Condensed Homemade Cream of Mushroom Soup

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 |

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 |

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 |

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 |

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 |

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 |

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 |

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 |

Condensed Homemade Cream of Mushroom Soup

Condensed cream of mushroom soup is easy to make homemade, and you can feel better knowing what actually goes into it!


  • 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


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.

If you make this recipe, be sure to snap a photo and hashtag it #gimmesomeoven. I'd love to see what you cook!

Condensed Cream of Mushroom Soup |

Also be sure to check out these related recipes:

(Condensed) Homemade Cream of Chicken Soup |

Condensed Homemade Cream of Chicken Soup

Homemade Cream of Chicken Soup |

Homemade Cream of Chicken Soup

Leave a Comment:


  1. Taylor @ Food Faith Fitness — February 19, 2014 @ 6:03 am (#)

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

  2. Marie @ Little Kitchie — February 19, 2014 @ 6:26 am (#)

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

  3. Katrina — February 19, 2014 @ 7:21 am (#)

    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 :-)!

  4. Ali's Mom — February 19, 2014 @ 7:26 am (#)

    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!

  5. Liz @ The Lemon Bowl — February 19, 2014 @ 7:36 am (#)

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

  6. Ashley — February 19, 2014 @ 10:49 am (#)

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

  7. Kelly Jo — February 19, 2014 @ 10:56 am (#)

    THANK YOU THANK YOU THANK YOU for this recipe!!

  8. Meagan @ A Zesty Bite — February 19, 2014 @ 11:12 am (#)

    I really need this recipe for homemade cream soup.

  9. Christine @ Cooking with Cakes — February 19, 2014 @ 1:37 pm (#)

    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!

  10. Tess @ Tips on Healthy Living — February 19, 2014 @ 3:52 pm (#)

    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.

  11. Meredith — February 19, 2014 @ 8:59 pm (#)

    Love the homemade version!

  12. Ciara — February 20, 2014 @ 2:53 pm (#)

    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!

  13. Courtney — February 24, 2014 @ 3:24 pm (#)

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

    • Ali — July 20, 2014 @ 12:37 pm (#)

      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.

  14. shannon — March 12, 2014 @ 11:30 am (#)

    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!!

  15. MaryAnn — May 1, 2014 @ 2:26 pm (#)

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

  16. Jan — June 28, 2014 @ 2:37 pm (#)

    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.

  17. Amanda — October 22, 2014 @ 7:34 am (#)

    I’m really excited to try this recipe, and it seems super easy (my favorite). Thanks again!

  18. Laura — November 3, 2014 @ 6:49 am (#)

    I don’t make a lot of foods that call for canned cream of something soup, but the meatloaf I grew up with was made with a gravy of cream of celery soup.  Since going gluten free two years ago, I’ve missed meatloaf dreadfully.  I made it once last year with a cornstarch based cream soup mix and it turned out TERRIBLY.  The cornstarch soup mix in the oven turned into a gelatinous mass. I made this condensed soup yesterday for meatloaf, subbing the mushrooms for celery I’d cooked down in some butter and doubling the celery seed.  I also made it gluten free by using a scant 1/3 cup of Bob’s Red Mill Gluten Free AP flour.  And because my 10 year old is very opinionated about vegetables, once the soup was done, I give it a rough blend with my immersion blender so there were no obvious chunks.  It worked beautifully in the oven as a gravy and was sooooooo good I nearly cried when I took my first edible bite of meatloaf (a lifelong favorite) in 2 years.  I’ve already got leftovers packed in my lunchbox for lunch at work! :-)

  19. Kelly — November 19, 2014 @ 5:57 pm (#)

    I just discovered your blog, Ali, and I have to say that not only do the recipes look amazing, the blog itself is beautiful! :)    
    I just finished making the homemade condensed cream of shroom soup (it smells so-o-o good!). I’m assuming the directions at the bottom are for ‘uncondensing’ the soup.  Is that correct?

    • Ali — December 4, 2014 @ 9:07 pm (#)

      Correct! :) Glad you enjoyed it!

  20. Heather — November 20, 2014 @ 10:42 am (#)

    Wondering if you can use a beef broth/stock in place of vegetable stock. 

    • Ali — December 4, 2014 @ 9:08 pm (#)

      Sure, it will just taste a little more like beef. :)

  21. Pam — November 26, 2014 @ 7:40 pm (#)

    I love you!  I was always afraid to make cream of mushroom soup and was always using cans – NO MORE!  
    Thank you!

  22. Kendra — December 3, 2014 @ 7:21 pm (#)

    I know this is an old post but I want to say thank you so much for posting this recipie! In the middle of making dinner I realized that I was out of cream of mushroom. Silly me, I should have checked prior. The recipie was a hit! My oldest daughter loved it and my husband declared that we are no longer buying condensed cream of mushroom. Thank you again!!

  23. Richelle — December 8, 2014 @ 5:18 pm (#)

    I was very happy to come across your website! This cream of mushroom soup looks easy and delicious. I will making it tonight to use for crock pot pork chops tomorrow! Can’t wait to try it out. I am using chicken stock, though. Hopefully it won’t alter the taste too much!

  24. Valentina | The Baking Fairy — December 28, 2014 @ 4:44 pm (#)

    This soup is seriously life-changing! I used it for homemade green bean casserole and I swear, I have NEVER had a casserole that good before. I openly admit to eating the soup straight out of the pot with a spoon, and I regret nothing. This is definitely my new go-to recipe!

  25. Jen B — January 26, 2015 @ 2:36 pm (#)

    Thank you so much for this recipe, my doctor told me to go lactose free 2 months ago, and I have really been missing the tinned soup. I made it with soya milk and left out the onion powder and celery seed, because they’re not things I have and it was wonderful! So many dishes I can eat again now.

  26. Ruthanne — February 18, 2015 @ 12:46 pm (#)

    I made this last night to put in Tater Tot Hot Dish – something I’ve avoided for years because I didn’t want the canned, chemical-ed stuff. (I used celery instead of mushrooms.) OH I couldn’t believe how easy it was to make, and how yummy everything came out. Thanks for posting this. It’s fabulous! I’ve printed out the recipe and will be making it in its various forms over and over.

  27. Micki — March 5, 2015 @ 11:14 am (#)

    Just wanted to confirm…the mushrooms are put into the broth/milk mixture raw, correct? They aren’t “pre-cooked”.

    • Ali — March 21, 2015 @ 12:20 pm (#)

      Correct. The broth will help cook them.

  28. PrincessTatters — March 17, 2015 @ 2:54 pm (#)

    Hi, sorry for posting on an older post but I was wondering if this recipe would work with Almond milk? Has anyone tried it Gluten and Dairy free? Thanks


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