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!
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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.
- 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.
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.
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.
- 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:
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
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.
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.
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.
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.
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.
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
Condensed Cream Of Mushroom Soup (Campbell’s Copycat)
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.
Video
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
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Julia | The Yummy Bowl
The best and super easy way to make a healthy condensed soup. All gluten free!