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!
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?
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.
- 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
- 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.
why is there so much salt in this soup???
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 !
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/
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!
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!
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.
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.
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!
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?
I’m not even a beginner with canning, so I don’t want to lead you astray, I’m sorry.