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This creamy, condensed cream of mushroom soup is easy to make, and it’s perfect to use in soups, casseroles, and lots of other dishes. Plus, it can be kept in the fridge for up to 1 week and kept frozen for 2 months. Simply defrost to room temperature before using in your recipes!
Guess what day it is? Make-your-own-homemade-cream-of-mushroom-soup, day!
Hurray! Gone are the days of eating goopy, gloppy ‘cream of crap soup’ in your favorite soups and casseroles. I’ll admit i’ve used my share of condensed cream of [something or other] soup cans in the past, countless times. But once you’ve tried the taste of homemade condensedmushroom soup, you’ll neverenjoy the taste of gunky, goopy canned soup ever again. Of course there are several questionable ingredients in those soup cans and whether you choose them or not is totally your choice. No soapbox foodie issues here, thankyouverymuch.
Once you’ve made my version ofhomemade condensed mushroom soup, trust me, you’ll think twice before using the canned stuff, simply because 1.) it tastes WAY better. Like, bringing casseroles and soup to a whole new playing field, better. Like Paula Deen or Ina Garten made it, better. 2.) you can make a large batch ahead of time and refrigerate/freeze it for later use.
Have you noticed how all the best, creamy and comforting recipes call for condensed soups? Like the classic green bean casserole that graces almost every other table on Thanksgiving. Or the easiest shortcut to good tastingchicken pot pies. And how sometimes cream of mushroom soup is used to transform other soups, like, chicken and wild rice.
I have to say, I do have a little proud-housewife-moment when I use butter, milk, flour, fresh mushrooms, and spices to make a homemade condensed soup. Rather than dumbing a can of jiggly, grey matter into my chicken and rice casserole, I can add in my homemade version and completely transform any recipe.
A few ingredients that you’ve already got in the pantry and a handful of mushrooms is all you need to make condensed mushroomsoup at home. It’s simpler than simple! And might I add, the taste of homemade condensed soup takes whatever recipe you’re adding it to 10x better. If you’re using it to just make cream of mushroom soup, use equal parts condensed soup and equal parts milk. Voila!
An ingredient that you’ll find in my cream of mushroom soup that isn’t an ingredient in most condensed soup recipes is the mushroom broththat’s used to enhance the mushroom flavor. If you can’t find mushroom broth in your local grocery store, beef broth (or vegetable broth for the vegetarians) works just fine too. The mushroom and/or beef broth gives the condensed mushroom soup a much heartier flavor.
A double or triple batch of this stuff is perfect to make ahead of time and store in ‘can size’ portions in the freezer. All you need to do is defrost it before you use it for your recipe.
How simple is that? And the taste — TOTALLY WORTH IT.
Yield: 1 1/2 cups (1 can)
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
This creamy, condensed cream of mushroom soup is easy to make, and it's perfect to use in soups, casseroles, and lots of other dishes. Plus, it can be kept in the fridge for up to 1 week and kept frozen for 2 months. Simply defrost to room temperature before using in your recipes!
Ingredients
- 4 tablespoons (1/2 stick) salted butter
- 1/4 cup white onion, finely chopped
- 3/4 cup mushrooms, finely chopped (I used 1/2 crimini + 1/2 button)
- 3 tablespoons all-purpose flour
- 3/4 cup mushroom broth (beef broth or vegetable broth is fine too)
- 1/2 cup milk (I used 2%)
- 1/8 teaspoon dried thyme
- 1/8 teaspoon garlic powder
- 1 pinch salt
- 1/4 teaspoon ground black pepper
Instructions
- Melt the butter in a medium sized skillet over medium heat. Once the butter is melted, sauté the onions, stirring so they get soft and translucent, but do not brown, about 3-4 minutes. Add in the mushrooms and continue to cook for 2-3 minutes. The mushrooms should reduce in size and start to brown just a little bit. Sprinkle in the flour, salt, black pepper, thyme, and garlic powder and allow to cook for 2 minutes. Whisk in the mushroom broth and the milk. Bring to a simmer and cook until the soup thickens, about 5-9 minutes.
Notes
- Soup can be store fridge in an air-tight container for 1 week or frozen for up to 2 months. To use simply defrost before using in your soup or casserole recipe.
- If you're turning this into mushroom soup, add salt to preference. The recipe contains less sodium so that when being used in another recipes, you can still season as the recipe calls for.
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FAQs
What are some herbs and spices that can be used to enhance canned cream of mushroom soup? There are several herbs and spices that can enhance the flavor of canned cream of mushroom soup. Popular options include thyme, rosemary, parsley, garlic powder, onion powder, black pepper, and paprika.
What's the difference between condensed cream of mushroom and cream of mushroom soup? ›
The primary difference between condensed soup and regular soup lies in the consistency. Condensed soup is much thicker and concentrated, often used as a base in recipes to add flavor and creaminess. To use it, you typically dilute it with water, milk, or broth.
When cooking with condensed soup do you add water? ›
Condensed soup is a type of soup that has minimal water to form a thick stock or cream like consistency. To cook, you add equal parts of soup to water/cream and cook through. This leaves a rich and flavourful soup.
Do you add water to Campbell's cream of mushroom soup? ›
SIMPLE PREPARATION: A good partner puts in the prep work for you. Just add the appropriate amount of water, then simmer and serve for a deliciously filling soup in an instant. For a creamier result, combine half portions of milk and water.
What can I add to canned mushroom soup to make it taste better? ›
Thyme, crushed red pepper flakes, and bay leaves work well with mushroom soup.
How do you dress up canned cream of mushroom soup? ›
10 Ways to Dress Up Canned Soup
- Fresh Herbs: Add a handful of fresh herbs and not only will your nose thank you, your soup will, too!
- Cheese: More cheese? ...
- Bread: Bruschetta crisps, small chunks of baguette. ...
- Meat: Add in bite-size pieces of leftover meat (chicken, steak, pork) to your bowl for a protein-packed punch.
A cup of cream of mushroom soup, according to online nutrition information, has about 96 calories 6 grams of fat, 843 mg of sodium, etc. The big concern there is the salt - 843 mg is 35% of the daily recommended amount, which makes it very easy to eat too much salt.
Who sells condensed mushroom soup? ›
Campbell's Condensed Cream of Mushroom Soup 294g | Sainsbury's.
Does cream of mushroom soup go bad? ›
Unopened canned mushroom soup can last for up to 3 years when stored in a cool, dry place. Once opened, the soup should be consumed within 2 to 3 days. It is important to note that the shelf life of canned mushroom soup can be affected if it is exposed to temperatures higher than 120°F.
How do you make condensed soup taste better? ›
Herbs: Fresh chives, thyme, or cilantro stirred in just before serving. Spices: Your soup is probably salty enough, but what about simmering a bay leaf in there for a while (don't forget to remove it before serving)? Depending on the soup's flavor profile, you could shake in some cumin or red pepper flakes.
To make Campbell's condensed soup, the instructions usually indicate to add a specific amount of water, usually 2 or 2.5 cans of water for each can of soup. This will bring the soup to the desired consistency and flavor.
Do you add milk or water to condensed soup? ›
Just add the appropriate amount of water, then simmer and serve for a deliciously filling soup in an instant. For a creamier result, combine half portions of milk and water.
How much water do you add to Campbell's condensed soup? ›
SLOWLY MIX SOUP + 1/2 CAN WATER + 1/2 CAN MILK WITH WHISK. STOVE: Heat, stirring occasionally. FOR RICHER SOUP PREPARE WITH 1 CAN MILK.
How to improve Campbell's cream of mushroom soup? ›
Add herbs and spices: A pinch of herbs like thyme, rosemary, or parsley can add depth and complexity to the soup. You can also try adding a pinch of spices like paprika, cumin, or chili flakes to give the soup a little kick. Add a splash of wine: A splash of dry white wine can add depth and complexity to the soup.
Why does cream of mushroom soup get watery? ›
A. Watery cream soups can come from a couple of different reasons. One of them is that the thickener that was utilized (be it a fat and flour roux or a liquid and flour or corn starch slurry) was inadequate. By inadequate I mean that there was not enough starch to hold the liquids in the desired thickened suspension.
How to make canned creamy soup better? ›
Go green: Add some spinach or chopped kale or pesto. Get zesty: A squirt of lemon juice or zest could brighten up an otherwise flat soup. Starchy things: Homemade croutons, crushed tortilla chips, or oyster crackers. Clean out the fridge: got cooked beans or rice, a dollop of sour cream, or a splash of heavy cream?
How do you fix bland cream soup? ›
If a soup is tasting bland in the bowl, consider adding acid rather than salt. A squeeze of lemon or lime, or a dash of yogurt or sour cream can add brightness to the bowl.
How do you level up mushroom soup? ›
Here are a few:
- Add or substitute some wild mushrooms (you can also try this version)
- Add shredded chicken for extra protein.
- For a richer soup, swap the chicken stock for beef stock.
- For a lighter soup (or a vegetarian version), swap the chicken stock for vegetable stock.
The best side dishes to serve with mushroom soup are green beans, charro beans, quinoa, rice pilaf, broccoli and cauliflower, stuffed cabbage, tostada, rosemary bread, coconut shrimp, cheese curds, garlic croutons, steak bites, arugula salad, cheese and onion sandwich and roast potatoes.
Guess what day it is? Make-your-own-homemade-cream-of-mushroom-soup, day!
Have you noticed how all the best, creamy and comforting recipes call for condensed soups? Like the classic green bean casserole that graces almost every other table on Thanksgiving. Or the easiest shortcut to good tastingchicken pot pies. And how sometimes cream of mushroom soup is used to transform other soups, like, chicken and wild rice.
An ingredient that you’ll find in my cream of mushroom soup that isn’t an ingredient in most condensed soup recipes is the mushroom broththat’s used to enhance the mushroom flavor. If you can’t find mushroom broth in your local grocery store, beef broth (or vegetable broth for the vegetarians) works just fine too. The mushroom and/or beef broth gives the condensed mushroom soup a much heartier flavor.
