Homemade Condensed Cream of Mushroom Soup

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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! 

Cream of Mushroom Soup in a glass container

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? ;)

Mushrooms and cream in a blender, before blending

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!

  1. Add all of the ingredients except mushrooms to a blender and give it a whirl.
  2. 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!
  3. 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.

Overhead shot of Cream of Mushroom Soup, stirring with a wooden spoon

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!

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Cream of Mushroom Soup in a glass container
5 from 11 votes
Review Recipe

Homemade Condensed Cream of Mushroom Soup

Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 4 servings
This homemade condensed soup is a delicious replacement for the store bought variety giving you the control over what goes into it!


  • 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

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  • 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

Calories: 69, Carbohydrates: 8g, Fat: 3g, Sodium: 2mg, Potassium: 76mg, Vitamin C: 0.5mg, Calcium: 3mg, Iron: 0.1mg

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

Course Pantry
Cuisine American

Homemade Condensed Cream of Mushroom Soup in a pan with a spoon with writing.

Homemade Condensed Cream of Mushroom Soup in a jar with writing.

Homemade Condensed Mushroom Soup in a pan with a wooden spoon and a title.

Homemade Condensed Cream of Mushroom Soup in a jar and the ingredients to make homemade cream of mushroom soup in a blender under the title.

About the author


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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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Recipe Rating


    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.

    1. I haven’t tried it that way so I can’t say for sure. If you do try it, I’d love to hear how it works out for you!

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

  6. 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)

  7. 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!

  8. …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.

  9. 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!

  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


    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.

  11. 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. Thank you so much for your advice! I am not familiar with canning so this is much appreciated!

    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.

    1. Thanks SO much for sharing this! Gotta get mushrooms and am making TODAY! ONE question…..am I correct to assume the above recipe makes 2 cans of condensed soup?

      1. Mine was really nice and smooth when I made it but I also froze some and it came out lumpy and watery. I could not get it smooth again. Any tips or remedies

      2. Items thickened with cornstarch don’t generally freeze and thaw well. I would perhaps try giving it a whirl in the blender to smooth it and then heat on the stovetop and thicken with cornstarch if needed. I hope that helps!