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.
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.
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.
Homemade Condensed Cream of Mushroom Soup Recipe
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.
- Prep Time: 10 Minutes
- Cook Time: 20 Minutes
- Total Time: 30 Minutes
- Yield: 4 Servings 1x
- Category: Soup
- Method: Stove Top
- Cuisine: American
Ingredients
- 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)
Instructions
- Heat medium saucepan and add butter, mushrooms, thyme, onions, and garlic
- Let butter melt and lightly cook the ingredients while stirring
- 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.
- Slowly add one cup of milk while stirring. We want the paste to incorporate with the milk so it becomes a consistent fluid.
- Turn up the heat to medium-high and continue stirring until sauce thickens to a gravy consistency.
- Add 1 cup of vegetable stock and continue to stir until everything incorporates evenly and bring to a boil.
- If making non-condensed soup, add remaining vegetable stock and milk.
- Lower heat and simmer 15 minutes being mindful to stir so it doesn’t scorch on the bottom
- Serve
28 Comments
Trang
March 13, 2018 at 11:42 amDelicious! I use the can version all the time to add to quick dinner, but this homemade version is completely doable. 🙂
Ben
March 13, 2018 at 12:53 pmYeah, it is easy and so tasty.
Jenna
March 13, 2018 at 12:05 pmThat looks good and I don’t even like shrooms.
Ben
March 13, 2018 at 12:53 pmThanks Jenna!!
Rebecca
March 13, 2018 at 12:17 pmI bet this is delish!
Ben
March 13, 2018 at 12:53 pmIT IS!
Hayley
March 13, 2018 at 12:23 pmMy 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!
Ben
March 13, 2018 at 7:13 pmSNEAK IT IN!
Jessica Formicola
March 13, 2018 at 12:35 pmThis is SO much better than the canned version!
Georgie | The Home Cook's Kitchen
March 13, 2018 at 12:37 pmyumm! i’ve never used condensed milk in a soup before! this looks so creamy!
Ben
March 13, 2018 at 7:12 pmnono… it is like condensed cream of mushroom soup. NO condensed milk.
jacquee - i sugar coat it
March 13, 2018 at 2:16 pmIt’s a grey, snowy day and this bowl of comfort would be the yummy comforting end my day needs.
Ashley @ Big Flavors from a Tiny Kitchen
March 13, 2018 at 9:11 pmI 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!
Jessica Robinson
March 14, 2018 at 8:29 amSo 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!
Dominique | Perchance to Cook
March 14, 2018 at 6:28 pmYummmm. 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.
Sia
March 15, 2018 at 1:21 pmI 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.
Claire | Sprinkles and Sprouts
March 15, 2018 at 10:42 pmThis 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 😀
Amy Nash
March 16, 2018 at 4:35 pmI 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!
Kat Jeter
March 17, 2018 at 2:19 pmI 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!
Nicoletta @sugarlovespices
March 18, 2018 at 12:58 amYum! 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!
Amelie
March 18, 2018 at 4:24 amI love mushroom soup and this one looks deliciously creamy and tasty. Pinning!
Karyl | Karyl's Kulinary Krusade
March 18, 2018 at 5:54 amI’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
Nicole | Culinary Cool
March 18, 2018 at 12:43 pmI’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!
Leslie Haasch
March 18, 2018 at 2:13 pmI 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!!
Ben
March 18, 2018 at 2:22 pmIt is a great soup even on its own. I think it might be on my rotation for this week even.
Anne Murphy
March 18, 2018 at 2:56 pmYeah, 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…
Ashley Myhre
April 11, 2018 at 1:38 pmThis also works GREAT as a vegetarian gravy! Great recipe!
★★★★★
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