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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Servings:
Calories: 120kcal
Ingredients
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.