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Condensed Cream of Mushroom Soup Recipe
There’s something undeniably comforting about a casserole bubbling away in the oven, a skillet of creamy gravy simmering on the stove, or a pot of soup coming together with rich, savory flavor. But so many of our most nostalgic recipes call for a can of condensed cream soup, an ingredient that’s convenient, yes, but often loaded with preservatives, excess sodium, and a flavor that never quite tastes homemade. That’s exactly why this Condensed Cream of Mushroom Soup, made from scratch with Mrs. Miller’s Low Sodium Chicken Soup Base, is about to become your new kitchen essential.
Unlike store-bought versions, this homemade condensed soup delivers a depth of flavor that starts with wholesome, real ingredients. Butter and fresh white button mushrooms create a deliciously aromatic base as they cook down together, releasing their natural richness. The flour thickens everything into that classic condensed texture you expect, while the true magic comes from dissolving Mrs. Miller’s Low Sodium Chicken Soup Base into warm water. This step transforms a simple mixture into a flavorful, savory foundation without overwhelming saltiness, something that sets this recipe apart from any canned alternative.
As the half and half is slowly whisked in, the mixture becomes silky and smooth, infused with gentle notes of garlic and onion. A touch of salt and pepper enhances everything without overpowering the delicate mushroom flavor. In just a few minutes, you’ll watch it bubble, thicken, and transform into a rich, velvety condensed soup that tastes unmistakably homemade.
This recipe yields 2 cups (16 ounces), perfect for recipes calling for a single large can. Double the batch and you’ll have the exact equivalent of three 10.5-ounce cans, ideal for holiday cooking, weekly meal prep, or any of your favorite casseroles and soups. It also freezes beautifully, so you can keep a stash on hand for quick weeknight meals. And if you prefer a different mushroom variety, feel free to switch it up to match your taste.
Once you make your own condensed cream of mushroom soup with the help of Mrs. Miller’s trusted soup base, you may never go back to the canned version again!
- Prep Time5 min
- Cook Time13 min
- Total Time18 min
Ingredients
Mrs. Miller’s Must-Have
For the Soup
- 3 TBS Butter
- 8 oz White Button Mushrooms, diced
- ¼ Cup All-Purpose Flour
- 1 Cup Warm Water (for dissolving base)
- 1 Cup Half and Half
- ½ tsp Garlic Powder
- ½ tsp Onion Powder
- ½ tsp Salt
- ¼ tsp Pepper
Method
1
Melt the butter in a small saucepan until it begins to foam. This allows the water in the butter to cook off which will create a smoother consistency.
2
Add the diced mushrooms and cook for 5-6 minutes, until liquid is mostly reduced. Add the flour and cook for an additional 3 minutes, stirring occasionally.
3
Add the dissolved chicken soup base and stir to combine. Slowly mix in the half and half until combined, then add the seasonings. Whisk continuously and bring to a gentle boil. Stir continuously while it bubbles for about 4 minutes, it will thicken and reduce. Remove from heat.
4
It will continue to thicken upon standing.
This recipe makes 2 cups, (16 oz). If you double this recipe, it will give you exactly 3 (10.5 oz) cans.
Try switching up the mushrooms and using whichever variety you prefer.
Freeze in freezer-safe containers for future use.
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