If you love to make casseroles and other recipes that call for condensed cream of mushroom soup, this easy recipe is an excellent homemade substitution for the canned variety.
When it comes to making casseroles, condensed cream of mushroom soup has been an included ingredient for DECADES!
It adds both a creamy texture that keeps your casserole from becoming too dry, along with a burst of flavor.
But, canned condensed soup is not your only option!
You can make your casserole a lot more homemade by opting for your own condensed cream of mushroom soup made from scratch instead.
This recipe is super easy and you’ll be done in about 30 minutes total.
If you like, you can even double the recipe and freeze some of the end product so that you can use it later on.
And of course it’s not only for use in recipes. You can reconstitute the condensed soup to make its own meal if you serve it with bread, a sandwich or a salad.
Let’s get on to the recipe!!
Homemade Condensed Cream of Mushroom Soup Recipe
- butter – everything’s better with butter!
- fresh mushrooms – we used cremini, but see below for other options
- flour – for thickening
- chicken broth – you can substitute vegetable broth for a vegetarian option
- half and half – as a combination of whole milk and heavy cream, it provides creaminess
- garlic powder – for flavor
- onion powder – and more flavor
- salt – since you can add as much or as little as you like, this helps to make it contain much less sodium than canned
- pepper – season to your own taste
How to make homemade condensed cream of mushroom soup:
Chop the mushrooms in small pieces in a variety of sizes smaller than a pea. You can chop by hand or use a food processor.
Place butter in a skillet and melt it. Sauté the mushrooms Until most of the water has evaporated.
Mix in the flour until incorporated.
Add the broth and seasonings. Bring to a boil.
Reduce the heat to low and whisk in the half and half, allowing it to thicken for 3 minutes.
Remove and let cool. Mixture will continue to thicken as it cools.
What Type of Mushrooms to Use for Condensed Soup:
We used cremini mushrooms for our soup. Since they are part of the portobello family, you can easily use them or baby bella mushrooms as a substitute, but if you prefer white button, morels or another variety, give it a try!
How to Store Homemade Condensed Cream of Mushroom Soup:
Once the mixture has cooled, transfer to an airtight container. Store in the refrigerator for up to a week or in the freezer for up to two months.
How to Reconstitute:
If you want to serve your condensed cream of mushroom soup as a meal of soup, simply reheat with a liquid such as water, chicken broth or milk, adding as much as you like until it reaches your desired consistency.
Homemade Condensed Cream of Mushroom Soup
It's perfect for casseroles!
- Chop the mushrooms in small pieces in a variety of sizes smaller than a pea, either by hand or with a food processor.
- Place butter in a skillet and melt it. Sauté the mushrooms until most of the water has evaporated.
- Mix in the flour until incorporated.
- Add the broth and spices.
- Bring to a boil.
- Reduce heat to low and whisk in the half and half. Allow it to thicken for 3 minutes.
- Remove from heat and let cool. Mixture will continue to thicken as it cools.