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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.
Really incredible SIMPLE recipe, I made this gluten free for green been casserole and have always struggled finding it in the stores because of that,I will never buy canned ever again. Thank you !!
I just love how quick & easy this recipe is. I often can fresh mushrooms in pint size jars every year. And this year my husband wanted me to make Green Bean Casserole. I was really dreading it because even though I love veggies, this is often one of the things that I can NEVER have because of it having MSG. But since he forgot to get the soup at the store (lucky for me…LOL) I decided to look online for a recipe to make it homemade. And I made this recipe. I used Chicken Better than Bouillon instead of the plain broth which gave it more flavor. I just wanted to know if there was any instructions on how to store in my pantry for later use. Like canning instructions. Because this would be very helpful for a lot of people out here who have similar health issues.
Hi! So if I’m going to make your green bean casserole that serves 8, do I make enough of the mushroom soup to serve 8 also? It seems like a lot of soup. If I didn’t water it down I could use some for my casserole and just save what I don’t use, right?
Hi Judy, this recipe makes 2 cups of condensed soup, which is equal to about 1 1/2 cans. I would make as much as the recipe itself calls for. Hope this helps! – Meggan
In order to reconstitute it, it says to use up to 2 cups water. Has anyone tried using milk or chicken broth instead of the water? I’m using it for green bean casserole, so not sure what is the best way to go about it. Thanks in advance!
I am lactose and soy intolerant which is a nightmare for shortcut ingredients like condensed soup. I never even considered making it myself! I ran across this recipe in my search for options for Thanksgiving. I can’t believe how easy and fast this is, and how delicious it is. I used 2% Lactaid milk, and pulsed the mushrooms in a food processor to suit my husband’s tastes for smaller chunks of mushrooms. I will use this recipe from now on. So glad I found it. Thank you!
Hi Micca, thanks for sharing! I’m so glad you found this recipe and were able to adjust it to your liking. – Meggan
Excellent
I’ve used this recipe several times before.
This time with huge frozen mushrooms.
Going for lower saturated fat and low cholesterol so I changed it up by using just about a Tablespoon of heavy cream and adding water to hit a 1/4 cup.
I also added some fresh rosemary to it for an awesome taste profile.
I never use canned anything as who needs ingredients you can’t pronounce or unnecessary ones. I made it 100% organic. Thank you for this recipe.. I wish you let us add pictures so I could show how perfect this recipe is.
Thank you Randi, that all sounds amazing! If you have it, please share photos on social media and tag us so we can see and repost. – Meggan
Can you canned to mushroom sauce
Hi Kb, 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
You can with a pressure canner, but the pH is far too low for water bath caning
This sounds great..haven’t tried it yet. I saw where it can be frozen…thawed a day ahead of time….what I’ Wondering is how long it will stay fresh h in the refrigerator? Can I take out of freezer and keep in frig for a day or two? Thank you
Hi Sue, this will last up to 4 days in the refrigerator. Hope you enjoy! – Meggan
I needed a can of cream of mushroom soup with roasted garlic for a soup recipe. After reading the ingredients on the can at the store, I decided to find a homemade version and came across this recipe. It is soo much better than store bought – so fresh tasting and much healthier, with simple ingredients! I also added roasted garlic to mine…so so good! Thank you for sharing this!
Hi Wendy, thank you so much! So glad you enjoyed this recipe. – Meggan
Simple, easily manipulated per personal taste, super tasty. Thank you!
Thanks Madi, so glad you like it! – Meggan