Condensed Homemade Cream of Mushroom Soup

{Homemade} Condensed Cream of Mushroom Soup


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


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

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