Condensed Cream of Mushroom Soup

Making Condensed Cream of Mushroom Soup is so easy to make from scratch with simple ingredients. In a matter of minutes, you'll match the exact consistency of a can, but with much better flavor and no processed ingredients!

Prep Time5

Cook Time15

Total Time20

Course: Soup

Cuisine: American

Servings: ounces

Calories: 50kcal

Author: Stephanie

Ingredients

3 tablespoons butter
8 ounces white button mushrooms diced
1/4 cup all-purpose flour
1 cup chicken broth
1 cup half and half
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon salt
1/3 teaspoon pepper

Instructions

Melt the butter in a small saucepan until it begins to foam. This allows the water in the butter to cook off which will create a smoother consistency.
Add the diced mushrooms and cook for 5-6 minutes, until liquid is mostly reduced. Add the flour and cook for an additional 3 minutes, stirring occasionally.
Add the chicken broth and stir to combine. Slowly mix in the half and half until combined, then the seasonings. Whisk continuously and bring to a gentle boil. Stir continuously while it bubbles for about 4 minutes, it will thicken and reduce. Remove from heat.
It will continue to thicken upon standing.

Notes

This recipe makes 2 cups, (16 oz). If you double this recipe, it will give you exactly 3 (10.5 oz) cans.

Baby Bella or Shiitake mushrooms may also be used.

You can freeze these in can-sized portions, these Tupperware containers perfectly fit 1 "can" of soup so you can easily pull them from the freezer for cooking.

To turn this into a broth for soup: Add about 1/2 cup of milk for every 1 cup of condensed. This tastes great with sauteed celery, carrots, chicken, and even cooked rice!

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