Homemade Condensed Cream of Mushroom Soup
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How to Make Homemade Condensed Cream of Mushroom Soup
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I literally cannot believe I have not been making this on my own. Why?
It’s soooo easy.
- I can control the ingredients (low sodium, low fat)
- I can make the mushrooms smaller so my kids don’t even know they are there
- It’s cheap to make
- It can freeze so you can make a bunch at once
- Mushrooms can be replaced by… celery, chicken, asparagus, broccoli or … nothing!
The flavor of this is very mushroom-y and just so yummy. It works very well in recipes requiring cream of ____ soup. The main reason I love to make this is to control sodium, I am not a huge salt fan so this just works great! While mushrooms are one of my favorite veggies, my girls cannot stand them so if I blend them enough, I can use this in recipes and there is tons of flavor and no complaints or finicky kids trying to pick out minuscule pieces of mushroom.
This can be stored in the fridge up to 1 week… if it separates, just give it a quick stir before you use it!
NOTE: This is not mushroom soup… it is the condensed version that is frequently used in recipes.
Milk based products tend to curdle in a slow cooker after long periods of time. As this contains fresh milk, it can curdle if placed in the slow cooker for long periods of time. For best results, use evaporated milk in this recipe and if adding to the slow cooker, add within the last hour of cooking!
- 1 can of evaporated milk (you can use regular milk in a pinch, it just won't be quite as creamy)
- chicken broth (I used reduced sodium)
- 1 1/2 teaspoons onion powder
- 4 tablespoons of corn starch
- 1 tablespoon olive oil
- 1/4 teaspoon black pepper
- 1 cup of mushrooms
Pour the can of evaporated milk and add chicken broth to total 2 cups.
Add all ingredients except the mushrooms into the blender and give it a quick whirl to mix.
Add in the mushrooms and blend again until mushrooms reach desired size. This can be a couple of seconds for chunks of mushrooms or longer if you'd like to puree (& hide) the mushrooms.
Place in a saucepan on medium high heat. Stir continuously with a whisk until thick.
Remove from heat and cool.
Can be stored in the fridge for 1 week or freezer.
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)