5 from 60 votes
30-Minute Homemade Condensed Cream of Mushroom Soup
This condensed cream of mushroom soup is a rich, thick base made from sautéed onions, garlic, and finely chopped mushrooms. The recipe uses butter and flour to create a roux, blending in half-and-half and vegetable stock to reach a creamy consistency. It’s designed as a concentrated soup to be incorporated into other dishes rather than consumed alone. The preparation involves simmering to achieve a smooth texture and balanced seasoning with white pepper, salt, and thyme for subtle herbal notes.
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
Servings:
4
cups
Calories:
253 kcal
Course:
Soup
Cuisine:
American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 cups
Amount Per Serving
Calories 253
% 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.