This Homemade Condensed Cream of Mushroom Soup Recipe makes the best cream of mushroom soup from scratch. Use it for casseroles, sauces, and soups! It's so easy to make and so much better than from a can.
Add garlic and onion and saute until onion is almost translucent.
2 teaspoons minced garlic, 1 small onion
Add sliced mushrooms and cook until soft and fragrant, about 5 to 7 minutes. Stir often.
8 oz. mushrooms
Add soy sauce and stir well.
1 Tablespoons low-sodium soy sauce
In a measuring cup, whisk together cornstarch, half and half and stock. Add to mushrooms. Cook over medium-low heat until the mixture thickens.
2 Tablespoons cornstarch, ½ cup half and half, ½ cup vegetable or chicken stock
Season mixture with salt and pepper. Remove from heat and cool completely.
¼ teaspoon salt, ¼ teaspoon black pepper
Transfer into a glass jar or a container with lid. Store in fridge for up to 1 week. Stir before using.
Notes
I made sure that this sauce 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 it 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 the 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.
Please note, that the nutrition value can vary depending on what product you use. The information below is an estimate. Always use calorie counter you are familiar with.