This homemade cream of mushroom condensed soup is simple, delicious, and even better than the store bought stuff! Perfect for using in your favorite Green Bean Casserole recipe, or for diluting and enjoying as a delightful side soup for lunch or dinner. Made with milk, chicken broth, butter, and fresh mushrooms. You’ll never want to buy it from the store after tasting the delicious homemade flavor of this simple DIY recipe!
Updated on November 11, 2021
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Since I started my homemaking and home cooking journey more than 10 years ago, I’ve been kind of obsessed with making things from scratch. Even when it is more expensive, less convenient, or just plain bothersome, I’ve been committed to doing things the long way around.
While I’ve matured in my kitchen skills, I still like to take the long way around for simple ingredients. Not so much “just because”, but because the results are FAR superior to those that you get from processed and pre packaged foods. While I do keep some of these things on hand, I’ve fallen in love with making food from scratch. It’s the perfect way to ensure I know exactly what is going into our food, and I can make any substitutions I need to based on allergies, restrictions, or quality concerns!
From Scratch Cooking
This homemade condensed mushroom soup recipe is just one way I employ the use of from scratch foods in my kitchen. I also make many of our condiments and sauces from scratch, and enjoy fermenting and culturing as well. If you like those things too, make sure to subscribe to my e-mail list to keep in touch!
Let’s get started with this delicious homemade condensed mushroom soup recipe!
- Mushrooms: You can use your regular button mushroom here, or the little brown cremini ones. Whatever variety you choose, make sure you trim off the woody ends of the stem and mince them fine.
- Butter: This brings such a rich, delicious flavor. I use salted butter in pretty much every recipe you will find on Little Home in the Making, but you can use unsalted butter if you prefer.
- Flour: I use all purpose unbleached flour in this recipe, but regular all purpose will work fine too!
- Milk: I like to use whole milk in many of my recipes. This will mean more consistent results and a thicker end product than you would get from a lower fat milk.
- Broth: While I used chicken broth in this recipe, feel free to use vegetable broth or even water! I have recipes for both stove top chicken broth and Instant Pot bone broth.
- Seasonings: I keep it simple for seasonings with this recipe. Ground black pepper, paprika, salt, garlic powder, and onion powder come together to give a boost of flavor to this easy condensed mushroom soup recipe.
- Parmesan Cheese: this is what I consider the secret ingredient! It adds a special extra salty flavor that really helps the soup taste authentic. It just wasn’t the same without it! I used the shelf stable green can stuff in this recipe with great success, but you can use the good stuff (Parmigiano-Reggiano) for an extra special touch.
How to Make Condensed Mushroom Soup From Scratch
Melt 2 tbsp. Of butter in a medium skillet over medium heat. Add the mushrooms and toss well to coat.
Sauté for 5 minutes, or until they are lightly browned, stirring frequently to prevent burning. Remove from the saucepan or skillet and add to a medium bowl and set aside.
In a large heavy bottomed saucepan (this is to prevent burning. Trust me, find a saucepan with a heavy bottom for sauces in particular), melt 1 cup of salted butter over medium heat.
As soon as the butter has melted, add the flour and whisk well. Whisk constantly, until the flour is well absorbed and the mixture has started to change color just slightly. Be careful of burning at this stage.
Slowly add the broth, continuing to whisk as you do so. This will become very thick, very quick. Just keep whisking.
Once all of the broth (or water) is added, pour in the milk in the same manner as you did the broth.
Whisk until completely smooth, and add the sautéed mushrooms, onion powder, black pepper, garlic powder, paprika, salt, and parmesan cheese. Whisk well to combine.
Reduce the heat to medium low and simmer for 6 minutes, whisking frequently to prevent burning.
Pour into a large bowl and cool completely.
Storing and Freezing
Once you have cooled your homemade condensed mushroom soup completely, you can begin preparing to store it. Since this makes a large batch, you will likely have leftovers for stashing in the fridge or freezer.
I like to portion mine into 1 1/3 cup portions, since that is the size that is most often called for in recipes. You can portion into pint sized mason jars, specialized freezer containers, soup cubes, or in medium sized freezer bags.
Keep in the fridge for up to 5 days, or freeze and use within 3 months. This works great for thawing and using in your favorite casseroles and other recipes. Perfect for when you want a homemade touch, without all the work.
Gluten free: Substitute the flour in this recipe for a gluten free flour that measures 1:1 (like Bob’s Red Mill Gluten Free Flour)
Keto: Follow one of the methods outlined in this post to create a keto roux, and substitute the milk in this recipe for 3 cups of heavy cream + 1 cup of water.
Dairy Free: Substitute the butter for butter flavored coconut oil, vegetable oil, or avocado oil. You may need to add a touch more flour to get a thick enough consistency. Substitute the milk for a higher fat plant based milk like coconut or cashew milk. Omit the parmesan cheese, or substitute with a dairy free parmesan cheese substitute (often made from cashews).
Healthier options: Use homemade bone broth in place of the broth, organic milk in place of the regular milk, and organic options whenever possible. Authentic Parmigiano-Reggiano is a delicious substitute for the powdered parmesan cheese.
Cream of Chicken: Substitute the diced mushrooms for finely chopped cooked chicken. Use chicken broth as your broth/water option and proceed with the recipe as written.
Cream of Celery: Substitute the diced mushrooms for the same quantity of finely diced celery. The rest of the recipe remains the same.
Cream of Bacon: Cook and crumble 4-6 slices of bacon. Discard the bacon grease and proceed with the recipe as written.
According to the Campbell’s website, a single serving (1/2 cup) of condensed cream of mushroom soup contains approximately 8 grams of carbs, and 1 gram of fiber. Making a single serving approximately 7 net carbs. Homemade condensed mushroom soup contains approximately 9 grams of carbohydrates per 1/2 cup serving.
According to the Campbell’s website, a single serving (1/2 cup) of condensed cream of mushroom soup contains approximately 120 calories. Homemade condensed soup contains approximately 170 calories per 1/2 cup serving.
Cream of mushroom soup that is purchased in the store is not keto, but if you make your own at home you can make substitutions to ensure that it is 100% keto friendly.
Approximately 1 1/3 cup of homemade condensed mushroom soup is equivalent to one 10oz can of store bought.
Yes! Simply cool to room temperature, pack into freezer safe containers, label, and freeze. Thaw and eat within 3 months.
Best Recipes Using Condensed Cream Of Mushroom Soup
- Poppy Seed Chicken and Rice
- Slow Cooker Pot Roast and Gravy
- Chicken Spaghetti
- Slow Cooker Green Bean Casserole – Dash for Dinner
- Baked Pork Chops With Mushroom Soup – The Kitchen Magpie
- Easy Tuna Casserole – Spend with Pennies
Condensed Mushroom Soup Recipe
- 2 tbsp Salted Butter
- 1 8oz pkg Button or Cremini Mushrooms, cleaned, woody ends removed, and minced
- 1 cup Salted Butter
- 1 cup Unbleached All Purpose Flour
- 4 cups 2% or Whole Milk
- 2 cups Chicken Broth, or water
- 1 tsp. Onion Powder
- 1 tsp. Ground Black Pepper
- 1/2 tsp. Garlic Powder
- 1/2 tsp. Paprika
- 4 tsp. Table Salt
- 4 tbsp. Grated Parmesan Cheese, shelf stable variety is fine here
- Melt 2 tbsp. Of butter in a medium skillet over medium heat. Add the mushrooms and toss well to coat.
- Saute for 5 minutes, or until they are lightly browned, stirring frequently to prevent burning. Set aside.
- In a large heavy bottomed saucepan (this is to prevent burning. Trust me, find a saucepan with a heavy bottom for sauces in particular), melt 1 cup of salted butter over medium heat. As soon as the butter has melted, add the flour and whisk well. Whisk constantly, until the flour is well absorbed and the mixture has started to change color just slightly. Be careful of burning at this stage.
- Slowly add the milk, continuing to whisk as you do so. This will become very thick, very quick. Just keep whisking.
- Once all of the milk is added, add the chicken broth or water in the same manner as you did the milk.
- Once both the milk and chicken broth have been added, stir well. Add the sauted mushrooms, onion powder, black pepper, garlic powder, paprika, salt, and parmesan cheese. Mix well.
- Reduce the heat to medium low and simmer for 6 minutes, whisking frequently to prevent burning.
- Pour into a large bowl and cool completely.
- Use 1 1/3 cup to replace 1 can of condensed cream of mushroom soup in a recipe.
Replacing: Use 1 1/3 cups of the prepared Condensed Mushroom Soup to replace approximately 1 (10oz) can of the storebought Cream of Mushroom Soup in your favorite recipes!
This large batch makes the equivalent of approximately 6-7 (10oz) cans.
Adapted from Not Your Mother's Make-Ahead and Freeze Cookbook by Jessica Fisher
Nutrition Information:Yield: 18 Serving Size: 1/2 cup
Amount Per Serving: Calories: 170Total Fat: 14gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 37mgSodium: 756mgCarbohydrates: 9gFiber: 0gSugar: 3gProtein: 3g
Nutrition information is an estimate only.