Make homemade condensed cream of mushroom soup with this easy recipe. It’s healthier and tastes better than Campbell’s cream of mushroom soup!
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. They are extremely high in sodium, and the flavor is really bland.
I’ll show you how easy it is to make condensed soup from scratch. It is SO much better than using Campbell’s cream of mushroom soup, and it only takes 10 minutes to make this recipe!
Homemade condensed cream of mushroom soup
There are so many holiday recipes that call for a can of condensed soup. I mean, who doesn’t serve up the infamous French’s green bean casserole, right? That’s a mainstay tradition!
Trust me, you will feel great knowing that you can control the ingredients and the amounts used. Oh, and no more tiny pieces of rubbery mushrooms. This recipe uses fresh crimini mushrooms!
Ingredient notes and substitutions
- Butter and olive oil– I use a combination of butter and olive oil for better overall flavor. You can make this recipe using all butter if you’d like.
- All purpose flour– If you need a gluten free substitute, any 1 to 1 gluten free flour will work fine
- Half and half– This ingredient is a combination of heavy cream and whole milk. I’ve heard that it isn’t readily available in the U.K. If you have trouble finding it, you can use whole milk instead.
- Crimini mushrooms– These are also known as baby portobello, or baby bella mushrooms. They have a firm texture that holds up well to sauteing more so than white button mushrooms.
- Chicken broth or stock– If you’d like to make your own, I have a recipe for chicken broth. Otherwise, I recommend using a low sodium stock or broth. Vegetable broth works as well.
- Salt and pepper– As mentioned, one of the benefits of making homemade condensed cream of mushroom soup is that you can control the amount of sodium. If you want to omit the salt completely, feel free to do so!
What’s in Campbell’s cream of mushroom soup?
Here’s a little eye opening information on what’s hiding inside the can, and answers to commonly asked questions.
According to the ingredient and nutrition label, a 10.5 ounce can of traditional Campbell’s condensed mushroom soup has the following ingredients:
Water, Mushrooms, Vegetable Oil (Corn, Canola, And/Or Soybean), Modified Cornstarch, Wheat Flour, Cream, Contains Less Than 2% Of: Salt, Whey, Soy Protein Concentrate, Monosodium Glutamate, Yeast Extract, Dried Garlic, Natural Flavoring.
Interestingly, the label mentions sodium being less than 2 percent of the overall ingredients, yet the nutrition label says that 1/2 cup (just under one half of a can) of Campbell’s condensed mushroom soup has 880 mg of sodium! That’s more than one-third of the daily recommended intake of sodium!
See? Homemade condensed cream of mushroom soup is so much healthier than Campbell’s!
- 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 equivalent to a 10.5 ounce canned version.
These two products aren’t identical, but they are very similar. Condensed cream of mushroom soup is a concentrated form of cream of mushroom soup. When you add a cup or two of liquid such as water, broth, or stock to condensed mushroom soup, it becomes cream of mushroom soup!
Condensed soup is meant to be prepared with a liquid to make soup. While you could eat it straight, the taste would be extremely rich, and the consistency would be too thick to be enjoyable.
This post, originally published on Kevin is Cooking Dec. 15, 2015, was last updated with new content on Sept 20, 2021.
Homemade Condensed Cream of Mushroom Soup
- 2 tbsp butter
- 2 tbsp olive oil
- 4 oz crimini mushrooms chopped
- 1/2 medium onion grated
- 2 cloves garlic minced
- 1/4 cup all purpose flour or gluten free flour
- 1/2 cup half and half cream or whole milk
- 1/2 cup chicken stock
- salt to taste
- white pepper or black pepper, to taste
- 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 equivalent of a 15 ounce can of condensed soup.
- This recipe makes the equivalent of one can of Campbell’s cream of mushroom soup. Feel free to double the recipe if desired.
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.