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.
Ingredients
- 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
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.
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.
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.
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.
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.
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.
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.
Notes
- 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.