Homemade Condensed Cream of Mushroom Soup Recipe – the best homemade cream of mushroom soup for casseroles, sauces and soups! Easy to make and so much better than from a can.
Comfort food season is upon us and I am so excited for it! Cream casseroles, soups and sauces will appear in our meal planning. I have the perfect homemade version of a canned classic that most likely is in our pantry. This Homemade Condensed Cream of Mushroom Soup is a must-try DIY recipe.
I love DIY recipes for pantry staples like a cream of soup. They are so much better than the stuff from a can and so much healthier for you since it’s made from all-natural ingredients. Use this cream of soup in any recipe you would typically use the canned version.
HOW TO MAKE HOMEMADE CREAM OF MUSHROOM SOUP
To make a condensed cream of soup, simply saute garlic and onion in butter and olive oil mixture. Add mushrooms and cook until soft and fragrant. Add cornstarch and half and half mixture and cook until thick. Cool completely and transfer to a glass jar. Cover and store for up to 1 week. You can use it in casseroles, like a family favorite Green Bean Casserole, or turn into a mushroom sauce to pour over chicken ( it would be perfect for our Creamy Garlic Mushroom Chicken and it will save you a step! ) or add chicken or vegetable stock and make a creamy mushroom soup.
I made sure that this homemade diy Condensed Cream of Mushroom Soup had a ton of flavor so I used 8 oz. of mushrooms ( think the usual size container you can buy in your grocery store ). It is also accidentally gluten free since I didn’t use flour but rather cornstarch. It is my secret ingredient to smooth and silky sauces. Flour can easily clump up and it’s quite impossible to get rid of them, even if you try to blend the mixture in your blender. Using cornstarch is so much better and easier.
The end result is creamy, thick and packed with flavor mixture that can be used in so many ways. Check out my links below for more DIY recipes.
The best homemade cream of mushroom soup for casseroles, sauces and soups! Easy to make and so much better than from a can.
- 1 Tablespoon unsalted butter
- 1 Tablespoon olive oil
- 8 oz. mushrooms baby bella or white , cleaned and sliced
- 1 small onion finely chopped
- 2 teaspoons minced garlic
- 1 Tablespoons low-sodium soy sauce
- 2 Tablespoons cornstarch
- 1/2 cup half and half see note
- 1/2 cup vegetable or chicken stock
- 1/4 tsp salt
- 1/4 tsp black pepper
- In a medium saucepan, heat up oil and butter.
- Add garlic and onion and saute until onion is almost translucent.
- Add sliced mushrooms and cook until soft and fragrant, about 5 to 7 minutes. Stir often.
- Add soy sauce and stir well.
- In a measuring cup, whisk together cornstarch, half and half and stock. Add to mushrooms. Cook over medium-low heat until the mixture thickens.
- Season mixture with salt and pepper. Remove from heat and cool completely.
- Transfer into a glass jar or a container with lid. Store in fridge for up to 1 week. Stir before using.
I made sure that this homemade diy Condensed Cream of Mushroom Soup had a ton of flavor so I used 8 oz. of mushrooms ( think the usual size container you can buy in your grocery store ). It is also accidentally gluten free since I didn't use flour but rather cornstarch. It is my secret ingredient to smooth and silky sauces.
You can use it in casseroles, like a family favorite Green Bean Casserole, or turn into a mushroom sauce to pour over chicken ( it would be perfect for our Creamy Garlic Mushroom Chicken and it will save you a step! ) or add chicken or vegetable stock and make a creamy mushroom soup.
To make a sauce, use half of the mixture and add enough stock to get desired consistency. Heat up and serve.
Half and half is a mixture of light cream and whole milk. You can find it in the dairy section of your grocery store, near coffee creamers.
If you like this recipe and make it, snap a photo and share it on INSTAGRAM! Tag me @crunchycreamysweet so I can check it out and leave a comment! 😀
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Regina says
June 9, 2019 at 9:26 pmHi, Anna! Great recipe. I intend to freeze some to see if it will hold flavor and texture. It should not be home canned, as creamy foods can’t be safely canned using home equipment. Also, most celiac patients are aware that soy sauce contains wheat. Coconut aminos can be purchased at Walmart and, minus the belly ache, tastes virtually the same.
Viola says
September 7, 2019 at 8:27 amHow did it taste after being frozen?
MaryAnn Coy says
July 15, 2018 at 8:41 amI use a butter/Ghee, & whole wheat flour roux. Organic Soy Milk is thickened with the browned butter/WW Flour roux to a Cream
Sauce, using my microwave. Cooked into roux it won’t lump much. But strain if you like. It’s much easier to find Non-GMO flour than to find Non-GMO cornstarch. I have a couple of Creamy Mushroom Soup recipes but neither is simple. Been making LS broth gravy to sub for the canned soups for awhile now. Has any
body tried freezing or canning this yet?
Anna@CrunchyCreamySweet says
July 16, 2018 at 11:27 pmHi MaryAnn! Thank you for sharing your substitutions. I know it will be helpful to others. I don’t have experience with canning so it’s hard for me to say if it will work. Sorry!
Gabriella says
June 20, 2018 at 5:13 pmI made it tonight for my dinner.Delicious !! I added more broth to make it a soup. I tried other recipes like this but not one had soy sauce. Anyway it was quick and delicious. By the way I avoid Campbell ‘s canned stuff , it’s awful.
Micheal Ronel says
June 3, 2018 at 10:52 amWow, looks great. Lovely mushroom soup. Can’t wait to try at my home. Thanks for sharing!
Anna@CrunchyCreamySweet says
June 4, 2018 at 11:11 pmYou are welcome!
Luanne King says
March 22, 2018 at 4:22 pmCan you put this in seal a meal bags and freeze it?
Tiffany says
November 15, 2017 at 3:38 pmAwesome recipe! I hate canned soup because of all the nasty additives.
Would it make a difference if I used flour instead of corn starch?
Anna@CrunchyCreamySweet says
November 16, 2017 at 1:19 amHi Tiffany! Flour works great too! I just prefer cornstarch. Thank you so much for the comment! I hope you love it!
Robyn says
November 13, 2017 at 8:30 pmThis recipe looks delicious. Can’t something be substituted for the half n half. Because of a dairy allergy?
Tiffany says
November 15, 2017 at 3:40 pmI would use whatever lactose free milk you usually drink. But cashew milk is the creamiest of the not milks, and would probably substitute the best.
Hope this helps.
Lori says
October 2, 2017 at 7:34 amLooks wonderful! How many ounces are in the finished product? 16?
Thanks!
Janna says
September 30, 2017 at 10:15 amCan you put this in the freezer?
Julie says
September 28, 2017 at 11:11 pmThis is perfect! I hate the canned stuff and always wanted to be able to make cream of mushroom soup from scratch. Thank you for sharing this recipe!