Condensed Cream of Mushroom Soup

  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Total Time: 25 minutes
  • Yield: 2 cups


  • 1 tablespoon extra virgin olive oil
  • 4 tablespoons butter
  • ½ cup onions, chopped
  • 1 tablespoon fresh garlic, minced
  • 8 ounce package baby bella mushrooms, sliced thin
  • 1 teaspoon kosher salt
  • ¼ teaspoon white pepper
  • ¼ teaspoon freshly grated nutmeg
  • 1 teaspoon dry thyme
  • 2 teaspoons dry parsley flakes
  • 3 tablespoons all-purpose flour
  • 1 cup vegetable stock
  • ½ cup half-and-half or light cream


  1. 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.
  2. Add mushrooms, salt, pepper, nutmeg, thyme and parsley. Sauté for five more minutes.
  3. Add flour and stir and cook for three minutes.
  4. Add stock and stir until bubbly.
  5. Remove from heat and stir in cream.
  6. 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.