The Cozy Cookbook is here! 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!
Be sure to try my condensed cream of chicken soup and easy homemade brown gravy recipes next!
Condensed Cream of Mushroom Soup
It’s amazing how easy it is to make certain pantry staples at home, and so rewarding when you taste the difference that it makes in your cooking.
This really takes a matter of minutes with no fancy ingredients. And I love that there are plenty of real mushrooms in here instead of trying to find the one little lost microscopic mushroom that you might find in a can.
No processed taste, no guilt. Let’s do it!
Ingredients
The bottom of this post also contains recipe card with ingredients and full instructions.
- 3 tablespoons butter, I used salted.
- 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
*Feel free to use unsalted butter, reduced sodium chicken broth, or omit the salt if preferred. You can always add more salt later.
How to Make It
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 boil gently. Stir continuously while it gently boils for about 4 minutes, it will thicken and reduce. Remove from heat. It will continue to thicken upon standing.
Pro Tips
- Baby Bella or Shiitake mushrooms may also be used.
- This recipe makes 2 cups, (16 oz). If you double this recipe, it will give you exactly 3 (10.5 oz) cans.
- You can freeze these in can-sized portions, these food storage 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!
Storage
Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.
Recipes with Condensed Cream of Mushroom Soup
- Chicken Tetrazzini
- Chicken Noodle Casserole
- Cheesy Ground Beef and Rice Casserole
- Green Bean Casserole
- Crock Pot Pork Roast and Gravy
More Easy Pantry Staples
-
- Homemade Cream of Chicken Soup
-
- Easy Brown Gravy
-
- Easy Chicken Gravy
-
- Easy Mushroom Gravy
-
- Enchilada Sauce
-
- Marinara Sauce
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Tried This Recipe?
Leave a review, I love hearing your feedback! ⭐⭐⭐⭐⭐
Condensed Cream of Mushroom Soup
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!
I love cream of mushroom soup and the canned has so much sodium in it so by making my own I control the aamount of salt. This recipe is wonderful.
I’m so happy that you love it Marilyn!! Thank you so much for taking the time to leave a review, I really appreciate it!! 🙂 -Stephanie
Thank you! This is a wonderful recipe! I will never buy canned cream of mushroom soup again!
I made your chicken broccoli rice casserole and my whole family loved it!!
I’m so happy your whole family loved it Suzanne, it feels so good to ditch the can. Thanks so much for taking the time to leave a review 💖
Hi Y’all –
I just completed this recipe for the first time a few moments ago. WOW! My tastebuds were popping and doing the Happy Dance all over the place! I was brought up in the ‘Open the can of…’ world of cooking. I followed the recipe *exactly*, with no variations, no omissions, but exactly as written.
I’m a big city (Los Angeles) turned country gal with horses and chickens back in 1987. All of these years spent asking my husband to ‘Open a can of…’ But no more! ‘Tween this recipe and the cream of chicken recipe, Campbell’s ain’t got no ‘Golden’ soups! I am a two-time breast cancer survivor, 32 years apart, so after the second ‘hit’ in 2016, I started to truly pay attention to what I was eating. We grow most of our food, our eggs are organic because our chickens are organic. With that said, everything I used was organic, right down to my cookware and utensils. This recipe and the cream of chicken recipe taste so ‘clean’ and fresh! I had a can of Campbells’s cream of mushroom and cream of chicken in my cupboard. Notice the word ‘had’? lol
Thank you so very much for ‘cleaning up’ another part of my pantry! Someone commented that these recipes are good enough to serve in a classy restaurant. Well, my reply is, ‘Heck, yeah!’ Thank you, thank you, thank you! And my immune system thanks you, too, as well as my family! I’m 70 next month, and 32 years ago, I was given a 90-day prognosis. Is it 90 days yet? Thanks to people like you who take the time to educate the general public, I just may be around to bother folks into my 80s!
Wow, such an incredible story Annie, so inspirational! Like you I ditched the can a while ago and it has made such a difference in my recipes. Thanks so much for the wonderful comments and for taking the time to leave a review! Happy 70th next month!💖💖💖
Great recipe! A fantastic soup that is in a league of its own. Decadent enough to be served at a fine restaurant, or on the couch in pj’s. You can add virtually anything to this in the likes of sauteed veggies, even cooked potatoes and chicken would make it a hearty meal in itself. And when you add cooked bacon or simply use bacon grease in place of the butter it brings to another level almost. Or you can make it just as written here and it’s still out of this world! Thanks for this recipe!!! Also used the cream of chicken recipe too! Fantastic job thanks again!
Hi Jay! I am so happy that you love this recipe, and the cream of chicken soup recipe as well! Your review and thoughts on this are soo appreciate! 🙂 -Stephanie
I just made this recipe, using gluten-flour. It is hard to find GF cream of mushroom soup and the ones I do find look like lumpy glue coming out of the can. Yuck! I doubled this recipe and got four perfect jars to put in the freezer. – 10.5 oz fits perfectly in 12 oz jars. I confess – I was licking the spoon and pan – it is delicious!! Now I’m off to find recipes that call for cream of mushroom soup….
I’m so happy this was such a hit, nice job making it Gluten Free! You should check out my Chicken Tetrazzini so you can test out your mushroom soup 😁! Thanks so much for the great review, enjoy!
I love the idea of making ahead and freezing. For how long is this good frozen?
Hi Rebecca, it’s good for 3 months frozen, (or even longer if it’s nice and airtight)!
This was nothing short of totally amazing. I’d stopped making casseroles because of the high salt in canned mushroom and other soups and without salt they just didn’t taste right. This recipe is way better!
This makes me so happy Susan since I totally agree! Homemade soups make such a difference in casseroles. Thanks so much for taking the time to leave a review!❤️
The recipe is absolutely delicious but will save it for special dishes. Comparatively speaking it’s quite a bit more expensive than a can of soup when you’re throwing it into something in order to enhance a dish. Will definitely be adding this one to my recipes for that extra special meal.
Hi Sharon! I’m so happy that you loved this recipe! Using the prices showing on my local grocery store on Instacart, I just did a manual calculation of 3 tbsp. butter, 1/4 cup of flour, 1 cup of half and half, 1 cup of chicken broth, and 8 oz. of mushrooms. (I didn’t include the seasonings in my calculations as we’d be splitting hairs there.) The total came to $4.30.
An 10 oz. can of cream of mushroom soup is listed at $2.00, so 16 oz. costs $3.20. (This recipe makes 16 oz.) So this homemade version costs roughly $1.00 more than the canned stuff. I wanted to provide that info because my cost curiosity got the better of me, (haha!), and in case you might also be curious. Have a great day!
🥰🥰
Thanks Rhonda!❤️
Turned out great!
Yayyy! Thanks so much Amy!💗