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mason jar with condensed cream of mushroom soup
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5 from 6 votes

Condensed Cream of Mushroom Soup

Homemade Condensed Cream of Mushroom Soup tastes SO much better than anything from a can, is easy to make, you can feel good about using it, and as a bonus, it can be frozen!
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Basics, Condiment, Soup
Cuisine: American
Keyword: condensed soup, cream of soup
Servings: 1 cups
Calories: 540kcal


  • 1 Tbsp unsalted butter
  • 1 Tbsp olive oil
  • 1/2 small yellow or white onion minced
  • 8 oz white button mushrooms chopped
  • 1 clove garlic minced
  • 3 Tbsp all purpose flour
  • 1/2 cup vegetable broth
  • 1/2 cup half and half
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • pinch of ground thyme



  • Add butter and oil to a saucepan and heat over MED-HIGH heat. Once hot, add onion and cook for 2-3 minutes, stirring occasionally.


  • Add garlic and mushrooms and cook until tender, about 5-6 minutes, stirring occasionally.


  • Add flour and stir to coat. Cook, stirring very often, for 1 minute.
  • Stir in vegetable broth and half and half, scraping the bottom of the pan to release any browned bits. Cook, stirring occasionally, for 1-2 minutes, or until soup has thickened to your liking. Remember, we want the soup to be nice and thick, like the canned version.


  • Season with salt and pepper, then remove from heat and let cool completely.
  • Transfer soup to an airtight container (I like to use a glass jar) and place in the refrigerator. Soup should be used within 1 week.


Recipe makes approximately 1 1/2 cups of condensed soup, which is a little more than a standard 10.75 oz can of condensed soup.
Recipe can be used interchangeably with a can of condensed soup.


Calories: 540kcal | Carbohydrates: 36g | Protein: 14g | Fat: 41g | Saturated Fat: 18g | Cholesterol: 75mg | Sodium: 1698mg | Potassium: 930mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1033IU | Vitamin C: 9mg | Calcium: 127mg | Iron: 2mg