Try making your own cream of mushroom soup from scratch to add to casseroles and soups!
It’s easier than you might think with just a handful of ingredients, and it’s much healthier than the canned version.
Rich, creamy, and oh-so-satisfying, say goodbye to store-bought soup and hello to homemade goodness!
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What is Condensed Cream of Mushroom Soup?
This is different from our Cream of Mushroom soup recipe. Condensed soups are soups that have less water and take up less space, making it convenient for storage and for adding flavor to recipes. The most common type of condensed soup is cream of mushroom.
This easy homemade condensed cream of mushroom soup recipe, can replace 2 cans of mushroom soup and can be added to recipes like tuna casserole.
The Benefits of Making Your Own Condensed Soup
- You can control the quality and quantity of the ingredients. Make it low in sodium or fat and avoid additives.
- It’s a great way to sneak veggies into your picky eaters’ diet. Just blend the mushrooms longer; nobody will even know they’re there!
- It’s easy to make and much cheaper than buying canned soup.
- You can replace the mushrooms with celery, chicken, asparagus, or broccoli!
How to Make Condensed Cream of Mushroom Soup
For the best cream of mushroom soup, you’ll want to choose mushrooms that are firm, clean, and easy to slice. While white button mushrooms are common but add a couple of cremini or portobello mushrooms for a deeper mushroom taste.
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!
- Blend all the ingredients except mushrooms.
- Add the mushrooms and blend again.
- Heat the mixture in a saucepan until thickened. Season with salt and pepper.
This homemade cream of mushroom soup recipe can be used in your favorite casseroles, like Cheesy Chicken Casserole. If you’re looking for a gluten-free version, ensure that all of the ingredients you’re using are gluten-free.
This can be stored in the fridge up to 1 week… if it separates, just give it a quick stir before you use it!
Recipes to Try
- Turkey Tetrazzini – hearty satisfying dish.
- Broccoli Rice Casserole with Turkey – cheesy comforting casserole.
- 4 Ingredient Chicken Rice Casserole – quick and easy meal option.
Ingredients
- 1 (12 ounce each) can evaporated milk you can use regular milk in a pinch, it just won't be quite as creamy
- ½ cup chicken broth
- 1 ½ teaspoons onion powder
- 4 tablespoons cornstarch
- 1 tablespoon olive oil
- ¼ teaspoon black pepper
- 1 cup mushrooms
Instructions
- In a blender, combine evaporated milk, chicken broth, onion powder, cornstarch, olive oil, and black pepper.
- Pulse two to three times to combine.
- Add in the mushrooms to the blender and pulse a few more times until the mushrooms reach the desired size.
- In a medium saucepan, whisk the mushroom mixture over medium-high until thickened, about 5 minutes. Let boil for 1 minute.
- Remove from heat and cool.
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Pantry
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This looks really yummy. Can this be canned?
I have not tried canning this recipe so I’m not sure if it would work. Hopefully someone else has some advice for you!
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!
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!
Yes, you still need the evaporated milk to give the creamy texture. I would use just 1 cup of finely diced chicken.
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!!
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.
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!
Wow! It worked! I love to cook but, oddly, have serious thickening issues. This was so easy! Thanks.
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)
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!
…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.
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!
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.
What about cream of chicken?
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!
Can this recipe be canned for dry storage ?
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.
I wonder if you could “can” this???
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.
Thank you so much for your advice! I am not familiar with canning so this is much appreciated!
Is this gluten free?
Yes, as long as your broth is. Nothing listed contains gluten.
What can you usse in sted of ‘corn starch’…?
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.
Holly, you can check out Holly’s Easy Low Carb website for more low carb recipes!
Arrowroot works great! Or you can also try white rice flour as it is just as starchy!
Sounds so good. You wrote condensed milk instead of evaporated milk in direction one.
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?
Yes, the recipe makes the equivalent of 2 cans of soup!
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
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!
What a great idea! I wonder how long it will last in the freezer?
I like to know the answer to
Can it be stored in the freezer or canned?