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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.
Fantastic flavor., Made this and used it in my tuna casserole. The family loved it. Will make it again.
This was a very good substitute for the canned version. But we won’t be buying cans anymore! Delicious!!
Thanks Gale! – Meggan
Loved this. I did use beef broth instead and thyme. So delish. Thank you!!!
Sounds great, thanks Terri! – Meggan
The second time I made this I fried bacon, used its grease instead of butter, added onions and fresh garlic. So savory and filling. Wonderful winter soup! Thank you for the inspiration!
That sounds amazing Helen, thanks for sharing! – Meggan
Can this be canned for months or even years in the pantry? Do you have an tips how to can this?
Hi Krissy and Meggan,
I also would be interested in knowing if this condensed soup can be canned. I imagine it would have to be pressure canned. Do you know if anyone has had success with canning it?
Thanks!
Janice
Hi Janice, 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
i am doing keto, and want to make a batch that i can put in 1 cup containers and freeze for use cooking meals. can you help, also would i use a emersion blender to make onions and mushrooms smaller. and finally, would i have to add cream to the mix when i cook dishes to thin soup out thank you
Hi Stephanie, thanks for the comment. Make sure you leave headspace when filling the jars so they have room to expand when they freeze. Also, I haven’t used an immersion blender on this recipe, but consider maybe cutting the mushrooms and onions smaller instead. Enjoy – Meggan
Thank you so much for this recipe. I can’t wait to try it. How long can it be stored in the fridge? Could I freeze it? Do you think I could make it in large batches, divide and freeze? We used it often before my celiac diagnoses!
Hi Amanda, I haven’t tried freezing this soup, but I don’t see why it couldn’t be! It would be possible the texture will change some. It can be stored for 3 to 4 days in the refrigerator. Enjoy! – Meggan
This recipe is great! I used it in my green bean casserole and it took green bean casserole up a notch! I got so many compliments and I know it’s because of the homemade cream of mushroom.
Thanks Amanda, I am so glad you liked it! – Meggan
This is exactly what I was looking for. I am really trying to avoid all the chemicals, preservatives and other baddies in commercial foods. I was just wondering if this could be frozen as I’d love to keep this on hand for recipes if possible. Thanks so much.
Hi Meryl, yes it can be frozen! – Meggan
You need to freeze it before adding the milk mixture
I did sub some ingredients, but holy cow is this delicious!! It’s definitely going in the recipe book. Thanks so much! ❤️
Thank you Sarah! – Meggan