Condensed Cream of Mushroom Soup

Contributor: Christine Pittman

One batch makes 1 and 1/4 cups, which is the amount in a standard 10.75 ounce can. To use this homemade version of condensed soup in a casserole, use 1 batch whenever a recipe calls for one can of condensed soup. To eat this as a soup, mix condensed soup with equal amounts milk or broth. Heat and serve.

  • Author: Christine Pittman
  • Prep Time: 3 minutes
  • Cook Time: 5 minutes
  • Total Time: 8 minutes
  • Yield: 1 and 1/4 cups 1x
  • Category: Entrée
  • Method: Stovetop
  • Cuisine: American


  • 1 cup finely chopped mushrooms
  • 3 Tbsp. unsalted butter, cut into pieces
  • 3 Tbsp. all-purpose flour
  • ½ cup non-fat milk
  • ½ cup unsalted chicken stock
  • ⅛ tsp. salt (or more to taste)
  • ⅛ tsp. garlic powder


  1. Put mushrooms in a microwave-safe bowl. Microwave on high for 30 seconds until they are all soft. Alternatively, sauté mushrooms in 2 teaspoons of butter. Set mushrooms aside.
  2. In a small saucepan over low heat melt the butter.
  3. Remove from heat and whisk in the flour until it forms a smooth paste.
  4. Drizzle in milk a little bit at a time while whisking continuously to make sure it remains smooth the whole time.
  5. Add the stock a little bit at a time while whisking to keep it smooth.
  6. Return to medium high heat. Stir until it comes to a boil and thickens.
  7. Remove from heat. Whisk in salt and garlic powder then stir in cooked mushrooms.