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.

Homemade Condensed Cream of Mushroom soup in jar with uncooked mushrooms on the side

The Benefits of Making Your Own

  • 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!

Creamy and Flavorful

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.    

Don’t Curdle the Milk

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!

Homemade Condensed Cream of Mushroom Soup

Author Holly


  • 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
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    1. Pour the can of evaporated milk and add chicken broth to total 2 cups.
    2. Add all ingredients except the mushrooms into the blender and give it a quick whirl to mix.
    3. 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.
    4. Place in a saucepan on medium high heat. Stir continuously with a whisk until thick.
    5. Remove from heat and cool.
    6. Can be stored in the fridge for 1 week or freezer.
    Nutrition Information

    (Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

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    Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!

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      1. I have not tried canning this recipe so I’m not sure if it would work. Hopefully someone else has some advice for you!

    1. Thank you so much for this! I don’t use canned soups (due to salt issues), and this looks delicious, and will solve some of my problems about what to use instead of canned soups. I can’t wait to make some of this to keep in the freezer until needed!

    2. To make this cream of chicken soup, would you just add a cup or two of diced chicken? I use cr. of chicken soup often, more so even than cr. of mushroom. I would still use the evap. milk, too, right? Sorry to be so nitpicky, but I need things spelled out for me or I am easily confused. Thanks a lot! Can’t wait to try this!

      1. Yes, you still need the evaporated milk to give the creamy texture. I would use just 1 cup of finely diced chicken.

    3. HOLY COW! I just made this and it’s thick and delicious! Looks just like the canned stuff but tasted 10x better. I used Baby Bella mushrooms (my favorite) and I think that really helped it to look like the canned version. Made a double batch and glad I did!! Thanks for a wonderful recipe! Can’t wait to make the Condensed Chicken version!!

    4. I wonder if you can use coconut milk instead of the evaporated milk? Milk allergy here. This would be a big help. All the recipes I used to make with mushroom soup and cant now. Thanks for your help.

    5. Hi Holly! I love this recipe and I can’t wait to try it. I read through your comments to see if this has been addressed yet, but it doesn’t appear so. Your instructions don’t say what size can of evaporated milk to use. Do I need a 11 ounce can or one of the smaller (I think it’s 4.5 ounce) size cans?
      Thanks in advance for the help! Please email me the response so that I don’t forget to come back and check here for an answer! :)

      1. Hi Becca! Either would work as long as you end up with 2 cups of liquid in step 1. I usually use the larger (11-12oz size) can. :) (I’ve emailed you as well)

    6. This may sound stupid, but when using canned condensed soups, you add milk. If using this right after it’s, prepared it is edible then? Also, if you use it later in the week do you need to add more milk?

      1. This recipe is mainly for use when you’re making something (like a casserole for example) that requires a can of condensed soup without milk added to it. If you wanted to enjoy this as a soup, you could just add milk until you reached desired consistency. While I haven’t tried it that way, it does have a wonderful flavor so I am sure it would be great!

    7. …if we have visitors for lunch I often mix a can of mushroom soup with one soup can full of beef broth and serve the soup with a sandwich…most of my guests think it is homemade…Your version looks really good and I always have all of the ingredients on hand.

    8. Hi Holly! I love using evaporated milk in recipes, so yummy! Thanks for sharing this version of cream of mushroom soup! Glad I found it! Blessings from Bama!

    9. I’m wondering how much chicken broth do I use? also how long can it last in the freezer?
      for the mushrooms is it 1 cup “whole”, “sliced” or “chopped”? I know everything is going for a ride in the blender but just wondering

      we ate cream soups all the time but my husband started a low sodium diet about month ago do to health reasons so we haven’t been eat cream soups because of it…so i need to make this soup!! lol


      1. The amount of chicken broth is listed in the second step, you need a total of 2 cups of liquid including the evaporated milk. 1 cup of mushrooms can be coarsely chipped.

    10. I made this and used in a recipe that I have made a few times with canned cr mush soup… this time it turned out almost curdled. It still tasted ok, but was very unappealing looking at it. It was a crock pot recipe and went right from me making it, into the crock pot… do you think I should add less corn starch or let it set for awhile before using it? It had great flavor and I don’t want to give up on it, just trying to figure out what I did wrong!!! Maybe if I added some milk while making it? It was pretty thick by the time I was finished… HELP!!! Thanks!

      1. Mine generally turns out quite thick and I’ve used it in many recipes (stovetop and oven) although not in the Crockpot.

        The issue is not the cornstarch, it has more to do with the milk protein. I did a little reading around about using milk in the crock pot. From what I’ve read (and not my own experience) milk does better in a crock pot on low temperatures and it’s best stirred in during the last hour of cooking. Because the canned soups don’t contain the same fresh ingredients, you don’t have an issue with the curdling!

        I’m not sure if you used milk or evaporated milk, but evaporated milk also tends to hold up better in the crockpot.

        Thanks for the information! I am going to add this into the post for other readers!

      1. The fats in oil and dairy products encapsulate any bacteria in the product including botulism and this encapsulation prevents the heat used in the canning process from killing the bacteria. You are going to have to freeze this.

      1. No. Canning milk products takes specialized equipment that the home canner does not have access to. I wouldn’t advise canning this at all! Freezing is your best preservative method.

      1. You can try Xanthan gum, or arrowroot. I’m not sure of the conversions, I’ll be Googling that myself. I’m a low carber, so I’m going to see if I can make a low carb version of this.