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I don’t mean to be a food snob by saying this – but I’ve never been a fan of dishes that use canned soups to flavor the sauce in the recipe!
Sure – I can totally understand the convenience of opening up a can of condensed cream of mushroom soup – but for me (and for my husband Jack too) adding canned soups to a recipes also adds a funky, metallic and chemical taste I just can’t get past.
So I’m delighted to share our recipe for homemade Condensed Cream of Mushroom Soup with all of you today. Once you try our version and you taste how good it is – and you find how easy it is to make too – you’ll never open up another can again! (Plus – look at all of those mushrooms!)
Our homemade Condensed Cream of Mushroom Soup makes a delicious soup in and of itself – just add enough milk to yield a creamy soup consistency. And, our version can also be used in any recipe that calls for the canned variety – including Green Bean Casserole that so many families make around the holidays!
Please try this recipe – and let us know which you prefer!
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Condensed Cream of Mushroom Soup
Ingredients
- 1 tablespoon extra virgin olive oil
- 4 tablespoons butter
- 1/2 cup onions, chopped
- 1 tablespoon fresh garlic, minced
- 8 ounce package baby bella mushrooms, sliced thin
- 1 teaspoon kosher salt
- 1/4 teaspoon white pepper
- 1/4 teaspoon freshly grated nutmeg
- 1 teaspoon dry thyme
- 2 teaspoons dry parsley flakes
- 3 tablespoons all-purpose flour
- 1 cup vegetable stock
- 1/2 cup half-and-half or light cream
Instructions
- In a non-stick medium sauce pan, heat oil and butter over medium heat and add onions and garlic. Sauté for five minutes just until the onions start to brown.
- Add mushrooms, salt, pepper, nutmeg, thyme and parsley. Sauté for five more minutes.
- Add flour and stir and cook for three minutes.
- Add stock and stir until bubbly.
- Remove from heat and stir in cream.
- This mixture can now be used in a variety of recipes that call for canned cream of mushroom soup. To use just as soup, add enough milk to yield a creamy soup consistency.
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Only kind of mushroom soup allowed for tuna noodle casserole and green bean casserole.
Thanks Kat! Glad you enjoy the recipe!
I am wondering if this could be home canned if a bigger batch was made. I am a big fan of homemade like this but I also like the ability to open a jar because I won’t always have the mushrooms on hand.
Hi Johnna – We haven’t tried. We aren’t canning experts, but I know that to be safe for long term storage, there needs to be a certain level of acidity in a foods that are canned. We have no idea what the acidity level is of this recipe. Sorry we can’t be more help.
I freeze extra for later use. Works great.
Hi Martha,
The cream of mushroom soup for the green bean casserole is on our menu every year for thanksgiving and Christmas since I stumbled upon it. Our family truly loves it, including the grandkids. I have been meaning to ask how far in advance can you prepare it and can you freeze it? I usually make it a couple of days in advance but I’m not sure how well it keeps in the fridge longer than that. Thanks for sharing.
Dina
Hi Dina – We’d suggest freezing it before you add the cream. Then thaw and add the cream at that point. In the fridge, you’d probably be safe up to three days in advance.
I made this for my green chicken enchiladas and it was so good better then the can. Thank you for sharing!
You’re very welcome! So glad you enjoyed the recipe!
Standing ovation!! It used to be that every time I saw a recipe calling for canned mushroom soup, I passed. Canned soup, regardless of the “flavor”, ruins whatever is touches. I’ve made this condensed soup recipe, as written, countless times and it’s a triumph, fabulous, and worth the effort. Every. Single. Time. Bravo!
Thank you so much Joyce! We totally agree with you about the canned soup flavor 😉 and we’re so glad our homemade version has worked well in your recipes. Thanks for taking the time to write to us!
This looks amazing, and I cant wait to try it!
Hope you like the recipe Maria!
This looks amazing. I’m always looking for substitutes for canned soups in recipes because most of them have MSG (which is an exoexiter which messes up the endocrine system) and other preservatives that aren’t healthy. I’m not trying to be a food snob either, just trying to eat healthier and feel better. Thanks for sharing such a great looking recipe.
Thanks so much Teresa! We hope you enjoy the recipe!
This looks delicious! I’d love to make a big batch and store some for those days when I need the convenience of a can! Any suggestions on storing it? Canning would work, but what do you think about freezing?
Hi Tammy – Freezing should work but we would freeze it without adding the cream (the cream will crystalize when frozen). Freeze in a zipper seal bag, squeezing out all of the air if possible. Then when you are ready to use it, thaw and add the cream at that point. Hope that helps! (And in terms of canning – not sure – we’re not really canning experts so I’m reluctant to give advice on that. I’d suggest consulting the Ball Canning website for advice.)