This quick and easy condensed cream of mushroom soup is creamy, flavorful, easy to freeze, and a perfect swap for two cans of condensed soup.
Condensed Cream of Mushroom Soup is one of those pantry staples I love having ready because it makes casseroles and slow cooker dinners taste so much fresher than the canned version.
Making it homemade gives you full control over the ingredients, sodium, and herbs, and the difference is huge. I love adding a bit of thyme and even thinning it out with a little more milk and Homemade Chicken Broth to enjoy as a soup.
This version is silky, savory, and filled with real mushrooms. You can keep it classic or make it dairy free with simple swaps. It comes together quickly on the stove and tastes so much better than anything store bought.
Quick Bites About This Recipe
Skill Level: Easy enough for beginners.
Swaps: Use full fat oat milk and vegetable broth for dairy free or vegan.
Make Ahead: Lasts about 4 days in the fridge.
Freezer Friendly: Freeze safely for up to 6 months.
Variations & Substitutions: Replace mushrooms with celery for condensed cream of celery or add thyme for an herby twist.
Condensed Cream of Mushroom Soup Ingredients
Butter: Adds richness and helps the mushrooms cook down. Plant based butter works great for dairy free.
Mushrooms: Fresh mushrooms bring all the flavor. Baby bella, white, or a mix all work beautifully.
Onion (optional): Adds sweetness and extra depth if you want a chunkier soup.
Garlic (optional): Fresh garlic gives the soup a warm, savory base.
All Purpose Flour: Thickens the soup to that classic condensed consistency. Gluten free 1 to 1 flour is an easy swap.
Salt: Enhances everything and balances the flavors.
Pepper: Just a little bit to balance everything.
Granulated garlic: Boosts the mushroom flavor, use more if not using fresh garlic.
Granulated onion: Adds sweetness and rounds out the seasoning, again use more if not using fresh onion.
Chicken broth: Builds the savory base. Vegetable broth is perfect for a vegetarian or vegan version.
Milk: Makes the soup creamy and smooth. Full fat oat milk is my go to for dairy free.
How to Make Condensed Cream of Mushroom Soup
Start by chopping the mushrooms into small pieces. If you want the optional onion, chop it as well, and mince the garlic.
Melt the butter in a large skillet over medium heat. Add the mushrooms, garlic, and optional onion. Cook until everything softens and the mushrooms release their moisture.
Add the flour and stir well to coat the vegetables. Let it cook for a couple minutes to remove the raw flour taste.
Slowly pour in the broth and milk while whisking. This keeps the mixture smooth and helps prevent lumps.
Stir in the granulated garlic, granulated onion, salt, and pepper. Let the soup simmer for about 10 minutes, stirring occasionally, until thick, creamy, and condensed.
Remove from the heat and use right away or cool for 15 to 20 minutes before refrigerating.
Storing and Reheating (If There’s Any Leftovers!)
Refrigerate: Store in an airtight container for up to 7 days.
Freeze: Freeze in two 10.5 ounce portions for up to 6 months.
Reheat: Warm over low heat. Add a splash of milk or broth if it gets too thick.
How to Serve Condensed Cream of Mushroom Soup
Use this homemade condensed soup anywhere you’d use the canned version. It is perfect for casseroles, creamy chicken dishes, gravies, slow cooker meals, pot pies, and pasta bakes. It adds a fresh, homemade flavor to everything. I love using it in my green bean casserole and my Chicken and Stuffing Casserole.
Recipe Tips and Notes
- Chop mushrooms small for better texture in casseroles.
- Gluten free flour works well as a 1 to 1 swap.
- Simmer gently so the soup thickens without reducing too much.
- Make a big batch (I like to triple it) and freeze in souper cubes in 10.5oz portions to use in place of canned condensed cream of mushroom soup.
recipes that used canned cream of mushroom soup
Condensed Cream of Mushroom Soup
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Print Pin Recipe 🖤 SaveIngredients
- 2 tablespoons butter
- 8 ounces mushrooms chopped
- 1/2 med-large onion chopped, optional
- 4 garlic cloves minced, optional
- 6-8 tablespoons all-purpose flour use a little more if needed, especially if using onion as it has more moisture
- 1 1/2 cups chicken broth 300 ml
- 1 1/2 cups whole milk 300 ml
- 1/2 teaspoon granulated onion use more or less to taste
- 1/2 teaspoon granulated garlic use more or less to taste
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Melt the butter in a large skillet over medium heat. Add the mushrooms, garlic, and optional onion. Cook until softened and the mushrooms release their moisture.2 tablespoons butter, 8 ounces mushrooms, 1/2 med-large onion, 4 garlic cloves
- Sprinkle in the flour and stir until everything is coated. Cook for 2 minutes to remove the raw flour taste.6-8 tablespoons all-purpose flour
- Slowly pour in the chicken broth and milk while whisking to keep the mixture smooth.1 1/2 cups chicken broth, 1 1/2 cups whole milk
- Add the granulated onion, granulated garlic, salt, and pepper. Simmer for about 10 minutes, stirring occasionally, until thick and condensed.1/2 teaspoon granulated onion, 1/2 teaspoon granulated garlic, 1/2 teaspoon salt, 1/2 teaspoon black pepper
- Remove from the heat and use immediately or cool for 15 to 20 minutes before refrigerating.
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Notes
- Substitutions: Use vegetable broth and full fat oat milk for dairy free or vegan. Gluten free 1 to 1 flour works well.
- Storage: Refrigerate up to 7 days or freeze up to 6 months.
- Reheat: Warm on the stove over low heat with a splash of liquid if needed.
Nutrition
The nutritional information is automatically calculated and can vary based ingredients and products used. If the nutrition numbers are important for you we recommend calculating them yourself.
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