Homemade Condensed Cream of Mushroom Soup + More Condensed Soup Recipes!

Homemade Condensed Cream of Mushroom Soup is so much better for you and your recipes! Swap this recipe wherever a can is listed in your recipe!

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. 

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.

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 cremini or baby portobellas, 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. 😉

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.

Repeat the slicing and mincing with the cremini mushrooms. I used a large one… but you need enough to equal a half cup. I use cremini mushrooms because they have tremendous umami flavor and really work well in this.

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

Add in the minced shallots.

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

Next, add in the minced creminis.

Stir and cook for two to three minutes.

Sprinkle in the all purpose flour…

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

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

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

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

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!

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!

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!

Watch me make it live on TV here!

 

Enjoy! And if you give this Condensed Cream of Mushroom Soup recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

My cookbook Simply Scratch : 120 Wholesome Homemade Recipes Made Easy is now available! CLICK HERE for details and THANK YOU in advance! 

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 cremini 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 soft, about 3-5 minutes.

Add in the minced cremini 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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