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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 found your recipe looking for a gluten free version of mushroom soup, because we can’t find any in the supermarket. I’m not much of a cook, so I was happy to see a nice basic recipe that suited my skill level.
The soup turned out great, I used a stick blender to blitz it a little (I didn’t chop the mushrooms fine enough). Also added some shiitake mushrooms.
Thank you for sharing your recipe.
Thank you for sharing this recipe. I made it tonight because I didn’t have a can of cream of mushroom soup and I didn’t want to go out into an ice storm to get one. I am going to use this tomorrow to make a roast. I did do a taste test and you nailed it with this recipe, it’s even better than canned . Thanks again, Melissa
Simple and easy! Tasted great in green bean casserole and on mashed potatoes.
This was really easy to make. I used it in my green bean casserole and it was delicious. When I put the slurry of milk and flour into the mushroom soup it was lumpy, so I will have to try and add the milk to the flower more slowly but I already did that so I’m not quite sure what to do. I was able to squish most of the lumps out and I didn’t notice them in the casserole.
Did you warm the milk up first? When I make slurry it helps to warm the milk up first, then I sift the flour in slowly
Hi Samantha, I have never tried warming the milk before making a slurry! Such a cool tip, I can’t wait to try it out. Thank you! -Meggan
When it comes to making gravies and sauces I found the best way is to use the microwave instead of the stovetop. I use a whisk to thoroughly blend the flour with broth, milk, or water, then place in the microwave for 3 minutes on high. If it’s not thick enough I put it back for 30 seconds. If it’s still not thick enough I add a tablespoon of flour and heat for another 30 seconds. Once I tried this method I never used the stove again.
Thanks for sharing Nancy! -Meggan
Warm liquid to mix with flour and cold liquid with cornstarch!
Can’t wait to make this.
I’ve used this recipe many times in prep for a dish that calls for canned version. Definitely so tempting not to eat this straight from the pot I’m cooking in!
Great recipe! I’ve used this over and over. Very versatile and so easy! What’s nice is that all the ingredients are things I usually have around the house. I use the concentrated broth that comes in a little jar, so as long as there are mushrooms, this is a go-to lunch ormeal starter/helper. Thanks for sharing!
I was going to make my Hamburger Stroganoff recipe today. I had no condensed cream of mushroom soup with which to make the creamy sauce in the house! I did have all of the ingredients for your recipe. So, I tried it and was very impressed. It was quick and easy!
I always watch salt, sugar and carbs in my recipes. Making this recipe sure helped with that!
Thank you for this recipe!
It always makes me so happy to hear that I helped out! Thank you Kathy! -Meggan
Can I can this in mason jars and store in my pantry or will it spoil?
Hi Amy, I am not an expert on canning and preserving, so I cannot provide sufficient guidance on canning this. I don’t think you should! Other readers have suggested that “thick and creamy sauces” like this can’t be safely canned at home, and I’m inclined to agree with them. I have a Ball Blue Book Guide to Preserving on my shelf, and they have zero cream of soup recipes for canning in it. So I feel like that says it all. But again, not an expert. But I don’t think you should try. Do you have any room in your freezer? So sorry about that! Thanks. -Meggan
Can I can this in mason jars? Or will it spoil?
Hi Amy, I am not an expert on canning and preserving, so I cannot provide sufficient guidance on canning this. I don’t think you should! Other readers have suggested that “thick and creamy sauces” like this can’t be safely canned at home, and I’m inclined to agree with them. I have a Ball Blue Book Guide to Preserving on my shelf, and they have zero cream of soup recipes for canning in it. So I feel like that says it all. But again, not an expert. But I don’t think you should try. Do you have any room in your freezer? So sorry about that! Thanks. -Meggan