Homemade Condensed Cream of Mushroom Soup is a simple, healthy substitute for store bought canned soup and tastes so much better!
Homemade Condensed Cream of Mushroom Soup
This homemade cream of mushroom soup has a deep, rich flavor and is so easy to make that you’ll never reach for the canned stuff again. Whether you’ve run out of your pantry staple or you’re looking for a healthier alternative, this recipe is the best! It’s the perfect substitute for store bought condensed mushroom soup.
Sure, it’s easy to just pop open a can of cream of mushroom soup. But once you try making your own, you’ll never go back! Just like our Condensed Cream of Chicken Substitute, this recipe offers a much deeper, more delicious flavor in so many dishes. Plus, it’s made with wholesome ingredients that you probably already have on hand! All you need are some meaty mushrooms, butter, milk, beef bouillon, soy sauce (trust me, and read on for more details) and a little salt and pepper. This homemade soup recipe is a real winner!
Why Soy Sauce in the Mushrooms?
Adding soy sauce when sautéing mushrooms is an old chef’s trick. Soy sauce brings out the delicious meaty flavor of the mushrooms in a way you won’t believe. You won’t even taste the soy sauce flavor, I promise. It’s like magic. My family has prepared mushrooms this way for years and it takes the flavor to a whole new level. I won’t sauté my mushrooms any other way. Try it; you’ll be amazed!
Recipe Notes and Suggestions
- This recipe makes about three cups of condensed soup. A store bought can of cream of mushroom soup (10.75 ounces) is 1 1/4 cups. Just something to keep in mind when using this for a recipe.
- Fresh mushrooms are best, but you can use canned mushrooms too.
- To make this into a homemade cream of mushroom soup, just add an equal amount of liquid (such as milk or broth) to equal amount of condensed soup. For example, if you use two cups of condensed soup, add two cups of liquid.
- While this recipe is NOT gluten free as written, you can use a GF flour substitute or cornstarch as a thickener. Omit the soy sauce as well, since most soy sauces have gluten. And make sure to read labels on your beef bouillon. There are some delicious gluten-free alternatives out there.
- This Cream of Mushroom soup substitute can be doubled (or tripled) and kept in the freezer for several months. Just make sure to use airtight containers or heavy-duty freezer bags.
- To reheat, thaw in the refrigerator for a couple of hours, then simmer on the stove top. When reheating the soup, make sure to stir constantly to keep the it from curdling.
Serve this as a creamy soup on its own or use it in any number of delicious dishes! Here are a few of our favorites:
- Easy Crock Pot Pork Chops
- 15-Minute Beefy Noodle Skillet
- Easy Beef Stroganoff
- The Best Tater Tot Casserole
- Green Bean Casserole
- Cheesy Chicken and Rice Casserole
How to Make Cream of Mushroom Soup
- In a medium-sized skillet, melt butter over medium heat.
- Add mushrooms and soy sauce and sauté for about 5 minutes or until mushrooms have cooked down and very tender.
- Sprinkle flour over the top of the mushrooms and stir until a thick paste forms. Cook for another minute or two until flour is well incorporated.
- Slowly add milk while whisking constantly. Whisk until smooth and creamy. Add beef bouillon and stir until well incorporated.
- Add salt and pepper to taste.
- You want this to be slightly thicker than gravy (it is a condensed soup after all) so keep that in mind if it seems a little thick. It will also thicken up upon cooling.
- Allow to cool and place in an airtight container. Refrigerate or freeze until ready to use.