Creamy Mushroom Soup

Homemade cream of mushroom soup in a white bowl with a gold spoon.

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.

Course Pantry, Soup

Cuisine American

Prep Time 5

Cook Time 15

Total Time 20

Servings servings (1 cup condensed each)

Calories 117kcal

Author Meggan Hill

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

US Customary - Metric

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).

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.

Nutrition