Condensed Cream of Mushroom Soup

5 from 6 votes

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.

Prep Time5

Cook Time15

Total Time20

Course: Soup

Cuisine: American

Keyword: condensed cream of mushroom soup

Servings: 10.5 oz portions

Calories: 342kcal

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

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.

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.