Homemade Condensed Cream of Mushroom Soup is the all natural substitute to canned condensed soup. In 10 minutes, you’ll have a creamy, flavorful, homemade addition for your favorite family casseroles!
I’m so excited to share this with you. For years my desire for midwestern casseroles/hot dish has been suppressed because I couldn’t bring myself to buy the canned mysterious creamy goo. Especially since I’ve been focused on real, homemade food.
I totally understanding needing a quick fix, and sometimes buying a can is just so much easier, especially with little ones running around after a long day of work and all you need is dinner STAT.
And yes, minus the little ones running around (outside of the classroom) there was a time in my life when store bought canned cream of mushroom (or chicken) soup was part of my life. So no judgement if that’s where you’re at. That being said, can you hear me out when I beg you to consider that it’s almost just as easy, and 10000X better for you and your family to make it yourself?
It takes around 10 minutes to make, too. So really, how can you argue with that? 10 minutes exchanged for a much more flavorful, better-for-you substitute, that doesn’t run the risk of canned chemicals, nor does it have the shelf life of like — 10 years. How do they do that anyway? I don’t want to know.
Let’s not forget that we only do as best as we know how. Now we know better. The better is this easy:
- onion + garlic = winning combo
- half and half (or hey, milk if you want it lightened up!)
- vegetable stock
- a little spice and herb
Seriously. THAT EASY.
What else do I need to convince you with? I hope nothing, but just in case this is for all of you Midwestern hearts that have been aching all these years, torn between wanting the comfort of your childhood casseroles or hot dishes, but knowing deep down you didn’t want to use a cream of mushroom soup. I see that little angel on your shoulder.
Now your Midwestern heart can have it all – every hot dish recipe you’d ever want. Even if you’re not from the Midwest, you’ll love the mix of whatevers-leftover-in-the-frige dinners mixed with a cream of you-name-it soup. It’s basically quintessential to being a Midwesterner. And I love it.
I love it even more now that it’s healthier and “real”.
What’s your favorite way to use Homemade Condensed Cream of Mushroom Soup?! Now that I’m officially back where I belong (Minnesota for those of you just joining in), I NEED TO KNOW! All the recipes, please!
If you make this recipe, remember to tag or #FORKINTHEKITCHEN — I LOVE to see what you’re cookin’ in your kitchen!Print
Homemade Condensed Cream of Mushroom Soup is the all natural substitute to canned condensed soup. In less than 10 minutes, you’ll have a creamy, flavorful, homemade addition for your favorite family casseroles!
- 6 Tablespoons butter
- 1/2 cup finely diced (or minced) yellow oinion
- 2 garlic cloves, minced
- 2 cups finely chopped mushrooms
- 1 teaspoon white pepper
- 1 teaspoon fine sea salt
- 1/2 teaspoon dried thyme
- 1/4 cup + 1 Tablespoon all-purpose flour
- 1 cup half and half, room temperature
- 1 cup vegetable stock, room temperature
- Set out half-and-half to come to room temperature or microwave for 30 seconds. Set aside. Melt butter in large saucepan over medium-high heat.
- Add onions and garlic, cooking for 1-2 minutes until softened. Add mushrooms and continue cooking for 3-4 minutes, stirring to coat evenly with butter and onions.
- Whisk in white pepper, sea salt, thyme, and flour. Continue to cook down for 2-3 minutes, continuing to stir so flour doesn’t burn.
- Slowly whisk in half-and-half. Low simmer for 3-4 minutes, continuing to whisk so half-and-half doesn’t burn. Add in vegetable stock and continue to simmer over medium-low heat for 3-4 minutes until thickened. Remove from heat immediately once it begins to thicken.
- Let cool before transferring to jars. If using immediately, let cool for approximately 5 minutes to thicken.
A can of condensed soup is generally 1 1/4 cups; this recipe makes approximately 3 cans.
This a condensed soup and should not be eaten alone – if you want to use this recipe as a soup, be sure to mix with an additional cup of vegetable broth.
If desired, freeze in an air-tight container. Stir frequently when reheating to prevent curdling.