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Quick Homemade Condensed Cream of Mushroom Soup Recipe

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!

bowl of homemade condensed cream of mushroom soup made from this recipe

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 good-bye. With that in mind, I’ve dressed it up in all its mushroom-y glory for your reconsideration.

Why make a condensed cream soup at home?

Condensed soups may fit in the same category as making your own 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 homemade condensed cream soup:

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 the 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 Homemade Condensed Cream of Mushroom Soup:

homemade cream of mushroom soup using a blender and the microwave
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:

Pin the picture below to save for later.

pinterest image of mushroom soup

Did you try this recipe and enjoy it? Consider helping other readers (and me) by returning to this post. Leave a rating on the recipe card itself underneath the picture. Although always appreciated, comments aren’t required.

If you have a question or tip to share, please leave it in the regular comments after the recipe so I can answer back. Or, email me privately: paula at saladinajar.com.

Thank you for visiting!
Paula

Condensed Cream of Mushroom Soup (Glutin-Free)

Condensed Cream of Mushroom Soup (Glutin-Free)

Yield: 3 servings
Prep Time: 5 minutes
Cook Time: 3 minutes
Total Time: 8 minutes

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.

Ingredients

  • 1 teaspoon onion powder
  • 2 tablespoons cornstarch
  • 1 tablespoon canola or vegetable oil (I use avocado oil)
  • 1/8 teaspoon white pepper
  • 1/4 teaspoon salt (or to your taste)
  • Pinch of sugar
  • 8-ounces 2% evaporated milk
  • Handful (approx. 3/4 cup) fresh mushrooms, sliced

Instructions

  1. Put all ingredients except the mushrooms in a blender or food processor and pulse until smooth.
  2. Add mushrooms and pulse 2-3 times until mushrooms are chopped.
  3. Pour 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.
  4. If not thick enough, add 30 seconds and whisk again.
Nutrition Information:
Yield: 3 Serving Size: 1
Amount Per Serving: Calories: 256Total Fat: 18gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 24mgSodium: 270mgCarbohydrates: 19gFiber: 4gSugar: 9gProtein: 7g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

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Sunday 27th of November 2016

[…] Make Your Own Condensed Cream of Mushroom Soup in Less than 5 Minutes […]

Valerie de Fluiter

Friday 15th of August 2014

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.

Donna

Monday 14th of July 2014

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!

Barbara

Tuesday 1st of July 2014

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.

kim

Tuesday 17th of June 2014

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