In this Homemade Condensed Cream of Mushroom Soup, shallots and cremini mushrooms sauté in butter and flour and mixed with milk and vegetable broth until thick and creamy and luscious. The only cream of anything soup you will want to eat by the spoonful. Swap this recipe wherever a can is listed in your recipe!
In the past it would never fail that I’d find a recipe I really wanted to make and low-and-behold it calls for cream-of-something-soup. Instantly I’d be super bummed and move on.
Why is it some of the best recipes call for condensed soup? For example there’s the green bean casserole, cheesy potatoes and chicken pot pie just to name a few. I used to think I’d never be able to make my beloved casseroles because I swore off canned condensed soups. Well I’m here to tell you… it’s possible.
If you’re not fond of using cream-of-anything-soup (let’s just abbreviate that to COAS so I don’t have to type that a gazillion more times, K?) like I am, well this is your post! I’ve been substituting these easy condensed soup recipes in my favorite dishes and you can’t even tell… except that they taste 10 million times better.
To Make This Homemade Condensed Cream of Mushroom Soup You Will Need:
- unsalted butter
- shallot
- cremini or baby bella mushrooms
- fresh thyme (optional)
- unbleached all-purpose flour
- vegetable broth
- whole milk
- kosher salt
- freshly ground black pepper
With the holiday season (aka casserole season) quickly approaching I thought there was no better time. This is so ridiculously simple, I’m preparing to put you-know-who out of business. 😉
Melt the 3 tablespoons of butter in a 10-inch skillet.
Add in 2 tablespoons minced shallots. Sauté them until they are just about soft, about 3-5 minutes.
Next, add in 1/2 to 2/3 cup minced cremini mushrooms and the leaves from 2 thyme sprigs – if using.
Stir and cook for two to three minutes or until soft.
Sprinkle in 2-1/2 tablespoons unbleached all-purpose flour. Stir and cook for 1 to 2 minutes.
In a measuring cup, combine the milk and the broth. While whisking pour in the milk/broth combo into the skillet.
Keep whisking until smooth. Let this simmer until it thickens, about 5-8 minutes.
Season with a little kosher salt. Keep in mind you’ll be adding this to a recipe that more than likely will be calling for salt. Lastly grind in some fresh black pepper too!
It does take a few extra minutes and dirtying a couple dishes, but I promise you it’s so worth it. Make this in larger batches and freeze in individual “can size” portions and simply defrost when you need it!
Give it a taste test! It’s so GOOD, right?!
How many of you would do that with a can of condensed soup? Answer: no one.
In the printable recipe I’ve included two other commonly used condensed soups, but really you can make any by swapping out different veggies and broth or adding cheese.
Click here for More Condensed Soup Recipes!
Enjoy! And if you give this Condensed Cream of Mushroom Soup recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Homemade Cream of Mushroom Soup
Ingredients
- 3 tablespoons unsalted butter
- 2 tablespoons finely minced shallot, minced
- 1/2 to 2/3 cup minced cremini mushrooms
- 2 sprigs fresh thyme, leaves removed and stems discarded (optional)
- 2½ tablespoons unbleached all-purpose flour
- 1/2 cup vegetable broth
- 1/2 cup whole milk
- 1 pinch kosher salt, see notes
- 2 pinches freshly ground black pepper
Instructions
- In a 10-inch skillet, heat to medium and melt 3 tablespoons of butter.
- Once melted add in the minced shallot, stir and sauté until just soft, about 3-5 minutes.
- Add in the mushrooms and thyme (if using), stir and cook for 2-3 minutes until soft.
- Sprinkle with the 2-1/2 tablespoons flour, stir and let the flour cook for a minute or two.
- Reduce the heat to medium-low and whisk in the whole milk and vegetable broth until smooth.
- Cook until it has thickened, about 4 to 6 minutes.
Notes
Buy the Cookbook: Simply Scratch : 120 Wholesome Homemade Recipes Made Easy Now available on Amazon »
THANK YOU in advance for your support!
This is amazing!
I love this recipe!!
These are completely awesome! I do the same thing when I see a recipe with canned cream of anything! Can’t wait to try these out!
Yup, I’ll be making the change from canned soup to this. Seriously, this recipe looks delicious. Pinned.
You just made my day with this – thank you! So many times a recipe calls for this and I never have it on hand, now that’s going to change!
Oh I bet they taste better! I am right there with you and over the hers have stopped making all those casseroles that are especially holiday oriented (and I’ve missed them!) because of the yucky canned condensed soups. Thanks man for sharing!~ Def pinning this!
You are the bomb diggity!!!!! SOOOOOO excited about this post! 🙂
Thanks Stacey!
Beyond brilliant!! I love this so much, and I am ALWAYS out of COMS, so I will def make this and keep it on hand!
Thank you for doing this. I am the same exact way and refuse to use anything condensed soup…this helps a lot.
Oh this is going to come in so handy!!
Dude, you are a genius! I had no idea you could make your own condensed soup. Thank you for saving future recipes!!
Hi Laurie! Once again, another timely recipe! Not only can you use this in recipes, this stuff looks good enough to eat, as is! Thank you so much for sharing these beautifully photographed recipes! Blessings from Bama!
Perfect, I love this! One of the hubby’s favorite dishes includes cream of chicken. Naturally, I hate to make it and only do about once a year. With this recipe, I’ll have to put it on the monthly rotation. Thanks!
Been needing this recipe! I always HATE using COAS, but sometimes just want a good ol casserole! Thank you 🙂
I totally know what you’re saying! Buh-bye COAS! 🙂
Love this, Laurie! It would be such a good soup on its own or as a base for another recipe. It’s great that you provided subs for cream of chicken and celery, too! Brilliant!
Okay, you are my new HERO! I made the cream of chicken soup today to use in my Chicken Tortilla Soup. I am not a gifted cook. So, condensed soup was my one downfall, and I still didn’t feel good about even using an organic version. I found some other dry recipe somewhere for this, but it did NOT work.
Let me explain I had to ask the produce guy what shallots were, and WHERE I could find them (does that tell you anything?) So, I minced my first shallot and started in following the recipe. The shallots ended up burning or browning on my first try. BUT…I was determined! I WAS going to SUCCEED! So, I minced my second shallot. I turned the burner down to simmer or 2 on my gas range (now it could have just been my stove and cookware), and low worked like a charm!!! EVERYONE loved dinner! I can’t thank you enough for all the time you spend on these pictures. You have given me NEW inspiration that I can do this!!!!!!! I’m trying to eat and serve whole foods for health reasons, and I’ve been frustrated with some other places where I can’t even pronounce the items on the recipe list and they are only available on Amazon or something. So, what I’m trying to say is YOU ROCK, or I LOVE YOU–whichever one you want to choose! The next recipe I’m trying is the chicken pot pie, and then the cornbread! Thank you, thank you, thank you!
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What a fantastic resource to have! I stopped using Condensed Cream of Crap soups awhile ago, and sometimes it is hard to reverse engineer a recipe that calls for one. Thank you so much for posting this!
Another thing to make my friends “hate” me. I’ve been making more and more things from scratch – don’t remember the last time I bought a loaf of bread or english muffins. I’m going to add this to my list (as I’m one of those people who hates using canned anything). Thanks for another preservative-free option.
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This recipe is so awesome! I really dislike using canned soup! Especially when it comes out looking like the can and makes that awful gulping sound. Gross!
Anyway, I just tried this recipe last week and, wow! It did taste a little different from the canned stuff but it worked perfectly with my casserole that I cooked. And, it makes the house smell amazing! My husband doesn’t even like mushrooms but he kept commenting on how good it smelled!!
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THANK YOU SO MUCH! I have been changing my life and my family’s by staying away from the grocery store’s convenience aisles and revamping all of my recipes with the new company I found.
You might be interested if you haven’t heard of them all ready. Wildtree is an all natural, USDA certified organic company, their products contain, no MSG, NO fillers, No dyes, No GMO’s and are made in a peanut free facility. The vegetable bouillon will work perfectly with this recipe, thank you again!
Check out my site http://www.mywildtree.com/kellyv
I love cream of mushroom soup, but refuse to buy those cans… Specially here in Brazil, where they are sold as gourmet food (and priced accordingly)… Yes, those famous American canned soup…
Now… If I make this recepie, how do I turn it into “soup”? Does it work like that?
Thanks!
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Thank you for this recipe! I need to cut out sodium(those canned soups are loaded with it). This recipe was easy to make, tasted great and worked with all my cream of mushroom slow cooker recipes!
You are SO welcome! I’m so glad this worked great for you 🙂
I made a triple batch of this today. Froze 2 batches and am making a pot pie for tonight. It is so good and so easy to make! Thank you!
Asking about the freezing.
Do you add the milk then freeze or did you leave it out until you were ready to use later on?
Great question Shannon! Make as directed and freeze! I would recommend defrosting/reheating slowly 🙂
Thank you, Laurie, for sharing this recipe! I just have some questions. If I make a whole batch of these, how long are they good for? And do I keep them in the fridge, freezer, or pantry?
Hi Jenny!
You can keep it in the fridge for maybe 3-4 days. But freezing it will allow it to last longer and you can just defrost and use it when needed. 🙂
Can’t find the printable recipe!
found it
Thank you so much for this recipe. I made cream of chicken soup from scratch a while ago, and since then I have completely foregone the store-bought condensed soups – they scared me to start with anyways. Now it’s finally time for me to make cream of mushroom soup, and your recipe looks just wonderful.
I’m going to make a huge batch of this and freeze some in jars – it looks amazing, and I love your step-by-step pictures and instructions.
Thanks again!
Thank you Fala! I’m so glad! 🙂
Loved this, it worked wonderfully! I have family members that are allergic to wheat, so I can’t use canned soups because they aren’t gluten free. I substituted tapioca flour for regular flour and *SHAZAM* it was gluten free! Thank you so much!
THAT is awesome! Your comment made me so happy 🙂
I made this today to use in a slow cooker stew, and it tasted better than Campbell’s! I’m glad I made a big batch for freezing as you suggested. Thank you for this fabulous recipe. I could just hug you!
Thank-You!!!! asked my FB friends today if anyone knew of a recipe of Cream of Mushroom that I could freeze (was thinking it might curdle). A friend posted your website to me. You are now famous in my circle 😉 I just want to thank-you, again!!
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So delicious!!!!!!
** I used it for chicken and dumplings !! Perfection
!
Thank you for this! I don’t normally comment. But, I wanted to add something I didn’t see above. I cut way back on using COAS a while ago because of the ingredients. Then discovered I am now severely lactose intolerant, which solidified me cutting them out of our diet completely. But, I missed the convenience and my family and I missed the recipes. This recipe solved all my issues! I made this with lactose free milk. Not only did my family get to enjoy a dish we have missed since cutting out the soups, but I was able to eat it with them and not react at all!! Thank you so much for sharing this recipe.
Would it be possible to make this is bulk and can it for later? and would a hotwater canner be ok or would it need to be pressure canned?
I would like to make a big batch of this but would like to jar it so if you can please give some suggestions on this it would very much be appreciated as freezer space is limited and I would prefer to jar and store
thank you
This looks great! Can’t wait to try. My new favorite soup for cooking is “beefy mushroom” Wonder if you have any thoughts on how to make a version of this? I am new to this kind of cooking. Trying to clean up my act. Thanks!
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thank you for the recipe can’t wait to try this. Also I like the pictures to go along with the recipe. I’m tired of the soups that are nothing more then a bunch of junk ingredients. You think that the soup companies would catch on. I’m thinking that any food that has an ingredient that I cannot pronounce, has to be bad for your health. Talking about all food.
This is wonderful. I didn’t gave mushroom soup for a casserole and I really don’t like store boughten anyways because of all the additives. This will be added to my recipes. I will definitely try the chicken and celery.
Thanks!!!!
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All I can say is that you dear Laurie is a genius. Looooove this recipe!
This is delicious. I made a big batch and stuck it in the freezer. Thank you, Laurie. I love making everything from scratch too!
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This sounds like a great recipe to help me get away from that nasty COAS, but since I’m not the greatest cook, I have a question. Does the milk have to be whole milk or would 1% milk be ok? We never have whole milk on hand so I’d have to buy it specially. Oh, also, I read in another blog that you can’t freeze recipes with dairy in them cuz they’ll break down when defrosted, but you even recommend freezing this, which I think would be wonderfully helpful. I’m confused! Is it ok to freeze this? …I guess that’s two questions.
Hi Sandy! Whole milk does make for a cream consistency, but give the 1 % a whirl and let me know how it goes! Here’s an excellent link on which dairy products are best for freezing and how to defrost etc. But freezing these COAS is perfectly fine when using in casseroles. http://blogs.edmontonjournal.com/2014/05/20/can-i-freeze-milk-cheese-butter-and-other-dairy-products/
I tried the mushroom soup recipe. My husband said it was the best mushroom soup he had ever had. Easy directions I love pictures to help show the way. Appreciate you sharing. I really wish the soup companies would lose the MSG and other unnecessary ingredients. Came back to this site because I’m going to try the celery soup now and decided to leave a review. I have been sharing this site with family members and friends. Thanks again.
That’s fabulous! I’m so happy to hear it!
Oh my goodness. This is the best homemade cream of mushroom soup!!
I am trying to get away from the processed foods and just love this recipe.
In the past I have tried other substitutes that just didn’t make the “grade”.
Thank you for the delicious homemade version. This will now be our staple!
I love this recipe! It is so delicious, and so great for any casserole. I used almond milk instead of regular milk, and it. Came out delicious. You can’t even tell I used almond milk. I have to be careful of my salt intake, so this recipe is perfect for me. Thank you so much for sharing!
You are SO welcome Cindy! I love that you tried it with almond milk! Thank you for leaving such a helpful review 🙂
Tonight’s dinner is stuffed bread, which calls for cream of mushroom soup. I followed your recipe except I used beef broth and added extra mushroom and onion and a splash of worcestershire sauce. So far so good… the bread is in the oven, hopefully it tastes as good as it smells!
These recipes are amazing! Have been wanting to do something like this for a while. Could they be pressure canned do you think?
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Do you have to use whole milk, or can I use 1%?
Do you have to use whole milk, or can I do 1%?
Go for it! I don’t see why you couldn’t
Any suggestions for how to make this gluten free? What would you suggest as a replacement for the flour?
Hi Debbie, without testing this method I can’t guarantee results, but I think you could try following each step (minus the flour) bring to a bubble and then whisk in a cornstarch slurry. please keep me posted 🙂
Michelle, I also like using the beefy mushroom soup for my meatball stroganoff. I recently made some beef bone broth and froze it. I am going to try using that broth w/ the cream of mushroom and see how that goes. Also possibly stir in beef bouillion into the veggie broth. Good luck and thanx so much for this website. Theyre are alot of us out there who are going to scratch/ homemade because of what is in our food. Hope its not too lateL OL, I’m 60 yo.
This is going to change my family’s life!!! Ever since my son was diagnosed with celiac over two years ago, we have been missing out on so many of my old recipes that needed COAS’s. Finally they started making gluten free versions, but, if you think regular ones are gross? Bleh! They were so disgusting. We tried them once and I threw the rest away! Now I can make my own, feel better about what’s in them, and I can easily alter this to be gluten free! Thank you so so much!!!
To the previous poster who asked about making this gluten free, obviously we were googling for the same purposes lol, I always substitute Bobs Red Mill all purpose flour. It’s a great substitute, and my non gluten free family can never tell the difference.
I am SUPER excited about this!!!!! You prob completely understand haha.
I just have one question? Can this be made with little or no butter?
Thanks!
~Aj
I thought I posted, but maybe it didn’t go through :(. I’m so excited about this! I too am trying to go very clean eating buy I LOVE chicken divan lol. Is there anyway to make this recipe with little or no butter?
Thank you!!!!!
Aj
You need a fat to mix with the flour because you’re essentially making a roux. You could use avocado oil or organic refined coconut oil (refined has no coconut taste) as your cooking fat to saute and then follow the rest of the recipe. The butter does add flavor so the end result sill taste a little different but would still be good.
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Thank you for this recipe!
I’m from Germany and we don’t have condensed cream of whatever soups 🙂
Easy recipe, tastes very good! Now I can cook some great King Ranch Casseroles again! Yihaw!
Thank you <3
Thank you for this! I don’t normally comment. But, I wanted to add something I didn’t see above. I cut way back on using COAS a while ago because of the ingredients. Then discovered I am now severely lactose intolerant, which solidified me cutting them out of our diet completely. But, I missed the convenience and my family and I missed the recipes. This recipe solved all my issues! I made this with lactose free milk. Not only did my family get to enjoy a dish we have missed since cutting out the soups, but I was able to eat it with them and not react at all!! Thank you so much for sharing this recipe.
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I’ve been using this recipe for awhile 🙂 and I LOVE it!! i just want to add (for those that have asked), you can substitute cornstarch for the flour – add half the amount (according to my cornstarch box) to the liquids and whisk then continue the recipe. Also, 2% milk works great – i use whole when i have it on hand, but usually it’s the 2% and once added into a casserole or other recipe i can’t tell the difference!!
That’s fantastic, Kim! Thank you for your helpful comment and tips! Glad you’re enjoying the recipe❤️
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So many meals call for condensed soups, these are simple and quick. Made with ingredients usually on hand, this is a great way to cut out some salt and processed foods and they taste so good!
Hi Teresa! I 100% agree! You can also find more of these type of recipes in my cookbook too! 🙂
Laurie I have been cooking and baking for six decades without ever using a can of anything but I still want to try recipes that contain a can of mushroom soup. Now I can! I loved the super easy and healthy way of creating this can. Now I can try out Dione Lucas Chopped Beef Casserole that I have saved for decades! Thank you. I’ll be watching your posts.
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This is fabulous. I simply added an equal part of milk to the recipe to turn it into soup. Saved the rest in a container labelled “condensed” for the next day’s lunch.
I’m so glad, Debra!
Hey Laurie!
May i know how many servings this makes?
Thanks!!
Thank you for this! I don’t normally comment. But, I wanted to add something I didn’t see above. I cut way back on using COAS a while ago because of the ingredients. Then discovered I am now severely lactose intolerant, which solidified me cutting them out of our diet completely. But, I missed the convenience and my family and I missed the recipes. This recipe solved all my issues! I made this with lactose free milk. Not only did my family get to enjoy a dish we have missed since cutting out the soups, but I was able to eat it with them and not react at all!! Thank you so much for sharing this recipe.
I’m so happy to hear it! Thank you for taking the time to make this recipe and sharing your story!
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This sounds like a wonderful alternative! What do you use for vegetable broth in your recipe?
Hi Kimberly there’s a recipe for homemade vegetable stock/broth in my cookbook that I make batches of and freeze. If I don’t have that on hand, any good quality store bought vegetable broth is fine.:)
I absolutely love this recipe! I just made a batch to add to my cream of mushroom pork chops from my childhood. Been making this recipe for 20+ years (with your soup for at least 4-5 years.). Your soup makes the pork chops taste even better; my mom loves it when I make them for her. Thank you for sharing your delicious recipes!!!
I’m so glad, Kacy! Thank you for making this recipe all these years and leaving such an amazing comment. I appreciate it!
very delicious
This was divine! Sublime! All the best words for the easy, creamy, mushroom soup of your dreams. Never buying it in a can again! Thank you!
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