cream of mushroom condensed soup recipe

Written ByJenny Smyth Posted on
cream of mushroom condensed soup recipe
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The Best cream of mushroom condensed soup recipe

I’ve been making this cream of mushroom condensed soup recipe for years, and it’s always a hit with my family. It’s a simple yet flavorful dish that’s perfect for a weeknight dinner or a special occasion.

The key to this recipe is using condensed cream of mushroom soup, which gives it a rich and creamy texture. I like to serve it over egg noodles or with some crusty bread on the side.

My kids love it when I add some cooked bacon or sausage to make it feel more like a meal. I’ve also found that this recipe is a great way to get in some extra veggies, as you can add in sautéed spinach or bell peppers to make it healthier.

Overall, this recipe is a staple in our household and I highly recommend it to anyone looking for a quick and delicious meal.

Cream of Mushroom Condensed Soup

Cream of Mushroom Condensed Soup

4.5 from 629 votes

A rich and creamy condensed soup made with fresh mushrooms and a velvety roux. Perfect as a base for casseroles or as a quick sauce.

Prep Time15 mins
Cook Time20 mins
Resting Time0 mins
Total Time35 mins
Servings: 4Cuisine: InternationalCalories: 220 kcal

🥘Ingredients

For the Soup

1 lb fresh mushrooms, sliced
4 tbsp unsalted butter
1 small onion, finely diced
2 cloves garlic, minced
1/4 cup all-purpose flour
2 cups chicken or vegetable broth
1 cup heavy cream
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp dried thyme

👨‍🍳Directions

1Melt 2 tablespoons of butter in a large skillet over medium-high heat.
2Add the sliced mushrooms and cook for 5 to 7 minutes, stirring occasionally, until they release their liquid and turn golden brown.
3Remove the mushrooms from the skillet and set aside.
4In the same skillet, melt the remaining 2 tablespoons of butter over medium heat.
5Add the diced onion and cook for 3 to 4 minutes, until soft and translucent.
6Stir in the minced garlic and cook for 30 seconds until fragrant.
7Sprinkle the flour over the onion mixture and whisk continuously for 1 to 2 minutes, until the flour is fully incorporated and turns a light golden color.
8Slowly pour in the chicken broth while whisking constantly to prevent lumps from forming.
9Bring the mixture to a simmer over medium heat, stirring often, and cook for 3 to 4 minutes until it thickens enough to coat the back of a spoon.
10Reduce the heat to low and stir in the heavy cream, salt, pepper, and dried thyme.
11Return the cooked mushrooms to the skillet and stir to combine.
12For a smoother soup, use an immersion blender to puree the mixture to your desired consistency.
13Simmer for 2 more minutes until heated through, then remove from heat.
14Let the soup cool completely before transferring to an airtight container.
15Refrigerate for up to 5 days or freeze for up to 3 months.
16To use as a condensed soup, dilute with an equal amount of milk or water and heat before serving.

🔧Equipment

Large skillet or saucepan
Wooden spoon or spatula
Measuring cups and spoons
Knife and cutting board
Blender or immersion blender (optional)

📊Nutrition Facts (per serving)

🔥Calories: 220 kcal🧈Total Fat: 18g💛Saturated Fat: 11g❤️Cholesterol: 60mg🧂Sodium: 580mg🌾Total Carbs: 12g🥦Dietary Fiber: 1g🍬Sugars: 3g🥩Protein: 5g

📝Notes

Tips: For a dairy-free version, use olive oil instead of butter and coconut cream instead of heavy cream. This condensed soup can be used in any recipe that calls for a can of cream of mushroom soup.

Watch Video Of How Cream of Mushroom Condensed Soup Works

This cream of mushroom condensed soup recipe is always a good idea for any occasion because it is versatile and easy to make. You can store it in the fridge for quick meals or freeze it in portion sized containers for later.

When reheating just warm it on the stove over low heat and stir in a little milk if it is too thick. I like to serve this soup as a base for casseroles or pour it over roasted chicken and rice.

It also works great as a sauce for pasta or as a topping for baked potatoes. For family gatherings I often make a double batch and use it in my green bean casserole.

Everyone always asks for the recipe and I am happy to share it.

❓ Frequently Asked Questions About Cream of Mushroom Condensed Soup

1. What is the origin of this cream of mushroom condensed soup recipe?

This recipe has its roots in classic American comfort food, where cream of mushroom soup was often used as a base for various casseroles and dishes.

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