Homemade Condensed Cream of Mushroom Soup

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Condensed Cream of Mushroom soup recipe

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!

Homemade Condensed Cream of Mushroom Soup

I literally cannot believe I have not been making this on my own.  Why?

It’s sooo easy.

Did you make this recipe?

Ingredients:

  • 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

Directions:

  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 the 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.

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How to Make Homemade Condensed Cream of Mushroom Soup

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Holly

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!

41 comments on “Homemade Condensed Cream of Mushroom Soup”

  1. What a great idea! I wonder how long it will last in the freezer?

  2. Sounds so good. You wrote condensed milk instead of evaporated milk in direction one.

    • I certainly did! Thanks for catching that Faith, I’ve updated the post! Your comment made for some interesting research! :)

      I’ve always used to two terms interchangeably… after a long search.. I still don’t have a definite answer on this!!

      Sweetened condensed milk which has sugar… this is not the same as unsweetened condensed milk… OR evaporated milk! I’ve updated the post to avoid any confusion, but I am still going to look into this!

      Regardless, it is delicious! <3 Enjoy!

  3. What can you usse in sted of ‘corn starch’…?

  4. Is this gluten free?

  5. I wonder if you could “can” this???

  6. Do you think this recipe could be canned? I am guessing in a pressure canner?

    • 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.

  7. Can this recipe be canned for dry storage ?

  8. 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!

    • 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!

  9. What about cream of chicken?

  10. 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

    Thanks!

    • 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.

  11. 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!

  12. …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.

  13. 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?

    • 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!

  14. 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! :)

    • 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)

  15. Wow! It worked! I love to cook but, oddly, have serious thickening issues. This was so easy! Thanks.

  16. 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.

  17. 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!!

  18. 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!

  19. 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!

  20. This looks really yummy. Can this be canned?

  21. Tried this today, I used portobells – delicious, amazing.

  22. The recipe doesn’t state the size of the can of evaporated milk. Is it the 5 oz. can or larger?

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