Condensed Homemade Cream of Mushroom Soup

February 19, 2014 by Ali

This condensed homemade cream of mushroom soup is easy to make homemade, and it's perfect for soups, casseroles and more. Plus, it's made with all natural ingredients that are easy to customize for different diets.

Condensed Cream of Mushroom Soup | gimmesomeoven.com

Alright, I couldn’t post about how to make homemade condensed cream of chicken soup without featuring its famous counterpart as well — condensed homemade cream of mushroom soup.

I have to be honest though. As a kid, I detested mushrooms. Like, absolutely hated them. My mom loved them and occasionally tried to sneak some cream of mushroom soup into casseroles, but I would hunt down those pesky little fungi and push my plate away in protest. Me and mushrooms did not mix.

But then one day in my early twenties, a good friend capitalized on my love of Mexican food and convinced me to try her portabello fajitas. And lo and behold, my anti-mushroom soapbox crumbled. And I’ve been eating and absolutely loving mushrooms ever since.

Thus, in front of the whole world wide webosphere, I have to confess:

Mom, you were right.

So for all of those years I turned up my nose at cream of mushroom soup, I offer this homemade version to make up for it. And I have to say, it’s pretty darn good. :)

Condensed Cream of Mushroom Soup | gimmesomeoven.com

As with the recipe earlier this week for condensed cream of chicken soup, this condensed homemade cream of mushroom soup is SUPER easy to make. And as opposed to the famous stuff in the can, it’s preservative-free and made with normal, natural ingredients that you can actually pronounce and feel better about enjoying.

But it still tastes and works in recipes just like the original stuff! (Or if you ask me, it tastes even better!) So bring on the soups, casseroles, scalloped potatoes, or whatever other recipes you like with the canned stuff.

Here’s how to make it:

Condensed Cream of Mushroom Soup | gimmesomeoven.com

We begin with the most important ingredient — fresh mushrooms!!

Really, you can use just about any kind of mushrooms in this recipe. I went with a mix of baby bella and white button mushrooms this time, and they worked perfectly.

Condensed Cream of Mushroom Soup | gimmesomeoven.com

Bring some vegetable stock to a boil in a saucepan. (You can go homemade or store-bought.) Then whisk together some flour and milk in a separate bowl, and then add it to the boiling broth and stir to combine. The soup should thicken up pretty quickly.

*Feel free to use your favorite kind of milk in this recipe, by the way. And gluten-free flour blends also work well.

Condensed Cream of Mushroom Soup | gimmesomeoven.com

Add in some finely chopped mushrooms and seasonings, and let the mixture simmer for a few minutes to cook the mushrooms and the flour. Just be sure to stir it constantly so that the bottom of the pan does not burn.

And then you’re done!

Condensed Cream of Mushroom Soup | gimmesomeoven.com

Yep, it really is that easy. You can either use the condensed soup right away in a recipe, or pop it in a jar or airtight container to store in the refrigerator for up to 1 week. Sorry, I don’t recommend this recipe for canning or freezing — it is meant to be used fairly quickly and not stored.

Also please note that this is a condensed soup and is not meant to be eaten plain. But adding it to a green bean casserole? Or some scalloped potatoes? Or even whisking it with equal parts milk to make a simple soup? Bring it on.

Condensed Cream of Mushroom Soup | gimmesomeoven.com

Trust me, after you try this, you will happily bid farewell to those processed canned versions at the grocery store. Cheers to homemade!

Condensed Cream of Mushroom Soup | gimmesomeoven.com

Condensed Homemade Cream of Mushroom Soup

Prep Time: 5 minutes

Cook Time: 13 minutes

Total Time: 18 minutes

Yield: 2.5 cups, or the exact equivalent of 2 cans of condensed soup

Ingredients

  • 1 1/3 cup vegetable stock
  • 2/3 cup milk
  • 1/3 cup all-purpose flour
  • 1/2 cup finely-chopped fresh mushrooms
  • 1/2 tsp. salt
  • 1/4 tsp. garlic powder
  • 1/4 tsp. freshly-ground black pepper
  • 1/4 tsp. onion powder
  • 1/8 tsp. celery seed (optional)
  • 1/8 tsp. dried thyme

Method

Add vegetable stock to a large saucepan and bring to a boil over medium high heat.

In a separate bowl, whisk together milk and flour until the flour is dissolved.

Slowly pour the milk mixture into the boiling vegetable stock, whisking to combine. Whisk in the mushrooms and remaining ingredients. Reduce heat to medium, and bring the mixture back to a very low boil, stirring constantly so that the bottom of the pan does not burn. Let the mixture boil for about 3 minutes or until thickened. Remove pan from heat.

Either use the condensed soup in a recipe immediately, or transfer it to airtight containers and store in the refrigerator for up to 1 week.

*This recipe is NOT meant to be consumed as-is. It is a concentrated soup, which means that it either needs to be diluted to be eaten as a soup, or mixed into a recipe that calls for condensed soup. :)

*I also made a double batch for the photos.

Heat 2 Tbsp. butter in a large saucepan over medium-high heat until melted. Add 2 Tbsp. flour, and stir until combined. Let the mixture cook for 2 minutes, or until the flour is cooked and slightly toasted. Then gradually whisk in your stock until the mixture is completely smooth. Stir in the milk and seasonings. (Using the same measurements of stock, milk, seasonings as above.) Bring to a simmer, stirring constantly, until the mixture has thickened. Either use the condensed soup in a recipe immediately, or transfer it to airtight containers and store in the refrigerator for up to 1 week. *Recipe very slightly adapted from Tammy's Recipes and Pinch of Yum. (c) 2013 Gimme Some Oven. All rights reserved.

(c) 2013 Gimme Some Oven. All rights reserved.


Condensed Cream of Mushroom Soup | gimmesomeoven.com

Also be sure to check out these related recipes:

(Condensed) Homemade Cream of Chicken Soup | gimmesomeoven.com

Condensed Homemade Cream of Chicken Soup

Homemade Cream of Chicken Soup | gimmesomeoven.com

Homemade Cream of Chicken Soup

filed in Sauces, Soups + Stews

About Ali

Ali Ebright is a freelance recipe developer and food writer/photographer, and blogs at Gimme Some Oven and Gimme Some Life. She also loves all things music, traveling near and far, actually making things from Pinterest, cozying up with a good book and her sweet pup, Henry, and spending time with a wonderful group of friends. Come say hello and follow Ali on Facebook, Twitter, Pinterest, Google+ & Instagram.

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20 thoughts on “Condensed Homemade Cream of Mushroom Soup

  1. This cannot be canned or frozen because of the dairy. It will break when thawed from frozen and if not preserved correctly it will explode in your pantry.

    - Jan

  2. This will be my go to recipe. Can’t wait to try it.

    - MaryAnn

  3. I was looking for a shrimp recipe this morning & every one called for cream of mushroom soup. I quit because I thought why make shrimp if you are going to ruin it with canned cream of mushroom soup? Then I found your recipe!! It looks easy & perfect! Thank you!!

    - shannon

  4. How could I make this gluten-free? Sub corn starch for flour?

    - Courtney

    • I have not tried that, but believe you could. I would begin by replacing the flour with HALF the amount of cornstarch (that has been whisked into cold milk). Then if you need it to be thicker, once the mixture reaches a simmer, make a slurry with equal parts cornstarch and broth and add it in a teaspoon at a time until it reaches your desired level of thickness.

      - Ali

  5. Do you think this would freeze well? I love cooking with “cream of…” and having it homemade and on hand whenever I want would be perfect!

    - Ciara

  6. Love the homemade version!

    - Meredith

  7. Wow, this looks delicious, and pretty easy! I used to be the same way about mushrooms too, but they are so good for you! As an adult, this has started to make more sense, haha.

    - Tess @ Tips on Healthy Living

  8. I’ve always been in the anti-mushroom camp myself, but recently I’ve been turning around to it! guess its a late 20s thing lol – great recipe Ali!

    - Christine @ Cooking with Cakes

  9. I really need this recipe for homemade cream soup.

    - Meagan @ A Zesty Bite

  10. THANK YOU THANK YOU THANK YOU for this recipe!!

    - Kelly Jo

  11. I keep wanting to try making my own “cream of…” and this looks like the perfect recipe to start with. Thanks for sharing!

    - Ashley

  12. Cracking up because this is exactly the recipe I was going to ask you about when I saw your chicken version!!

    - Liz @ The Lemon Bowl

  13. ah…so nice to be affirmed on the GSO site. Really…I just wanted you to eat mushrooms because they’re GOOD for you (and really tasty) and you limited my recipe possibilities! Love you and mushrooms!

    - Ali's Mom

  14. Loving the condensed soup recipes, makes me want to dust off some casserole recipes, LOL. Met your mom at the Nashville Market this weekend and told her how much I enjoy your blog :-)!

    - Katrina

  15. Such a great recipe – can’t wait to try it!

    - Marie @ Little Kitchie

  16. You are rockin’ all the homemade condensed soups girl! Love all of these recipes!

    - Taylor @ Food Faith Fitness