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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 made this the other night using one-to-one gluten free flour, and it turned out amazingly! It tasted exactly the same as Campbell’s cream of mushroom on my smothered pork chops. Fantastic!
I’ve made this a few times for recipes that call for Cream of Mushroom (condensed) and it is always so much better than the canned stuff!!
OH MY!!! Absolutely delicious and so easy to make. I used only half the mushrooms called for and diced them like you get in the canned version, still full flavored. Instead of powdered onion and garlic, I minced about 1 Tbls. of onion and 1/2 of garlic…may I say perfectomundo!!! -Learned this from Dora the Explorer : ) Forget the canned version and unhealthy ingredients that come with it. Thank you for helping me keep my family and myself healthier.
I made this tonight and it is AMAZING. So much better than the canned soup! Thank you so much for sharing this recipe. I tripled the recipe, had a bowl for myself, and used the rest in a different recipe. This is more my go to fit cream of mushroom every single time.
Hi Jason, you’re welcome! It makes me so happy to hear you love it! – Meggan
I’ve been craving tuna noodle casserole, and I’m always looking for ways to make it at least slightly healthier, including without the canned soup. But it just isn’t the same without cream of mushroom soup. I was so excited to come across this recipe…it was so easy to make and came together beautifully. I did the arrowroot powder sub and the texture is spot on…tastes super rich & delicious, too. I can’t wait to try it in the casserole!
Excellent. I followed the recipe to a T and had excellent results. It was perfect to dress up an alternate dinner plan for glum hamburger steak dinner. Rich and sumptuous. I will def make again. Thank you!
Excellent! Now I need to figure out how to make beef stronganoff in the instant pot without the burn light coming on. This is fantastic! Thank you so much for sharing. I don’t think milk products are appropriate for canning but not totally sure. It would freeze nicely I’m sure.
Made this today! I was going to make something and needed a can of cream of mushroom soup. Didn’t have any and didn’t want to go to the store. Very easy. I used an immersion blender after it was finished. Tasted good and worked well in my recipe. I will definitely be making this again.
Would I be able to use this in the crock pot? I make beef stroganoff in the crock pot with stew meat and cream of mushroom soup on low for 6-8 hours. I am trying to avoid using canned soup. Thanks!
Hi Alanna, yes it will work just fine. I personally use it in my slow cooker green bean casserole and it works perfectly. Thank you! -Meggan
Consistency is perfect!! In the past when I’ve made homemade cream of mushroom soup, it’s been too thin for casseroles and whatnot, but this is absolutely perfect for some homemade green bean casserole!
Hi Bailey! Thank you, I’m glad you love it! – Meggan