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
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.
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Homemade Cream of Mushroom SoupPrint
- 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)
- 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!