Easy Condensed Cream of Mushroom Soup Recipe

This is the homemade, no-weird-cans, thick-as-a-hug base that replaces the cream of mushroom soup you grew up with. Think: buttery sautéed mushrooms, a velvety, condensed sauce that actually tastes like mushrooms, and zero mystery ingredients. Stir it into casseroles, thin it into soup, smother it over pork chops—it’s the little jar you wish your pantry always had, except it lives in your fridge and takes 15 minutes.

My husband is a green-bean-casserole purist (don’t get him started on crunchy onions), and this is the one thing that converted him from Team Can. The first time I made it, I forgot to season until the end and nearly cried… then I salted it properly and watched him go back for seconds like it was a sports highlight. Now I keep a tub of this in the fridge for emergency comfort dinners—on toast with a fried egg when the day falls apart, or whisked with broth for instant soup when the kids are “hangry-o’clock.”

Kitchen Talk

I’ve tried this with every mushroom under the fluorescent grocery lights. Buttons are mellow and friendly; creminis have a little more oomph; a few chopped shiitakes make it taste restaurant-fancy with zero effort. The “don’t rush the roux” rule is real—give the flour a minute to lose that raw taste or it’ll haunt you. I once added cold milk to a screaming-hot pan and it got clumpy, like lumpy gravy’s cousin. Now I warm the dairy slightly and whisk happy little circles like Bob Ross. Also, tiny splash of sherry or white wine? Magic trick. One time I only had oat milk and olive oil—veganed it on the fly and guess what, still delicious, just a touch sweeter.

Shopping Tips

– Vegetables: Grab firm, dry mushrooms with tight caps. If they’re slimy or smell fishy, skip ‘em. Cremini = deeper flavor than white button.
– Dairy: Whole milk or half-and-half makes it lush. If using non-dairy, barista-style oat or cashew milk holds up best to heat.
– Baking Basics (Flour/Sugar/Leaveners): All-purpose flour is the default. For gluten-free, use a 1:1 blend or cornstarch (add as a slurry).
– Fats & Oils: Butter is classic. If dairy-free, go with olive oil or a neutral oil with a touch of vegan butter for flavor.
– Spices: A pinch of thyme or garlic powder goes far. Freshly cracked black pepper makes it restaurant-good.
– Canned Goods: Low-sodium broth lets you control seasoning. Mushroom, veggie, or chicken stock all play nice—read labels for “no sugar added.”

Prep Ahead Ideas

– Slice mushrooms and mince onion/garlic the night before; stash in airtight containers with a paper towel to catch moisture.
– Make the whole condensed base on Sunday, cool, and refrigerate up to 4–5 days or freeze flat in bags.
– Morning-of plan: sauté mushrooms and aromatics before work, park in the fridge; at dinner, whisk in roux and milk—done in minutes.

✔Time-Saving Tricks

– Buy pre-sliced mushrooms and pre-chopped onions if you’re in survival mode.
– Use a wide skillet so moisture evaporates fast and mushrooms brown instead of steam.
– Warm the milk in the microwave before adding—cuts down on thickening time and lumps.
– Don’t rush the simmer at the end; a gentle bubble for a minute gives that silky finish.

✔Common Mistakes

– Watery sauce: mushrooms crowded in a small pan steam out. Fix by spreading them in a larger pan and cooking off the liquid.
– Lumps: cold milk + super-hot pan = clump city. Whisk in warm milk gradually; if it still happens, blitz with an immersion blender.
– Blandness: salt early (after mushrooms brown) and again at the end. A splash of soy sauce or Worcestershire adds instant depth.
– Split or curdled look: heat too high after adding dairy. Pull it off the heat and whisk in a spoon of cold milk to bring it back.

What to Serve It With

– Over pork chops, meatballs, or roast chicken like a cozy gravy.
– Toss with egg noodles or rice and a handful of peas for a five-minute dinner.
– Pour over toast with a jammy egg and chives—breakfast-for-dinner perfection.
– Fold into green bean casserole or a chicken-and-rice bake to replace the can.

✔Tips & Mistakes

– Use medium heat; let mushrooms brown before salting so they don’t weep too soon.
– Pan size matters—wide skillet wins.
– Add milk slowly while whisking; it’s a trust fall that works.
– If you oversalt, stir in a splash of cream or a few spoonfuls of unsalted broth to balance.
– Too thick? Loosen with a bit of broth. Too thin? Simmer a minute or whisk in a tiny cornstarch slurry.

✔Storage Tips

Fridge it in a jar or sealed container for 4–5 days. It sets up thick, almost pudding-ish when cold—totally normal and kind of fun to spoon straight on toast if you’re impatient. Reheat gently on the stove with a splash of milk or broth to loosen, whisking until smooth. Freeze up to 3 months in flat zip-top bags; thaw in the fridge and re-whisk on low heat.

✔Variations and Substitutions

– Gluten-free: use a 1:1 GF flour blend for the roux, or skip the roux and thicken with cornstarch slurry at the end.
– Dairy-free: olive oil + oat or cashew milk works best; add a spoon of coconut cream if you want extra richness (not full coconut milk unless you like that flavor).
– Extra umami: splash of sherry, soy sauce/tamari, or a teaspoon of white miso whisked in at the end.
– Mushroom mix: cremini + a few chopped shiitakes = deeper vibe; portobello for beefy chew.
– Garlic/herb lane: grated garlic, thyme, or a little rosemary—just don’t overdo it or you’ll lose the mushroom star.

Frequently Asked Questions

Easy Condensed Cream of Mushroom Soup Recipe

Make a rich, creamy, homemade condensed cream of mushroom soup in minutes. Perfect as a 1 can substitute in casseroles and sauces, or whisk with broth for a cozy bowl.

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Prep Time: 10 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 25 minutes minutes

Servings: 2

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 2 tablespoons unsalted butter
• ▢ 8 ounces cremini mushrooms, finely chopped white button mushrooms work too
• ▢ 0.5 cup yellow onion, finely diced
• ▢ 2 cloves garlic, minced
• ▢ 0.33 cup all-purpose flour use gluten-free all-purpose blend if needed
• ▢ 1 cup low-sodium chicken broth use vegetable broth to keep it vegetarian
• ▢ 1 cup whole milk 2 percent milk works
• ▢ 0.25 cup heavy cream adds richness
• ▢ 0.5 teaspoon soy sauce boosts savory flavor
• ▢ 0.5 teaspoon dried thyme
• ▢ 0.75 teaspoon kosher salt reduce if broth is not low-sodium
• ▢ 0.5 teaspoon black pepper freshly ground

Instructions

Preparation Steps

• Melt butter in a medium saucepan over medium heat. Add mushrooms and onion and cook, stirring occasionally, until the mushrooms release their liquid and the pan looks mostly dry with light browning, about 6 to 8 minutes.
• Stir in garlic and cook until fragrant, about 0.5 minute.
• Sprinkle flour over the mixture. Stir constantly to form a paste and cook off the raw flour taste, about 2 minutes.
• Gradually whisk in the chicken broth until smooth and thick. Slowly whisk in the milk and then the cream, keeping the mixture lump-free.
• Add thyme, soy sauce, salt, and pepper. Simmer gently, stirring often, until very thick and reduced to a condensed, scoopable consistency, about 3 to 5 minutes. You should have about 2.0 cups.
• Taste and adjust seasoning. If too thick, whisk in a splash of milk; if too thin, simmer a bit longer.
• Use immediately or cool to room temperature. For soup, whisk with an equal amount of water or broth and heat until steaming.

Notes

Storage: Refrigerate in an airtight container up to 4 days. Freeze up to 2 months; thaw overnight and whisk to re-emulsify. Gluten-free: use a gluten-free all-purpose flour blend. Vegetarian: use vegetable broth. For deeper color and umami, add 0.25 teaspoon mushroom powder or a few dashes of Worcestershire sauce.