Marry This Homemade Condensed Cream of Mushroom Soup is a creamy and rich recipe, which is made with fresh mushrooms and heavy cream. It’s a great substitute for canned soup, ready in about 20 minutes.
Jump to RecipeHomemade Condensed Cream of Mushroom Soup Ingredients
- 1/4 cup Butter
- 6 oz. weight Mushrooms, Finely Chopped
- 1/4 cup Finely Diced Onion
- 1 clove Garlic, Minced
- Salt And Pepper, to taste
- 1/4 cup All-purpose Flour
- 1/2 cup Heavy Cream
- 1/2 cup Chicken Broth
How To Make Homemade Condensed Cream of Mushroom Soup
- Sauté the mushrooms and onions: Melt the butter in a skillet over medium-low heat. Add the finely chopped mushrooms and onions. Sauté for about 8 minutes, until the vegetables are tender. Season to taste with salt and pepper.
- Make the roux: Add the minced garlic and cook for 2 more minutes until fragrant. Sprinkle the flour over the mixture and cook for an additional 2 minutes, stirring constantly.
- Create the condensed soup: Quickly whisk in the heavy cream and chicken broth until the mixture is smooth. Bring the sauce to a boil and let it boil for 1 minute to thicken.
- Cool and store: Remove the skillet from the heat. Taste and adjust the seasoning if needed—it should be a little saltier than you’d normally prefer, as it’s a condensed base. Let it cool slightly before transferring to a jar for storage in the refrigerator or freezer.
Recipe Tips
- How to get the best flavor? Using fresh mushrooms like cremini or baby bella will provide a much deeper, earthier flavor than standard white button mushrooms.
- How to get a perfectly smooth soup? The key is to whisk constantly and vigorously as you slowly pour in the cream and chicken broth. This prevents the flour from clumping and creates a silky-smooth base.
- Can I make this vegetarian? Absolutely. Simply substitute the chicken broth with an equal amount of vegetable broth or mushroom broth for a completely vegetarian version.
- Can I use different herbs? A pinch of dried thyme or a little fresh parsley added with the garlic would be a delicious addition to enhance the flavor.
How To Use Condensed Mushroom Soup
This homemade condensed soup is a fantastic 1-for-1 substitute for the canned version in all your favorite casserole recipes. To reconstitute it as a regular soup, simply whisk in 1 ½ cups of milk, broth, or water. Use it in classic dishes like:
- Green Bean Casserole
- Tuna Noodle Casserole
- Smothered Pork Chops or Chicken
- Beef Stroganoff
- Creamy pasta sauces
How To Store Homemade Condensed Mushroom Soup
- Refrigerate: Once completely cool, store the soup in an airtight jar or container in the refrigerator for up to one week.
- Freeze: Let the soup cool completely, then pour it into a freezer-safe container or zip-top bag. It can be frozen for up to 3 months.
Homemade Condensed Mushroom Soup Nutrition Facts
- Serving Size: 1/4 cup (condensed)
- Calories: 150 kcal
- Fat: 14g
- Carbohydrates: 5g
- Protein: 2g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
This recipe makes about 1 ½ cups of condensed soup, which is slightly more than a standard 10.75-ounce can (which contains about 1 ¼ cups).
Homemade condensed soup allows you to control the ingredients. You can control the amount of salt, use fresh mushrooms for better flavor, and avoid the preservatives and metallic taste that can sometimes come from a can.
Yes. To make a gluten-free version, substitute the all-purpose flour with a gluten-free all-purpose baking blend.
Try More Recipes:
Homemade Condensed Cream of Mushroom Soup Recipe
Course: SoupsCuisine: AmericanDifficulty: Easy1
servings10
minutes15
minutes150
kcalA quick and easy from-scratch substitute for canned condensed soup, perfect for adding rich, creamy mushroom flavor to all your favorite casseroles.
Ingredients
1/4 cup Butter
6 oz. Mushrooms, finely chopped
1/4 cup Onion, finely diced
1 clove Garlic, minced
1/4 cup All-purpose Flour
1/2 cup Heavy Cream
1/2 cup Chicken Broth
Salt and Pepper
Directions
- Sauté mushrooms and onions in melted butter until tender (about 8 mins). Season with salt and pepper.
- Stir in the garlic and cook for 2 minutes.
- Add the flour and cook, stirring, for another 2 minutes.
- Slowly whisk in the cream and chicken broth until the mixture is smooth.
- Bring to a boil and cook for 1 minute until thickened.
- Remove from heat, adjust seasoning, and let it cool before storing.
Notes
- For the best flavor, chop the mushrooms and onions very finely to ensure they incorporate well into the creamy base.
- The soup should be seasoned more heavily than a regular soup, as its flavor will be diluted when used in a recipe.
- This is a fantastic pantry staple to make ahead and freeze for quick casserole assembly.
- For a vegetarian version, simply use vegetable broth instead of chicken broth.
