Homemade Condensed Cream of Mushroom Soup Recipe

Homemade Condensed Cream of Mushroom Soup Recipe is simple, tasty and better than canned soup. It is creamy, rich and full of real mushroom flavor. You can use it in casseroles or enjoy it as a base soup.

This Homemade Condensed Cream of Mushroom Soup Recipe is quick and uses basic kitchen ingredients.

Once you try it, you may stop buying store versions. Let’s learn how to make Homemade Condensed Cream of Mushroom Soup at home.

My Experience With This Recipe

I started making this soup to avoid store-bought cans. Many canned soups have extra salt and preservatives. I wanted a fresh and healthy option.

The first time, I was surprised how easy it was. The taste was rich and natural. Now, I use this recipe in many dishes.

It works great in casseroles and pasta. It also saves money over time. This recipe is now a regular in my kitchen.

Recipe Card Info

• Recipe Name: Homemade Condensed Cream of Mushroom Soup
• Servings: 4
• Prep Time: 10 mins
• Cook Time: 15 mins
• Total Time: 25 mins
• Course: Soup/Base
• Cuisine: American
• Calories: 120 kcal per serving

Equipment List

• Medium saucepan
• Wooden spoon or spatula
• Knife
• Cutting board
• Measuring cups
• Measuring spoons
• Whisk

Ingredients You Need for Homemade Condensed Cream of Mushroom Soup

• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 cup finely chopped mushrooms
• 1/2 cup finely chopped onion
• 2 cloves garlic (minced)
• 1 cup milk
• 1/2 cup vegetable or chicken broth
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon dried thyme (optional)

Instructions

1. Cook the Mushrooms

Heat butter in a saucepan over medium heat. Add chopped mushrooms and onions. Cook for 5–6 minutes until soft. Stir often so they do not burn and release their natural juices.

2. Add Garlic

Add minced garlic to the pan. Cook for 1 minute until fragrant. Do not overcook garlic because it can taste bitter. Keep stirring gently for even cooking.

3. Make the Roux

Sprinkle flour over the mixture. Stir well to combine everything. Cook for 2 minutes to remove the raw flour taste. This step helps thicken the soup.

4. Add Liquid Slowly

Pour in milk and broth slowly while whisking. This prevents lumps from forming. Keep stirring until the mixture becomes smooth and creamy in texture.

5. Season the Soup

Add salt, pepper and thyme if using. Mix well. Let the soup cook for 5–7 minutes. It will thicken and become rich and creamy.

6. Blend (Optional)

If you like a smooth texture, blend the soup using a hand blender. You can also leave it chunky for more texture. Both versions taste great.

7. Cool and Store

Let the soup cool before storing. It will thicken more as it cools. Use it in recipes or store it for later use.

Recipe Tips

• Use fresh mushrooms for the best flavor.
• Stir constantly to avoid lumps.
• Do not skip cooking the flour properly.
• Adjust salt based on your broth choice.
• Add cream for extra richness if desired.
• Use a blender for a smooth texture.
• Store in small portions for easy use.

Nutrition Information

Nutrient	Amount
Calories	120 kcal
Protein	4 g
Fat	7 g
Carbs	10 g
Fiber	1 g
Sodium	300 mg

Serving Suggestions

This soup works well in many recipes. You can use it in casseroles, pasta or as a soup base. It is perfect for dishes like chicken casserole or baked vegetables.

You can also thin it with milk and serve it as a warm soup. Add herbs or cheese on top for extra flavor. It pairs well with toasted bread or crackers.

Best Sides To Serve With

Serve this soup with fresh bread, garlic toast or dinner rolls. It also goes well with grilled chicken or roasted vegetables.

You can pair it with rice or mashed potatoes for a filling meal. A simple green salad also balances the creamy taste.

Storage and Reheating Tips

Store the soup in an airtight container in the fridge for up to 4 days. You can also freeze it for up to 2 months.

When reheating, add a little milk or broth to loosen the texture. Heat on low and stir often. Do not boil too much after reheating to keep the texture smooth.

FAQs about Homemade Condensed Cream of Mushroom Soup

1. Can I make this soup dairy-free?

Yes, you can replace milk with plant-based milk like almond or oat milk. Use oil instead of butter. The texture may change slightly but still tastes good.

2. Can I use this as a substitute for canned soup?

Yes, this recipe works perfectly as a replacement. Use the same amount as canned soup in recipes. It gives better flavor and is healthier.

3. How do I thicken the soup more?

If you want thicker soup, cook it longer or add a little more flour. You can also reduce the liquid slightly for a richer consistency.

4. What type of mushrooms should I use?

You can use button mushrooms, cremini or even portobello. Each type gives a slightly different flavor. Choose based on your taste.

5. Can I add other flavors?

Yes, you can add herbs like parsley or rosemary. You can also mix in cheese or cream. This makes the soup more rich and flavorful.

Conclusion

Homemade Condensed Cream of Mushroom Soup Recipe is easy, quick and very useful. It tastes fresh and better than store-bought versions.

You control the ingredients and flavor. It works well in many dishes and saves money too.

Now you know how to make Homemade Condensed Cream of Mushroom Soup at home. Try it once, and it may become your favorite kitchen staple.