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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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
