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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.
Excellent recipe. I will never buy canned Cream of Mushroom soup again.
So glad you loved it, Brenda! – Meggan
This was delicious! I added a tad more garlic powder and used a homemade chicken bouillon mix – recipe from Trim Healthy Mama. Then put it in a blender to puree. I knew my family would love it if they didn’t see the mushrooms. I used this soup in a Hamburger potato casserole recipe from allrecipes.com (https://www.allrecipes.com/recipe/26609/hamburger-potato-casserole/). It made the casserole delicious to have a homemade vs. pre-made soup. Everyone wants me to make it again!
So glad you loved it, Susan, and that it was a hit! – Meggan
This soup was delicious. No more canned cream of mushroom for me. Thank you.
You’re welcome, Maryann! So glad you loved it! – Meggan
Delish as is but I added a tad more butter.
So glad you loved it, Judy! – Meggan
I’d like to read these reviews before making, but I am only able to leave a review.
Hi Judy, sorry about that! Looks like you might have just not scrolled down enough to see the reviews. I double checked to make sure they were there. They are listed below the box where you can leave a review. If you don’t want to scroll all the way down, you can click “Leave a review” at the top part of the page, then just scroll down some until you see the comments. I hope it helps! Please write if you have any questions. – Meggan
I have not made this yet but it looks great. I’m wondering if heavy cream can be used instead of milk and flour.
Hi AJ, I haven’t tried this substitution for both the milk and flour. It may still end up somewhat watery, so you may find you will still need to add a thickener such as flour or cornstarch to thicken the soup up. Thanks for writing! – Meggan
Vary tasty snd easy to make. Way better than buying a can.
Thanks, Jason! Take care! – Meggan
I have not tried the recipe yet, but I’m looking forward to it! I’m wondering if I can double the recipe, using the same measurements x2 ? Thank you!
Hi LE, yes! You can absolutely double it. To make measurements easier, you can adjust the number of servings to 4 and the recipe will double the ingredients for you. I hope you love it! – Meggan
By far the best tasting condensed cream of mushroom soup recipe!
I did double up on the garlic and onion
Delish!
Thanks, LA! Take care! – Meggan
Working on getting away from canned/processed foods so I made this to add to a caserole. It was relatively easy to make. I used baby bella mushrooms, almond milk, and homemade turkey stock. I will definitely continue to make my own condensed soup knowing it’s only an extra 10 minutes of time and so much healthier. I’m glad I found you!
I’m so glad too, Maureen! Happy cooking! – Meggan