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–+ servings
Condensed Cream of Mushroom Soup in two jars.
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5 from 14 votes

Homemade Condensed Cream of Mushroom Soup

Homemade Condensed Cream of Mushroom Soup is a simple, healthy substitute for store bought canned soup and tastes so much better!
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Soup
Cuisine: American
Keyword: Cream of Mushroom Soup
Servings: 6 servings
Calories: 118kcal
Author: Erica Walker

Ingredients

  • 1/2 cup butter
  • 8 ounces mushrooms (any type, finely chopped)
  • 2 Tablespoons soy sauce (see notes above)
  • 1/2 cup flour
  • 3 cups milk
  • 1 Tablespoon beef bouillon
  • Kosher salt (to taste)
  • black pepper (to taste)

Instructions

  • In a medium-sized skillet, melt butter over medium heat.
    Melting butter in a skillet.
  • Add mushrooms and soy sauce and sauté for about 5 minutes or until mushrooms have cooked down and very tender. 
    Sautéed mushrooms in skillet.
  • 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. 
    Flour on top of sautéed mushrooms in skillet.
  • 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.
    Whisking cream of mushroom condensed soup in skillet.
  • 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. 
    Skillet of Condensed Cream of Mushroom Soup and wooden spoon.
  • Allow to cool and place in an airtight container. Refrigerate or freeze until ready to use. 
    Spoon resting in a jar of Condensed Cream of Mushroom Soup.

Notes

Recipe Tips:

    • 1 serving = 1/2 cup prepared
    • 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 it from curdling.

Nutrition

Calories: 118kcal | Carbohydrates: 8g | Protein: 4g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 23mg | Sodium: 257mg | Potassium: 169mg | Fiber: 0.4g | Sugar: 3g | Vitamin A: 352IU | Vitamin C: 0.4mg | Calcium: 79mg | Iron: 0.4mg