Homemade Condensed Cream Of Mushroom Soup Recipe

Homemade Cream of Mushroom Soup

This homemade cream of mushroom soup has a deep, rich flavor and is so easy to make that you’ll never reach for the canned stuff again. Whether you’ve run out of your pantry staple or you’re looking for a healthier alternative, this recipe is the best! It’s the perfect substitute for store bought condensed mushroom soup. Sure, it’s easy to just pop open a can of cream of mushroom soup. But once you try making your own, you’ll never go back! Just like our Condensed Cream of Chicken Substitute, this recipe offers a much deeper, more delicious flavor in so many dishes. Plus, it’s made with wholesome ingredients that you probably already have on hand! All you need are some meaty mushrooms, butter, milk, beef bouillon, soy sauce (trust me, and read on for more details) and a little salt and pepper. This homemade soup recipe is a real winner!

Ingredients in our Cream of Mushroom Soup Recipe

butter mushrooms (any type, finely chopped – shiitake, cremini, portobello, or button mushrooms) soy sauce all purpose flour milk (or heavy cream) beef bouillon Kosher salt black pepper

Optional Ingredients For More Flavor

Try adding some fresh herbs or vegetables to your cream of mushroom soup base to give it even more savory flavor without sacrificing the creamy texture!

fresh rosemary fresh thyme minced garlic fresh parsley onions vinegar

Why Soy Sauce in the Mushrooms?

Adding soy sauce when sautéing mushrooms is an old chef’s trick. Soy sauce brings out the delicious meaty flavor of the mushrooms in a way you won’t believe. You won’t even taste the soy sauce flavor, I promise. It’s like magic. My family has prepared mushrooms this way for years and it takes the flavor to a whole new level. I won’t sauté my mushrooms any other way. Try it; you’ll be amazed by this secret mushroom mixture!

Recipe Notes and Suggestions

This recipe makes about three cups of condensed soup. A store bought can of cream of mushroom soup (10.75 ounces) is 1 ¼ cups. Just something to keep in mind when using this for a recipe. Fresh mushrooms are best, but you can use canned mushrooms too. To make this into a homemade cream of mushroom soup, just add an equal amount of liquid (such as milk or broth) to equal amount of condensed soup. For example, if you use two cups of condensed soup, add two cups of liquid. While this recipe is NOT gluten free as written, you can use a GF flour substitute or cornstarch as a thickener. Omit the soy sauce as well, since most soy sauces have gluten. And make sure to read labels on your beef bouillon. There are some delicious gluten-free alternatives out there. This Cream of Mushroom soup substitute can be doubled (or tripled) and kept in teh freezer for several months. Just make sure to use airtight containers or heavy-duty freezer bags. To reheat, thaw in the refrigerator for a couple of hours, then simmer on the stove top. When reheating the soup, make sure to stir constantly to keep it from curdling.

Recipes that Use Cream of Mushroom Soup

Serve this as a creamy soup on its own or use it in any number of delicious dishes! Here are a few of our favorites:

Easy Crock Pot Pork Chops 15-Minute Beefy Noodle Skillet Easy Beef Stroganoff The Best Tater Tot Casserole Green Bean Casserole Cheesy Chicken and Rice Casserole