Condensed Cream Of Mushroom Soup (2024)

Say goodbye to bland store-bought cans and hello to deliciousness with this super easy Condensed Cream of Mushroom Soup! Whether you need it for another recipe or are seeking a quick meal, you will be amazed at the difference in the flavor and quality of this homemade version!

Condensed Cream Of Mushroom Soup Recipe

We all know that condensed cream of mushroom soup is a creamy and versatile culinary staple often used as an ingredient in various recipes, making it a favorite among home cooks. However, canned varieties are not your only option! This thick and flavorful concentrated soup is surprisingly easy to make and only requires some fresh mushrooms and a handful of basic pantry staples.

Moreover, with no hidden additives or preservatives, this condensed cream of mushroom soup recipe offers a healthy and wholesome alternative that you can feel good about serving to your family. Whether you’re using it in casseroles like beef stroganoff and green bean casserole or adding depth to comforting soups like my wild rice quinoa and chicken soup, this homemade version brings even richer flavors to your dishes. So, the next time you reach for a store-bought can pause for a moment to consider making this tasty homemade option instead!

• Mushrooms: I typically use fresh white or cremini mushrooms. However, feel free to experiment with other mushroom varieties like shiitake or portobello.
• Onion: Adds a touch of aromatic depth and sweetness to the soup.
• Garlic: Infuses the soup with a pungent garlicky goodness that perfectly complements the mushrooms.
• Butter: Used for sautéing the vegetables and creating a roux to thicken the soup. Always use unsalted butter in cooking to control the saltiness of the dish.
• All-Purpose Flour: Combined with the butter to create a roux that thickens the soup. If you’re gluten-sensitive, you can use gluten-free flour as a substitute.
• Broth: Used to add flavor and liquid, you can use Vegetable or chicken broth. Also, feel free to use homemade chicken stock.
• Whole Milk: Contributes to the soup’s creamy texture. If you prefer a lighter version, you can use low-fat or skim milk.
• Salt: Enhances the overall flavor of the soup.
• Black Pepper: Adds just a bit of mild spice.

How To Make Condensed Cream Of Mushroom Soup

Made with under 10 ingredients, this soup recipe is super easy and comes together in under 30 minutes with just a few simple steps.

Sauté The Mushrooms

Begin by melting the butter over medium heat in a medium saucepan. Then add the onion, garlic, and mushrooms, and cook them for 5 to 7 minutes until the onions are translucent and the mushrooms are soft.

Make The Roux

To thicken your soup, you’ll need to make a roux. First, stir the flour into the mushrooms making sure that it evenly coats everything. Then continue to cook the mixture for another 1 to 2 minutes to eliminate some of the raw flour flavor.

Add The Broth And Milk

Once the roux is ready, slowly pour the broth into the mushroom mixture while constantly stirring. It’s essential to add the broth slowly to prevent any lumps. Then, stir in the milk, salt, and black pepper.

Simmer And Serve

Now, bring the soup to a simmer and let it cook for about 10 to 15 minutes or until it thickens up a bit. Then serve your homemade cream of mushroom soup right away or let it cool down before storing.

Frequently Asked Questions

Storage

First, allow the soup to cool to room temperature, then store it in an airtight container in the refrigerator for up to 4 days. When you’re ready to enjoy it, gently reheat the condensed cream of mushroom soup on the stove, adding a splash of milk if necessary to restore its creaminess. You can also freeze the soup for up to 3 months. Just let it thaw overnight in the fridge before reheating.

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• Zucchini Soup
• Homemade Condensed Cream Of Chicken Soup
• Chicken Noodle Soup
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