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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.
This recipe is so easy to make! Unlike other comments saying it will come out clumpy it doesn’t at all! I dislike how store bought soups have so much unneccessary ingredients and are full of salt, so this is a perfect alternative! Anytime a recipe calls for it I make this instead. I’ve also used your cream of chicken recipe and it’s perfect! Would love if you had a condensed cream of cheddar one too, will forever be making my own condensed soups from now on! Thank you
Thank you so much, Samantha! I don’t have a condensed cream of cheddar recipe, but I think my Cheddar Cheese sauce may work as a substitute, it’s a great sauce. Here’s the link: https://cash-surge.live/homemade-cheese-sauce/%3C/a%3E. Take care! – Meggan
This recipe is wonderful and so much better than canned. I have made it a few times just as written. Do you think I can use frozen mushrooms? If so, should I let them thaw or toss in frozen?
Hi Kiki, I don’t see why you can’t add them in frozen. Another reader shared they did. The mushrooms might take a little longer to release their liquid, so just keep an eye on them. – Meggan
Much better off making a simple bechamel sauce (one of the mother sauces) to incorporate into the sautéed mushrooms than this “milk mixture” that will only lead to a clumpy mess. To boot all the ingredients for the bechamel are present in the recipe. Docking the recipe 2 stars and suggest it’s re-written to take the bechamel approach which will not only be easier to do (avoid clumping) but yield a better product.
Thanks for your recommendation, Charles. Sounds like you looked over the recipe and rated without trying it. – Meggan
Hey Charles, just for clarification, this roux with its traditional milk, broth and added mushrooms will not present as clumpy at all. Maybe try it out before commenting. As well, this is not a Bechamel sauce shared in the ingredients as there are no bay leaves, cloves, nutmeg or white pepper as is in a classic Bechamel. That would be a very different flavor profile than condensed-cream-of-mushroom-soup which is what was being aimed for in this case.
Absolutely fantastic. I whipped up a batch for my hotdish, but i stole a few bites. Friday. it is going to be my sauce for our scalloped poratoes and ham
Thanks, Julia! Such great uses for it! – Meggan
Can I substitute almond or oatmilk for the milk in this recipe. Thanks!
Hi Sheila! Yes, just make sure it is unsweetened and unflavored. Hope you love it! – Meggan
I guess I’m a bit of a traditionalist, living in Finland it is so that many times there are ingredients that are just not available as were in my native Long Island, where everything was available!
On occasion one might find a can of Campbell’s Cream of Mushroom soup, for almost the price of a McD’s meal, right?
Well I stumbled across this recipe this morning while needing to make Crickpot Beef Stroganoff. THANK YOU to whomever donated this recipe, very h happy with the results!
You’re so welcome, Keith! I’m so glad it was able to help you! – Meggan
I too am an american expat living in Europe and ja, if/when you can find the canned version it is ridiculously expensive so I am very excited to find this. Green bean caserole here I come. 😀 thank you for sharing the recipe – looking forward to trying it.
You’re welcome, Amanda! I hope you love it! – Meggan
Perfect, tasty and easy to make!
Thanks, Anonymous! – Meggan
Delicious!! Perfect consistency!! Only change, based on other reviews, was that I added the flour to the sauteed mushrooms, then the spices, then the broth and milk. It came out absolutely perfect!! Planning to use this for our Thanksgiving casseroles!
I prefer home made to canned anything. This was just what I needed for a recipe that wanted canned cream of mushroom soup. Added more milk in the end than stated as it was a bit thicker than I wanted. Great taste. Thank you for the recipe.
You’re welcome, Saundra! – Meggan
Excellent. Very easy to make. I added a spritz of worcestershire sauce and soy sauce for a little umami, then used it as a base for one of those recipes that has you open a can. Turned out well. I might saute the flour in the future if doing straight soup, but it was pretty good for the base of a long cooked dish.
Thank you for taking the time to write, Deborah! I’m glad you enjoyed it! – Meggan