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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.
Can this recipe be pressure canned or waterbath canned?
Hi Donna, this recipe hasn’t been tested for canning. I unfortunately am not a home preserving/canning expert, and for safety reasons I think you should follow recipes that have been developed and tested for canning. Maybe this is safe for canning, but I don’t know, so I cannot in good conscience recommend it. Sorry about that – Meggan
It was super easy to make and delicious. So much better than in a can! And healthier.
Donna I make big batches of this cream of mushroom and put it in canning jars and freeze. It lasts a long time that way. Hope this helps.
It turned out pretty good. Im not a big mushroom lover’s, and I want ready to use it in a recipe. But for a little bowl of soup I had to add more of the spices and bouillon, and of course, almond meal, then it was good. But I think it would pass for a recipe. Im not a big cook, so you can’t go by me.
Could this be canned sealed in water bath and kept in the pantry??
Hi Kinsey, no! This is a low-acid food so the only way it “could” be canned is in a pressure cooker. However, there is a risk of toxin-producing spores and this recipe has not been rigorously tested to know if it would be safe following that procedure. You’d need a carefully tested recipe designed by people who are masters in canning (I am definitely not). I personally own the Ball Complete book of Home Preserving (updated and re-released in 2020) and while they have some information on low-acid canning, they don’t have any cream of soup recipes in their book. I’m sorry about that! You can definitely freeze it in jars, though. Thanks! -Meggan
Is this a recipe that can be pressure canned for batch production and long-term storage?
Hi Zephyr, no. This is a low-acid food so the only way it “could” be canned is in a pressure cooker. However, there is a risk of toxin-producing spores and this recipe has not been rigorously tested to know if it would be safe following that procedure. You’d need a carefully tested recipe designed by people who are masters in canning (I am definitely not). I personally own the Ball Complete book of Home Preserving (updated and re-released in 2020) and while they have some information on low-acid canning, they don’t have any cream of soup recipes in their book. I’m sorry about that! You can definitely freeze it in jars, though. Thanks! -Meggan
Can it be portioned, frozen, thawed and used
Hi Laura, yes absolutely! Personally I would store it in glass jars and label them with masking tape. If you can pull it out a day before you need it, just let it thaw in the fridge. That’s what I do with this recipe, chicken broth, shrimp stock, and salsa. I will update the post with this info. Thank you! -Meggan
This is absolutely the BEST and most delicious cream of mushroom I ever tasted! No more canned stuff for me and my loved ones. Thank you so much, it was easy and scrumptious!
You are so welcome Andi!
Perfect!!! Only thing I did differently was added the flour to the hot mushrooms/butter mixture before the broth and milk. This helped it have no lumps, so if lumps are a problem for anyone else, try it in that order.
Thank you so much for a quick and easy cream of mushroom recipe!!!!
Thank you for this recipe; I can’t wait to make it! I’m highly allergic to sea salt, and, one by one, the stores are converting to sea salt to reduce sodium. I was planning on making a salmon noodle casserole (riff on a tuna one), ordered Walmart’s Healthy condensed soup, and, low and behold, they’ve kept the UPC number but changed the name – and the ingredients so it includes both salt and sea salt. Had already given up on cream of celery soup originally used in my casserole and have been using mushroom, instead. Wondering if your recipe can be frozen for later use; I’d make a big batch. Thank you, again!
I’m writing to say I will definitely make this recipe soon. I will use sweet onion and fresh garlic because I don’t have the time constraints that others may have. I’m a fan of Better than Bouillon and will use that(chicken). The other thing I will add is a small amount of wine or sherry when the mushrooms are near done. Likely Marsala, since I have that on hand(not in hand;). I’m also thinking of heavy cream to thicken. I will leave another comment after I make it.
I will never use canned cream of mushroom soup again! This is so awesome. Thanks for the recipe!!!
WOW! Thanks Geri! Glad you liked it! -Meggan