Condensed Homemade Cream of Mushroom Soup

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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

  • 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 1x


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


  1. Add vegetable stock to a large saucepan and bring to a boil over medium high heat.
  2. In a separate bowl, whisk together milk and flour until the flour is dissolved.
  3. 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.
  4. 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.
  5. *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. :)
  6. *I also made a double batch for the photos.


*Recipe very slightly adapted from Tammy’s Recipes and Pinch of Yum.
(c) 2013 Gimme Some Oven. All rights reserved.

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

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106 comments on “Condensed Homemade Cream of Mushroom Soup”

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

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

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

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

  8. THANK YOU THANK YOU THANK YOU for this recipe!!

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

  10. 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!

  11. 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.

  12. Love the homemade version!

  13. 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!

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

    • 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.

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  16. 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!!

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

  19. 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.

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

  21. 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! :-)

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  26. 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?

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

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

  29. 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!!

  30. 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!

  31. 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!

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  33. 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.

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  36. 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.

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

  38. 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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  40. I made this dairy free by using rice milk (unsweetened) without altering the taste. I also made my own vegetable stock to use. Very good recipe!

    • That’s awesome, Dana! We’re glad you enjoyed it, and homemade veggie stock sounds delicious!

  41. Hi, I love your recipes! I have a question about the condensed mushroom soup, can it be frozen? If so what are the directions? Also I notice there are two different sets of directions, is one a correction? Thank you for your time! Em.

    • Thanks, Em, and thanks for catching that typo, we just corrected it! We wouldn’t advise freezing the condensed mushroom soup. Since there’s so much dairy in it, freezing will likely alter its texture. We hope that helps!

  42. I ate this as a soup and just watered it down it was amazing!

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  45. the recipe is easy and tastes great.   I did not have fresh mushrooms or milk in my frig so I substituted wild Skinless Honey Mushrooms which we had harvested and put in freezer and I used Evaporated milk.    Used this to make Scalloped Potato Casserole with scrumptious results.    I also made a double batch and put it in the freezer for later use.    Thanks for the recipe and would welcome any other options to use in place of milk.   

    • Thanks Chris, we’re glad you enjoyed this, and the scalloped potato casserole as well – yummy! If you don’t want to use milk, here is a vegan recipe you could try:

  46. Just wondering if this recipie is equivalent to one or two candidates of regular soup?

  47. Sorry, silly auto correct.  It was supposed  to say cans of. 

  48. I know you say to use any kind of milk, but I was wondering if 1% or skim would work for a low fat version. Do you think it will thicken the same? I make a broccoli casserole for Thanksgiving and would like to make it healthier. I don’t know how unsweetened almond milk would taste. Now I’m off to check your cream of chicken next. I use both kinds for the casserole. :) Thanks. 

  49. Hi!

    I would just like to say, THANKS TO YOU, I have been making this for a while. It is delicious. And I love the fact that this has real ingredients. No frankenfood here.

    Thanks again for sharing a truly wonderful and healthy recipe! Beth

  50. Do you use the same amount of flour if you are using gluten free flour?