30-Minute Homemade Condensed Cream of Mushroom Soup
User Reviews
5
30-Minute Homemade Condensed Cream of Mushroom Soup
Description
Get the Recipe 30-Minute Homemade Condensed Cream of Mushroom Soup provides a scratch-made alternative to canned versions by cooking down finely chopped mushrooms with sautéed onions and garlic in butter. The addition of flour forms a roux that thickens the soup when mixed with half-and-half and vegetable broth. Simmering the mixture concentrates flavors and creates a creamy, velvety texture without being too thin or runny.
The soup’s seasoning with white pepper, sea salt, and dried thyme adds layers of subtle spice and herbal aroma while allowing mushroom flavors to remain prominent. This recipe yields nearly 4 cups, equivalent to about three standard cans of condensed soup, making it convenient for use in casseroles or other recipes calling for condensed mushroom soup.
Since this is a condensed soup, it should be thinned with additional broth if served as a stand-alone soup. Cooling it before storage thickens the consistency, and stored properly in airtight containers, it keeps well refrigerated for several days. Freezing is possible but may alter texture due to dairy content, so reheat gently without boiling to maintain smoothness.
Ingredients
- 6 Tablespoons butter unsalted
- ½ cup yellow onion finely chopped
- 2 garlic minced, cloves
- 16 ounces mushrooms finely chopped
- ⅛-¼ teaspoon white pepper
- 1 teaspoon salt fine sea salt
- ½ teaspoon thyme dried
- ¼ cup all-purpose flour + 1 Tablespoon
- 1 cup half-and-half room temperature
- 1 cup vegetable stock room temperature
Instructions
- Melt butter in a large saucepan over medium-high heat. Add onions and garlic, cooking for 2 minutes until softened.
- Add finely chopped mushrooms and stir to coat evenly with butter and onions. Continue cooking for 6-8 minutes, allowing the water to release from the mushrooms. Whisk in white pepper, sea salt, thyme.
- Whisk in the flour. Cook the flour for 1-2 minutes, stirring so it doesn't burn.
- Slowly whisk in the room temperature half-and-half and vegetable stock. Bring to a simmer and continue to simmer on low for 3-4 minutes, until the soup has thickened. Taste test for salt levels as needed, remembering that you will be using it in another dish, so it doesn't need to be final-product salty.
- Remove from heat once it begins to thicken. Let cool before transferring to jars for storage. If using immediately, let cool for approximately 5 minutes to thicken, then proceed with your desired recipe. See notes for storage and freezing.
Notes
- This recipe makes about three cans (nearly 4 cups) of condensed mushroom soup equivalent.
- Do not consume the soup by itself; dilute with additional broth if using as a standalone creamy mushroom soup.
- Store in an airtight container in the fridge for up to 5 days.
- Soups with dairy can separate when frozen; freeze with space for expansion and reheat gently over low heat, stirring frequently without boiling.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4cups
Amount Per Serving
Calories 253 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 253kcal | 13% |
| Carbohydrates | 7g | 2% |
| Protein | 4g | 8% |
| Fat | 24g | 37% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 68mg | 23% |
| Sodium | 847mg | 35% |
| Potassium | 273mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 869IU | 17% |
| Vitamin C | 4mg | 4% |
| Calcium | 80mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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