Try making your own cream of mushroom soup from scratch to add to casseroles and soups!
It’s easier than you might think with just a handful of ingredients, and it’s much healthier than the canned version.
Rich, creamy, and oh-so-satisfying, say goodbye to store-bought soup and hello to homemade goodness!
What is Condensed Cream of Mushroom Soup?
This is different from our Cream of Mushroom soup recipe. Condensed soups are soups that have less water and take up less space, making it convenient for storage and for adding flavor to recipes. The most common type of condensed soup is cream of mushroom.
This easy homemade condensed cream of mushroom soup recipe, can replace 2 cans of mushroom soup and can be added to recipes like tuna casserole.
The Benefits of Making Your Own Condensed Soup
- You can control the quality and quantity of the ingredients. Make it low in sodium or fat and avoid additives.
- It’s a great way to sneak veggies into your picky eaters’ diet. Just blend the mushrooms longer; nobody will even know they’re there!
- It’s easy to make and much cheaper than buying canned soup.
- You can replace the mushrooms with celery, chicken, asparagus, or broccoli!
How to Make Condensed Cream of Mushroom Soup
For the best cream of mushroom soup, you’ll want to choose mushrooms that are firm, clean, and easy to slice. While white button mushrooms are common but add a couple of cremini or portobello mushrooms for a deeper mushroom taste.
You will want to choose mushrooms that are firm, clean, and easy to slice. White button mushrooms are the standard, but even a couple of portobello mushrooms thinly sliced will look and add a deeper mushroom taste!
- Blend all the ingredients except mushrooms.
- Add the mushrooms and blend again.
- Heat the mixture in a saucepan until thickened. Season with salt and pepper.
This homemade cream of mushroom soup recipe can be used in your favorite casseroles, like Cheesy Chicken Casserole. If you’re looking for a gluten-free version, ensure that all of the ingredients you’re using are gluten-free.
This can be stored in the fridge up to 1 week… if it separates, just give it a quick stir before you use it!
Recipes to Try
- Turkey Tetrazzini – hearty satisfying dish.
- Broccoli Rice Casserole with Turkey – cheesy comforting casserole.
- 4 Ingredient Chicken Rice Casserole – quick and easy meal option.
Homemade Condensed Cream of Mushroom Soup
Ingredients
- 12 oz evaporated milk (you can use regular milk in a pinch, it just won’t be quite as creamy)
- ½ cup chicken broth
- 1 ½ teaspoons onion powder
- 4 tablespoons cornstarch
- 1 tablespoon olive oil
- ¼ teaspoon black pepper
- 1 cup mushrooms
Instructions
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In a blender, combine evaporated milk, chicken broth, onion powder, cornstarch, olive oil, and black pepper.
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Pulse two to three times to combine.
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Add in the mushrooms to the blender and pulse a few more times until the mushrooms reach the desired size.
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In a medium saucepan, whisk the mushroom mixture over medium-high until thickened, about 5 minutes. Let boil for 1 minute.
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Remove from heat and cool.
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Pantry
Cuisine American
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So how is this cheaper when you have to buy condensed milk?
This recipe isn’t about being cheaper (I haven’t priced it out), it’s about being able to make a homemade version.
Hi Holly! Quick question. I’ve come across a lot of recipes that call for condensed cream of potato or cheese soup. Any thoughts on how I could adjust this recipe to make these from scratch? I hate all the sodium the store bought ‘condensed cream of’ soups have.
I have not tried making those so I can’t say for sure, but any recipe that calls for a “cream of” can typically be substituted for any “cream of” soup such as this mushroom soup. I hope this helps Deanne!
Thank you, Holly! I might get adventurous and do some experimenting. Maybe substitute the mushrooms for equal parts cheese or potato. If I do, I’ll let you know how it turns out!
Can you omit mushrooms?
You can omit them or substitute with celery, chicken, asparagus, or broccoli.
Can this recipe be frozen.
Hi Carol, Items thickened with cornstarch don’t generally freeze and thaw well. If you do freeze it, try giving it a whirl in the blender to smooth it, and then heat it on the stovetop and thicken it with cornstarch if needed. I hope that helps!
Whoa, incredible….My niece sent me the recipe for your quick chicken casserole. It looks so easy and delish! I can’t wait to try it…then I went on your website and saw all your other great meals and ideas with a great meal planner! (nice to see a fellow Canadian) I have been cooking meals for my family for many years and the thought didn’t even cross my mind about making my own condensed soup base!!!! Great and easy idea! I look forward to reading and making more of your recipes. Thanks so much
P.S. – we also have a havanese-shitzu cross (he is 5 months old)
Aww, that’s so cute, Sue!
So happy you enjoyed this recipe, Sue! Can’t wait to hear what your other favorites are!
I absolutely love this site
Thank you Tina!
Is there something else I could use instead of cornstarch to thicken the soup? I have problems with corn products. I tried plain flour but it was way thick. Any ideas? Thanks, D.
We have only made this recipe as listed, Diann. You could reduce the flour added, but keep in mind this is a condensed soup recipe so it will be quite thick. Or you could try a potato starch, or arrowroot to thicken the soup as well.
Tapioca starch(flour) is used 1 to 1 for cornstarch. I get mine at the Asian grocery.
I really enjoy all your recipes – thank you! My question for the mushroom soup is – can I use shitake mushrooms, since we grow them? Also, could the soup be frozen?
I think shitake mushrooms would be delicious and yes you can freeze this recipe Johnnie! Enjoy! :)
The recipe doesn’t state the size of the can of evaporated milk. Is it the 5 oz. can or larger?
The can I use is 12oz.
Tried this today, I used portobells – delicious, amazing.