Condensed Cream of Mushroom Soup is the perfect addition to casseroles and makes a great base for quick and easy meals all week long! You can make this easy base recipe in minutes!
Nothing says ‘ultimate comfort food’ like this! It is sooo easy to make, you’ll never want to go back to store bought again!
This condensed cream of mushroom soup uses a whole cup of mushrooms! You can chop the mushrooms or leave a few of them whole for a more rustic looking soup.
What is Condensed Cream of Mushroom Soup?
Condensed Soups are soups made with less water so they can be stored and take up less space. Basically a super concentrated version of the finished soups you are used to enjoying! This condensed cream of mushroom soup recipe, is already mixed with milk and chicken broth, and is hearty enough to be a filling entrée on its own, but can also be used as is, as a base for a tuna casserole or over instant pot pork chops.
The Benefits of Making Your Own
- You can control the ingredients (low sodium, low fat).
- You can make the mushrooms smaller so your kids don’t even know they are there (just blend a bit longer)!
- It’s cheap and super easy to make.
- Mushrooms can easily be replaced by… celery, chicken, asparagus, broccoli or … nothing! (If it’s cream of nothing does that mean it has no calories? ;)
How to Make Condensed Cream of Mushroom Soup
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!
- Add all of the ingredients except mushrooms to a blender and give it a whirl.
- Add sliced mushrooms and blend again until the mushrooms are the desired size. You can control the texture here…hide those mushrooms in a fully pureed version or leave it a little chunky for added yumminess!
- Heat the mixture in a saucepan stirring constantly to avoid any lumps.
When ready, remove from heat and season with salt and pepper.
Now it’s ready to use in your favorite casseroles like Easy Tuna Casserole or Cheesy Chicken Casserole. For a gluten free condensed cream of mushroom soup recipe ensure that all of the ingredients you’re using are GF.
This can be stored in the fridge up to 1 week… if it separates, just give it a quick stir before you use it!
Don’t Curdle the Milk
Milk based products tend to curdle in a slow cooker after long periods of time. If using fresh milk, it can curdle if placed in the slow cooker for long periods of time. For best results, use the evaporated milk in this recipe and if adding to the slow cooker, add within the last hour of cooking!
Try Using This Recipe With…
- Crock Pot Pork Chops – perfect for busy days!
- Instant Pot Chicken and Rice – ultimate one pot comfort food.
- 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
- 1 can 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 ½ teaspoons onion powder
- 4 tablespoons corn starch
- 1 tablespoon olive oil
- ¼ teaspoon black pepper
- 1 cup 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.
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)