This homemade condensed cream of mushroom soup is a fresh, wholesome alternative to canned store-bought versions. It serves as a thick, concentrated base perfect for your favorite casseroles or can be easily diluted into a creamy standalone soup. You can prepare this flavorful base in about 30 minutes using simple kitchen staples.
List of ingredients
- 6 Tablespoons unsalted butter – provides a rich, creamy foundation.
- ½ cup yellow onion, finely chopped – adds a mild aromatic base.
- 2 garlic cloves, minced – enhances the savory depth of the soup.
- 16 ounces mushrooms, finely chopped – the primary flavor and texture component.
- â…›-¼ teaspoon white pepper – adds a subtle heat without changing the color.
- 1 teaspoon fine sea salt – balances the earthiness of the mushrooms.
- ½ teaspoon dried thyme – provides a classic herbal note.
- ¼ cup + 1 Tablespoon all-purpose flour – acts as the thickening agent for the roux.
- 1 cup half-and-half, room temperature – creates the creamy, condensed consistency.
- 1 cup vegetable stock, room temperature – adds savory liquid and depth.
step-by-step instructions
- Sauté Aromatics: Melt the unsalted butter in a large saucepan over medium-high heat. Add the chopped onions and minced garlic, cooking for about 2 minutes until they become soft and translucent.
- Cook Mushrooms: Stir in the finely chopped mushrooms to coat them evenly in the butter mixture. Continue cooking for 6-8 minutes, allowing the mushrooms to release their moisture and for that water to evaporate. Whisk in the white pepper, sea salt, and dried thyme.
- Create the Roux: Whisk the all-purpose flour into the mushroom mixture. Cook the flour for 1-2 minutes while stirring constantly to ensure it does not burn and the raw flour taste is gone.
- Thicken the Soup: Slowly whisk in the room-temperature half-and-half and vegetable stock. Bring the mixture to a gentle simmer over low heat for 3-4 minutes until it thickens. Taste for salt, keeping in mind that this is a concentrated base for other dishes.
- Final Cooling: Remove the pan from the heat once the soup has reached a thick consistency. Allow it to cool for about 5 minutes if using immediately, or cool completely before transferring to jars for storage.
Cooking Techniques for Success
Use Room Temperature Dairy to Prevent Curdling
Taking the half-and-half out of the refrigerator before cooking is essential. Adding cold dairy to a hot pan can cause the fats to separate or the proteins to seize, leading to a grainy texture. Ensuring the dairy is at room temperature helps create a smooth, emulsified sauce.
Sauté Mushrooms Thoroughly to Remove Excess Water
Mushrooms have a high water content that can make a condensed soup too thin. Cooking them for several minutes until the liquid evaporates ensures the final product remains thick and concentrated. This step also intensifies the mushroom flavor through slight caramelization.
Cook the Flour Roux to Remove Raw Taste
When you whisk in the flour, it must be cooked for at least one to two minutes. This process, known as making a roux, toasts the flour and removes the raw, starchy flavor. Constant stirring is necessary to prevent the flour from clumping or scorching on the bottom of the pan.
Versatile Ways to Use This Base
Creating a Traditional Green Bean Casserole
Mix this condensed mushroom soup with blanched green beans and a pinch of black pepper. Pour the mixture into a baking dish and top with crispy fried onions before baking. This homemade base provides a cleaner, fresher taste than canned alternatives.
Making a Creamy Vegetable Hotdish
Combine the soup base with cooked rice, diced carrots, peas, and corn. This mixture creates a hearty, creamy binder that holds the vegetables together during the baking process. It is an excellent way to incorporate more nutrients into a comforting meal.
Using as a Base for Pot Pies
Use the condensed soup as the sauce for a chicken or vegetable pot pie filling. Mix it with cooked protein and diced potatoes before pouring it into a crust. The thickness of the soup ensures the filling stays stable and doesn’t make the crust soggy.
Turning the Base into a Simmering Soup
To enjoy this as a standalone bowl of soup, dilute the condensed base with additional vegetable stock. Use a ratio of approximately one part base to one part stock, stirring over low heat until combined. This transforms the concentrate into a silky, drinkable cream soup.
Ingredient Substitutions and Variations
Choosing Different Mushroom Varieties
While white button mushrooms are standard, using Cremini or Baby Bella mushrooms adds a deeper, earthier flavor. For a more complex taste, you can use a mix of Shiitake and Oyster mushrooms. Ensure all varieties are finely chopped to maintain the condensed texture.
Dairy-Free Creamy Alternatives
For a plant-based version, replace the butter with a vegan butter substitute and the half-and-half with full-fat coconut milk or cashew cream. Cashew cream provides a neutral flavor and a similar thickness to dairy. Adjust the salt levels as plant-based alternatives may vary in sodium.
Gluten-Free Flour Options
You can substitute the all-purpose flour with a 1:1 gluten-free flour blend containing xanthan gum. If you prefer not to use a blend, a cornstarch slurry (equal parts cornstarch and water) can be whisked in at the end. Note that a slurry may change the mouthfeel slightly compared to a roux.
Adjusting Herb Profiles
While thyme is the classic choice, adding a pinch of dried rosemary or sage can provide a more autumnal flavor. A small amount of nutmeg can also enhance the creaminess of the mushrooms. Always add these dried herbs during the mushroom sauté phase to release their oils.
Storage and Preservation Guidelines
Refrigeration for Short-Term Use
Store the cooled soup in an airtight glass jar or plastic container in the refrigerator. It will remain fresh and safe for consumption for 4-5 days. Always use a clean spoon when scooping the soup out to prevent contamination.
Freezing the Condensed Base
This soup can be frozen for several months in an airtight container. Leave about an inch of headspace at the top of the container to allow the dairy-based soup to expand. Freezing is a great way to prep multiple batches for future casseroles.
Safely Thawing Frozen Soup
Thaw the frozen soup slowly on the stove over low heat. Stir frequently with a whisk to help the dairy re-emulsify and prevent the sauce from curdling. Avoid bringing the soup to a rapid boil during the reheating process to maintain the texture.
Troubleshooting Common Issues
Dealing with a Lumpy Texture
If the flour creates lumps despite stirring, you can use a whisk more vigorously over medium heat. For a perfectly smooth, professional finish, use an immersion blender directly in the pot. This will incorporate any stray flour clumps into the sauce.
Fixing a Soup that is Too Thin
If the soup hasn’t thickened enough, continue to simmer it on low heat for a few more minutes. If it remains too thin, you can whisk in a small amount of cornstarch dissolved in water. Let it simmer for one minute to allow the starch to activate and thicken the liquid.
Managing Over-Salted Base
Since this soup is often used as an ingredient in other dishes, it is easy to over-salt. If it tastes too salty, stir in a tablespoon of unsalted butter or a splash of unsalted vegetable stock. These additions help dilute the salt concentration without thinning the soup too much.
Frequently Asked Questions
How long does homemade condensed soup last?
When stored in an airtight container in the refrigerator, it lasts for 4 to 5 days. In the freezer, it can be kept for up to 3 months, though the texture may change slightly due to the dairy content.
Can I use heavy cream instead of half-and-half?
Yes, you can use heavy cream for a richer, thicker result. However, you may need to add a small amount of extra vegetable stock to keep the consistency from becoming too thick to stir.
Why is my soup separating after freezing?
Dairy-based sauces often separate when frozen because the water and fat molecules detach. This is normal and can be fixed by reheating the soup slowly and whisking constantly to bring the emulsion back together.
Do I need to use white pepper specifically?
White pepper is used to keep the soup a clean, creamy color without black specks. However, black pepper works perfectly fine as a substitute if you do not mind the visual difference.
Print
Easy Homemade Condensed Cream of Mushroom Soup
- Total Time: 25 minutes
- Yield: 4 cups 1x
- Diet: Vegetarian
Description
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!
Ingredients
- 6 Tablespoons unsalted butter
- ½ cup yellow onion, finely chopped
- 2 garlic cloves, minced
- 16 ounces mushrooms, finely chopped
- â…›–¼ teaspoon white pepper
- 1 teaspoon fine sea salt
- ½ teaspoon dried thyme
- ¼ cup + 1 Tablespoon all-purpose flour
- 1 cup half-and-half, room temperature
- 1 cup vegetable stock, room temperature
Instructions
- Step 1: Melt butter in a large saucepan over medium-high heat. Add onions and garlic, cooking for 2 minutes until softened.
- Step 2: 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.
- Step 3: Whisk in the flour. Cook the flour for 1-2 minutes, stirring so it doesn’t burn.
- Step 4: 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.
- Step 5: Remove from heat once it begins to thicken. Let cool before transferring to jars for storage.
Notes
This is a condensed soup and should not be eaten by itself. If you want to use this recipe as a creamy mushroom soup, dilute it with additional vegetable broth. Store in an air-tight container in the fridge for 4-5 days or freeze in an air-tight container with room for expansion.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 253 kcal
- Sugar: 2 g
- Sodium: 847 mg
- Fat: 24 g
- Saturated Fat: 15 g
- Unsaturated Fat: 7 g
- Trans Fat: 1 g
- Carbohydrates: 7 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 68 mg