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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.
If you can find Walnut Milk instead of coconut milk, the nutty flavor adds to the soup and really supports it. Even when not cooking vegan I find I prefer it.
Great suggestion, D.! Thank you so much! – Meggan
I have to say this was so quick and easy and incredibly flavorful! I needed it to be gf/mostly df so I used Jeanne’s GF blend, full fat coconut milk, only 2 T. cornstarch to thicken, I did use the butter, and I used 2 cans (6.6 oz.) of organic mushrooms from Costco so just needed to warm them up. I added some dried thyme and I quadrupled the garlic and onion as I was using this to make a crock pot roast. It turned out so well. will definitely make again soon. It was the perfect amount for a 2.5 lb. chuck roast! Thank you!!
You’re so welcome, Dana! I’m glad you were able to adjust it to your way of eating. Sounds delicious on a roast. Take care! – Meggan
Made the vegan version of this recipe today to use in asparagus casserole. I recently learned that I am allergic to dairy and have to find alternatives to my usual go-tos. This worked perfectly. I didn’t have fresh mushrooms so I drained a can of mushroom and slightly chopped them. I used a country crock avocado butter and Next Milk. Turned out delicious! I’m going to do as some others have suggested and make multiple helpings and freeze several.
I love that you were able to adjust the recipe, Pat! Take care! – Meggan
I added 1/4 tsp of nutmeg and also put mushrooms in food processor for smoother/creamier soup. Delish!
Sounds delicious, Conni! – Meggan
can I use beef broth instead of the chix broth, and can I use canned mushroom
please reply
I haven’t tried substituting the broth or using canned mushrooms, sorry about that Patsy! Another reader did say they used canned mushrooms and it came out fine. Hope this helps! – Meggan
FYI, this freezes really well. I make a triple batch and freeze it in 8 oz. jelly jars (with straight tapered sides) and use it in casseroles and other recipes that call for condensed mushroom soup. It looks kind of lumpy when it comes out of the jar but I just whisk it into whatever I’m making and it smooths right out. I use one jar per can called for. Thanks for this recipe!
Hi Wendy, what a great idea! Thank you so much for sharing this tip! – Meggan
Thank you!! I was wondering about this!
Have you canned?? How many minutes at what pressure
Hi Nancy, 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. Sorry about that – Meggan
Made a few tweeks- used canned mushrooms- in a pinch, but decent recipe. Will definitely use again when I open the cabinet and find no cream of mushroom soup.
Hi there! I’m glad it worked out with the canned mushrooms! I’m going to have to try it out. Tace care – Meggan
Hi Meggan,
Could the condensed cream of mushroom soup be frozen? Also, how long do you recommend keeping it in the fridge for later use? I can’t wait to try this in all of my old recipes that call for cream of mushroom soup!
Blessings,
Sue
Hi Sue, 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
Hi Meggan ,
My name is Susan! I like your recipe for Cream of Mushroom Soup! I have one question for you! Is it possible to can this recipe! My daughter an I are trying to can recipes we really like! Kinda imperative at this time 🥴!
Hi Susan, 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