In an effort to get ready for all of the cooking that we will be doing over the winter and around the holidays, it is now time to get ahead of the game and make homemade condensed cream of mushroom soup.

 

condensed cream of mushroom soup
Homemade condensed cream of mushroom soup.

There are so many recipes that require condensed cream of mushroom soup as a vital ingredient.

Green bean casserole, smothered pork chops, cube steak, and even several meatball recipes require this creamed soup as the base.

It is extremely easy to make and takes less than 20 minutes to prepare!

Yes, it would be easier to go buy a few cans of the cream of mushroom soup and let them sit in your pantry until needed.

However, if you have ever looked at the back of the can and read the ingredients you might think twice. You may be shocked at what you find.

condensed cream of mushroom soup
You can use any type of mushroom. I prefer to use cremini mushrooms.

In fact, many brands still list MSG as an ingredient. And for me, that is even more motivation to make my own.

There is a reason that those store bought cans can sit on your shelf for years. And I mean literally years.

They are filled with preservatives that you wouldn’t find in your kitchen. And not to mention, the sodium content in almost all canned soups are around 40% of the recommended daily value.

We eat enough unhealthy foods around the holidays, so to try to make things a little healthier, we instead make what we can at home.

Homemade condensed cream of mushroom soup is one of those things!

condensed cream of mushroom soup
I prefer to cut the mushrooms into small pieces when making this recipe.

With just a few basic ingredients, you can make your own, healthy version right in your own kitchen.

We will even make a double or triple batch and store it in our freezer using our Food Saver. Anytime we need a can of condensed cream of mushroom soup, we have a healthier, frozen version on hand!

And for those who have a dairy allergy or family or friends who are vegan, you can easily substitute vegan butter and use Almond Milk as a substitute.

That way everyone can enjoy all those delicious recipes that call for a can of condensed cream of mushroom soup!

**there is a printable recipe card at the bottom of this article

Condensed Cream of Mushroom Soup

yield: approximately 1 1/2 cups

INGREDIENTS:

2 tablespoons butter

8 ounces mushrooms, diced

1/4 cup onion, finely diced

1 garlic clove, minced

1/4 cup all-purpose flour or arrowroot powder

1/2 cup chicken broth, low sodium

1/2 cup milk

Salt and freshly ground black pepper, to taste

condensed cream of mushroom soup
Saute your onions and mushrooms in butter until most of the moisture is out of the mushrooms.

INSTRUCTIONS:

1. In a large saucepan over medium-high heat, melt butter. Once it begins to boil add the mushrooms and onions and cook for 7-8 minutes, stirring often.

2. Add in the garlic and sauté for 1-2 minutes.

3. Whisk in the flour and cook for an additional 1-2 minutes.

4. Stir in chicken broth and milk and bring to a boil. Allow the mixture to boil for 1 minute.  Remove from the heat.

5. Season with salt and pepper, to taste.

Allow mixture to cool and refrigerate for up to 5 days or freeze for later use.

To reconstitute the mixture, add in 1 ½ cups of liquid (chicken broth, water or milk).

To substitute 1 can of condensed cream of mushroom soup use 1 ¼ cups of the homemade version.

Enjoy!

Mary and Jim

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Condensed Cream of Mushroom Soup

Put down those cans of condensed cream of mushroom soup from the grocery story and make your own homemade version with this easy to make recipe!

Ingredients

  • 2 tablespoons butter
  • 8 ounces mushrooms diced
  • 1/4 cup onion finely diced
  • 1 garlic cloved minced
  • 1/4 cup all-purpose flour or arrowroot powder
  • 1/2 cup chicken broth low sodium
  • 1/2 cup milk
  • Salt and freshly ground black pepper to taste

Instructions

  1. In a large saucepan over medium-high heat, melt butter. Once it begins to boil add the mushrooms and onions and cook for 7-8 minutes, stirring often.
  2. Add in the garlic and sauté for 1-2 minutes.
  3. Whisk in the flour and cook for an additional 1-2 minutes.
  4. Stir in chicken broth and milk and bring to a boil. Allow the mixture to boil for 1 minute. Remove from the heat.
  5. Season with salt and pepper, to taste.

Recipe Notes

To reconstitute the mixture, add in 1 ½ cups of liquid (chicken broth, water or milk).

1 can of condensed cream of mushroom soup yields 1 ¼ cups.

Recipe courtesy of Old World Garden Farms

11 thoughts on “Homemade Condensed Cream Of Mushroom Soup Recipe

  • November 3, 2018 at 1:04 pm
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    This sounds so good that I want to have some on its own, as well as for a recipe ingredient. I’m thinking of using olive oil for sauteing the mushrooms and onions. Have you ever tried that?

    • November 6, 2018 at 9:49 am
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      Hi Leslie You can definitely use olive oil to saute the mushrooms. Sometimes I will use a combination of butter and olive oil as well. Hope this helps!

      • November 6, 2018 at 2:09 pm
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        Sounds good! Thank you.

  • October 31, 2018 at 9:04 am
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    What a great, simply recipe! The “creamed” soups are common in so many recipes, but who wants all that junk in their scratch cooking? Thanks for the perfect option. ;0D

    • November 2, 2018 at 5:48 pm
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      You are so welcome

  • October 30, 2018 at 6:26 pm
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    This sounds lovely! How thoughtful that you included a gluten/grain free option for the flour! I wonder if I could swap the milk for real cream and swap the flour/arrowroot for some psyllium husk powder or almond/coconut flour to make it low Carb or Keto…… I shall have to try this! Keto Green Bean Casserole with real caramelized onions sounds splendid.

    • November 2, 2018 at 5:49 pm
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      If you try it, let us know how it goes! I am very curious about a Keto version of this recipe.

  • October 30, 2018 at 12:57 pm
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    I’m curious how you freeze it with the Food Saver. Do you vacuum seal it in liquid form or do you freeze into a solid and then vacuum seal? Is it messy if sealed as a liquid?

    • November 2, 2018 at 5:50 pm
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      Great question Polly We freeze it in our rectangular Take Along containers and once it is solid we use the Food Saver.

  • October 30, 2018 at 12:33 pm
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    This recipe looks delicious! Have you ever canned it? Would love to have my own canned cream of mushroom soup on hand as we lose power quite a bit around here!

    • November 2, 2018 at 5:51 pm
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      We have not tested out a canned version of cream of mushroom soup. If you find an approved canning recipe, let us know! That would be very convenient.

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