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Quick Gluten-Free Condensed Cream of Mushroom Soup Recipe

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. 

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.

HOMEMADE CONDENSED CREAM OF MUSHROOM SOUP

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:



Did you enjoy this recipe? If so, you can help others and me by leaving a 5-star 🤩 rating in the comment section below. No comment is required.

p.s. If you have any questions or suggestions, you can email me privately: Paula at saladinajar.com.

Hope to see you again soon!
Paula


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.
Paula Rhodes
4.8 from 50 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

Serving: 1gCalories: 80kcalCarbohydrates: 8gProtein: 3gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 9mgSodium: 177mgPotassium: 5mgFiber: 1gSugar: 5gVitamin A: 4IUVitamin C: 1mgCalcium: 16mgIron: 1mg
Keyword condensed homemade cream of mushroom soup, cream of mushroom soup recipe, gluten-free condensed cream of mushroom soup, how to make homemade cream of mushroom soup
Cuisine American
Tried this recipe?Let us know how it was!

Garnet Dyck

Wednesday 24th of March 2021

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.

Saturday 23rd of March 2019

Sunday 24th of February 2019

michelle mckinnis

Thursday 21st of February 2019

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

Angie

Thursday 21st of February 2019

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.

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