Cream of Mushroom Soup (Condensed)

Cream of Mushroom Soup sounds like a basic ingredient in a casserole but making it from scratch is really easy and it freezes great. Perfect for all your condensed soup recipes!

Cream of Mushroom Soup sounds like a basic ingredient in a casserole but making it from scratch is really easy and it freezes great. Perfect for all your condensed soup recipes!

Cream of Mushroom Soup is the first post in a new series I’m referring to as the Kitchen Pantry series here on the blog. I’ve found people have been reaching out to me asking me for substitutions for a ton of prepared items I don’t normally use on the blog. From ALL the condensed soups to cool whip and even people wanting to know how to make butter, you all are amazing!

This recipe is so easy to make it will shock you how quick it is and how much more you want to make those recipes again now that you have a natural swap you can make! Plus, it FREEZES! Condensed Cream of Mushroom soup that FREEZES PERFECTLY!

Coming soon? Cream of Celery Soup, Cream of Chicken, Cool Whip, Butter, taco seasoning, ranch seasoning, dressings and more. Have requests? Please leave them below!

And yes, I TOTALLY have a pork chops with cream of mushroom soup recipe coming. AND a slow cooker pork chops with cream of mushroom soup too. My family LOVES that recipe.

I’ll also be posting a lot of recipes that use cream of mushroom soup this fall. And if you have a recipe that calls for a can of condensed cream of mushroom soup, use this recipe directly.

Looking for more mushroom recipes?

 

you can make this Condensed Cream of Mushroom Soup ahead and freeze it for later!

If you’d like to enjoy this Cream of Mushroom Soup as a bowl of soup?

  • Swap out the evaporated milk for cream, add in a bit more garlic, some fresh thyme and leave the mushroom whole.
  • If you’d like, give it a splash of marsala wine too.

Tools Used in the making of this Condensed Cream of Mushroom Soup:
Food Processor: This is the newer version of the one I have used and loved for ten years. It is a workhorse and the new model has similarly awesome reviews…and it is so affordable!
AllSpice Spice Rack: I use this spice rack and fill up the bottles with freshly purchased spices. It’s basically one of the most beautiful things in my kitchen and when you’re working with a large quantity of spices, not having to hunt and peck through your cupboards makes everything go at warp speed.
Evaporated Milk: I love using this because it helps with the freezing of the soup. If you’re using it fresh feel free to use heavy cream or half and half.

Cream of Mushroom Soup sounds like a basic ingredient in a casserole but making it from scratch is really easy and it freezes great. Perfect for all your condensed soup recipes!
4.84 from 6 votes
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Cream of Mushroom Soup (Condensed)

Cream of Mushroom Soup sounds like a basic ingredient in a casserole but making it from scratch is really easy and it freezes great. Perfect for all your condensed soup recipes!
Course Ingredient, Soup
Cuisine American
Keyword Cream of Mushroom Soup (Condensed)
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 1 Servings
Calories 777 kcal
Author Sabrina Snyder

Ingredients

  • 1/4 cup b utter
  • 8 ounces mushrooms
  • 1/2 yellow onion
  • 1 clove garlic
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon cracked black pepper
  • 1/4 cup flour
  • 1/2 cup evaporated milk
  • 1/2 cup chicken broth

Instructions

  1. In a food processor add the garlic and pulse.
  2. Add the onion and pulse a couple of times.
  3. Add in the mushrooms and pulse 2-3 more times.
  4. Add the butter to a saucepan and melt.
  5. Add in the vegetable mixture, salt and pepper.
  6. Cook on medium heat, stirring occasionally for 5-7 minutes.

  7. Add in the flour and stir ingredients together well for about a minute to let the flour cook a bit.
  8. Add in the evaporated milk and chicken broth and cook until thickened.
  9. Use this recipe to replace a single can of condensed cream of mushroom soup.
Nutrition Facts
Cream of Mushroom Soup (Condensed)
Amount Per Serving
Calories 777 Calories from Fat 513
% Daily Value*
Fat 57g88%
Saturated Fat 35g219%
Cholesterol 159mg53%
Sodium 2148mg93%
Potassium 1283mg37%
Carbohydrates 51g17%
Fiber 4g17%
Sugar 20g22%
Protein 21g42%
Vitamin A 1725IU35%
Vitamin C 20.5mg25%
Calcium 360mg36%
Iron 3.1mg17%
* Percent Daily Values are based on a 2000 calorie diet.
Condensed Cream of Mushroom soup that FREEZES PERFECTLY!
Cream of Mushroom Soup sounds like a basic ingredient in a casserole but making it from scratch is really easy and it freezes great. Perfect for all your condensed soup recipes!

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  1. I would like to make this to use with your slow cooker beef stroganoff recipe. What type of mushrooms do you use?

  2. I am working on making as much as possible homemade and can’t wait to try this recipe. I do have a question, however. If this recipe is comparable to a can of condensed, do I add a can of milk/water when using it in a recipe such as tuna noodle casserole as that recipe suggests? What if I want to eat it as a soup, does it need milk added to make a bowl of soup as if it came from a can?

    I’m excited about this recipe and can’t wait to try it today.

    Thank you for the recipe and help with my questions..

  3. I made this yesterday when I found a pound of mixed sauteed mushrooms in my freezer (had to cook them up before going on a trip !) My gain now, as the soup is Wonderful! I made it as directed except used unsalted butter and Campbell’s Mushroom stock instead of Chicken stock as I had run out. I doubled the recipe so have lots to freeze and plenty for dinner. Excellent flavour, not overly salty, and very mushroomy and creamy. Thanks so much – I’ll be making this often !

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