Get the Recipe 30-Minute Homemade Condensed Cream of Mushroom Soup
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5.0
60 reviews
Excellent
Get the Recipe 30-Minute Homemade Condensed Cream of Mushroom Soup
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Homemade Condensed Cream of Mushroom Soup is a delicious, flavorful, wholesome ingredient substitute to store-bought canned condensed soup. In less than 30 minutes, you'll have a creamy, flavorful, homemade soup to use in your favorite family recipes!
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Ingredients
- 6 6 Tablespoons unsalted butter
- ½ ½ cup yellow onion finely chopped
- 2 2 garlic cloves minced
- 16 16 ounces mushrooms finely chopped
- ⅛-¼ ⅛-¼ teaspoon white pepper
- 1 1 teaspoon fine sea salt
- ½ ½ teaspoon dried thyme
- ¼ ¼ cup + 1 Tablespoon all-purpose flour
- 1 1 cup half-and-half room temperature
- 1 1 cup vegetable stock room temperature
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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.
Equipments used:
Notes
- A store-bought can of condensed soup is generally 1 1/4 cups; this recipe makes approximately 3 cans (or almost 4 cups total).
- This is a condensed soup and should not be eaten by itself. If you want to use this recipe as a creamy mushroom soup, be sure to mix it with an additional vegetable broth to thin out as desired.
- Store the soup in an air-tight container in the fridge for 4-5 days.
- If desired, freeze in an air-tight container with room for expansion. Thaw on the stove over low heat, whisking and stirring frequently when reheating to prevent curdling. Don't bring it to a boil. The texture of the soup may change when freezing because it is dairy-based, and has a higher chance of separating. Please keep this in mind.
Nutrition Information
Show Details
Serving
1cup
Calories
253kcal
(13%)
Carbohydrates
7g
(2%)
Protein
4g
(8%)
Fat
24g
(37%)
Saturated Fat
15g
(75%)
Polyunsaturated Fat
1g
Monounsaturated Fat
6g
Trans Fat
1g
Cholesterol
68mg
(23%)
Sodium
847mg
(35%)
Potassium
273mg
(8%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
869IU
(17%)
Vitamin C
4mg
(4%)
Calcium
80mg
(8%)
Iron
1mg
(6%)
Nutrition 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.
Genuine Reviews
User Reviews
Overall Rating
5.0
60 reviews
Excellent
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