Say goodbye to bland store-bought cans and hello to deliciousness with this super easy Condensed Cream of Mushroom Soup! Whether you need it for another recipe or are seeking a quick meal, you will be amazed at the difference in the flavor and quality of this homemade version!
Condensed Cream Of Mushroom Soup Recipe
We all know that condensed cream of mushroom soup is a creamy and versatile culinary staple often used as an ingredient in various recipes, making it a favorite among home cooks. However, canned varieties are not your only option! This thick and flavorful concentrated soup is surprisingly easy to make and only requires some fresh mushrooms and a handful of basic pantry staples.
Moreover, with no hidden additives or preservatives, this condensed cream of mushroom soup recipe offers a healthy and wholesome alternative that you can feel good about serving to your family. Whether you’re using it in casseroles like beef stroganoff and green bean casserole or adding depth to comforting soups like my wild rice quinoa and chicken soup, this homemade version brings even richer flavors to your dishes. So, the next time you reach for a store-bought can pause for a moment to consider making this tasty homemade option instead!
Why You’ll Love This Condensed Cream Of Mushroom Soup
- Easy Recipe! This from scratch recipe is incredibly quick and easy to prepare. It requires very little prep time, just a few basic ingredients, and no special skills.
- Savory Mushroom! Unlike store-bought options, this homemade condensed cream of mushroom soup offers a more intense mushroom flavor that will truly elevate all your favorite recipes.
- Healthy Option! You can enjoy this soup with the peace of mind knowing that it’s free from hidden additives and preservatives, which makes it a healthy and wholesome alternative.
Ingredients You’ll Need
- Mushrooms: I typically use fresh white or cremini mushrooms. However, feel free to experiment with other mushroom varieties like shiitake or portobello.
- Onion: Adds a touch of aromatic depth and sweetness to the soup.
- Garlic: Infuses the soup with a pungent garlicky goodness that perfectly complements the mushrooms.
- Butter: Used for sautéing the vegetables and creating a roux to thicken the soup. Always use unsalted butter in cooking to control the saltiness of the dish.
- All-Purpose Flour: Combined with the butter to create a roux that thickens the soup. If you’re gluten-sensitive, you can use gluten-free flour as a substitute.
- Broth: Used to add flavor and liquid, you can use Vegetable or chicken broth. Also, feel free to use homemade chicken stock.
- Whole Milk: Contributes to the soup’s creamy texture. If you prefer a lighter version, you can use low-fat or skim milk.
- Salt: Enhances the overall flavor of the soup.
- Black Pepper: Adds just a bit of mild spice.
How To Make Condensed Cream Of Mushroom Soup
Made with under 10 ingredients, this soup recipe is super easy and comes together in under 30 minutes with just a few simple steps.
Sauté The Mushrooms
Begin by melting the butter over medium heat in a medium saucepan. Then add the onion, garlic, and mushrooms, and cook them for 5 to 7 minutes until the onions are translucent and the mushrooms are soft.
Make The Roux
To thicken your soup, you’ll need to make a roux. First, stir the flour into the mushrooms making sure that it evenly coats everything. Then continue to cook the mixture for another 1 to 2 minutes to eliminate some of the raw flour flavor.
Add The Broth And Milk
Once the roux is ready, slowly pour the broth into the mushroom mixture while constantly stirring. It’s essential to add the broth slowly to prevent any lumps. Then, stir in the milk, salt, and black pepper.
Simmer And Serve
Now, bring the soup to a simmer and let it cook for about 10 to 15 minutes or until it thickens up a bit. Then serve your homemade cream of mushroom soup right away or let it cool down before storing.
Frequently Asked Questions
Some popular additions include fresh herbs like thyme or parsley for extra flavor, grated Parmesan cheese for richness, or a dash of Worcestershire sauce for enhanced umami.
The primary difference between condensed soup and regular soup lies in the consistency. Condensed soup is much thicker and concentrated, often used as a base in recipes to add flavor and creaminess. To use it, you typically dilute it with water, milk, or broth. In contrast, regular soup is ready to eat as is, with a thinner consistency.
- Use fresh mushrooms. Choose fresh, high-quality mushrooms for the most savory and flavorful homemade condensed cream of mushroom soup.
- Slowly add the broth. Make sure you continuously stir as you slowly pour the broth into the mushroom mixture. This prevents the soup from developing any lumps.
- Season at the end. Remember that you can always add more seasoning later, but it’s challenging to correct an overly salty dish.
First, allow the soup to cool to room temperature, then store it in an airtight container in the refrigerator for up to 4 days. When you’re ready to enjoy it, gently reheat the condensed cream of mushroom soup on the stove, adding a splash of milk if necessary to restore its creaminess. You can also freeze the soup for up to 3 months. Just let it thaw overnight in the fridge before reheating.
Discover More Delicious Soups
- Pasta Fagioli
- Instant Pot Creamy Potato Sausage Soup
- Zucchini Soup
- Homemade Condensed Cream Of Chicken Soup
- Chicken Noodle Soup
- Curried Butternut Squash Soup
Craving More? Follow Along:
Condensed Cream Of Mushroom Soup
- 1 cup mushrooms white or cremini, cleaned and finely chopped
- 1 small onion finely diced
- 2 cloves garlic minced
- 3 tablespoons butter unsalted
- ¼ cup all-purpose flour
- 1 cup vegetable broth or chicken broth
- 1 cup whole milk
- ½ teaspoon salt
- ¼ teaspoon black pepper
- In a medium-sized saucepan, melt the butter over medium heat. Add the diced onion, minced garlic, and chopped mushrooms. Cook until the onions are translucent and the mushrooms are soft, about 5-7 minutes.
- Stir in the flour, ensuring that the mushrooms and onions are fully coated. This will create a roux that will help thicken the soup. Continue to cook for another 1-2 minutes.
- Slowly pour in the chicken or vegetable broth, stirring continuously to prevent any lumps from forming. Add the milk, salt, and pepper, and stir well.
- Bring the mixture to a simmer. Let it simmer for about 10-15 minutes, or until the soup has thickened to your liking.
- Use the soup immediately, or let it cool before storing it. This recipe will make the equivalent of one can of condensed cream of mushroom soup.
Tips & Notes:
- Mushroom Choices: While white or cremini mushrooms are recommended, feel free to experiment with a variety of mushrooms like shiitake or portobello for different flavors.
- Broth Options: This recipe is versatile! You can use either vegetable or chicken broth depending on your preference or dietary restrictions.
- Storing: If not using immediately, allow the soup to cool completely before storing it in an airtight container. It can be refrigerated for up to a week.
- Usage: This recipe yields the equivalent of one can of store-bought condensed soup, making it easy to substitute in other recipes.
- Reheating: When ready to use, if too thick, add a little milk or broth while reheating to reach the desired consistency.
- Seasoning Adjustments: Feel free to adjust salt and pepper to your taste, especially if using in recipes that have additional seasonings.