Quick Gluten-Free Condensed Cream of Mushroom Soup Recipe

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Sneak Preview: Gluten-free Condensed Cream of Mushroom Soup is a recipe for anybody who likes extreme freshness, flavor, and the ability to customize the ingredients.

Thankfully, condensed cream of mushroom soup doesn’t have to come out of a can, and it doesn’t have to take a lot of time.  You only need a blender (or food processor) and a microwave to make this recipe at home in less than 5 minutes. 

HOMEMADE CONDENSED CREAM OF MUSHROOM SOUP

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This recipe is easy to customize to your needs and tastes. Bonus: It’s gluten-free!

The reputation of Condensed Cream of Mushroom soup seems tarnished as of late.

Some think it’s unhealthy. Others think it’s old-fashioned. 

I have a few favorite recipes that call for it, so I’m not quite ready to say goodbye. With that in mind, I’ve dressed up this soup in all its mushroom-y glory for your consideration.

Why make a condensed cream soup at home?

Condensed soups may fit in the same category as learning how to make Greek yogurt for some people–too much trouble when the stuff you get at the grocery store is good enough and reasonably cheap.

can of commercially made cream of mushroom soup with black sign over it

However, I like to know I can make it myself when I want to. I guarantee if you print this recipe and store it in a safe place, someday you’ll be glad you did.

3 reasons to make this soup:

  1. Would knowing what the ingredients are in your soup ease your mind? Make it yourself, and you’ll know.
  2. One of the best reasons for making this soup at home is to avoid a last-minute trip to the grocery store. If you use canned mushooms, you can keep all the ingredients in your pantry for emergencies.
  3. Do you cook for somebody on a special diet? Leave out the salt and substitute a salt-free seasoning.

FAQ about this recipe:

What is the fastest way to make this soup?

Use a blender to ensure your soup will be lump-free. Cook it in a microwave-safe Pyrex glass pitcher or bowl to ensure the process will be fast and scorch-free.

How can I customize and intensify the flavor?

Add bouillon cubes, powder, or concentrate. Try adding a clove of fresh garlic to the blender when mixing your soup.

Can I substitute fat-free evaporated milk for regular evaporated milk?

Yes. It won’t be quite as rich but it will work. Did you know 2% evaporated milk and fat-free evaporated milk contain the same amount of calories? Might as well use 2% for more flavor.

How can I hide the mushrooms from the mushroom-haters in my house?

Pulse the blender an extra time if you don’t want to recognize the mushroom pieces; less time if you want bigger chunks.

Why cornstarch instead of flour?

I prefer cornstarch over flour. It makes for a better texture that’s not pasty.  It’s more like what we’re familiar with from the red can.

Using cornstarch also makes this recipe gluten-free.

Can I use canned mushrooms instead?

Absolutely. Well-drained canned mushrooms can be substituted for fresh.

What can I substitute for the onion powder?

Replace the onion powder with fresh or frozen onions, if desired. Expect the onions to remain a little crunchy because of the short cooking time. To avoid any crunchiness, sauté the onions just enough to soften them before adding to the blender.

Will one recipe substitute for 1 can?

Yes. This recipe yields approximately 10 ounces- the same amount as a store-bought can of condensed cream soup.

Can I eat this condensed cream of mushroom soup by itself?

Absolutely. Add milk, broth. or water for a quick soup you can serve for supper.

How to make Gluten-Free Condensed Cream of Mushroom Soup:

various stages of assembling cream of mushroom soup
1. Clean and slice mushrooms.
2. Add all ingredients except the mushrooms to a blender and process until smooth. Add mushrooms and pulse 2-3 times.
3. Cook in the microwave until thick stopping to whisk after the first 2 minutes.

More condensed cream soup recipes and ways to use them:

If you have questions or suggestions, email me privately to Paula at saladinajar.com. Hope to see you again soon! Paula

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Gluten-Free Condensed Cream of Mushroom Soup Recipe

Using only a blender and a microwave, you can make your own condensed cream of mushroom soup. Easy to customize to your needs and tastes.
5 from 52 votes
Prep Time 5 mins
Cook Time 5 mins
Total Time 8 mins
Course Soup
Servings 5 servings (1/3 cup)

Ingredients

  • 1 teaspoon onion powder
  • 2 tablespoons cornstarch
  • 1 tablespoon canola or vegetable oil - I use avocado oil
  • teaspoon white pepper
  • ¼ teaspoon salt - or to your taste
  • Pinch granulated sugar
  • 1 cup 2% evaporated milk - 8 oz
  • ¾ up fresh mushrooms - sliced

Instructions
 

  • Put all ingredients except the mushrooms into a blender or food processor and pulse until smooth.
  • Add mushrooms and pulse 2-3 times until mushrooms are chopped.
  • Pour the mixture into a 2-quart Pyrex bowl and microwave on HIGH for 3 minutes, whisking well after two minutes and again at the end of cooking time.
  • If not thick enough, add 30 seconds and whisk again.

Nutrition

Nutrition Facts
Gluten-Free Condensed Cream of Mushroom Soup Recipe
Serving Size
 
1
Amount per Serving
Calories
 
80
Calories from Fat 36
% Daily Value*
Fat
 
4
g
6
%
Saturated Fat
 
1
g
6
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
2
g
Cholesterol
 
9
mg
3
%
Sodium
 
177
mg
8
%
Carbohydrates
 
8
g
3
%
Fiber
 
1
g
4
%
Sugar
 
5
g
6
%
Protein
 
3
g
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Author: Paula Rhodes
Course: Soup
Cuisine: American
Keywords: condensed homemade cream of mushroom soupcream of mushroom soup recipegluten-free condensed cream of mushroom souphow to make homemade cream of mushroom soup
Did you like this? Leave a 5-star rating inside the recipe at the top! 🤩 No comment is required.

195 Comments

  1. TheKitchenWitch says:

    How cool are you, figuring this out? Homemade is always better–you need to re-post this again at Thanksgiving when everyone’s making green bean casserole!

    1. Yep, you’re right. Good idea.

  2. Thank you for this awesome recipe. I make alot of casseroles that call for mushroom soup and this will make them even better!

  3. Kalynskitchen says:

    Very interesting! Saving this recipe to try. What do you think would happen without the cornstarch? (I know it would not thicken as much, but would it even be usable?)

    1. I have not tried it without cornstarch but if you don’t put enough thickener, it will be more like gravy. But no thickener?? I can’t imagine how it would be usable–at least in the way you would normally use condensed cream of mushroom soup.

      1. anne conover says:

        If you are trying to eat corn-free like me, use arrowroot powder instead.

        1. Haven’t tried that Anne, but I will. I always keep arrowroot for my stir-fry sauce so have it in the house already. Thanks for the suggestion.

          1. I’ve been using Clear Jel, which is a modified cornstarch and I love it. I make and freeze pot pies and fruit pies, and regular cornstarch becomes runny when I bake them; Clear Jel doesn’t. There are two types; for baking, use the type that thickens with cooking. I have to order mine from Amazon. I will use it for this recipe as I’m very likely to freeze it in batches.

          2. Barbara
            Clear Jel? I must investigate. Very interesting….and thanks so much for writing.

  4. I’m going to make this…thank you! I never liked the ones in the can because I always think I can taste a slight metallic taste from the can! Thanks!!

  5. This looks really good- much better than the in the can kind.

  6. This is a great recipe! I’ve always wondered how to make it or if it could even be homemade. Looks delicious!

  7. Do you know if it freezes well?

    1. Yes it does. I put one batch into a zippered sandwich bag and gently mash it flat to freeze. Doesn’t take much room that way.

  8. Ok, that is just the weirdest and most wonderful thing…. homemade cream of _______ soup! I have never heard of that… but so true. Now you can freeze it too – just to have on hand – perfect! I’m sure it tastes 100% better than canned….!

  9. that`s my fav sauce! 🙂

  10. This is awesome! I am so happy to see a gluten free condensed soup recipe that is SO easy. I will repost this on my gluten free cooking blog right away! 🙂 Thanks!

    1. Rosemary, I don’t know much about gluten-free cooking but glad to hear it. Hope it works for you.

    2. Ashley Berger says:

      This is why I am SO excited for this! Campbell’s is NOT gluten-free, so we’ve been using Progresso Creamy Mushroom. It’s not condensed, but it’s usable. Recently, they’ve changed their recipe or something so my husband (celiac) hates the soup, and we use it in many of our recipes: tuna casserole, chicken and rice, hamburger gravy, etc. I cannot wait to try this. Thank you so much for posting it!

    3. I’m in the same boat, with a husband who can’t have gluten. I hate to pay $3+ per box for the gluten-free cream of mushroom soup. Having a recipe to make it fresh is going to be awesome!

    4. I’m right in the same boat with the rest of you! My husband (who is full-blown Celiac) and daughter are gluten-intolerant, so I was buying the Pacific Foods organic cream of mushroom, which you can get on sale for around $1.66 at Target grocery, BUT, it is LADEN with sodium! 760 mg!!! :O And as someone who is battling the beginnings of high blood pressure, I a seriously looking to cut back on sodium. Plus all the other krap that is in canned and processed foods. This is amazing, and the fact that you can freeze it means I can do a big batch one day when I have cook time, pop them in the freezer and grab one whenever I need it! Outstanding!

      There was also a recipe I had years ago that was a dry mix that you just added water to when you wanted a cream soup. It was made with powdered milk, and that was the recipe I was in search of when I stumbled on this. Great!

  11. I would probably not use as is–too thick. Remember it is “condensed”. Add some milk or broth to thin it a little and you will have the beginning of a delicious sauce.

  12. Cream of mushroom soup is one of my guilty pleasures…just like reading my moms old betty crocker cookbook and sometimes making a whole greenbean casserole out of season just cause I want it! Have you tried any other varitions of cream of soup…like asparagus or broccoli? I cant wait to try this!

    1. Rachel, I have not tried any variations. But I plan too. The asparagus idea sounds especially good.

  13. Betty @ scrambled hen fruit says:

    This is such a handy recipe to have, and it looks so quick and easy to make! I love the fact that I can make it with as little salt as I want. Canned soups are so high in sodium!

  14. Mocha Martha says:

    I love this recipe. I am trying to move away from all processed foods. This recipe is a wonderful addition to my non-processed life. Thanks again! http://www.mochamartha.com

  15. Great idea making your own condensed cream of mushroom soup. I avoid using the store bought ones because of the fillers, sugars and salt content, so this is a nice option.

  16. OMG! I love that I now have a recipe for HOMEMADE mushroom soup. I have a few recipes that call for it, but I steer away from them because I hate the can stuff. This is the best solution and one my favorite DIY! You should totally submit this to LifeHacker.com. They have a food section!

  17. Paula, I submitted it for you to LifeHacker. Although y ou should still do it yourself. 🙂
    I’m seriously loving this!

  18. And I submitted it to moneysavingmom.com. 🙂

  19. This is awesome. My chef friend and I are always talking about how disgusting that canned stuff is and how we bypass lots of recipes because of it. I sent her the link. I can’t wait to try it! 🙂

  20. You are awesome.. I can’t wait to try this..

  21. Kim Winson says:

    Hello,
    I came across your site from blog roll at Cook The Story. Thanks for developing and posting this handy recipe! I have a handful of Very Expensive shiitakes that are slooowly aging in my fridge. They are too precious to throw out but are, ahem, past their prime. Perfect for condensed cream of mushroom soup! I love that I can control the sodium content as well!

    Cheers,
    Kim

  22. Can you use olive oil instead? What about Greek yogurt in place of 2% evaporated milk? Regular or fat free?

  23. 5 stars
    I doubled the recipe because I needed two cans for my recipe. I did have to micro it quite a bit longer. I also added 1/4 tsp more cornstarch mixed in just a bit of cold water to bring it up to the consistency as shown. Tasted yummy in the Pork Chops in a Crockpot recipe I made. Thanks for the great recipe. I feel better about serving this to my family.

    1. Angie, using the microwave becomes less efficient as you make larger amounts. Still easier in my book. Glad it worked out for you.

  24. I am so excited to find this. I cannot have MSG so I am happy to be able to make my families favorite recipies again with out using the canned kind of mushroom soup.

  25. 5 stars
    Thank you soooo much! This sounds perfect to freeze and it will be just as convenient as having cans of it. 🙂

  26. I would love to try this but because I am allergic to Milk, I get hives if I touch or eat it. Can this be made with milk substitutes such as Flaxmilk, Silk Soy for the evaporated milk?
    Just wondering if anyone had try substituting.

  27. I’m so glad I found this! Thank you for posting this. 🙂

  28. 5 stars
    I just made this and it turned out really well, and was so easy! I was making a chicken casserole and it called for cream of mushroom, but I am tyring to get away from buying store bought things, that are in a can or box of course, and this was perfect. My casserole tastes wonderful. Thanks alot for this simple, wonderful recipe.

  29. michelle mckinnis says:

    5 stars
    The stuff in a can has MSG in it, which is NASTY!!! Thank you for a safe home made version!!!!

  30. kathi girard says:

    Thank you, thank you, thank you! I found out a couple of years ago that I cannot tolerate MSG. Since then I’ve had to forgo many of my favorite recipes. Now, I can have them again. Making a pot roast tomorrow with cream of mushroom soup. Can’t wait.

  31. Elle (thewaybyelle) says:

    Great recipe! I am going to post a recipe for Savannah Spicy Potatoes that calls for cream of mushroom soup this week and I wanted an alternative for my readers. I will put a link to here in my post. Thanks! : )

  32. This was fabulous!! Being my first Thanksgiving Gluten-Free I made Green Bean casserole using this instead of the canned Cream of Mushroom (that contains Gluten) along with Seneca Farms Crisp Onions (Gluten-free) and it was Delicious!! Thanks for sharing the recipe! 🙂

    1. You’re welcome Sara. Glad it worked for you. Paula

  33. I just found this, and am sooooo happy I can’t tell you. Only question…how long would I have to cook this over the stove????? We do not own a microwave and don’t plan on ever owning one again? Our daughter can not have any “processed” foods, and this is her favorite soup.

  34. I never had homemade mushroom soup before and boy have I been missing out on a good soup! This soup is absolutely delicious and so fast and easy to make. Thank you!

  35. Linda Mcmahon says:

    It may take me sometime to get the hang of making homemade mushroom soup since I just started cooking.

    1. You can do it Linda. It’s not hard at all. Let me know if you have any difficulty.

  36. I am simply pleased I discovered this web page. Maybe you would like to place my banner on site? How can I contact you privately?

  37. Paula, I am very anxious to try this — however, I am just setting up housekeeping after having to get rid of everything in a recent move. So I don’t have a blender. I do have a microwave. Any suggestions on how to do without the blender? I do have a hand mixer. I thought I could hand mix and chop my mushrooms really fine.

    1. Marlene,
      A whisk with some real elbow grease behind it is a pretty good substitute for a blender.

  38. would i be able to heat this on the stove instead of in the microwave? I don’t mind using the microwave to reheat certain things, but I prefer to use the stove to cook…

  39. Rebecca C says:

    5 stars
    This is great! I was grocery shopping yesterday and my original intention was to buy more cream soup, enough to go ahead and fill up the slot for cream soup in my cansolidator (fancy shelf for holding cans). But… because I have been reading so much about msg, and I even remember learning about it in a brain and behavior class I took in college. It is a neuro toxin. I finally couldn’t overlook that fact any longer and I left the soup on the shelf. I am so excited to have a recipe now because cream soup is such an easy thing to have on hand when whipping up a casserole. Yay! I will just find something else to fill in the space on my cansolidator.

    1. Good deal, Rebecca. Wish I had a consolidator–although I’m just thankful I have food in my pantry. Hope you like the soup. pr

  40. 5 stars
    My husband’s ‘system’ doesn’t react very well to the usual canned condensed cream of mushroom soups. There goes some favorite hotdish recipes to the graveyard. But I’ve finally put two and two together that I can make my own version of that ingredient and control what goes in it. Though other condensed cream of mushroom recipes are long and tedious, yours is not. Hallelujah! Pass the tator tot hotdish and greenbean casserole!

    1. Hi Janna, Hope it works for you. “Easy” is my motto or I won’t want to do it very often. pr

  41. Fantastic! I had no idea that 2% and skim evaporated milk have the same calories! I wonder why? Doesn’t make sense to me.

  42. stephanie says:

    This looks great Paula! What could you substitute for evaporated milk? We can’t get it here. I steer clear of recipes that call for evap. milk because of that but this looks too good to pass up. Any suggestions?

  43. You can make this using chicken stock or beef stock instead of the milk.
    Linda

  44. This is awesome! I love mushroom soup and avoid all canned goods due to the BPA content. Being able to make this from ingredients I can say and spell (and often have on hand) is wonderful! I’ll be trying it this week. Thanks for the great recipe!

  45. 5 stars
    I cooked it on the stove (I’m against microwaves if I can help it). It didn’t take very long at all! Maybe 10 minutes? I put the heat on high until it got hot, then reduced it to medium and stirred until it was the thickness I wanted. Great recipe! I’m excited I found it!! I’m sooo sick of all the crappy MSG in canned soups. We have eliminated them from our house. This recipe was super easy too! Thanks!

    1. Jen, So glad to hear it. Enjoy! pr

    2. We don’t eat MSG either, haven’t for years- and I have been looking for a way to replace cream of mushroom soup in recipes. Usually I’ll just skip over a recipe that calls for it. There’s a great chicken recipe I used to make with campbell’s soup years ago (before I got smart 😉 and now I can make it again!
      Thanks Paula!

      1. Hi Laura,
        Glad you can enjoy your chicken recipe again. Thanks for writing back.

  46. Nice post. Some parts are hard to understand for me, non-native english though… Do you know any good translate plugin for Wordpress?

    1. Wow! I have never made my own evaporated milk. The only reason I use it in this recipe is an attempt to duplicate the taste of the canned stuff I’m used to. You could just use milk or half and half. PR

  47. Can I “CAN” this soup of do i need to freeze it?

  48. You can also add to your list: if you want it Gluten FREE!!! thank you!!!

  49. 5 stars
    Found this because I need to substitute dairy for rice or almond milk and want to eat skillet pork chops with mushroom gravy badly! Looks wonderful and easy! Thanks!

    1. Dana, I’ve never used rice milk but the almond works great.

  50. 5 stars
    One of my favorite go-to casseroled requires condensed mushroom soup and because I recently had to become gluten free, I had been missing it. This turned out really, really well. It has more flavor than canned soup. Thank you a million times over!

    1. You’re welcome Sara. Glad you liked it.

  51. Thank you for this! I have a recipe that I really like but I think this will be quite a lot faster. Can’t wait to give it a try =)

  52. 5 stars
    Can you use dehydrated mushrooms? And is there a certain type of mushroom that tastes better or is recommended? I order them from Olive Nation in bulk because I feel its a better deal because they don’t go bad, as they stay good for a year when they are dehydrated and always great to have on hand.

    1. Dgriffin,

      I have never tried dehydrated mushrooms in this soup but I would think they would work fabulously. I just bought a big canister of dried mushrooms at Costco yesterday so I will try it. pr

  53. Another reason to make your own: Someone in your house has a gluten allergy. I can’t wait to use this recipe! I can grab some gluten free noodles and make tuna casserole again!!!

    1. Rebecca,
      Good point about the gluten allergy. I’ll make a note of that in the post. pr

  54. craftymama says:

    5 stars
    This is absolutely marvelous! I switched it up a little bit to my liking. When I used to eat canned condensed soup, I always like to mix the mushroom and celery together. So, I sauteed 1 half an onion and 1 stick of celery in a tablespoon of natural, unsalted butter, untill soft. I added that to my food processor and blended it till smooth, then I added my fresh onion. It turned out to be so flavorful! I can’t get my husband to touch any cream of “?” Lol. He loved this though, so thank you!

    1. Craftymama,

      So glad your husband liked it. I can see you’ve figured out how to modify it to your own tastes. Fantastic!

  55. don’t have a lot of freezer space. can i can this?

    1. Charms,
      I have never canned it so don’t really know the answer. It is so quick and easy to make up fresh, I’m not sure why you would want to. You can always used rehydrated dried mushrooms if fresh mushrooms aren’t available. pr

  56. 5 stars
    I stumbled upon this recipe today and I’m super impressed with how it came out. Husband said that I’m not allowed to buy the canned version ever again! I started with dry milk powder, added water and warmed it on the stove. It comes together in less than 5 minutes so make sure your mushrooms are chopped before you start. I used white truffle oil and mushroom infused olive oil and holy cow- a mushroom lover’s dream!!! Thanks for the recipe- this is a definite keeper!

    1. Truffle oil? WOW!!! and mushroom-infused oil? Never heard of it but I will be looking for it now.

  57. When we lived in Phoenix we would drive up north a couple hours to this little shop to buy all of our olive oils and balsamic vinegars. But now that we live in Italy (and haven’t found a place quite like this one) we buy it from their online shop. http://oliveunaturally.com/infused-flavored-olive-oils/
    Fast shipping, phenomenal customer service, and great products for great prices. =)

  58. anne conover says:

    5 stars
    I just made a double batch and wow, so good! I don’t use anything but butter, evoo, and coconut oil so I subbed evoo for the canola oil. I pureed the whole thing real good in the blender, then added two huge portabella caps minced fine. I cooked on stove top low and slow (after getting it to a good simmer) and it thickened up beautifully. It is SO tasty my hubby and I were licking it off the spoon! I also added about 1/2 tsp garlic powder. I am freezing these in 2 cup measurements, equal to about 1 can. Thanks for a GREAT recipe!

  59. Would you be able to can this in a water bath or pressure cooker?

    1. LaDonna,
      I have neither tried it nor am I an expert on home canning. I’m sorry I really don’t know. Personally, I freeze it. Works great.

  60. Paula – this recipe is awesome for all of us gluten free folks! It seems like it would be easy to also do a cream of celery and cream of chicken version of this – have you experimented with that? I wouldn’t have the first clue how to do it, but if you figure it out, please post it! Thanks!!

    1. Hi Suzy,

      Funny you should ask. I’m currently working on cream of celery soup and hope to post about it before the end of the summer along with some ideas about storing celery. Thanks for stopping by.

  61. Hello Paula

    Your recipe is just what I’ve been looking for, thank you so much for sharing. I do have a question though. I have a few recipes that call for a can of condensed soup plus equal amounts of water or milk. Does you recipe work the same as the can, or do I use the recipe as is?

    Thank you

    1. Use it the same as you would the commercial can. Add water or whatever liquid just as specified. Hope you enjoy.

      1. Lovely, thanks so much!

  62. 5 stars
    I managed to make this vegan, and wanted to let other vegans know how – take 8 oz. of non-dairy milk (I use almond, but soy works well. Rice might work, but I’m not sure. It’s kind of a thin milk so best not to chance it). Mix the non-dairy milk with powdered soymilk – use TWICE the amount the label recommends using to make one 8 oz. serving. That’s it!

    1. Lil,
      Haven’t tried this myself but sounds like it would work. Thanks so much for taking the time to write it out.

      1. Paula – I forgot to mention that was to sub for the condensed milk. 😉 I’m sure most will figure that out, but just in case.

  63. 5 stars
    THANK YOU! THANK YOU! My dd has to be gluten-free, MSG-free, etc-free, and this is PERFECT!! It’s in my oven right now in her favorite chicken-broccolli-rice casserole. I love having homemade/copycat recipes so I can tailor them to her needs. Not to mention, it tastes great as is! Please share more! =}

    1. Hi Deb,
      I’m working on a cream of celery soup. Hope to share soon.

  64. I just tried this. I quadrupled all of the ingredients with the intent to freeze some.mi also replaced 8 oz condensed milk with half & half (I didnt have enough). Mine is very watery. I am still heating it over and over and over in the hopes it will thicken. I also added 2 extra teaspoons cornstarch.

    1. Mary, Oh dear. I supposed the crisis is over by now. If you try again, I would stick to a single or at most, a double recipe–especially if you are cooking in the microwave. Microwaves are not efficient for large recipes. I think your substitution of half and half may be at least part of the problem. The evaporated milk is more stable in this recipe, especially if it is added to casseroles that will be cooked even more. You also don’t want this to boil, at least not for more than a few seconds. The cornstarch should thicken it quickly. Regards, pr

  65. I have been looking for a recipe like this. I have acid reflux and canned soups make me sick so I want to make my own. The problem is I am trying to eliminate all canned products because of the acid in them, I am wondering what I can substitute for the evaporated milk. Any suggestions? Thank you.

    1. Cheryl,
      You ask a VERY good question. I use evaporated milk in the recipe for two recipes. First, it gives a taste closer to what we are used to in the commercially canned product. A second, even better reason would be that evaporated milk stands up better to heat. So if you are using this soup in a casserole as many of us do, you want it to be able to withstand the additional baking most casseroles require. Also, the evaporated milk product freezes better, too. For the freshest and best taste, you could use half and half or really, any kind of milk or cream as a substitute but it will surely separate if it boils or bubbles too much (more so the less fat it contains) in the original cooking process or later, when added to other ingredients. Just realize it is much more delicate than evaporated milk.

  66. Thank you for a great recipe. I love cream of mushroom soup but can’t eat commercial brands because they all use MSG. Now I can enjoy one of my comfort foods again.

  67. Seriously the best recipe! Thank you!

  68. Oh! Thank the Universe I found this!! I’m gluten free and au naturel these days and REALLY miss the convenience of the canned goo 🙂
    I’m going to make lots and lots of this and freeze it and/or can it in jars myself. Thank you for creating a recipe my whole family can appreciate!
    Pinned it and am posting to my healthy cooking page on FB now!!

  69. Thank you so much. We don’t buy canned soups due to the high sodium content, which makes your recipe very welcome.

  70. Thank you Google and Paula! Last night I made a gravy using cream of mushroom soup and it was so salty! So I came on looking for things to substitute it! Thank you for posting. I can’t wait to try this! I could give you a big hug and kiss I’m so grateful to have found this!

    1. You’re welcome, Susan.

  71. Thank you! I’m so thrilled I found your recipe! My youngest daughter has a soy allergy (along with a bunch of other food allergies), so it has forced me to do a lot more cooking without being able to rely on processed foods (which is better anyway for our health). I’m excited to try this out very soon. Thank you again 🙂

  72. Do we have to use onion powder?

    1. Good question Carly. No, you do not. You can use fresh or frozen, chopped onions, maybe 1-2 tablespoons if you prefer. Or, leave the onions out completely. The onion powder gives a taste closest to the commercial condensed cream of mushroom soup but using real onions results in a fresher taste.

      1. Thank you for the quick reply Paula. I am planning on making this recipe soon!

  73. Thank you for the recipe. I use to cook with Campbell soups quite a bit. But they use potato starch and my DH is deathly allergic.

    Love the versatility of being able to bring it back into my reportoire.

    If you have any further suggestions on how to make it both diary free, almond free and how to do it on the stove. I would appreciate it.

    Thanks again!
    JP

  74. I prefer making recipes entirely from scratch and ran across this recipe by accident. I quadrupled the recipe and didn’t have any problems. The only change needed was the microwave time, I used 5 minute increments with a lot of stirring in-between for maybe 15 minutes total. Turned out very very nice. This is going into a green bean casserole today (Thanksgiving). Thanks so much for this! I definitely prefer the flavor to the canned variety.

  75. TIP,if you dont have a food processer and you use a BLENDER DO NOT add mushroom, just chop them up by hand and throw in mix otherwise your mushrooms turn to MUSH..still tasty but not as pretty…

    1. Thanks for the tip Gail.

  76. Has anyone run the costs and decided if this is cheaper than buying the canned stuff, Campbell’s or store brand?

  77. Are you supposed to sauté the mushrooms first? I always have in scratch condensed mushroom soup recipes before, but I used raw like the recipe seemed to say. I can definitely taste that the mushrooms weren’t cooked first. Gonna try it again with cooked mushrooms…

    1. Lindsay,
      You could but don’t have too. It’s an extra step that I’m sure would enhance the flavor. Thanks for asking.

  78. Thanx a lot. I found exciting recipes with this… and I’ve never seen this in stores in Norway. Thanks again. 🙂

  79. How long do you cook on a stove top? I am trying to use the microwave less. Also, how much rice or almond milk do substitute the evaporated milk with? I am gluten-free so appreciate the
    recipe. Especially for slow cooker recipes.

    1. Dona,
      I really can’t tell you how long to cook on a stove top. It will vary with the kind of stove you have and the pan you are using. Just cook it until it is thick like gravy.
      Substitute the same amount of rice or almond milk for the evaporated milk. HOWEVER, I can make no guarantees for how well it will do in the slow cooker with the substitutes. The reason I use evaporated milk is because it is more stable when the recipe needs to be cooked/baked for a long time.

  80. Allergy Mom says:

    My son is allergic to dairy and soy. Cream of anything is out of the question, which has taken MANY things out of my cooking repertoire. I love this recipe, but I’m not sure what to sub for the evaporated milk. My son drinks rice milk. Do you think it will be thick enough to sub for the evaporated milk? Should I change anything else to help make up for the thinner consistency? To my knowledge, there is no rice milk evaporated milk out there. Can I make that??????

    1. Allergy Mom says:

      So sorry that I did not see the post from earlier today before sending.

    2. Hi Angela,

      I seriously doubt if you can make evaporated rice milk. I think that is a commercial process but can’t say for sure. I have never cooked with rice milk. I have tried this with almond milk and it works. I’m not crazy about the taste but that’s just me. I have no reason to avoid dairy so maybe I’m just not motivated. 🙂

  81. I work at a wellness center with access to a kitchen and we actually don’t have a microwave. How long would you have to cook it on the stovetop and at what heat, high, low, medium?

    1. Oops, just saw the same question above from January 28th. I’ll try it on the stovetop till it thickens and see how it goes. Thank you.

  82. janet fink says:

    I was recently diagnosed with Celiac’s disease. I have tried ALL SORTS of recipes to take the place of store bought condensed cream of mushroom soup. I had given up until I found this post. Thank you so much — it’s easy, delicious, and gluten free!

    1. Hi Janet,
      Glad you like it. I was motivated to find a better way because I felt the same way about a lot of the recipes I tried.

  83. Tammy Poretti says:

    Just tried this tonight and was pretty pleased with the results. The only thing I would change is to omit the sugar,however maybe my pinch was a bit big. Will definately use again,beats the heck out of the canned version.

  84. Paula, do you think I could make this with almond milk as I am lactose intolerant?

  85. me again, sorry Paula, I hadn’t realize you have alredy addressed this question!

  86. I made this up using 1% milk and it works perfectly and it is much tastier then the stuff in the can! Thank you!

  87. Jennifer Timberlake says:

    My husband is intolerant of corn, it gives him migraines. Do you have an idea of the ratio of potato starch or flour I could use instead?

  88. marilou Lacy says:

    Reading the post about cornstarch: I recently tried clear jell after reading about it’s benefits when making pies. It apparently has been used in the food industry for some time. It is cornstarch that can be frozen so frozen fruit pies are stable. This might be better if you are planning to freeze the soup for later use. I love the mushroom and the celery soup from your site.
    The clear jel I have used in apple pies and I make my tart cherry pies w/ it and I also add handful of dried cherries and 1 Tbs. of concentrated cherry juice. AWESOME

  89. thanks a lot for this recipe. I live in Norway and I can hardly find the canned version.
    Now I can finally use my slow cooker even more 🙂
    Kind Regards Laila

  90. Bumble Bee says:

    This is great with the use of cornstarch! My guy has Celiac Disease and therefore I can’t used canned soups in the casserole recipes I have. Now I can still make my favourite recipes and make this soup and have it in the freezer for whenever I need it.

    1. Bumble Bee says:

      I also wanted to tell you that I make your home made greek yogurt on a weekly basis (or more). I have it every day, and so does my dog (she needs the extra calcium due to a health problem). It’s easy to do and tastes so much better than the store bought. I could never eat the store bought plain yogurt, but this I can. For those people that say it’s easier or cheaper to buy the commercial products, do you really want all those extra chemicals, preservatives and ingredients that you can’t pronounce in your food when you can make your own healthy version at home with just a little more effort than going to the grocery store and plucking a can etc off the shelf??

  91. Paula Too says:

    I’m cooking for a gluten-free Christmas in July dinner, and needed a substitute for the Cream of Mushroom soup in the Green Bean Casserole. This is perfect! I read your tip about the 2% Evaporated Milk having the same calories as fat free, so I went with that. I’m glad I did because I forgot to add the vegetable oil! It seems to have turned out fine – probably because there is some milk fat in the milk. I may never buy canned condensed soup again.

  92. Do I need to microwave the soup if I’m putting it into a crockpot?

    1. Terri,
      I would although I have not tried it myself so cannot say for sure. paula

  93. Just used this for a scalloped potato recipe that called for cream of mushroom soup, and it’s a winner! Thank you so much for having such a simple convenient recipe.

    1. Glad to hear it Shannon. Thanks.

  94. missy53186 says:

    2 of your reason have hit right at home why I wanted this recipe! 1, I’m outside the USA and want cream of mushroom soup! and 2, I want the green bean casserole that I remember at holiday times for this Christmas!!

    You need to add another to your list though, it’s gluten free! I can find canned mushroom soup, not exactly the same as the USA but it’s all with gluten or warnings of.

    I look forward to making your recipe to make my casserole this Christmas! Now to find the recipe for fried onions 😛

  95. Do you have a fast recipe for condensed cream of chicken soup? Would you just leave out the mushrooms?

  96. Thanks for posting this. I have been trying to do as much organic and fresh as I can and this is one more to add to the list. I saw where you can freeze it but was wondering if you can can it. Freezer space is at a premium at my house.

    1. Have not tried canning this so can’t say for sure. Understand about the freezer space though. I put mine in a quart size ziplock back and smash it flat. Doesn’t take much room that way. Mostly though, I just use it freshly made. Better that way. pr

  97. My husband has to limit his salt intake. Do you have more recipes for low sodium foods? I can’t wait to try to low sodium cream of mushroom soup. Even the low sodium soups in the stores are astronomically high in salt. This could be a life saver!!

    1. Annie, I haven’t spent much time thinking about low sodium foods. However, you also might be interested in my Condensed Cream of Celery Soup. I’m currently working on Condensed Cream of Chicken Soup so you can be watching for that.

  98. I’ve made this recipe twice and it’s wonderful. Super easy. I make this to replace canned cream of mushroom soup when making gluten free tuna casserole. My husband loves it.

    1. Glad to hear it Carol. Tuna casserole brings back a lot of memories. Think I will put it on the menu this week.

  99. Eal Lundquist says:

    this is fantastic! a splash of cooking sherry at the end really livens up the flavor if using it as a gravy or soup.

  100. I’ve made this many times and it’s always very good. I will double the recipe and use it in green bean casserole. (And as Thanksgiving is coming up, i’m getting excited to make it!) I will make this soup the day before and after being refrigerated it has the perfect consistency. Also, I will make my own evaporated milk..no canned stuff here…It always comes out creamy and delicious. Thanks for the recipe.

  101. Just made this. It’s wonderful! It’s a bonus that it’s gluten free too! Thanks. Is condensed tomato soup on your list of things to try?

  102. Bridget Daw says:

    Another reason: your son is allergic to soy and cream of chemical canned soups have soy protein concentrate… Yuck! I’ve been making my own cream of mushroom for about ten years now, would never go back to the canned slime even if he could tolerate soy.

    1. Good point, Bridget.

  103. Brenda Eaves says:

    I am a vegan .I love your condensed soup m I used soy milk and it work just fine thank you Brenda Eaves

    1. I have had several inquiries about using soy milk. Thanks for the testimony.

  104. Omg. Mind = blown.

  105. Your recipe is confusing since you call it ‘Condensed’ when the recipe calls for ‘Evaporated’ two different types of canned milks.
    It would also help if this was in Metric too.
    Thank you.

    1. RG,
      I went back and looked at the recipe and it was right to begin with. The recipe is for condensed soup. It calls for evaporated milk. Two different things. But do not use sweetened condensed milk to make condensed soup. It would be extremely sweet and that’s not what we’re going for. Hope that clears the confusion a bit.

      1. p.s. to RG: Thanks for the link on metric conversion, too.

  106. I am tired of paying $1.30 for a can of condensed soup, so I thought I’d try this. I sautéed the mushrooms, and am dehydrating them. I will add nonfat dry milk, and make it so that this soup can be stored for long periods without freezing- just put all ingredients dry into a canning jar, then mix together when I need the soup. Can’t wait to taste it!

  107. Thank you for posting this recipe! My 20-month old had to have a kidney removed, and I am always searching for ways to reduce sodium in her diet. This will help me customized all the recipes our family loves, without using the traditional, high-sodium canned condensed soup. I am excited to try it!

  108. Thanks a million for this recipe. I am allergic to wheat and was struggling to find a cream of anything soup for recipes. This works perfectly

  109. Cindy Goodwin says:

    I just made this recipe and am very impressed! I have always loved Cr. of Mush soup over the years it has become salty and expensive. This recipe tastes like the original Campbell’s recipe. I tried microwaving but found cooking it on med heat in a heavy bottom pot worked best.

    Thank-you!

  110. Thanks for the great recipe. We have recently gone gluten free and the stupid canned stuff has modified food starch so we cannot use it. It is great to be able to make the pot roast we are used to but so much better.

  111. It was so easy, thank you! I’m using it in my gluten free veggie burger as the binding agent and Campbell’s has gluten! This was the missing link – thanks

  112. My husband is diabetic does anyone know the carb and calorie count. I use canned cream of mushroom but it is 24 carbs if this is less and it is obviously healthier I would love it

  113. I’ve made this twice now, and I have to thank you for this marvelous recipe! I use whole milk instead of canned as I prefer the flavor. I always keep some canned mushrooms in the pantry now just for this recipe, and since I also make my own onion soup mix, I can combine the two for a gravy that my hubby loves, and make it healthier, too, without all the salt.

  114. You are a lifesaver! My husband had heart surgery a couple weeks ago and is on a low-sodium diet. So many of our favorite recipes call for cream of mushroom soup, and now that I have to read labels, I realize the canned stuff I usually buy is loaded with sodium. I was about to cry because I really hate to cook and I’m running out of edible dinner options. This is so easy, and I can’t wait to try it!

  115. Valerie de Fluiter says:

    This recipe is just what I needed for my cooking classes with seniors who are watching their sodium content. Easily made as vegan too. Just used unsweetened almond milk and added 1 Tbsp of yeast flakes. Quick, easy and healthy. Thanks.

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  117. 5 stars
    I doubled the recipe because I needed two cans for my recipe. I did have to micro it quite a bit longer. I also added 1/4 tsp more cornstarch mixed in just a bit of cold water to bring it up to the consistency as shown. Tasted yummy in the Pork Chops in a Crockpot recipe I made. Thanks for the great recipe. I feel better about serving this to my family.

  118. 5 stars
    Thank you soooo much! This sounds perfect to freeze and it will be just as convenient as having cans of it. 🙂

  119. 5 stars
    I just made this and it turned out really well, and was so easy! I was making a chicken casserole and it called for cream of mushroom, but I am tyring to get away from buying store bought things, that are in a can or box of course, and this was perfect. My casserole tastes wonderful. Thanks alot for this simple, wonderful recipe.

  120. michelle mckinnis says:

    5 stars
    The stuff in a can has MSG in it, which is NASTY!!! Thank you for a safe home made version!!!!

  121. Rebecca C says:

    5 stars
    This is great! I was grocery shopping yesterday and my original intention was to buy more cream soup, enough to go ahead and fill up the slot for cream soup in my cansolidator (fancy shelf for holding cans). But… because I have been reading so much about msg, and I even remember learning about it in a brain and behavior class I took in college. It is a neuro toxin. I finally couldn’t overlook that fact any longer and I left the soup on the shelf. I am so excited to have a recipe now because cream soup is such an easy thing to have on hand when whipping up a casserole. Yay! I will just find something else to fill in the space on my cansolidator.

  122. 5 stars
    My husband’s ‘system’ doesn’t react very well to the usual canned condensed cream of mushroom soups. There goes some favorite hotdish recipes to the graveyard. But I’ve finally put two and two together that I can make my own version of that ingredient and control what goes in it. Though other condensed cream of mushroom recipes are long and tedious, yours is not. Hallelujah! Pass the tator tot hotdish and greenbean casserole!

  123. 5 stars
    I cooked it on the stove (I’m against microwaves if I can help it). It didn’t take very long at all! Maybe 10 minutes? I put the heat on high until it got hot, then reduced it to medium and stirred until it was the thickness I wanted. Great recipe! I’m excited I found it!! I’m sooo sick of all the crappy MSG in canned soups. We have eliminated them from our house. This recipe was super easy too! Thanks!

  124. 5 stars
    Found this because I need to substitute dairy for rice or almond milk and want to eat skillet pork chops with mushroom gravy badly! Looks wonderful and easy! Thanks!

  125. 5 stars
    One of my favorite go-to casseroled requires condensed mushroom soup and because I recently had to become gluten free, I had been missing it. This turned out really, really well. It has more flavor than canned soup. Thank you a million times over!

  126. 5 stars
    Can you use dehydrated mushrooms? And is there a certain type of mushroom that tastes better or is recommended? I order them from Olive Nation in bulk because I feel its a better deal because they don’t go bad, as they stay good for a year when they are dehydrated and always great to have on hand.

  127. craftymama says:

    5 stars
    This is absolutely marvelous! I switched it up a little bit to my liking. When I used to eat canned condensed soup, I always like to mix the mushroom and celery together. So, I sauteed 1 half an onion and 1 stick of celery in a tablespoon of natural, unsalted butter, untill soft. I added that to my food processor and blended it till smooth, then I added my fresh onion. It turned out to be so flavorful! I can’t get my husband to touch any cream of “?” Lol. He loved this though, so thank you!

  128. 5 stars
    I stumbled upon this recipe today and I’m super impressed with how it came out. Husband said that I’m not allowed to buy the canned version ever again! I started with dry milk powder, added water and warmed it on the stove. It comes together in less than 5 minutes so make sure your mushrooms are chopped before you start. I used white truffle oil and mushroom infused olive oil and holy cow- a mushroom lover’s dream!!! Thanks for the recipe- this is a definite keeper!

  129. anne conover says:

    5 stars
    I just made a double batch and wow, so good! I don’t use anything but butter, evoo, and coconut oil so I subbed evoo for the canola oil. I pureed the whole thing real good in the blender, then added two huge portabella caps minced fine. I cooked on stove top low and slow (after getting it to a good simmer) and it thickened up beautifully. It is SO tasty my hubby and I were licking it off the spoon! I also added about 1/2 tsp garlic powder. I am freezing these in 2 cup measurements, equal to about 1 can. Thanks for a GREAT recipe!

  130. 5 stars
    I managed to make this vegan, and wanted to let other vegans know how – take 8 oz. of non-dairy milk (I use almond, but soy works well. Rice might work, but I’m not sure. It’s kind of a thin milk so best not to chance it). Mix the non-dairy milk with powdered soymilk – use TWICE the amount the label recommends using to make one 8 oz. serving. That’s it!

  131. 5 stars
    THANK YOU! THANK YOU! My dd has to be gluten-free, MSG-free, etc-free, and this is PERFECT!! It’s in my oven right now in her favorite chicken-broccolli-rice casserole. I love having homemade/copycat recipes so I can tailor them to her needs. Not to mention, it tastes great as is! Please share more! =}

  132. Anonymous says:

    5 stars

  133. Anonymous says:

    5 stars

  134. Garnet Dyck says:

    4 stars
    I make something quite similar, but cut down the sodium. you list the sodium at about 24 mgs per serving. my calculations on your recipe are about 260 mgs per serving. Relacing the salt with something with zero sodium will cut the recipe by about 550 mgs. trading the condensed mild for unflavored coconut cream will bring it down about 240 mgs more.

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