DIY Condensed Cream of Mushroom Soup

Condensed cream soups are a blessing and a burden. On the one hand, they are a super easy, convenient way to turn a dish into something creamy and delicious. On the other hand, most store-bought cream soups don't exactly have a clean label, so many of us feel guilty about using them.

One solution is to make your own. It's not difficult, but it does take more time than opening a can. You can easily double this recipe and freeze half. You'll have a batch ready when you need it.

Feel free to leave out the mushrooms. Without them, it's a great substitute for cream of chicken soup. Or, add celery, onion, asparagus or broccoli to replace whatever type of cream soup your recipe calls for.

This is a great weekend project!

Enjoy -


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DIY Condensed Cream of Mushroom Soup



  1. In a skillet over medium-low heat, melt butter. Add mushrooms, Onion Onion™ Seasoning and Garlic Pepper Seasoning; saute until tender, about 10 minutes. Season to taste with salt and pepper.
  2. Add flour and cook for an additional 2 minutes. Quickly whisk in heavy cream and chicken broth until smooth. Bring to a boil and boil for 1 minutes. Remove from heat.
  3. Cool slightly before transferring to a jar or freezer-safe container. After soup is completely cool, store in the refrigerator or freezer.
  4. To reconstitute, add 1½ cups liquid such as chicken broth, milk, water or a combination of the three.

Makes 4 servings.

Tips and Hints

  • You could easily use half the amount of mushrooms and have plenty. Next time, I will double everything but the mushrooms.
  • Try our recipe for Creamy Salsa Chicken! Just leave out the mushrooms when you make your condensed soup.
  • Once your flour mixture is ready, add the broth first. Then reduce the heat and slowly add the cream. If your mixture is too hot, it may separate after you add the cream. 
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