November 13, 2013 by BettyCupcakes
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.
Step 2: Saute the mushrooms until they release their liquid and most of it evaporates. Do not add any salt at this point.
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.
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
- 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
- Add the butter and olive to a large saute pan and heat over medium for 2-3 minutes until butter is melted and bubbling.
- Add the mushrooms and saute 7-9 minutes until the mushrooms release their juice and most of it has evaporated.
- Sprinkle in the flour and stir to coat. Cook for 1 minute stirring constantly.
- Add the salt and pepper and stir to combine.
- Pour in the milk and use a whisk to scrape up the browned bits on the bottom.
- Cook the soup on medium for 5-7 minutes until it is bubbling vigorously.
- Reduce the heat to medium low and simmer, whisking frequently to keep the soup from burning.
- 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.
- Cool completely before using in another recipe.
Makes ~2 cups of condensed cream of mushroom soup