This easy condensed Homemade Cream of Mushroom Soup is even better than Campbell’s! Made from scratch with milk and fresh mushrooms, this creamy soup is so hearty, comforting, and the perfect addition to your favorite casseroles.
Homemade condensed cream of mushroom soup
There have been so many times I’ve tried to make a recipe only to realize I didn’t have any cans of cream of mushroom soup. It can’t be that hard to make it from scratch, right?
Turns out, it’s not! This creamy condensed soup is made with milk, simple seasonings, a pinch of cornstarch for thickening, and FRESH mushrooms. Everything gets pulsed in a food processor then sits on the stove until it’s creamy and delicious. The best part? It only takes 10 minutes to make!
The beauty of this homemade soup is that it contains fresh ingredients which really take the taste to another level. You can use almost any type of mushrooms you enjoy, but my favorites are white button mushrooms and a mix of portobello and shiitake mushrooms.
Because this soup is made from scratch, you won’t find any junky ingredients and it can be used as a healthy substitute for the whole family. Use it to make your favorite Green Bean Casserole or as the sauce in a big bowl of Creamy Pasta!
How to make cream of mushroom soup from scratch
To make cream of mushroom soup from scratch, all you’ll need is a food processor and a saucepan. The ingredients are pulsed together, then warmed up and simmered on the stove until creamy and velvety. Follow the steps to put this creamy dish together:
Pulse all of the ingredients together except the mushrooms in a food processor.
To finish, add the whole mushrooms and pulse a few times to break them up. If your mushrooms are on the larger side, give them a rough chop before pulsing.
Transfer the mixture to a saucepan, bring it to a boil, then let it simmer for about 10 minutes or until mushrooms are cooked through and soup has thickened.
What to serve with mushroom soup
One of the best ways to use cream of mushroom soup is by mixing it into a casserole. It adds creamy, rich, and earthy flavors to a cabbage casserole or a cheesy cauliflower casserole.
Let’s not forget that it can be eaten as a main dish! All you have to do is whisk in one cup of vegetable or chicken broth and simmer until it’s heated through. Serve hot in a bowl with a spoon and a fresh green salad and a flaky buttered biscuit on the side.
How long does homemade cream of mushroom last?
To store: Any leftover mushroom soup can be placed in an airtight container in the fridge for one week.
To freeze: To freeze leftover soup, add it to an airtight container or a freezer-safe bag and freeze for up to 3 months. Let it thaw in the fridge overnight before serving. You may need to stir in some stock or water to thin it out, and it may need to be pulsed in the food processor again if the milk solids have separated.
To reheat: The best way to reheat cream of mushroom soup is by pouring it into a saucepan and simmering over low heat until warmed through.
More recipes with mushrooms
- How To Cook Mushrooms In The Oven
- Chicken Chow Mein
- Keto Cream of Mushroom Soup
- Crockpot Salisbury Steak
More comforting soup recipes to try
- Frozen Cream of Broccoli Soup
- Homemade Wonton Soup
- Kielbasa and Sausage Soup
- Homemade Chicken Noodle Soup
Pin for later:
Homemade Cream of Mushroom Soup
PrintIngredients
- 1 cup milk
- 2 tablespoons cornstarch
- 1 tablespoon vegetable oil
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- pinch of sugar
- 1 cup of mushrooms sliced (fresh or canned)
Instructions
- Put all your ingredients except mushrooms in a food processor and pulse until it’s smooth.
- Add your mushrooms to food processor and pulse a couple times to chop them up.
- Pour mushroom mixture into a saucepan on the stove. Bring to a boil over medium high heat and then lower the heat to simmer for 10 minutes.
- Use in preferred recipe, or serve as is. Enjoy!
Notes
winnie says
Awesome recipe. I am eating the soup right now. This is a regular recipe for me now.
Eunie says
Wonderful! Very tasty and my SIL who is a vegan was able to eat christmas dinner and I was able to use my normal recipes and everyone was happy
Pamela says
That makes me so happy to hear Eunie! Thanks for letting me know!
Gretchen @ Two Healthy Kitchens says
are you in my head???
I have been wanting to make homemade cream of mushroom soup!! Just looking at the pics makes me even more inspired!! Seriously – I can’t wait!! You totally rock! Pinning!
Consuelo @ Honey & Figs says
I adore this recipe as condensed cream of mushroom soup is impossible to get here :–( Love that this one is healthier as well 😀
Andi @ The Weary Chef says
Love it, Pamela! This looks so perfect, and definitely better than the canned stuff!
✽. aimée .✽ / WallflowerGirl.co.uk says
mmmm! That texture looks just right… YUM
Helen @ Scrummy Lane says
This is genius, Pamela!! Here in Greece you could look all week for a tin of condensed soup and you wouldn’t find it. Yes, I know because I tried once 😉 Definitely pinning this for later!
Alyssa @ My Sequined Life says
LOVING this! I seem to be the queen of thinking I’ve got everything, but then getting to a certain recipe step and realizing I’m missing an integral ingredient. That…or somebody else just so happened to use it all up in the past 45 minutes or so (grrrr). What a life saver – thanks for sharing!
Pamela says
Isn’t that the worse? It happens often for milk for me, so I started to buy cabinet ready milk just in case!
Jersey Girl Cooks says
Great idea! I always forget to buy canned soup for an emergency. This is much better anyway!
[email protected] Riffs says
Great recipe! I never think to buy the canned soup, so it’s a real pain when I need it. And this looks much, much better. Thanks so much.
Amy @ Elephant Eats says
I have the opposite problem…every time I’m at the market I grab a can of condensed cream of mushroom soup because I think i’ll need it. But then I never end up making something with it so i have like 4 cans in my pantry. And when i actually do make a recipe with it, I never think to check the pantry first so I pick it up at the grocery store! But now that I have this recipe, I will stop my stockpiling…promise 🙂
Pamela says
That’s how I am with soy sauce and pinto beans! Hahahaha.. always stocked!
Chris @ Shared Appetite says
Wow such a great idea and I’m sure it tastes like a million better than the canned stuff. Love the almond milk substitution… totally going to try that. Do you think this can be frozen and then thawed as needed?
Pamela says
Hi Chris, it can totally be frozen! Isn’t it great?!