Homemade Condensed Cream of Mushroom Soup: Your Kitchen Essential
Elevate casseroles with a fresh, additive-free base made in minutes.
Homemade Condensed Cream of Mushroom Soup
If you routinely grab canned condensed cream of mushroom soup for casseroles, sauces, or speedy weeknight suppers, there’s a surprising kitchen upgrade waiting for you. Making condensed cream of mushroom soup from scratch is easy, costs less, and lets you skip additives like MSG or unpronounceable ingredients that come with store-bought cans. Plus, you can control the flavor and texture to perfectly match your preferences.
Why Make Your Own Condensed Cream of Mushroom Soup?
- Control the Ingredients: Use only what you want—fresh mushrooms, real cream, top-quality broth—and avoid preservatives and artificial flavors.
- Flavor Customization: Adjust the recipe to your taste by using different mushroom varieties, more garlic, or infusing herbs.
- Versatility: Use this homemade version anywhere you’d reach for canned soup: sauces, casseroles, or quick lunch.
- Simple Preparation: With basic kitchen tools and pantry ingredients, you’ll have homemade condensed soup in under 30 minutes.
Ingredients You’ll Need
Every great recipe starts with basic, fresh ingredients. For homemade condensed cream of mushroom soup, these will do the trick:
| Ingredient | Amount | Notes |
|---|---|---|
| Mushrooms (Cremini, Button, or Your Choice) | 8 ounces | Chopped small for texture; food processor optional |
| Butter | 2 tablespoons | For sautéing |
| Onion | 1/4 cup | Finely diced |
| Garlic | 2 cloves | Minced |
| Flour | 2 tablespoons | Acts as a thickener |
| Chicken Broth or Vegetable Broth | 3/4 cup | Homemade recommended for best flavor |
| Heavy Cream | 1/2 cup | For richness |
| Salt & Pepper | To taste | Flavor adjustment |
Step-by-Step Instructions
Follow these straightforward steps to turn everyday ingredients into a robust and flavorful condensed soup base.
- Chop the Vegetables:
Dice mushrooms into small pieces for the best texture in casseroles and sauces. Onions should be finely chopped. Minced garlic adds a punch of flavor. - Melt Butter & Sauté:
In a skillet over medium heat, melt butter. Toss in the mushrooms and onions; sauté until everything is soft and tender—about 8 minutes. Season with salt and pepper. - Add Garlic:
Stir in the garlic. Cook for an additional 2 minutes so the aroma infuses into the veggies. - Incorporate Flour:
Sprinkle over the flour. Stir consistently for 2 more minutes. You want the flour to cook and lose its raw taste—it will thicken your soup beautifully. - Whisk in Liquids:
Pour in the cream and chicken broth, whisking constantly until the mixture is smooth and lump-free. Bring to a gentle boil for one minute; it will thicken up like condensed soup. - Finish & Store:
Remove from heat and let cool slightly. Transfer to a jar or airtight container. Let cool completely before storing in the refrigerator or freezer.
Tips for Best Results
- Mushroom Varieties: Cremini mushrooms are rich and earthy, but white button mushrooms or a mix of wild varieties deliver different flavors.
- Texture Choices: For a smoother soup (useful in sauces), pulse the mixture in a food processor or immersion blender. For chunkier casseroles, keep the mushrooms diced.
- Herb Infusion: Add fresh thyme or parsley for an aromatic twist.
- Dairy Alternatives: Sub half-and-half, coconut milk, or a non-dairy creamer for a lighter version.
- Make It Vegetarian: Swap chicken broth for vegetable broth.
- Storing: Cool completely before refrigerating or freezing. Homemade soup lasts up to a week in the fridge, or three months in the freezer.
How to Use Homemade Condensed Mushroom Soup
This condensed base isn’t just for eating by the spoonful. Here are classic ways to incorporate it into your everyday cooking:
- Casseroles: Substitute directly for canned soup in popular recipes like green bean casserole, chicken divan, or tuna noodle casserole.
- Sauces & Gravies: Whisk with extra broth or cream to make luscious gravies for meat or vegetables.
- Quick Soup: Add equal parts milk or stock, reheat, and serve as a comforting bowl for lunch.
- Pasta: Mix with pasta and veggies for an easy one-pan meal.
Why Ditch the Can?
The ease of grabbing a can has its appeal, but homemade delivers what pre-packaged soup can’t:
- No additives: Skip ingredients like MSG and preservatives.
- Full flavor: Fresh mushrooms, garlic, and cream make a real difference.
- Dietary control: Adapt for gluten-free, dairy-free, low-sodium, or vegetarian diets.
- Kitchen satisfaction: There’s a sense of accomplishment in making a kitchen staple with your own hands.
Common Substitutions & Variations
| Substitution | Recommended For | How to Use |
|---|---|---|
| Vegetable Broth | Vegetarian, lighter flavor | Replace chicken broth |
| Coconut Milk | Dairy-free option | Replace cream |
| Gluten-Free Flour | Gluten intolerance | Swap for regular flour |
| Wine or Sherry | Richer, deeper flavor | Add a splash before the broth for complexity |
Serve It Like a Pro: Pairings & Presentation
What others are reading
- Classic Pairing: Serve in a bowl with thick slices of bread or homemade muffins.
- Chopped Parsley: Finish with a vibrant sprinkle for color and taste.
- Use as a Base: Pour over roasted vegetables, chicken, or even eggs for quick, flavorful meals.
Homemade vs. Canned: Quick Comparison
| Aspect | Homemade | Canned |
|---|---|---|
| Ingredients | Fresh, customizable | Preserved, often processed |
| Flavor | Rich, nuanced | Consistent, but less vibrant |
| Texture | Adjustable: chunky or smooth | Usually uniform, processed |
| Additives | None (unless added) | MSG, preservatives |
| Prep Time | ~25 minutes | Instant (open can) |
Storage & Freezing Guide
Homemade condensed cream of mushroom soup keeps well both in the refrigerator and freezer. Here’s how to store:
- Refrigerator: Use an airtight jar or container. Use within 7 days.
- Freezer: Portion into zip-top bags or containers. Keeps up to 3 months.
- Defrosting: Thaw overnight in the fridge or gently reheat from frozen, stirring well.
- Batch Cooking: Double the recipe and freeze in portions for stress-free cooking.
Frequently Asked Questions (FAQs)
Can I use different mushrooms?
Absolutely—button, cremini, shiitake, or a mix all work well. Each brings its own flavor profile to the soup.
How do I make this gluten-free?
Substitute gluten-free flour or cornstarch for regular flour. The thickening method remains the same.
Is this suitable for vegetarian or vegan diets?
Use vegetable broth and swap cream for coconut milk or a plant-based creamer. Vegan butter rounds out the recipe.
Can I double the recipe?
Yes. The recipe doubles (or triples) easily—just maintain the proportions for proper thickness.
How do I reconstitute condensed soup to serve as regular soup?
For each portion, mix equal parts homemade condensed soup with milk or broth, heat through, and enjoy.
What’s the secret to maximum flavor?
Sauté mushrooms until they’re golden brown to release rich, earthy notes. Homemade stock and real cream elevate the taste.
More Ways to Use Condensed Cream of Mushroom Soup
Don’t stop at casseroles. Try it in:
- Beef stroganoff sauce
- Cheesy broccoli bake
- Chicken and rice dishes
- Mixed vegetable patches
- Pasta bakes
Whether you’re cooking for a weeknight dinner or prepping for the holidays, homemade condensed cream of mushroom soup is the secret weapon your kitchen deserves. For home cooks, food lovers, and anyone seeking healthier, tastier options, it’s a small effort for big rewards on your plate.
References
- https://www.thepioneerwoman.com/food-cooking/recipes/a96328/creamy-mushroom-soup/
- https://www.thepioneerwoman.com/food-cooking/recipes/a79484/homemade-condensed-cream-of-mushroom-soup/
- https://www.scribd.com/document/563097459/Creamy-Mushroom-Soup-The-Pioneer-Woman
- https://www.thepioneerwoman.com/food-cooking/meals-menus/g44832255/cream-of-mushroom-recipes/
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