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    The Yummy Bowl » Recipes » Dinner

    Condensed Cream Of Mushroom Soup (Campbell’s Copycat)

    Sep 6, 2022 · Modified: Jan 12, 2023 by Julia | The Yummy Bowl · This post contains affiliate links · 1 Comment

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    Cream Of Condensed Mushroom Soup Pinterest image

    Condensed cream of mushroom soup is an easy homemade version of canned cream of soup - perfect as an ingredient to green bean casserole, easy one-pot beef stroganoff, chicken noodle dishes, and savory pie fillings, or enjoyed as a comforting gluten-free and vegetarian homemade soup once heated and mixed with milk, water, or broth.

    This has been an adaption to my Gluten free Cream Of Chicken Soup recipe that you all love!

    Cream Of Condensed Mushroom Soup in a jar

    There is a skip-to-recipe button in the top left corner along with a clickable table of contents list (just below) that will quickly take you to the part you are more interested in. Enjoy!

    Jump to:
    • Ingredients
    • Instructions
    • Recommended Equipment
    • Tips
    • Serving Suggestions
    • Freezing And Storing Instructions
    • FAQ
    • More Healthy Soup Recipes
    • Condensed Cream Of Mushroom Soup (Campbell’s Copycat)
    Cream Of Condensed Mushroom Soup in a jar

    Homemade is always better and healthier. And let me tell you, it’s super easy to make this soup ahead of time.

    Use this soup in MULTIPLE recipes such as pastas, casseroles, soups, stews, sauces. 

    If you love making beef recipes for dinner try this hearty Old Fashioned Casserole that is made with this cream soup. Deliccious!

    Ingredients

    My few comments on the ingredients + don't forget to read the Tips section!

    The full recipe and ingredients can be found in the recipe card below this post.

    Cream Of Condensed Mushroom Soup Ingredients
    • Butter - Unsalted butter or salted, both can work well. Try to go for low-sodium chicken broth to avoid over-seasoning. You could even use vegan butter if you prefer. You’ll need 4 tablespoons of butter.
    • Olive oil - You can also use another oil such as avocado oil, vegetable oil, or even butter. 
    • Cornstarch - This simple ingredient creates a lovely thickness to the soup and adds a creamy texture. You can use more or less of this depending on the thickness you are after. The soup will thicken as it stands, quite a lot. Alternatively, you can use regular all-purpose flour or gluten-free flour blends to replace the cornstarch. You may need to use more than the amount stated in this recipe.
    • Mushrooms - I’ve used fresh mushrooms in this recipe. Feel free to use any type of mushroom, such as white button mushrooms or shiitake mushrooms. Crimini mushrooms (otherwise known as baby portobello, or baby bella mushrooms) are a popular choice as the firm texture of these diced mushrooms holds up well to sauteing. 
    • Chicken broth - You can replace this with vegetable broth or beef broth. Homemade or store-bought, both are fine and give the necessary full flavor.
    • Onion - The yellow onion provides a lovely sweetness to the mixture. 
    • Milk - Whole milk is best as it’ll provide a level of creaminess you won’t get from reduced-fat milk. If you can't eat dairy-based soups, use lactose-free or plant-based milk. Half and half is another good substitute for milk. A splash of fresh cream would also be delicious.
    • Seasoning and aromatics - Minced garlic, onion and ground black pepper are all that’s needed in this cream of mushroom soup recipe. I haven't added salt, but you can taste to test and add some if needed. Substitute this with garlic powder and onion powder for added depth of flavor.

    Instructions

    In a large skillet over medium-high heat, melt butter until foaming. Add onion and saute until it starts to become translucent.

    mushrooms and onion sauteeing in a pot

    Add in garlic, and saute for 1 an additional 1 minute. Add mushrooms and cook (for 5-6 minutes ) until they have released most of their liquid.

    Sift the cornstarch into the onion mushroom mixture and stir to coat. 

    Slowly pour in chicken broth, and milk. Simmer on low heat until thickened. This will happen very fast.

    cornstarch added to mushrooms andonion mixture

    Season this simple soup to taste with salt and pepper.

    Use this soup as a substitution to any condensed soup canned version.

    milk added to mushroom onion mixture

    The recipe yields total of 2 and ¼ cup equal to almost 2 10.5 oz canned Campbell's cream of mushroom soup.

    Cream Of Condensed Mushroom Soup in a jar

    Recommended Equipment

    • Measuring Spoons - great and longlasting spoons!
    • Measuring Cup - for precise measuring.
    • Pot
    • Whisk

    Tips

    • To make it extra hearty homemade cream of mushroom soup, add more vegetables to keep it vegetarian or include stew meat. 
    • As with other types of cream soups, continuously whisk the soup mixture over low heat to achieve a smooth flavor and consistency. 
    • The thick consistency of this condensed soup is ideal as a base ingredient in various other recipes, including casserole recipes and pies. Use it in any family-pleasing recipes that call for canned cream of soup. 
    • This recipe can be halved or doubled depending on what you need. 
    Cream Of Condensed Mushroom Soup in a jar
    • While it is possible to eat a condensed soup straight as it is, I don’t recommend doing so as the degree of thickness and level of richness won’t be enjoyable. 
    • Add the cooked and cooled cream of mushroom to a food processor for a minute or two if you want a completely smooth texture.

    Cream of Mushroom Soup will thicken 2-3 times after cooling. To reheat on the stovetop add a splash of water, milk or broth to the soup and simmer until the soup becomes thinner.

    Serving Suggestions

    What to do with cream of mushroom soup?

    Add this delicious soup to your favorite casseroles, soups, pasta, and others.

    Some of my favorite recipes to use this mushroom soup in:

    • Creamy Chicken Enchilada Casserole
    • Best Crack Chicken Noodle Soup
    • Creamy Mushroom Pasta with Truffle Oil
    • Cheesy Green Bean Casserole With Bacon

    Freezing And Storing Instructions

    How to store. Make a double batch of this cream of chicken soup and keep refrigerated in a mason jar or similar for up to a week (freeze for up to 4 months).

    The mixture will separate but after reheating and thoroughly whisking will return the initial texture. Add a little milk if needed along the way. 

    FAQ

    Is there a difference between cream of mushroom soup and condensed cream of mushroom soup?

    Although not identical, cream of mushroom soup and condensed cream of mushroom soup are very similar. Cream of mushroom soup is thinned out condensed cream of mushroom using liquid such water, broth, or stock. 

    What is the difference between condensed mushroom soup and regular mushroom soup?

    Regular mushroom soup can be eaten straight away while you’ll need to first add water, milk, or another preferred liquid to condensed cream of mushroom before consuming it.

    Is condensed cream of mushroom a soup?

    Condensed cream of soup should be thought of as a soup concentrate just like juice concentrate is. You will need to add some preferred liquid to the concentrate to make a soup from it.

    What is condensed soup?

    Condensed soup is soup which has had most of the water removed and will require the addition of liquid such as milk or water when heating to serve.

    Is cream of mushroom soup healthy for you?

    Depending on the ingredients used, it can be healthy. For example, using low fat milk instead of whole milk is a good way to reduce the fat content as is using oil instead of butter.

    Homemade condensed cream of mushroom will always be the healthier option since you’ll have full control over the ingredients used whereas commercial versions tend to include artificial ingredients and a high sodium content to extend the shelf life of the product.

    More Healthy Soup Recipes

    ALL SOUP and ALL SAUCE recipes.

    • Vegan Sweet Potato Lentil Stew
    • Vegan Pumpkin Soup Recipe (Without Cream)
    • Healing Carrot Ginger Turmeric Soup (Vegan)
    • Vegan Red Lentil Soup (Gluten-Free, Dairy-Free)

    I hope you'll enjoy this condensed cream of mushroom soup, please leave a rating on this recipe below and leave a comment, take a photo of your food and tag me on Instagram @theyummy_bowl. I love seeing your creations!

    Thank you for reading,

    Love,

    Julia

    Cream Of Condensed Mushroom Soup in a jar

    Condensed Cream Of Mushroom Soup (Campbell’s Copycat)

    Condensed cream of mushroom soup is an easy homemade version of canned cream of soup - perfect as an ingredient to green bean casserole, easy one-pot beef stroganoff, chicken noodle dishes, and savory pie fillings, or enjoyed as a comforting gluten-free and vegetarian homemade soup once heated and mixed with milk, water, or broth.
    5 from 1 vote
    Print Pin
    Author: Julia | The Yummy Bowl
    Course: Main Course
    Prep Time: 5 minutes
    Cook Time: 15 minutes
    Total Time: 20 minutes
    Servings: 4 servings
    Calories: 225kcal

    INGREDIENTS

    • 4 tablespoon butter 57 gram
    • 1 tablespoon olive oil
    • 3 tablespoon cornstarch or mroe for extra thickness
    • 8 ounces white button mushrooms sliced 220g
    • ½ cup chicken broth
    • 1 small yellow onion diced (about ½ cup)
    • 1 teaspoon garlic clove minced
    • ½ cup milk
    • Salt and freshly ground black pepper

    INSTRUCTIONS

    • In a large skillet over medium-high heat, melt butter until foaming. Add onion and saute until it starts to become translucent. Add in garlic, and saute for 1 an additional 1 minute. Add mushrooms and cook (for 5-6 minutes ) until they have released most of their liquid. Sift the cornstarch into the onion mushroom mixture and stir to coat.
    • Slowly pour in chicken broth, and milk. Simmer on low heat until thickened. This will happen very fast.
    • Season this simple soup to taste with salt and pepper.
    • Use this soup as a substitution to any condensed soup canned version. The recipe yields total of 2 and ¼ cup equal to almost 2 10.5 oz canned Campbell's cream of mushroom soup.
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    NOTES

    • As with other types of homemade cream of soups, continuously whisk the soup mixture over low heat to achieve a smooth flavor and consistency.
    • Add the cooked and cooled cream of mushroom to a food processor for a minute or two if you want a completely smooth texture.
    • How to store. Make a double batch of this soup and keep refrigerated in a mason jar or similar for up to a week (freeze for up to 4 months). The mixture will separate but after reheating and thoroughly whisking will return to the initial texture. Add a little milk if needed along the way. 

    PRIVATE NOTES

    Click here to add your own private notes.
    Nutrition Facts
    Condensed Cream Of Mushroom Soup (Campbell’s Copycat)
    Amount Per Serving
    Calories 225 Calories from Fat 144
    % Daily Value*
    Fat 16g25%
    Saturated Fat 8g50%
    Trans Fat 0.5g
    Polyunsaturated Fat 1g
    Monounsaturated Fat 5g
    Cholesterol 34mg11%
    Sodium 118mg5%
    Potassium 372mg11%
    Carbohydrates 19g6%
    Fiber 2g8%
    Sugar 4g4%
    Protein 4g8%
    Vitamin A 400IU8%
    Vitamin C 2mg2%
    Calcium 65mg7%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.
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    Comments

    1. Julia | The Yummy Bowl

      September 06, 2022 at 7:54 pm

      5 stars
      The best and super easy way to make a healthy condensed soup. All gluten free!

      Reply

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