Homemade Condensed Cream Of Mushroom Soup Recipe

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.

 

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.

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!

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

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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