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!
Looking for more creamy mushroom recipes? Try my Cream Cheese Mushroom Dip too!
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.
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!
Bianca @ Confessions of a Chocoholic says
I used to love Campbell’s cream of mushroom soup – so I can imagine how I would be all over this homemade version! Great recipe.
Bam's Kitchen says
I am always stuck with that scenario of not having any condensed mushroom soup but your little recipe saved the day and it looks so much more delicious than the canned version.
Amy (Savory Moments) says
This is something I’ve never thought of making myself – what a great idea! I’m sure it’s better than the canned soup as well.
Kelly says
I love this idea Pamela! I can imagine how much better this tastes than the canned stuff and so much better for you. Love how creamy and thick this turned out – I love mushrooms and could eat this by the spoonful 🙂
Abbe@This is How I Cook says
Great job! I love that I don’t have to buy a can! Bet it tastes better, too!
Michelle says
Sounds awesome! I have been craving mushrooms lately. I roasted some for lunch today and mixed with leftover salsa. And then I just roasted some again and pureed to put in a veggie soup. Jon does not like the texture of mushrooms, so pureeing is how I get my fix when preparing a meal for the both of us. 🙂
kimmythevegan says
Mmmm this sounds delicious Pamela! I used to love this before going vegan, but haven’t really tried vegan-ising it. I’m super excited to try this!!!
Karen (Back Road Journal) says
I once had a neighbor that asked if she could borrow a can of cream of mushroom soup. When I told her that I never had bought one, she couldn’t believe it. Your homemade version proves how easy it is to make and how much better it is than canned.
Laura @ Lauras Baking Talent says
Love the idea of making this soup from scratch. Feels so much healthier and I bet its way more delicious! Thanks for the idea 🙂
Tracy | Pale Yellow says
Using “cream of” soups gross me out, this version, however, looks delicious! I could eat this by myself!
Mary Frances says
I have a bunch of mushrooms I need to use up! This is perfect. I love that this is dairy free and from scratch!
Rachel @ Bakerita says
Not a big fan of using cans of anything, despite the convenience factor, so I love this recipe!! I bet it’s absolutely delicious on it’s own too. I’ve recently become a major mushroom fan, and this looks amazing!
Jamie | Jamie's Recipes says
Yum! I am a huge mushroom lover I just wish they didn’t make me double over in stomach pain.
I will save this recipe for my family. My mom calls cream of “whatever” soup… cream of crap because of all the other junk in the can. She will love this.
Maryea {happy healthy mama} says
I love this! I usually turn away from recipes that call for canned soup since I don’t like all the ingredients, so this is the perfect solution.
Daniela @ FoodrecipesHQ says
Love it! I can use this creamy mushroom soup for many recipes… but I would probably finish it all with a spoon before…
Pamela says
I might have taste tested a few times. 😉
byeGeorge says
Thanx…BFG…mushroom soup…couldn’t be any quicker or simpler…byeGeorge…(~.-)
Jaclyn says
This is so brilliant! Who would have thought?!
Nicole ~ Cooking for Keeps says
Love cream of mushroom soup, and now I love that I can make it from scratch, the cans always make me think about what I’m actually putting into my body. Must must try!
yummychunklet says
Good recipe to know. Much better to make your own!
Cindy @ Pick Fresh Foods says
Pamela, you don’t know how many recipes I pass up because they call for a can of cream of mushroom soup. This looks delicious and I never realized how easy it would be to make at home. Thanks!!!
Kelly @ hidden fruits and veggies says
I always have all of these ingredients on hand! I didn’t realize it’d be so easy, and now I can make vegan versions of so many foods.
Shashi @ http://runninsrilankan.com says
HOMEMADE cream of mushroom soup???? I didn’t think it was possible! BRILLIANT Pamela!
Davida @ The Healthy Maven says
Cream of mushroom soup with almond milk sounds fabulous! I actually just made a huge batch of mushroom soup so once I’m out and get the craving back I’ll have to try this one…
Jessica @ Jessiker Bakes says
Wait…IT’S THAT EASY?! This happened to us the other when we wanted to make chicken pot pie and we had to DRIVE – ugh you know you never want to drive when you want to cook. So happy to know I can just make this at home! Thanks Pamela!
Pam says
What a fantastic idea!
Meghan @ Spoonful of Flour says
I hate when I realize I am missing an ingredient from a recipe…great idea!
NewsAnchorToHomemaker says
What a fantastic recipe! I bet this is so much better than the canned stuff . Seriously excited about this, pinning now 🙂
Monica says
Oh wow! I had never, ever thought of making condensed cream of mushroom soup from scratch! I can’t believe how easy it is. This is so much better for you (just the lower sodium alone) than the can version. I have to admit that condensed cream of mushroom and chicken soups were guilty pleasures for me when I was younger. I suppose we can just add more water/milk/stock to this and turn it into the soup?
Shundara@SavyNaturalista says
I know this smelled so good! Creamy and thick just how I like it! 🙂
Johlene says
Oh wow how “hearty” is this soup, takes me back to when I was a child.. I can actually smell it just thinking about it.. Yum! Xx