Homemade Condensed Cream of Mushroom Soup Recipe

March 13, 2018 (Last Updated: August 15, 2020) - As an Amazon Associate I earn from qualifying purchases.

You might never buy the store-bought stuff again. This Homemade Condensed Cream of Mushroom Soup Recipe is so delicious, easy, and luxurious. That is right… Cream of Mushroom can be luxurious! Find out how to make this amazing recipe here.

Overhead shot of cream of mushroom soup with croutons on top and mushrooms on the side. Two spoons on the side and all of it on old wood.

On my journey of exploring the hotdish, I have decided to try and construct a complete tater tot hotdish from scratch. Thus far, I have provided a recipe for tater tots and now we are going to work on a cream of mushroom soup. Sure, you can open a can of Campbell’s premade condensed cream of mushroom soup and dump it in the casserole dish, but that is not how I roll. If you want to learn how to make a good tasting creamed mushroom soup that we can use in a from scratch tater tot hotdish, stick with me.

Ok, We Really Aren’t Going to Make Soup

If you look at the recipes for most hotdishes, they call for condensed cream of something soup. We really don’t want soup, but condensed soup. Really, we are going to be constructing a gravy appropriate for a hotdish that could easily be turned into soup.

chopping mushrooms for cream of mushroom soup

pouring the cream into our mushroom roux

The Sensitive Topic of Mushrooms In Our Household

I get it. Some people hate mushrooms. I think they are crazy. I guess my wife might fall into this category, as she does not like mushrooms. Her relationship with mushrooms is a bit more complicated than it first appears, though. You see, she is not a fan of hunks of raw mushrooms or a plate of cooked mushrooms. We do, however, put mushrooms into things and I can use them if they are chopped small enough to make it difficult to even notice. Even this cream of mushroom soup is acceptable to her and she thinks it tastes great! On my first run, I blended my mushrooms with a little water to totally emulsify it, but I didn’t really like that version as much as the current. If it were just me, I might have just cut up the mushrooms roughly instead of dicing them, but it turned out really good with the diced shrooms.

Not Going To Over Complicate This Cream Of Mushroom Soup

Look, this is mushroom soup. The other major ingredient is also in the title. Cream. Yes, there are a few other ingredients, but really this comes down to a simple roux with mushroom flavors. We are going to get the mushroom flavors by allowing butter to cook with diced mushrooms and then constructing the soup from that.

completed cream of mushroom soup on old plankwood with sides of mushrooms and croutons


Homemade Condensed Cream of Mushroom Soup Recipe

Overhead shot of cream of mushroom soup with croutons on top and mushrooms on the side. Two spoons on the side and all of it on old wood.

Why eat the canned stuff when you can make a simple, elegant, and flavorful version of your own Cream of Mushroom soup. This soup is really tasty and can be used for other recipes that call for condensed mushroom soup.

  • Author: Ben Myhre
  • Prep Time: 10 Minutes
  • Cook Time: 20 Minutes
  • Total Time: 30 Minutes
  • Yield: 4 Servings 1x
  • Category: Soup
  • Method: Stove Top
  • Cuisine: American


  • 4 tablespoons butter
  • 8 ounces diced mushrooms
  • 1 Tablespoon minced onions
  • 1 Clove minced garlic
  • ¼ cup Flour
  • 1 Cup Vegetable stock
  • 1 Cup Whole Milk
  • 1/2 Tablespoon Salt
  • 1 Tablespoon Fresh Thyme (optional)


  1. Heat medium saucepan and add butter, mushrooms, thyme, onions, and garlic
  2. Let butter melt and lightly cook the ingredients while stirring
  3. Once the butter is melted, slowly add flour to pan. The butter should turn into almost a paste. Continue stirring to make sure nothing is burning.
  4. Slowly add one cup of milk while stirring. We want the paste to incorporate with the milk so it becomes a consistent fluid.
  5. Turn up the heat to medium-high and continue stirring until sauce thickens to a gravy consistency.
  6. Add 1 cup of vegetable stock and continue to stir until everything incorporates evenly and bring to a boil.
  7. If making non-condensed soup, add remaining vegetable stock and milk.
  8. Lower heat and simmer 15 minutes being mindful to stir so it doesn’t scorch on the bottom
  9. Serve

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  • Reply
    March 13, 2018 at 11:42 am

    Delicious! I use the can version all the time to add to quick dinner, but this homemade version is completely doable. 🙂

    • Reply
      March 13, 2018 at 12:53 pm

      Yeah, it is easy and so tasty.

  • Reply
    March 13, 2018 at 12:05 pm

    That looks good and I don’t even like shrooms.

    • Reply
      March 13, 2018 at 12:53 pm

      Thanks Jenna!!

  • Reply
    March 13, 2018 at 12:17 pm

    I bet this is delish!

    • Reply
      March 13, 2018 at 12:53 pm

      IT IS!

  • Reply
    March 13, 2018 at 12:23 pm

    My husband as suffers from the terrible disease of not like mushrooms! He doesn’t know what I put in the casseroles though so I don’t think he would be able to complain about this recipe! Looks amazing!

    • Reply
      March 13, 2018 at 7:13 pm

      SNEAK IT IN!

  • Reply
    Jessica Formicola
    March 13, 2018 at 12:35 pm

    This is SO much better than the canned version!

  • Reply
    Georgie | The Home Cook's Kitchen
    March 13, 2018 at 12:37 pm

    yumm! i’ve never used condensed milk in a soup before! this looks so creamy!

    • Reply
      March 13, 2018 at 7:12 pm

      nono… it is like condensed cream of mushroom soup. NO condensed milk.

  • Reply
    jacquee - i sugar coat it
    March 13, 2018 at 2:16 pm

    It’s a grey, snowy day and this bowl of comfort would be the yummy comforting end my day needs.

  • Reply
    Ashley @ Big Flavors from a Tiny Kitchen
    March 13, 2018 at 9:11 pm

    I grew up with so many of those dishes that call for cream-of-whatever soup, and I used to eat a fair amount of cream of mushroom soup on its own, too, but I try to avoid it these days. Love that you’ve figured out how to make it from scratch without the questionable ingredients! I’m looking forward to trying your recipe out!

  • Reply
    Jessica Robinson
    March 14, 2018 at 8:29 am

    So many recipes call for cream of mushroom soup, including the green bean casserole. So great that you made a homemade version! I’ll definitely be trying this soon!

  • Reply
    Dominique | Perchance to Cook
    March 14, 2018 at 6:28 pm

    Yummmm. I want to dunk a big piece of bread into this soup or even put a bunch of rice inside. 🙂 I love that this is so much healthier than the canned version.

  • Reply
    March 15, 2018 at 1:21 pm

    I LOVE mushrooms and this creamy version of shroom soup is everything I need on this cold and damp day! I have been using heavy cream to get that creamy consistency, and need to try your recipe.

  • Reply
    Claire | Sprinkles and Sprouts
    March 15, 2018 at 10:42 pm

    This is just perfect!!!
    So many recipe start with a can of condensed soup and they aren’t something I ever have in my house.

    Our household is split on mushrooms, but I am a massive fan 😀

  • Reply
    Amy Nash
    March 16, 2018 at 4:35 pm

    I get that some people don’t love mushrooms, but actually, I don’t get it, lol. 🙂 I love mushrooms and this homemade condensed version of cream of mushroom soup looks and sounds wonderful. And I have quite a few dishes I can use this in to replace the canned stuff!

  • Reply
    Kat Jeter
    March 17, 2018 at 2:19 pm

    I use condensed cream of mushroom soup in so many of my favorite recipes. I don’t know why I have never tried making my own. I’m so excited to give this a try!

  • Reply
    Nicoletta @sugarlovespices
    March 18, 2018 at 12:58 am

    Yum! It looks so thick and creamy and comforting. Both my husband and I we love mushrooms and would love your tasty version of mushroom soup!

  • Reply
    March 18, 2018 at 4:24 am

    I love mushroom soup and this one looks deliciously creamy and tasty. Pinning!

  • Reply
    Karyl | Karyl's Kulinary Krusade
    March 18, 2018 at 5:54 am

    I’ve never tried to make my own cream of anything soup before. And I’ve always been the one to just buy the can. But I learned how to make my own vegetable broth, and it completely changed my life. I can already tell that making my own cream of mushroom soup will do the same thing

  • Reply
    Nicole | Culinary Cool
    March 18, 2018 at 12:43 pm

    I’m just like your wife – I don’t want huge chunks of mushroom in whatever I’m eating, but sometimes I’m cool with them if they’re small enough. On the topic of hotdish, I too, have been quite interested. I love that you’re working on making yours 100% made from scratch!

  • Reply
    Leslie Haasch
    March 18, 2018 at 2:13 pm

    I have so many recipes saved that call for condensed mushroom soup, but I just can’t bring myself to use a can of the premade stuff. Totally making this!!

    • Reply
      March 18, 2018 at 2:22 pm

      It is a great soup even on its own. I think it might be on my rotation for this week even.

  • Reply
    Anne Murphy
    March 18, 2018 at 2:56 pm

    Yeah, cans are just fine if you’re in a rush – but when you want to make a really good dish, go for the real stuff! It’s so much better…

  • Reply
    Ashley Myhre
    April 11, 2018 at 1:38 pm

    This also works GREAT as a vegetarian gravy! Great recipe!

  • Reply
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    […] meal. And don’t get me wrong… I am all about making things from scratch, like our homemade cream of mushroom soup, but sometimes we want something quick and easy. Our quick and easy Chicken and Dumpling Casserole […]

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