Why Embrace Homemade Cream of Mushroom Soup?

As the leaves change and cooler weather beckons, our cravings turn to hearty, comforting meals. Creamy casseroles, soulful soups, and rich sauces become staples in our meal planning. While canned cream of mushroom soup has long been a pantry hero for its convenience, this homemade version redefines what a classic can be. It’s a must-try DIY recipe that promises superior flavor, healthier ingredients, and complete control over what goes into your family’s meals.

Opting for homemade pantry staples like this condensed cream of mushroom soup offers numerous benefits. Firstly, you eliminate the high sodium content, artificial flavors, and preservatives often found in store-bought cans. By using all-natural, fresh ingredients, you’re providing a more wholesome and nutritious option for your loved ones. Secondly, the depth of flavor achieved with fresh mushrooms, aromatic vegetables, and quality dairy simply cannot be matched by its processed counterpart. This isn’t just a substitute; it’s an upgrade that will transform your cooking.

Unveiling the Secret to the Best Cream of Mushroom Soup

What makes this homemade cream of mushroom soup truly stand out? It all comes down to robust flavor and a perfectly smooth texture. We don’t shy away from mushrooms here—a generous 8 ounces (the standard size found in most grocery stores) ensures a deeply earthy and savory profile. This abundance of fresh mushrooms is crucial for achieving that authentic, rich mushroom essence that often feels muted in canned varieties.

But the real magic lies in our thickening agent: cornstarch. Unlike flour, which can sometimes clump and create a pasty texture, cornstarch effortlessly yields a smooth, silky consistency. This “secret ingredient” makes this recipe not only incredibly easy to prepare but also accidentally gluten-free, a huge bonus for those with dietary restrictions or anyone looking for lighter alternatives. Even vigorous blending often fails to rescue a flour-thickened soup from stubborn lumps, making cornstarch the superior choice for a consistently perfect result. This recipe truly is the best homemade alternative to the often-disappointing store-bought, canned cream of mushroom soup.

Essential Ingredients for a Flavorful Foundation

Creating an exceptional cream of mushroom soup starts with selecting the right ingredients. Each component in this recipe plays a vital role in building layers of flavor and achieving that coveted creamy texture:

• Mushrooms: While we prefer baby Bella mushrooms for their rich, earthy notes, common white button mushrooms work beautifully too. The key is using fresh, good-quality mushrooms to ensure maximum flavor. Feel free to explore other varieties like shiitake for an even deeper umami profile, or a mix of wild mushrooms for a gourmet touch.
• Garlic and Onion: This classic aromatic duo forms the backbone of the soup’s savory depth. Sautéing them until fragrant releases their sweet and pungent flavors, which perfectly complement the earthiness of the mushrooms.
• Butter and Oil: Our preferred combination for sautéing vegetables. Butter adds a rich, nutty flavor and helps to brown the mushrooms beautifully, while a touch of olive oil prevents the butter from burning and ensures even cooking.
• Soy Sauce: This is our secret ingredient! A small amount of low-sodium soy sauce adds a powerful punch of umami, deepening the overall savory notes of the soup without making it taste distinctly like soy sauce. For a truly gluten-free option, substitute with coconut aminos.
• Cornstarch: The star thickener for a perfectly smooth and lump-free soup. It creates a silky, luxurious texture that flour often struggles to achieve, making it a reliable choice for consistent results.
• Half and Half: This dairy staple is crucial for the soup’s creamy, rich consistency. It’s a convenient blend of equal parts heavy cream and whole milk. If half and half isn’t readily available, you can easily create your own by mixing equal quantities of heavy cream and milk.
• Stock: Use either chicken or vegetable stock to provide a savory liquid base. You can also use broth, or even water with a bouillon cube, though stock will deliver a more robust flavor. Choose vegetable stock for a vegetarian option.
• Salt and Black Pepper: Essential seasonings to enhance and balance all the flavors. Adjust to your personal preference.

Step-by-Step Guide: Crafting Your Homemade Cream of Mushroom Soup

Making your own condensed cream of mushroom soup from scratch is surprisingly simple and incredibly rewarding. Follow these steps for a perfect batch every time:

1. In a medium saucepan or Dutch oven, begin by heating the butter and olive oil over medium heat. This combination ensures a flavorful base and prevents the butter from burning.
2. Once the butter has melted and the oil is shimmering, add the finely chopped onion and minced garlic. Sauté them gently until the onion becomes translucent and softened, and the garlic is fragrant, typically about 3-5 minutes. Be careful not to burn the garlic, as this can make it bitter.
3. Add the sliced mushrooms to the saucepan. Cook them, stirring frequently, until they have softened, released their moisture, and become beautifully fragrant. This usually takes about 5 to 7 minutes. Allow them to get a nice golden-brown sear for maximum flavor.



4. Stir in the low-sodium soy sauce. This addition provides a wonderful depth of umami, elevating the mushroom flavor without overpowering it. Mix well to combine.
5. In a separate measuring cup or small bowl, whisk together the cornstarch, half and half, and stock until completely smooth and no lumps remain. This slurry is essential for thickening the soup without any undesirable texture.
6. Pour the cornstarch mixture into the saucepan with the sautéed mushrooms and aromatics. Cook over medium-low heat, stirring constantly, until the mixture begins to thicken to a condensed consistency. This typically takes a few minutes. The soup should coat the back of a spoon.



7. Season the thickened mixture generously with salt and black pepper to taste. Remove the saucepan from the heat and allow the soup to cool completely before transferring.
8. Once cooled, transfer the condensed cream of mushroom soup into a clean glass jar or an airtight container. Cover tightly and store it in the refrigerator for up to 1 week. Always give it a good stir before using.

Versatile Uses for Your Homemade Condensed Soup

The beauty of this homemade condensed cream of mushroom soup lies in its incredible versatility. It’s more than just a soup; it’s a culinary building block that can elevate a myriad of dishes:

• Casseroles: This soup is the quintessential ingredient for classic comfort food casseroles. Use it as a healthier, more flavorful base for beloved recipes like a creamy Green Bean Casserole from Scratch. Its rich consistency helps bind ingredients and imparts a deep, savory taste.
• Creamy Sauces: Transform it into a luscious mushroom sauce to pour over chicken, pork, or beef. It would be an ideal, time-saving shortcut for our Creamy Garlic Mushroom Chicken, simplifying a step while enhancing the flavor. Simply thin it with a bit of stock to achieve your desired sauce consistency.
• Standalone Soup: Craving a bowl of creamy mushroom soup? Simply dilute your condensed base with chicken or vegetable stock to your preferred consistency, heat gently, and serve. Add a swirl of cream and fresh herbs for an elegant finish.
• Pot Pies: Use it as the creamy binder in chicken pot pie or vegetarian pot pie fillings. It adds incredible flavor and body to the filling.
• Gravies: Whisk a spoonful into pan drippings to create a quick, flavorful gravy for roasted meats.
• Pasta Dishes: Stir it into cooked pasta for an instant creamy mushroom pasta sauce. Add some grilled chicken or sautéed vegetables for a complete meal.

With this homemade staple in your fridge, you’re always just a step away from a delicious, comforting meal.

Common Questions About Homemade Cream of Mushroom Soup

Can this soup be canned for long-term storage?

While canning can be a great way to preserve food, canning creamy soups that contain dairy can be quite tricky and potentially unsafe in a home setting. If you have extensive experience with pressure canning dairy products, you might attempt it, but I cannot promise successful or safe results. For home storage, refrigeration is the recommended method.

Can I freeze this homemade soup?

From experience, soups and sauces made with milk or cream tend to separate and develop a grainy texture when frozen and then thawed. The dairy components can break down, leading to an undesirable consistency. For best results, it’s recommended to store this soup in the refrigerator and use it within a week.

Is it possible to make this recipe dairy-free?

Absolutely! If you’re looking for a lactose-free or dairy-free option, you can substitute the half and half with plant-based alternatives. Soy milk, almond milk, or cashew milk are all viable choices. Cashew milk often provides the creamiest texture, closely mimicking the richness of dairy half and half.

Can I use all-purpose flour instead of cornstarch?

Yes, you can certainly substitute all-purpose flour for cornstarch in this recipe. To achieve a similar thickening power, you would typically use approximately 3 tablespoons of all-purpose flour. When using flour, it’s best to create a roux by cooking the flour with the butter and oil for a minute or two before adding liquids, to cook out the raw flour taste.

Tips for Success and Customization

Achieving the perfect batch of homemade condensed cream of mushroom soup is easy with a few simple tips:

• Mushroom Prep: Ensure your mushrooms are cleaned thoroughly but gently. Avoid soaking them, as they absorb water like sponges. A damp cloth or mushroom brush is best. Slice them evenly for consistent cooking.
• Don’t Overcrowd the Pan: When sautéing mushrooms, cook them in batches if necessary. Overcrowding the pan can steam them rather than brown them, preventing that rich, deep flavor development.
• Adjust Consistency: If your soup is too thick after cooling, you can thin it with a little extra stock or milk when reheating. If it’s too thin, simmer it gently for a few more minutes to reduce, or whisk in a tiny bit more cornstarch slurry (cornstarch mixed with a cold liquid) and cook until thickened.
• Flavor Boosters: For an even richer flavor, consider adding a splash of dry sherry or white wine while sautéing the mushrooms (ensure it cooks off fully). A pinch of dried thyme or rosemary also pairs beautifully with mushrooms.
• Storage Best Practices: Always store the cooled soup in an airtight container to prevent it from absorbing refrigerator odors. Stir it well before each use, as some separation might occur naturally.

More Homemade Sauce Recipes to Explore

If you loved making this homemade condensed cream of mushroom soup, you’ll surely enjoy these other scratch-made sauce recipes:

• Simple Marinara Sauce Recipe
• Best Homemade Alfredo Sauce
• Homemade Pizza Sauce
• Mushroom Sauce (fail-proof recipe)

Homemade Condensed Cream of Mushroom Soup Recipe

Author: Anna

This Homemade Condensed Cream of Mushroom Soup Recipe makes the best cream of mushroom soup from scratch. Use it for casseroles, sauces, and soups! It’s so easy to make and so much better than from a can.

Ingredients

• 1 Tablespoon unsalted butter
• 1 Tablespoon olive oil
• 8 oz. mushrooms (baby bella or white), cleaned and sliced
• 1 small onion, finely chopped
• 2 teaspoons minced garlic
• 1 Tablespoon low-sodium soy sauce
• 2 Tablespoons cornstarch
• ½ cup half and half (see note)
• ½ cup vegetable or chicken stock
• ¼ teaspoon salt
• ¼ teaspoon black pepper

Instructions

1. In a medium saucepan, heat up oil and butter.
2. Add garlic and onion and saute until onion is almost translucent.
3. Add sliced mushrooms and cook until soft and fragrant, about 5 to 7 minutes. Stir often.
4. Add soy sauce and stir well.
5. In a measuring cup, whisk together cornstarch, half and half and stock. Add to mushrooms. Cook over medium-low heat until the mixture thickens.
6. Season mixture with salt and pepper. Remove from heat and cool completely.
7. Transfer into a glass jar or a container with lid. Store in fridge for up to 1 week. Stir before using.

Notes

• I made sure that this sauce had a ton of flavor so I used 8 oz. of mushrooms (think the usual size container you can buy in your grocery store). It is also accidentally gluten-free since I didn’t use flour but rather cornstarch. It is my secret ingredient to smooth and silky sauces.
• You can use it in casseroles, like a family favorite Green Bean Casserole, or turn it into a mushroom sauce to pour over chicken (it would be perfect for our Creamy Garlic Mushroom Chicken and it will save you a step!) or add chicken or vegetable stock and make a creamy mushroom soup.
• To make a sauce, use half of the mixture and add enough stock to get the desired consistency. Heat up and serve.
• Half and half is a mixture of light cream and whole milk. You can find it in the dairy section of your grocery store, near coffee creamers.
• Please note that the nutrition value can vary depending on what product you use. The information below is an estimate. Always use a calorie counter you are familiar with.

Nutrition

Calories: 560kcal | Carbohydrates: 42g | Protein: 13g | Fat: 40g | Saturated Fat: 17g | Cholesterol: 74mg | Sodium: 1654mg | Potassium: 1039mg | Fiber: 4g | Sugar: 10g | Vitamin A: 1030IU | Vitamin C: 15.8mg | Calcium: 163mg | Iron: 1.7mg

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