp and added everything you said and I added fresh dill because I had it and I will definitely make it again. Winner winner!!!
I’m glad it worked out, Jo Ann! Take care! – Meggan
Delicious, easy, inexpensive. I often make my own chicken broth and reserve it. I’m happy to have found another use for it (making this cream of mushroom).
I have fatty liver and tweaked this recipe just a smidge, and I wanted to share what I did for anyone who might have or want to use alternative ingredients. I subbed the milk with plain, unsweetened almond milk, and I used whole wheat flour in place of traditional white flour. That’s it! Easy peasy, and it tastes so good. I kept licking the spoon. I’ll be using this first batch of soup for a liver-friendly tuna noodle casserole tomorrow.
Thanks for sharing, Joy! – Meggan
I’m looking for healthier alternatives to buying store-bought condensed soup. Thank you for all your recipes I’m going to try them.
You’re so welcome, Jesse! Please write if you have any questions! – Meggan
Meggan, this recipe is AMAZING! Super easy and quick. I made a double batch this morning using Einkorn flour and all I can say is WOW! I will be making more and canning it (you can and or freeze by skipping the four/milk addition). The only change I made was I diced the mushrooms into tiny bits and added a diced small, sweet onion. No more bio-engineered Campbell’s!! Thank you!
YAY! I am so happy you loved it! Thanks Donna! -Meggan
I’m I may how did you can it ? I use alot of cream mushroom and would like to can it so it’s quicker to use !
I made this soup today to use in a Salisbury Steak recipe and it was delicious and easy to make. I didn’t have fresh mushrooms so used an 8 oz can of mushroom stems & pieces. Also used Better than Bouillon vegetable variety to make the broth. I wrote this recipe on an index card and it will be my ‘go to’ recipe for future dishes. Thank you for developing and posting it!
You’re so welcome, Jen! I’m so happy you love it! – Meggan
So very easy! So, so much better than canned! I really only used cream soups for casseroles. Really does make a big difference! Thank you for this awesome recipe!
Thank you so much for trying my recipe, Marc. I’m glad you found it easy to follow. 🙂 – Meggan