Homemade Cream of Mushroom Condensed Soup

Cream of Mushroom Condensed Soup Recipe

By Erin Huffstetler | 03/24/2017 | 12 Comments
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Cream of mushroom condensed soup is a common ingredient in many holiday recipes. Learn how to make your own, so you don’t have to settle for that canned glop that they sell at the store. Here’s my quick and easy recipe.

Cream of Mushroom Condensed Soup

Total Time:

10-15 minutes

Ingredients:

Handful of mushrooms
1/2 cup chicken broth
1/2 cup milk + 3 Tbsp
3 Tbsp cornstarch (flour also works)
3 Tbsp butter

What You Do:

Chopped Mushrooms in a Food Processor

Chop or mince the mushrooms to your preferred size.

Cornstarch and Milk Slurry

Measure the cornstarch into a bowl. Then, stir in 3 Tbsp milk, to create a slurry.

Mushrooms Sauteed in Butter

Melt the butter over medium heat. Add the mushrooms, and sautee until cooked through.

Combining Cornstarch Mixture and Mushrooms

Add the cornstarch slurry, and stir to combine. Then, remove the pan from the stove.

Adding Broth and Milk to Mushrooms

Take turns adding the broth and the rest of the milk. Stir until smooth. Then, add the salt and pepper.

Finished Cream of Mushroom Condensed Soup

Return the pan to the stove, and bring to a boil, stirring constantly. Continue cooking until the mixture reaches a nice, thick consistency.

Jar of Homemade Cream of Mushroom Condensed Soup

Use your homemade cream of mushroom condensed soup now, or freeze it to use later. The ingredients will separate a bit when you freeze the soup, but it’s nothing a quick stir won’t remedy.

Yield:

This recipe makes the equivalent of one 10.75 oz. store-bought can

Good to Know:

  • Using cornstarch as the thickener makes the soup gluten-free
  • Swap the chicken broth for vegetable broth, if you need a vegetarian version
  • You can use flour in place of the cornstarch. Just know that the finished product will be a bit less creamy and more paste-like in consistency
  • Need two or more cans? Just double or triple the recipe as needed. You can even make condensed soup in bulk, and freeze it, so you always have some on hand when a recipe calls for a can
  • To Make Cream of Mushroom Soup

    Add 1-1/3 cup of milk or water to this condensed version.

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Jar of Cream of Mushroom Condensed Soup

Cream of Mushroom Condensed Soup

Here’s how to make your own cream of mushroom condensed soup in under 15 minutes. Includes instructions for a gluten-free and vegetarian version.


  • Author: Erin Huffstetler, myfrugalhome.com
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes (up to 15 minutes)
  • Total Time: 15 minutes
  • Yield: The equivalent of one 10.75 oz. store-bought can
  • Category: Soup
  • Method: Stove-Top
  • Cuisine: American

Ingredients:

  • A handful of mushrooms
  • 1/2 cup chicken broth
  • 1/2 cup milk + 3 Tbsp
  • 3 Tbsp cornstarch (flour also works)
  • 3 Tbsp butter

Instructions:

Chop or mince the mushrooms to whatever size you prefer. A food processor makes quick work of this.

Measure the cornstarch into a small bowl. Stir in 3 Tbsp of the milk.

In a sauce pan, melt the butter over medium heat. Add the mushrooms, and sautee them until they soften.

Stir in the cornstarch mixture. Then, remove the pan from the heat.

Take turns adding the broth and the rest of the milk. Stir until you reach a smooth consistency. Then, stir in the salt and pepper.

Return the pan to the stove, and bring it to a boil, stirring constantly. Continue cooking until the mixture reaches a nice, thick consistency

Use your cream of mushroom condensed soup now, or freeze it for later. It may separate a bit in the freezer, but it’ll come back together with a quick stir.

Notes

Make it with cornstarch, and it’ll be gluten-free. Make it with vegetable broth, to create a vegetarian version.

You can use flour in place of the cornstarch, but it will change the consistency some, making it less creamy and more pasty.

Can be doubled or tripled to suit your needs.

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Comments

  1. From Ukraine in Eastern Eurrope, Sounds SO yummy I’m nit going to make anything with it I fully intend to eat it furtively straight from the pan! Tough luck my nearest and dearest!! Another alternative is rabbit.

    Love Jackie

  2. If you eanted to use this as a soup which us the best way to increase the volume Erin still keepimg it yummy yummy yummy?

  3. Erin, I have been looking for this recipe for forever and my search ends here. This is just perfect! Thank you so very much for sharing your recipes, I am ever so grateful. Have a blessed day,
    Joey

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