How To Make Condensed Cream of Mushroom Soup + More Condensed Soup Recipes!

In the past it would never fail that I’d find a recipe I really wanted to make and low-and-behold it calls for cream-of-something-soup. Instantly I’d be super bummed and move on. 

Condensed Cream of Mushroom Soup l www.SimplyScratch.com

Why is it some of the best recipes call for condensed soup? For example there’s the green bean casserole, cheesy potatoes and chicken pot pie just to name a few. I used to think I’d never be able to make my beloved casseroles because I swore off canned condensed soups. Well I’m here to tell you… it’s possible.

If you’re not fond of using cream-of-anything-soup {let’s just abbreviate that to COAS so I don’t have to type that a gazillion more times, K?} like I am, well this is your post! I’ve been substituting these easy condensed soup recipes in my favorite dishes and you can’t even tell… except that they taste 10 million times better.

ingredients

Okay so obviously in today’s post I’m showing you how I make condensed cream of mushroom soup from scratch. I’m using my favorite mushroom… the crimini or baby portabellas, shallots and vegetable broth. With the holiday season {aka casserole season} quickly approaching I thought there was no better time. 

This is so ridiculously simple, I’m preparing to put you-know-who out of business. ;)

shallot collage

minced

Start by halving, peeling, slicing and finely mincing a shallot. I use shallots because they’re mild and usually pretty small and I can use the whole thing and nothing is wasted, except maybe the few outer layers.

mushroom collage

minced mushrooms

Repeat the slicing and mincing with the crimini mushroom{s}. I used a large one… but you need enough to equal a half cup.

melt butter

Melt the 3 tablespoons of butter in a 10 inch skillet.

shallot in the pan

Add in the minced shallots.

saute

Sauté them until they are just about soft {3-5 minutes}.

add mushrooms

Next, add in the minced criminis.

saute until softened

Stir and cook for two to three minutes.

flour

Sprinkle in the all purpose flour…

stir

Stir and cook that for a minute to two, tops.

combine the two

If you want you can combine the milk and vegetable broth in the same measuring cup to save time.

milkbroth

Whisk while pouring the milk/broth combo into the flour-y mushroom/shallot mixture.

keep whisking!

Keep whisking until smooth. Let this simmer until it thickens, about 5-8 minutes.

little salt... lotta black pepper

Season with a little kosher salt. Keep in mind you’ll be adding this to a recipe that more than likely will be calling for salt. Grind in some fresh black pepper too!

taste

Give it a taste test… SO GOOD! Now how many of you would do that with a can of condensed soup? Answer: no one.

It does take a few extra minutes and dirtying a couple dishes… but it’s so worth it. Make this in larger batches and freeze in individual “can size” portions {about a cup and a half each} and simply defrost when you need it!

Condensed Cream of Mushroom Soup  www.SimplyScratch.com

In the printable recipe I’ve included two other commonly used condensed soups, but really you can make any by swapping out different veggies and broth or adding cheese. Yum!

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Print Save

Homemade Cream of Mushroom Soup + More Condensed Soup Recipes!

Homemade condensed soups are better for you and your recipes!

Yield: 1 "can" condensed soup

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Ingredients:

3 tablespoons Unsalted Butter

1 small Shallot, minced {about a quarter cup}

1/2 cup minced Crimini Mushroom

2-1/2 tablespoons All Purpose Flour

1/2 cup Vegetable Broth

1/2 cup Whole Milk

1 pinch Kosher Salt {go easy so you don't over salt when adding to the recipe}

2 pinches Freshly Ground Black Pepper

For Cream of Chicken Version: Sauté Shallot and 1 small clove of garlic in butter until soft. Sprinkle with 2-1/2 tablespoons of all purpose flour and let the flour cook for one to two minutes. Whisk in the half cup of milk plus a half cup of chicken broth. Whisk until smooth and let simmer until thick. Season with kosher salt and black pepper to taste.

Cream of Celery Version: Sauté Shallot, 1 to 2 ribs of celery {depending on size} that has been minced and one clove of garlic until just about soft. Sprinkle with all purpose flour, stir and let the flour cook for a minute or two. Whisk in the half cup of whole milk plus a half cup of vegetable broth. Whisk until smooth and let simmer until thick. Season with kosher salt and black pepper to taste.

Directions:

In a 10 inch skillet melt the three tablespoons of butter over medium heat. Once melted add in the minced shallot, stir to coat in the butter and sauté until just about soft {3-5 minutes}.

Add in the minced crimini mushrooms, stir and cook for 2-3 minutes.

Sprinkle with the 2-1/2 tablespoons all purpose flour and let the flour cook for a minute or two. Whisk in the whole milk and vegetable broth until smooth.

Bring to a simmer and cook until it has thickened {about 5-8 minutes}.

Use as a substitute in any recipe calling for canned cream of mushroom soup!

Note: Store this in an air-tight container for 3-4 days in the fridge or freeze and simply defrost when needed!

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33 Responses to “How To Make Condensed Cream of Mushroom Soup + More Condensed Soup Recipes!”

  1. #
    1
    Amy — October 23, 2013 at 7:53 am

    This is amazing!

  2. #
    2
    Lindsay — October 23, 2013 at 7:53 am

    I love this recipe!!

  3. #
    3
    Tieghan Gerard — October 23, 2013 at 8:58 am

    These are completely awesome! I do the same thing when I see a recipe with canned cream of anything! Can’t wait to try these out!

  4. #
    4
    Jennie @themessybakerblog — October 23, 2013 at 9:05 am

    Yup, I’ll be making the change from canned soup to this. Seriously, this recipe looks delicious. Pinned.

  5. #
    5
    Pamela @ Brooklyn Farm Girl — October 23, 2013 at 10:20 am

    You just made my day with this – thank you! So many times a recipe calls for this and I never have it on hand, now that’s going to change!

  6. #
    6
    Christy @ My Invisible Crown — October 23, 2013 at 11:12 am

    Oh I bet they taste better! I am right there with you and over the hers have stopped making all those casseroles that are especially holiday oriented (and I’ve missed them!) because of the yucky canned condensed soups. Thanks man for sharing!~ Def pinning this!

  7. #
    7
    stacey — October 23, 2013 at 11:12 am

    You are the bomb diggity!!!!! SOOOOOO excited about this post! :)

    • simplyscratch replied: — October 23rd, 2013 @ 1:35 pm

      Thanks Stacey!

  8. #
    8
    Megan {Country Cleaver} — October 23, 2013 at 11:53 am

    Beyond brilliant!! I love this so much, and I am ALWAYS out of COMS, so I will def make this and keep it on hand!

  9. #
    9
    Kelli H (Made in Sonoma) — October 23, 2013 at 1:29 pm

    Thank you for doing this. I am the same exact way and refuse to use anything condensed soup…this helps a lot.

  10. #
    10
    Rachel @ Baked by Rachel — October 23, 2013 at 2:03 pm

    Oh this is going to come in so handy!!

  11. #
    11
    Lauren @ Climbing Grier Mountain — October 23, 2013 at 2:31 pm

    Dude, you are a genius! I had no idea you could make your own condensed soup. Thank you for saving future recipes!!

  12. #
    12
    Felecia Cofield — October 23, 2013 at 2:46 pm

    Hi Laurie! Once again, another timely recipe! Not only can you use this in recipes, this stuff looks good enough to eat, as is! Thank you so much for sharing these beautifully photographed recipes! Blessings from Bama!

  13. #
    13
    Laura @ The Rookie Cook — October 23, 2013 at 2:48 pm

    Perfect, I love this! One of the hubby’s favorite dishes includes cream of chicken. Naturally, I hate to make it and only do about once a year. With this recipe, I’ll have to put it on the monthly rotation. Thanks!

  14. #
    14
    Brittany H. — October 23, 2013 at 3:58 pm

    Been needing this recipe! I always HATE using COAS, but sometimes just want a good ol casserole! Thank you :)

    • simplyscratch replied: — October 23rd, 2013 @ 11:17 pm

      I totally know what you’re saying! Buh-bye COAS! :)

  15. #
    15
    Georgia @ The Comfort of Cooking — October 23, 2013 at 5:08 pm

    Love this, Laurie! It would be such a good soup on its own or as a base for another recipe. It’s great that you provided subs for cream of chicken and celery, too! Brilliant!

  16. #
    16
    Misfit Mom — October 25, 2013 at 7:27 pm

    Okay, you are my new HERO! I made the cream of chicken soup today to use in my Chicken Tortilla Soup. I am not a gifted cook. So, condensed soup was my one downfall, and I still didn’t feel good about even using an organic version. I found some other dry recipe somewhere for this, but it did NOT work.

    Let me explain I had to ask the produce guy what shallots were, and WHERE I could find them (does that tell you anything?) So, I minced my first shallot and started in following the recipe. The shallots ended up burning or browning on my first try. BUT…I was determined! I WAS going to SUCCEED! So, I minced my second shallot. I turned the burner down to simmer or 2 on my gas range (now it could have just been my stove and cookware), and low worked like a charm!!! EVERYONE loved dinner! I can’t thank you enough for all the time you spend on these pictures. You have given me NEW inspiration that I can do this!!!!!!! I’m trying to eat and serve whole foods for health reasons, and I’ve been frustrated with some other places where I can’t even pronounce the items on the recipe list and they are only available on Amazon or something. So, what I’m trying to say is YOU ROCK, or I LOVE YOU–whichever one you want to choose! The next recipe I’m trying is the chicken pot pie, and then the cornbread! Thank you, thank you, thank you!

  17. #
    17
    Julie @ Texan New Yorker — October 28, 2013 at 6:52 pm

    What a fantastic resource to have! I stopped using Condensed Cream of Crap soups awhile ago, and sometimes it is hard to reverse engineer a recipe that calls for one. Thank you so much for posting this!

  18. #
    18
    Tammy — November 14, 2013 at 8:11 am

    Another thing to make my friends “hate” me. I’ve been making more and more things from scratch – don’t remember the last time I bought a loaf of bread or english muffins. I’m going to add this to my list (as I’m one of those people who hates using canned anything). Thanks for another preservative-free option.

  19. #
    19
    Janna — December 9, 2013 at 8:07 pm

    This recipe is so awesome! I really dislike using canned soup! Especially when it comes out looking like the can and makes that awful gulping sound. Gross!

    Anyway, I just tried this recipe last week and, wow! It did taste a little different from the canned stuff but it worked perfectly with my casserole that I cooked. And, it makes the house smell amazing! My husband doesn’t even like mushrooms but he kept commenting on how good it smelled!!

  20. #
    20
    Kelly Velasco — March 11, 2014 at 2:20 pm

    THANK YOU SO MUCH! I have been changing my life and my family’s by staying away from the grocery store’s convenience aisles and revamping all of my recipes with the new company I found.
    You might be interested if you haven’t heard of them all ready. Wildtree is an all natural, USDA certified organic company, their products contain, no MSG, NO fillers, No dyes, No GMO’s and are made in a peanut free facility. The vegetable bouillon will work perfectly with this recipe, thank you again!

    Check out my site http://www.mywildtree.com/kellyv

  21. #
    21
    Mariana — March 30, 2014 at 7:41 am

    I love cream of mushroom soup, but refuse to buy those cans… Specially here in Brazil, where they are sold as gourmet food (and priced accordingly)… Yes, those famous American canned soup…

    Now… If I make this recepie, how do I turn it into “soup”? Does it work like that?

    Thanks!

  22. #
    22
    Joanna — April 21, 2014 at 2:09 pm

    Thank you for this recipe! I need to cut out sodium(those canned soups are loaded with it). This recipe was easy to make, tasted great and worked with all my cream of mushroom slow cooker recipes!

    • Laurie McNamara replied: — April 21st, 2014 @ 10:53 pm

      You are SO welcome! I’m so glad this worked great for you :)

  23. #
    23
    Jenn — May 20, 2014 at 3:00 pm

    I made a triple batch of this today. Froze 2 batches and am making a pot pie for tonight. It is so good and so easy to make! Thank you!

  24. #
    24
    Jenny — July 1, 2014 at 11:21 am

    Thank you, Laurie, for sharing this recipe! I just have some questions. If I make a whole batch of these, how long are they good for? And do I keep them in the fridge, freezer, or pantry?

    • Laurie McNamara replied: — July 14th, 2014 @ 9:02 am

      Hi Jenny!

      You can keep it in the fridge for maybe 3-4 days. But freezing it will allow it to last longer and you can just defrost and use it when needed. :)

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