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. :)
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:
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.
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.
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!
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.
Trust me, after you try this, you will happily bid farewell to those processed canned versions at the grocery store. Cheers to homemade!
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
Description
Condensed cream of mushroom soup is easy to make homemade, and you can feel better knowing what actually goes into it!
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
Instructions
- 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.
Notes
*Recipe very slightly adapted from Tammy’s Recipes and Pinch of Yum.
(c) 2013 Gimme Some Oven. All rights reserved.
Also be sure to check out these related recipes:
Condensed Homemade Cream of Chicken Soup
Homemade Cream of Chicken Soup
Your recipe says it is not good for freezing. I have a casserole recipe that calls for a can of cream of mushroom soup mixed in. I usually make it as a freezer meal. Would it be okay frozen that way?
Yes, we think if it’s baked into a casserole and then frozen, that should be fine. We hope you enjoy!
I cant wait to try these recipes they look fantastic!! I was just wondering if anyone would have any idea about canning this recipe? or any of the cream soup recipes- Thanks
Thanks, Wanita — we hope you enjoy! Unfortunately we don’t have much knowledge/expertise on canning, but we believe you’ll need a pressure canner to can this (and other cream/butter-based soups). This might be helpful to you. Sorry we aren’t able to offer more insight!
I am excited to find this recipe but I am not sure what I’m doing wrong. 2/3 cup milk to 1/3 cup flour turns into a paste. It seems to be too much flour??? What am I doing wrong?
Hi Jennifer — hmmmm those amounts should whisk well together and the flour should dissolve. How did it turn out?
Use cold milk…2/3 cup and gradually wisk the flour in…then gradually add to hot broth..and wisk between adding , I sometimes take it off the stove and add the flour/milk and then put back on….the cold milk is the trick..
Do you think that you could be canned?
Hi Rachel! We haven’t tried canning this ourselves, so we’re not 100% sure, but we do know you can freeze it! We hope you enjoy!
How to use this in a receipe. Some ideals would be great
Hi Mary — we love using it in casseroles!
Awesome! This turned out great, even my anti-mushroom hubby liked it! Thanks for a great (and easy) home made recipe!
Thanks Tracy — we’re so glad you and your husband enjoyed it! :)
I made this tonight for my husband, it’s one of his favorite soups. He is on a strict low sodium diet and can soups are way too much. ..I just left the salt out and add 2tbls of unsalted butter and wolaa. ..he loves it. Thanks so much…I bookmarked the page so I can make it over and over.
We’re so glad to hear he enjoyed this Anna! Thanks for sharing with us! :)
This was so easy and delicious. I forgot the cream of mushroom soup for my casserole. Looked up a DIY recipe. Found yours. Had everything for it. And Voila! Way better than the can! Of course! Everything is better homemade!
Thanks, we’re so glad you enjoyed this! And yes, we totally agree, homemade is better! :)
After cooled, can this be sealed in jar as in canning? Would love to make a large batch if I can.
Thank you. Love your pins!
Hi Traci! Hmmm, we’re not sure, as we haven’t tried that. However, this should last for about a week or so in the fridge, and you can also freeze it (should be good for about two months). We hope you enjoy!
I found this recipe right before thanksgiving and it gave me SO much to be grateful for! My son and I are lactose intollerant (him more than me) so I was scrambling on how I could still let him enjoy green bean casserole. I found this recipe and just substituted lactose free milk and tada! And it was a hit with the ENTIRE family! I’m making it tonight to smother pork chops. I can not tell you how much I LOVE this recipe! Thank you! Also I did simmer half of the mushrooms in the broth to kind of bring out the flavor more. Either way its amazing.
Thanks for sharing Amber, we’re so happy this was a hit with your family! :D