Review Recipe

Homemade Condensed Cream of Mushroom Soup

Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 4 servings
Author Holly Nilsson
Course Pantry
Cuisine American
This homemade condensed soup is a delicious replacement for the store bought variety giving you the control over what goes into it!
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  • 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.

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

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

Keyword Condensed Cream of Mushroom Soup