Uploaded January 2024 | Updated September 2026, 15 hours ago

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Condensed Cream of Mushroom Soup

-1 Tbsp butter
-8 oz button mushrooms, roughly chopped
-3/4 cup chicken broth
-1 tsp onion powder
-1/2 tsp garlic powder
-1/2 cup whole milk
-1/4 cup all purpose flour
-salt and pepper to taste
-optional: any other seasonings you may like, such as thyme, parsley, or sage

1: Melt butter in a pan over medium/high heat, and add mushrooms. Stir well, and cook for 5 to 6 minutes, until the mushrooms have released most of their liquid.

2: Stir in chicken broth, onion powder, garlic powder, salt, and pepper.

3: In a separate bowl, whisk the milk and flour together, until no lumps remain.

4: Whisk the milk and flour mixture into the mushroom soup, and let thicken. This happens very quickly. Around one minute.

Let cool completely before storing.

Notes: This recipe makes roughly 2 cups (16 oz) of condensed soup. That is enough to replace one can of store-bought, plus have a little extra. Store-bought cans generally contain 10.6 oz.

This condensed soup can be refrigerated for 4 to 5 days. You can also freeze it. Once it is thawed, you’ll have to stir it really well to make sure all of the ingredients combined.

To make soup with this recipe, add 2 cups of water, milk, or broth, whatever you prefer to use as a liquid. That will make 4 cups of soup.

If a recipe calls for one can of cream of mushroom soup, you would use 10 ounces of this recipe.