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.