There are so many easy shortcuts to use when cooking, but I really try not to use canned, processed ingredients whenever I can help it. I’ll show you how easy it is to make this Homemade Condensed Cream of Mushroom Soup from scratch.
This Homemade Condensed Cream of Mushroom Soup is one easy to make, keep on hand pantry item used big time this holiday season. I mean, who doesn’t serve up the infamous Green Bean Casserole, right? That’s a mainstay tradition!
Making your own condensed cream of mushroom soup will save you money, it’s made in minutes and you know exactly what is in it.
I know how many cans of this I used to buy until I decided to start making my own, usually to order when needed because it doesn’t take that long. The flavor is so much better and the mushrooms aren’t like little pieces of rubber. Win, win and you know exactly what’s in it without any preservatives.
Over medium heat in a large skillet add the butter and olive oil. When butter is melted add the mushrooms, onion and garlic. Saute this for 5 minutes, stirring occasionally unit mushrooms are soft. Now to make the thickened sauce we will start by making a roux.
Sprinkle the flour over mushroom mixture, stirring to cook for 2 minutes. The flour gets absorbed by the butter and oil, and thickens when the chicken stock is added. It’s a great base for cream soups and gravies.
Whisk in the chicken stock, then the cream. Cook for 3 minutes on simmer. Season to taste with salt an pepper.
This will be thick, hence the condensed soup name. You can use this as a base for other dishes and your favorite recipes that call for the canned version.
If not using right away, allow to cool and store in an airtight jar and refrigerate. This recipe makes 1 1/2 cups, which is about the amount usually in a canned version..
Homemade Condensed Cream of Mushroom Soup
Ingredients
- 2 tbsp butter
- 2 tbsp olive oil
- 4 oz crimini mushrooms chopped
- 1/2 onion grated
- 2 cloves garlic minced
- 1/4 cup flour
- 1/2 cup Half and Half cream
- 1/2 cup chicken stock
- salt to taste
- Fresh cracked black pepper
Instructions
- Over medium heat in a large skillet add the butter and olive oil. When butter is melted add the mushrooms, onion and garlic. Cook for 5 minutes, stirring occasionally unit mushrooms are soft.
- Sprinkle the flour over mushroom mixture, stirring to cook for 2 minutes. Whisk in the chicken stock, then the cream. Cook for 3 minutes on simmer. Season to taste with salt an pepper. This will be thick.
- Use as you would a can of condensed cream of mushroom soup. If not using right away, allow to cool and store in an airtight jar and refrigerate. Makes 1 1/2 cups.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.
I live overseas and can’t find cream of mushroom soup. I stumbled on this recipe and it is phenomenal. I’ve used it for the last couple of years. I can’t go back to the canned stuff. This recipe is amazing, easy to make and I often double or triple it. Thank you for sharing.
Thanks for the comment, Jess. I’m so glad you’ve found it helpful, and trust me when I say that you’re much better off making condensed soup from scratch. The ingredients in the canned soups are questionable at best. 😉
I agree 100%
Since I just got 15lbs of mushrooms and I’m going to dry only half of them, I wondered if there is a way to make this recipe and store it for later use, but in the pantry instead of the fridge.
I would not recommend keeping this unrefrigerated, unless you can it following proper canning guidelines.
Have you ever tried freezing this recipe?? How long does it keep in the fridge? Thanks for the post! Excited to try!
I have not as it only makes 1 1/2 cups, although I have used it in recipes with other ingredients and frozen them for later use with no issues. I wouldn’t keep it more than 5 days in the the fridge myself though. Thanks Emily!
This is good stuff. Made some this afternoon and followed your recipe to the T. I plan on using it in a potato and ground beef casserole. This is going to enrich the flavor. Love the garlic and onion taste . Thanks for a great recipe. I plan on using it in the place of canned cream of mushroom soup in recipes or any type of creamy soup or chowder I might make. So glad to find your recipe..
What I enjoy so much about this is how easy it is to make as opposed to reaching for a can with all sorts of chemical sin it that you don’t need. Making a big batch and having it in the fridge is great. So glad you like it Kathy! I hope you take a look around the site, lots of other good recipes await!
Quick question. I see so many recipes that call for CCMS and I love the idea of your homemade version. I’m horriblly allergic to mushrooms which makes eating out at many places a chore and I always have to look for substitutes. I’m a huge sautéed onion fan. Do you think onions would work? Is there anything else you’d recommend substituting when a recipe calls for mushrooms or CCMS? It’s such a difficult allergy since mushrooms add such great flavor and are hidden in so many things, especially sauces. Thanks for any suggestions you have and absolutely love you recipes!
I do think substituting onions and or celery would be a great substitute for the mushrooms. I do this as well myself. Thanks so much Joy and have a wonderful Thanksgiving. 🙂
Thanks for taking the time to reply. I appreciate your feedback and love your recipes!
That’s really cool, Kevin. I would never have thought to make my own, or that it’d be so straightforward. Have to confess that I’m ambivalent when it comes to green bean casserole – one of my many deficiencies … but I do make plenty of other dishes that call for CCMS. Btw, your stroganoff looks delish!
Thanks Jeff. I like to have some on hand for what ever creation strikes me!
This is so fantastic! I never would have thought of making condensed soup myself (and I don’t like to buy canned stuff either, so I generally don’t use it at all). What a great idea! And nice photos as well! 🙂
You made my day Nicole, thanks so much for the kind words. With your videos and Nagi’s book I’ve been practicing and practicing! 🙂
Hey Kevin! Thank you! I never buy canned soups because of the overload of salt, we are just not heavy salt users. I of course cook with it, but never salt my finished food.
Agreed Dorothy! Plus, fresh and homemade is what it’s all about, right? How is your back doing these days?
What an awesome post, Kevin! I totally have that natural wonder when I see something in the store of “Hmmm…can I make that my self at home?” I’ve never tackled cream of mushroom soup…but this looks incredible. Well done! #WolfpackFromScratch
Thanks Dave, I make a jar of this quite often for when I get that last minute thought and it comes in handy. 🙂