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Homemade Condensed Cream of Mushroom Soup |
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Homemade Condensed Cream of Mushroom Soup


November 13, 2013 by BettyCupcakes

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Homemade Condensed Cream of Mushroom Soup | #mushroom #soup

Growing up in Texas, there was always a can or two of condensed cream of mushroom soup in our pantry.  You could add it to chicken and rice and call it dinner.  Pour it on top of some green beans and you had a side dish fit for the Thanksgiving table.  Before the bacon craze, cream of mushroom soup was what you added to anything if you want to make it better than ever.

I don’t have anything against the canned version (except for a disdain of MSG), but I did want to see if I could make something at home that would be just as delicious and versatile.  We all know you get to control the quality of the ingredients and the amount of salt and fat when you cook at home.  You could go fancy and grab chanterelles or oyster mushrooms for this dish, but I stuck with baby portabellas or cremini mushrooms.

I won’t tout my version of condensed cream of mushroom soup as health food, but it certainly is real food.  Whole cremini mushrooms are finely diced, sauteed in butter and olive oil, and stirred into a roux.  After a slow simmer, the soup is reduced and ready for your next casserole.  Use it just like you would the soup from the can.

How to Make Condensed Cream of Mushroom Soup

This is not a complicated recipe, but I wanted you to be able to really see what I’m talking about in the instructions- I even made a video!.  Let’s walk through this condensed cream of mushroom soup recipe, step by step.

Step 1:  Finely dice your mushrooms and add them to hot oil and butter.  I pulsed my mushrooms in the food processor rather than try to do it by hand.

Homemade Condensed Cream of Mushroom Soup | #mushroom #soup

Step 2: Saute the mushrooms until they release their liquid and most of it evaporates.  Do not add any salt at this point.

Homemade Condensed Cream of Mushroom Soup | #mushroom #soup

Step 3: Sprinkle in some flour and stir to coat all the mushrooms.  Add your salt and pepper.  This will seem like a lot of salt, but this is supposed to be a condensed soup that you use in other recipes so you want it highly seasoned.  Don’t be tempted to reduce the salt unless your diet requires you to.  Pour in your milk and bring to a bubble.

Homemade Condensed Cream of Mushroom Soup | #mushroom #soup

Step 4: Simmer on low until soup is very reduced and has thickened substantially.  You want something similar to that gelatinous mass that comes in the can.

Homemade Condensed Cream of Mushroom Soup | #mushroom #soup Homemade Condensed Cream of Mushroom Soup | #mushroom #soup Homemade Condensed Cream of Mushroom Soup | #mushroom #soup

Homemade Condensed Cream of Mushroom Soup


  • 20 oz. cremini (baby portabella) mushrooms, finely diced, ~5 1/2 cups
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 4 tablespoons flour
  • 1 1/2 cups milk (I used 2%)
  • 3 1/2 teaspoons sea salt
  • 1 1/2 teaspoons freshly ground black pepper


  1. Add the butter and olive to a large saute pan and heat over medium for 2-3 minutes until butter is melted and bubbling.
  2. Add the mushrooms and saute 7-9 minutes until the mushrooms release their juice and most of it has evaporated.
  3. Sprinkle in the flour and stir to coat.  Cook for 1 minute stirring constantly.
  4. Add the salt and pepper and stir to combine.
  5. Pour in the milk and use a whisk to scrape up the browned bits on the bottom.
  6. Cook the soup on medium for 5-7 minutes until it is bubbling vigorously.
  7. Reduce the heat to medium low and simmer, whisking frequently to keep the soup from burning.
  8. Simmer the soup on low for 15 to 20 minutes or until the soup has reached your desired consistency.  To use it as a condensed soup, it should be very thick and almost gelatinous.
  9. Cool completely before using in another recipe.

Makes ~2 cups of condensed cream of mushroom soup

  • DesignedByBH says:

    I am such a big fan of Cream of Mushroom soup…it’s one of those things that I think about grabbing “just in case” every time that I’m at the store. (But I’m originally from Oklahoma, so maybe it’s a smack-dab-middle-of-the-country kind of cuisine we share!)
    Thanks for sharing this today on the Daily Blog Boost! Now I just need the chicken and rice…(OOOH! Left over turkey and rice with cream of mushroom soup…)
    ~ Brooke ~

  • WOW, I have never made cream of mushroom soup before but I think I will be trying this recipe soon! Thanks for sharing & I pinned for later :)

  • Kimberly says:

    I love practical recipes like this. I wonder if there’s a way to make a huge batch and can it…

    • BettyCupcakes says:

      Hmm…the canning thing might be tricky because there’s no acid in the recipe. I’d worry about the pH. I’m going to try freezing it in small containers (~1/2 cup each). Then you can just thaw and use from there!

  • Amber Affleck says:

    Do I need 5 1/2 cups mushrooms diced cause I bought one package of baby bella sliced and I diced them and only got 2 cups so do I need more?

    • BettyCupcakes says:

      Yes, you do need a total of 5 1/2 cups mushrooms. I had to use two packages (10 oz. each) of baby bella mushrooms to get enough for the recipe. Unless you need the full two cups of soup, just make a half recipe and reduce the other ingredients by half as well.

  • Britni says:

    Hi Sarah! I’m always trying to stay away from canned stuff so this is great, how long would it last?

    • BettyCupcakes says:

      In the fridge, it lasts about a week. I also think it would be great frozen in smaller batches (~1/2 cup) and then thawed before use.

  • Amber Affleck says:

    I’m so upset this recipe turned out into a disaster lol. I don’t know what happened. I followed the directions word for word :/ I made this to go with a beef stroganoff recipe. My husband said the mushroom soup was way to mushroomy(he loves mushrooms btw) I really have no clue what happened :(

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