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This is a recipe explaining how to make Homemade Condensed Cream of Mushroom Soup – way better tasting and better for you than the canned soup!

Homemade Condensed Cream of Mushroom Soup substitute recipe

I’m back from vacation!  I spent three days in Miami to attend my very first BlogHer food conference.   It was so much fun finally meeting my blogging buddies in person and making new friends, as well.  I even got the pleasure of meeting Ree Drummond, the Pioneer Woman!  Definitely the highlight of my weekend.  We then went on a cruise with friends (friends that we actually MET on a cruise ship years ago…how cool is that?!)  We had the BEST weather and the BEST time on the cruise which made it hard to come home, but I’m also glad to be back into my routine and my own bed.

Note to self:  don’t do a three day food conference right before going on a cruise.  Basically all I did was  gorge myself with food all day every day and undid all the hard work I did for months trying to tone up for vacation 😉  Nobody warned me that at food blogger conferences you eat large amounts of food typically reserved for bears about to embark upon four months of hibernation.  Live and learn!

Meeting Ree Drummond, the Pioneer Woman, at BlogHer Food conference in Miami.

This homemade version of cream of mushroom soup is too easy not to try at least once – and you will most likely never go back to the canned stuff.  I have to admit that I have always used the canned soups and still will on occasion as a matter of convenience, but when a recipe calls for this soup and you don’t have it on hand, this DIY version will be a life saver.  Homemade always tastes better and is better FOR you….win-win!

It honestly tastes so good that it would be such a good soup all on it’s own or as a base for another recipe.

Homemade Condensed Cream of Mushroom Soup
Prep time: 
Cook time: 
Total time: 
Serves: 1 "can"
This is a recipe explaining how to make Homemade Condensed Cream of Mushroom Soup - way better tasting and better for you than the canned soup!
  • 3 tablespoons Unsalted Butter
  • 1 small Shallot, minced {about a quarter cup}
  • ½ cup minced Crimini Mushroom
  • 2-1/2 tablespoons All Purpose Flour
  • ½ cup Vegetable Broth
  • ½ cup Whole Milk
  • 1 pinch Sea Salt or Kosher Salt {go easy so you don't over salt when adding to the recipe}
  • 2 pinches Freshly Ground Black Pepper
  1. In a 10 inch skillet melt the three tablespoons of butter over medium heat.
  2. Once melted add in the minced shallot, stir to coat in the butter and sauté until just about soft {3-5 minutes}.
  3. Add in the minced crimini mushrooms, stir and cook for 2-3 minutes.
  4. Sprinkle with the 2-1/2 tablespoons all purpose flour and let the flour cook for a minute or two (this gets the flour taste out).
  5. Whisk in the whole milk and vegetable broth until smooth.
  6. Bring to a simmer and cook until it has thickened {about 5-8 minutes}.
  7. Use as a substitute in any recipe calling for canned cream of mushroom soup!


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