Cream of Mushroom Soup (Condensed)

Cream of Mushroom Soup sounds like a basic ingredient in a casserole but making it from scratch is really easy and it freezes great. Perfect for all your condensed soup recipes!

Cream of Mushroom Soup sounds like a basic ingredient in a casserole but making it from scratch is really easy and it freezes great. Perfect for all your condensed soup recipes!

Cream of Mushroom Soup is the first post in a new series I’m referring to as the Kitchen Pantry series here on the blog. I’ve found people have been reaching out to me asking me for substitutions for a ton of prepared items I don’t normally use on the blog. From ALL the condensed soups to cool whip and even people wanting to know how to make butter, you all are amazing!

This recipe is so easy to make it will shock you how quick it is and how much more you want to make those recipes again now that you have a natural swap you can make! Plus, it FREEZES! Condensed Cream of Mushroom soup that FREEZES PERFECTLY!

Coming soon? Cream of Celery Soup, Cream of Chicken, Cool Whip, Butter, taco seasoning, ranch seasoning, dressings and more. Have requests? Please leave them below!

And yes, I TOTALLY have a pork chops with cream of mushroom soup recipe coming. AND a slow cooker pork chops with cream of mushroom soup too. My family LOVES that recipe.

I’ll also be posting a lot of recipes that use cream of mushroom soup this fall. And if you have a recipe that calls for a can of condensed cream of mushroom soup, use this recipe directly.

Looking for more mushroom recipes?

 

you can make this Condensed Cream of Mushroom Soup ahead and freeze it for later!

If you’d like to enjoy this Cream of Mushroom Soup as a bowl of soup?

  • Swap out the evaporated milk for cream, add in a bit more garlic, some fresh thyme and leave the mushroom whole.
  • If you’d like, give it a splash of marsala wine too.

Tools Used in the making of this Condensed Cream of Mushroom Soup:
Food Processor: This is the newer version of the one I have used and loved for ten years. It is a workhorse and the new model has similarly awesome reviews…and it is so affordable!
AllSpice Spice Rack: I use this spice rack and fill up the bottles with freshly purchased spices. It’s basically one of the most beautiful things in my kitchen and when you’re working with a large quantity of spices, not having to hunt and peck through your cupboards makes everything go at warp speed.
Evaporated Milk: I love using this because it helps with the freezing of the soup. If you’re using it fresh feel free to use heavy cream or half and half.

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Cream of Mushroom Soup (Condensed)

Cream of Mushroom Soup sounds like a basic ingredient in a casserole but making it from scratch is really easy and it freezes great. Perfect for all your condensed soup recipes!
Yield 1 Servings
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Ingredient, Soup
Cuisine American
Author Sabrina Snyder

Ingredients
 

  • 1/4 cup b utter
  • 8 ounces mushrooms
  • 1/2 yellow onion
  • 1 clove garlic
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon cracked 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

Calories: 777kcal | Carbohydrates: 51g | Protein: 21g | Fat: 57g | Saturated Fat: 35g | Cholesterol: 159mg | Sodium: 2148mg | Potassium: 1283mg | Fiber: 4g | Sugar: 20g | Vitamin A: 1725IU | Vitamin C: 20.5mg | Calcium: 360mg | Iron: 3.1mg
Keyword: Cream of Mushroom Soup (Condensed)
Condensed Cream of Mushroom soup that FREEZES PERFECTLY!
Cream of Mushroom Soup sounds like a basic ingredient in a casserole but making it from scratch is really easy and it freezes great. Perfect for all your condensed soup recipes!

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  1. 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.

    1. 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.

  2. I would like to make this to use with your slow cooker beef stroganoff recipe. What type of mushrooms do you use?

  3. 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..

  4. 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 !

  5. 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.

  6. 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??!! ??

  7. 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!

  8. 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!

  9. Question.. instead of white flour, could i use either almond or coconut flour? Same amount?
    Wanting to try this with green bean casserole.

    1. 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.

  10. 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!

    1. 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!

  11. 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.

    1. 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.

  12. 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!

  13. What?!? How did I not know that it was that easy! This will come in handy this fall when I make all the casseroles!

  14. I LOVE that this is homemade. Perfect because I know every ingredient in it.