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Homemade Cream of Mushroom Soup in a clear glass jar

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!
Course Soup
Cuisine American
Keyword Cream of Mushroom Soup
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 6 servings
Calories 260kcal
Author Erica Walker



  • 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. 


Notes: This recipe makes approximately 3 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 in a recipe :)
If you are wanting to make this into a soup-- just use an equal amount of liquid (such as milk or broth) as condensed soup (Example: if you use two cups of condensed soup, add two cups of liquid)
1 serving = 1/2 cup prepared


Calories: 260kcal | Carbohydrates: 15g | Protein: 7g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 53mg | Sodium: 534mg | Potassium: 305mg | Fiber: 1g | Sugar: 7g | Vitamin A: 670IU | Vitamin C: 0.8mg | Calcium: 142mg | Iron: 0.8mg