Condensed Cream of Mushroom Soup is perfect for all your favorite casseroles. Or warm up a bowl to enjoy during the colder times of the year!
Cream of Chicken Soup, Cream of Celery Soup and this Cream of Mushroom Soup are staples for so many of my favorite dinner recipes. Condensed soups are perfect for freezing and using for easy dinners any night of the week.
Why You’ll Love This Soup?
- Perfect to keep make ahead and freeze for an easy dinner.
- Use it for tasty casseroles or enjoy a bowl of soup on it’s own!
Sabrina’s Cream of Mushroom Soup (Condensed) Recipe
This recipe is so easy to make! It will shock you how quick it is and how much more you want to make those meals that call for cream of mushroom soup again now that you have a natural swap you can make. This recipe will replace a single can of condensed cream of mushroom soup and become a staple of on hand ingredients.
Recipe Card
Ingredients
- 1/4 cup unsalted butter
- 8 ounces mushrooms
- 1/2 yellow onion
- 1 clove garlic
- 1/2 teaspoon kosher salt
- 1/4 teaspoon coarse ground black pepper
- 1/4 cup flour
- 1/2 cup evaporated milk
- 1/2 cup chicken broth
Instructions
- In a food processor add the garlic and pulse.
- Add the onion and pulse a couple of times.
- Add in the mushrooms and pulse 2-3 more times.
- Add the butter to a saucepan and melt.
- Add in the vegetable mixture, salt, and pepper.
- Cook on medium heat, stirring occasionally for 5-7 minutes.
- Add in the flour and stir ingredients together well for about a minute to let the flour cook a bit.
- Add in the evaporated milk and chicken broth and cook until thickened.
- Use this recipe to replace a single can of condensed cream of mushroom soup.
Nutrition
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Note from Sabrina
When you are prepping your mushrooms, do not rinse them under the faucet to clean. Mushrooms act like a sponge and will absorb extra water. Instead, wipe them clean using a damp paper towel. Make sure that they are dry before placing them into your food processor.
Table of contents
About this Recipe
Use this as the secret ingredient that transforms everyday recipes into hearty, home-cooked favorites. Using a food processor is the best and easiest way to achieve the desired consistency of the ingredients. Just toss them in and pulse a few times and you’re all set! Or you can enjoy my Cream of Mushroom Soup on its own for a comforting bowl of goodness. Just swap out the evaporated milk for cream, add in a bit more garlic, some fresh thyme and leave the mushroom whole.
Can this be made ahead of time?
Absolutely! In fact, this recipe freezes so well, you can make it ahead of time and always have a batch on hand to use in casseroles, sauces or to enjoy on it’s own. Add in a splash of milk and reheat in a pan on the stovetop. The condensed soup will stay good in the freezer for up to 6 months.
Pairing Suggestions
Turn this into a delicious bowl of soup to enjoy all on it’s own! You can even add a splash of Marsala Wine. Keep dinner simple and enjoy it with Classic Butterhorn Dinner Rolls that are perfect for dipping or make it a starter to pair with Baked Pork Chops and Rice. I also love this for a soup and sandwich combo with a Grilled Veggie Sandwich or Cuban Sandwich.
How to Store
- Serve: Don’t leave condensed soup at room temperature for more than 2 hours.
- Store: To store leftover soup, let it cool, then transfer it to an airtight container. Sealed soup can stay in the fridge for 3-4 days.
- Freeze: You can also freeze your soup. Carefully seal it in a freezer-safe container to store for up to 6 months.
Ideas to Serve
Keep this condensed soup on hand for when your making dishes like Tuna Noodle Casserole or Green Bean Casserole as a side dish. For the entire meal, try using this condensed soup to make Creamy Mushroom Pork Chops and Beef Stroganoff for an easy dinner.
Frequent Questions
Yes, condensed soup is a thick creamy soup that can be used in other recipes like casseroles. While soup that you enjoy on its own has been thinned out using milk or water.
Homemade versions can be considered healthier than buying canned condensed soup at the store since you have control over the ingredients such as sodium or fat content.
Variations
- Mushrooms: If you wanting more earthy flavor tones, use a cremini, portobello, shitake or chanterelle mushrooms.
- Vegan: Swap out the heavy cream for coconut milk, unsweetened oat milk, cashew milk or soy milk to make this soup vegan and dairy free.
- Texture: You can partially blend your soup to leave chunks of the mushrooms which is preferred when enjoying it on it own. Blending fully to a smooth texture is perfect for when you are using this in other recipes. Both ways give you the same earthy flavor.
Related Recipes
More Mushroom Recipes
These photos were used in previous versions of this post
I have medical issues and have to eat clean with a low fat and salt diet. This soup was so incredibly delicious and I served it with a long pretzel bun to dunk in this magnificent soup. It literally made my day when I could eat my favorite soup without all the preservatives in salt and the traditional canned version!
So glad you enjoyed the soup Donna and thank you for the five star review.
I made a double batch of this recipe yesterday to add to my green bean casserole for Thanksgiving as well as add to my rice dish for dinner. I made it with reduced salt chicken broth, plain butter, just a dash of salt and added a splash of Worcestershire sauce for an added boost of flavor. Didn’t have evaporated milk so added a small amount of heavy cream. It was so flavorful in my rice dish and my husband said it was yummy and hoped I wrote down the recipe. I did! I am excited to try it in my green bean casserole today. Thank you for all the condensed soup recipes! You rock!
Awww, thanks Dee. Appreciate your vote of confidence.
I love this condensed mushroom soup recipe. It’s so versatile, from using it as a regular soup, to adding it to casseroles and sauces. It has a much more mushroomy flavour and is very rich. I make a double or triple batch depending on how many mushrooms I have to use up, and it freezes beautifully. Thanks for the great recipe!
You’re welcome Victoria! Appreciate the 5 star rating.
why is there so much salt in this soup???
I was thinking the same however I plan on eliminating the salt part and doing reduced sodium chicken broth which would bring that down a ton and flavor can come from great spice mixes that don’t have salt.
How do I scale up this recipe to serve more people?
So, I have a pint and 2 half pints when not using the milk. When I go to make the soup, how much milk (or water) should I use since I didn’t add the milk to the condensed soup? I’m guessing about 1.5 of what’s in the jars?
I made this in Aug/20 and noted that it is “delish”. I’m doubling it today and I want to freeze it. I’ve added the chicken broth, but I think I’d like to leave out the milk and add it when I thaw the condensed broth. What do you think?
I made the Cream of mushroom by scratch and it soo good! I didn’t have any evaporated milk so I tried the equal parts heavy cream/milk like you suggested and it is perfect! much better tasting than canned.
I am not a fan of condensed anything. What and how can I substitute for condensed milk in your recipes? I just came across them and they look soooooo good I really want to try them. Also, do you know where I can buy or order oyster mushrooms? Our local Publix used to sell them, but do not any more.
Thank you very much.
I haven’t tested it in this recipe, but you could try (1) a mixture of equal parts heavy cream and milk, or (2) coconut milk as a substitute for the evaporated milk. As to your other question, sorry, I don’t know how to source oyster mushrooms where you live, but other mushrooms should also work well.
I would like to make this to use with your slow cooker beef stroganoff recipe. What type of mushrooms do you use?
I use crimini almost exclusively unless a recipe specifically is more authentic for white button. I find the flavors are much more pronounced with crimini and the cost is usually only 20-30 cents more than the white variety. Happy Thanksgiving! Also, the BEST slow cooker beef stroganoff on the site is the pot roast one, try that recipe, it is a hit with EVERYONE. https://dinnerthendessert.com/slow-cooker-pot-roast-beef-stroganoff/
I am working on making as much as possible homemade and can’t wait to try this recipe. I do have a question, however. If this recipe is comparable to a can of condensed, do I add a can of milk/water when using it in a recipe such as tuna noodle casserole as that recipe suggests? What if I want to eat it as a soup, does it need milk added to make a bowl of soup as if it came from a can?
I’m excited about this recipe and can’t wait to try it today.
Thank you for the recipe and help with my questions..
Yes, you’ll use it just like a condensed can of soup. Enjoy!
I made this yesterday when I found a pound of mixed sauteed mushrooms in my freezer (had to cook them up before going on a trip !) My gain now, as the soup is Wonderful! I made it as directed except used unsalted butter and Campbell’s Mushroom stock instead of Chicken stock as I had run out. I doubled the recipe so have lots to freeze and plenty for dinner. Excellent flavour, not overly salty, and very mushroomy and creamy. Thanks so much – I’ll be making this often !
Yay!!
Hi, Sodium seems kind of high based on the ingredients, am I missing something…I do realize chicken broth can be high as well as butter…but not sure where else it would be coming from, thanks so much.
This is an awesome recipe! Since I was using right away, I used cream (I guess I could have/should have used milk!) instead of the canned condensed milk and was delicious! Will do this time permitting on future recipes calling for cream of mushroom soup!! Now can you please create a cream of chicken soup too??!! ??
I’m so glad you love it so much. I do have a condensed cream of chicken soup recipe on the site. Here’s the link: https://dinnerthendessert.com/cream-of-chicken-soup-condensed/
Enjoy!
Brilliant recipe. I especially like the idea of no excessive salt or additives. I’m going to try using this as the base for my wild rice soup!
Enjoy!
This homemade cream of mushroom is the bomb!! So tasty and yummy. Love it. I’m using it in the slow cooker beef stroganoff recipe and will comment on that later. So much better than the canned soup no comparison and no junk in it. Thanks!
You’re welcome, Leslie!
is 1 serving the equivalent of 1 can?
excited to make this to use in your green bean casserole recipe tomorrow!
Yes 🙂
Is this “condensed?” Can it be substituted for canned soup in equal portions?
Yes, it’s condensed. It’s an equal substitutiion for canned. Enjoy!
Question.. instead of white flour, could i use either almond or coconut flour? Same amount?
Wanting to try this with green bean casserole.
I haven’t tested it so I’m not sure. I would think almond flour might be easier to substitute than coconut because coconut flour is extraordinarily absorbent. If you decide to try, I’d love to know how it turns out.
Hi Sabrina:
Is there a way to make condensed mushroom soup with another starch other than wheat flour since I am gluten sensitive?
I found your post on Lomo Saltado the closest by estimation to the Lomo Saltado we had in L.A.
Thanks!
I’ve never tested it but I would assume any GF flour would work as a substitution. If you decide to try one, I’d love to know how it turns out. Thanks!
If you want to freeze the soup, how long do you think would be a good time limit? I’d like to make this x’s3 and freeze so I have it ready for my fall meal planning.
Such a great plan to prep ahead! If stored properly, it should last a long time but I try and rotate my stash to be in the freezer no longer than 6 months.
Do you used can or fresh mushrooms or either?
I’d say either would work, fresh will give you a more robust flavor though. 🙂
Never knew that mushrooms could be made into such a cuisine. Kudos to your work!
Thank you Kirti!
I love that i can make this homemade now! Watch out Thanksgiving!
A thousand times better than the canned stuff!
Yes, couldn’t agree more! Thanks Kimberly!
I just love this and how easy it is to make this pantry staple soup at home! Also super excited for more recipes in this series!
Thanks Erin!
Love cream of mushroom – need to make this!
Great idea ! Will come back definitely to get inspired for more multi functional beauties !
What?!? How did I not know that it was that easy! This will come in handy this fall when I make all the casseroles!
I know, right?! I got your back!!
I LOVE that this is homemade. Perfect because I know every ingredient in it.
Exactly! I feel the same way. Thanks Dorothy!
Great recipe! Can’t wait to try this homemade version!
Hey Sabrina….I LOVE your recipes…..do you think this could be canned?
thanks JoAnn
I’m not even a beginner with canning, so I don’t want to lead you astray, I’m sorry.