Creamy Homemade Condensed Mushroom Soup Recipe

Introduction

This condensed cream of mushroom soup is a rich and creamy classic that can elevate any meal. Made with fresh mushrooms and simple ingredients, it’s perfect as a comforting soup or a versatile base for casseroles and sauces.

Ingredients

• 3 tablespoons butter
• 8 ounces white button mushrooms, diced
• 1/4 cup all-purpose flour
• 1 cup chicken broth
• 1 cup half and half
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Instructions

1. Step 1: Melt the butter in a small saucepan over medium heat until it begins to foam. This helps cook off the water in the butter for a smoother texture.
2. Step 2: Add the diced mushrooms and cook for 5 to 6 minutes, stirring occasionally, until most of the mushroom liquid has evaporated.
3. Step 3: Sprinkle in the flour and stir well. Cook for another 3 minutes, stirring occasionally to cook off the raw flour taste.
4. Step 4: Gradually stir in the chicken broth until smooth. Slowly add the half and half, mixing until fully combined.
5. Step 5: Add garlic powder, onion powder, salt, and pepper. Whisk continuously and bring the soup to a gentle boil. Stir constantly for about 4 minutes as it thickens and reduces.
6. Step 6: Remove from heat. The soup will continue to thicken as it cools.

Tips & Variations

• For a vegetarian version, substitute chicken broth with vegetable broth.
• Add finely chopped onions or shallots with the mushrooms for extra flavor.
• If you prefer a smoother texture, blend the soup slightly with an immersion blender before serving.
• Use heavy cream instead of half and half for a richer soup.

Storage

Store the soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring frequently to prevent curdling. You can also freeze the soup for up to 2 months; thaw overnight in the fridge and reheat slowly.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of mushrooms?

Yes, you can substitute white button mushrooms with cremini, shiitake, or a mix of wild mushrooms for a deeper flavor.

Is this soup dairy-free?

This recipe contains half and half, which is dairy. To make it dairy-free, use a plant-based milk like coconut or almond milk and ensure the butter is replaced with a dairy-free alternative.

Creamy Homemade Condensed Mushroom Soup Recipe

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★★★★★

4.8 from 57 reviews

• Author: Hailey
• Total Time: 25 minutes
• Yield: About 2 cups (approximately 2 servings) 1x

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Description

This Condensed Cream of Mushroom Soup is a rich and creamy homemade alternative to canned soups, made with fresh white button mushrooms, butter, and a smooth blend of chicken broth and half and half. Perfect as a base for casseroles, sauces, or enjoyed on its own, this soup offers deep mushroom flavor and a velvety texture without any preservatives or additives.

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Ingredients

Scale 1x2x3x

Primary Ingredients

• 3 tablespoons butter
• 8 ounces white button mushrooms, diced
• 1/4 cup all-purpose flour
• 1 cup chicken broth
• 1 cup half and half

Seasonings

• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

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Instructions

1. Prepare the butter: Melt the butter in a small saucepan over medium heat until it begins to foam. This step is essential to cook off the water content in the butter, resulting in a smoother consistency for the soup.
2. Cook mushrooms and add flour: Add the diced white button mushrooms to the foaming butter and cook for 5 to 6 minutes until most of the mushroom liquid has evaporated. Then, sprinkle in the all-purpose flour and cook for an additional 3 minutes, stirring occasionally to form a roux and develop flavor.
3. Add liquids and seasonings: Slowly pour in the chicken broth while stirring to combine. Gradually mix in the half and half to maintain smoothness. Add the garlic powder, onion powder, salt, and pepper. Continuously whisk the mixture and bring it to a gentle boil.
4. Thicken the soup: Let the soup bubble gently for about 4 minutes while stirring continuously. This allows it to thicken and reduce to a creamy, condensed consistency. Once thickened, remove the saucepan from heat.
5. Final thickening: The soup will continue to thicken as it cools and stands. Use it immediately or store in the refrigerator for later use as a base for recipes or a comforting soup.

Notes

• Use fresh white button mushrooms for the best flavor and texture.
• Half and half can be substituted with whole milk or heavy cream for a lighter or richer soup.
• Stir continuously during thickening to avoid burning or clumping.
• Can be stored in an airtight container in the refrigerator for up to 3 days.
• This homemade soup is a healthier alternative to canned condensed mushroom soups that often contain preservatives and excess sodium.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: American

Keywords: condensed cream of mushroom soup, homemade mushroom soup, mushroom soup base, creamy mushroom sauce, easy mushroom soup