Homemade Condensed Cream of Mushroom Soup
User Reviews
5
Homemade Condensed Cream of Mushroom Soup
Description
The recipe begins by sautéing sliced mushrooms in melted butter until their moisture reduces, concentrating their flavor and softening their texture. Chicken broth and seasonings including onion and garlic powders are added and brought to a simmer. A mixture of milk and all-purpose flour is whisked in to thicken the soup, producing a smooth, creamy consistency.
The final product is a versatile condensed soup concentrate that can be used as a base for recipes or diluted with water to serve as a ready-to-eat mushroom soup. The flavors are mild but well-rounded, with the umami of mushrooms balanced by dairy creaminess and subtle aromatics.
Leftovers store well refrigerated for up to four days. Using common white button mushrooms keeps the recipe accessible, but other varieties can be substituted for different mushroom profiles. Homemade chicken broth enhances flavor, though store-bought broth is acceptable.
Ingredients
- 1 tablespoon butter
- 8 ounces white button mushrooms sliced (see note 1)
- 3/4 cup chicken broth (see note 2)
- 1/4 teaspoon onion powder
- 1/8 teaspoon garlic powder
- 1/2 cup milk
- 1/4 cup all-purpose flour
- salt freshly ground
- black pepper freshly ground
Instructions
- In a large saucepan over medium-high heat, melt butter until foaming. Add mushrooms and cook until they have released most of their liquid, about 5 to 7 minutes.
- Stir in chicken broth, onion powder, and garlic powder and bring to a simmer. In a small bowl, whisk together milk and flour.
- Stir in milk mixture and cook until soup has thickened, about 1 minute. Season to taste with salt and pepper.
- For un-condensed soup: Add 2 cups water to make 2 servings of soup, 2 cups each (stir over medium heat until heated through).
Notes
- White button mushrooms provide a mild, accessible mushroom flavor; substitute other mushrooms if desired.
- Homemade chicken broth offers best flavor; store-bought or broth paste are acceptable alternatives.
- This recipe yields about 2 cups of condensed soup, replacing a standard canned can.
- Add 2 cups water to condensed soup to make two 2-cup servings of ready-to-eat soup, heated before serving.
- Store leftover soup covered in the refrigerator for up to 4 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2servings (1 cup condensed each)
Amount Per Serving
Calories 117 kcal
% Daily Value*
| Serving | 1 cup | |
| Calories | 117kcal | 6% |
| Carbohydrates | 13g | 4% |
| Protein | 5g | 10% |
| Fat | 6g | 9% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 14mg | 5% |
| Sodium | 270mg | 11% |
| Potassium | 341mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 183IU | 4% |
| Vitamin C | 6mg | 7% |
| Calcium | 49mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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