Make Your Own Condensed Cream of Mushroom Soup in Less than 5 Minutes

condensed cream of mushroom soup 7

The reputation of Condensed Cream of Mushroom soup seems tarnished as of late. Some think it’s unhealthy. Others think it’s old-fashioned.  But I have a few favorite recipes that call for it so I’m not quite ready to say good-bye.  I’ve dressed it up in all its simple, mushroomy glory for your reconsideration.

Thankfully, it doesn’t have to come out of a can and it doesn’t have to take a lot of time.  You only need a blender (or food processor) and a microwave for this really quick method.  Try it as the beginning of an easy and healthy meal or as a key ingredient of a favorite recipe.

Ten reasons why you might want to make your own condensed cream of mushroom soup:

  1. Need to control ingredients such as salt or fat more closely for health reasons.
  2. You have slightly aging mushrooms you don’t want to waste.soup can
  3. You need a can of mushroom soup pronto but you can’t find any in the pantry.  (At my house, this doesn’t necessarily mean I don’t have it.)
  4. You need it for a special occasion dish you want to be absolutely fresh and perfect.
  5. You love mushrooms and want to actually taste them.
  6. You aren’t crazy about mushrooms and want the pieces so small they are almost unrecognizable.
  7. It can be frozen.
  8. You live in a foreign country where it’s not available or is too expensive.
  9. You can make it in the microwave in 3 minutes + whatever time it takes to throw all the ingredients in a blender.
  10. You refuse to buy the store-bought soup but you miss green bean casserole with the onion rings on top.

I know this may fit in the same category as making your own yogurt for some people–too much trouble when the stuff you get at the grocery store is good enough and fairly cheap. However, I like to know I can make it myself when I want to. I guarantee if you print this recipe and store in a safe place, some day you’ll be glad you did.

condensed cream of mushroom soup 1

Paula’s Pointers:

  • Using a blender ensures your soup will be lump-free.  Using a microwave means the process will be fast and scorch-free.
  • Customize and  increase flavor with garlic (crushed or powdered) or  bouillon (cubes, powder or concentrate).
  • Did you know 2% evaporated milk and fat-free evaporated milk contain the exact same calories? Check it out.  Might as well use 2%.
  • Pulse the blender an extra time if you don’t want to recognize the mushroom pieces; less time if you want bigger chunks.
  • I prefer cornstarch over flour–better texture, not pasty.  More like what we’re familiar with out of the can.
  • Well-drained canned mushrooms can be substituted for fresh.
  • Replace the onion powder with fresh or frozen onions if desired but they will still be a little crunchy because of the short cooking time.
  • This recipe yields approximately 10 ounces- the same amount as a “regular” can called for in most recipes.
  • Add milk, broth or water for a quick soup you can serve for supper.


new mushroom soup sb

Condensed Cream of Mushroom Soup
Recipe type: Soup
Serves: 3
Prep time:
Cook time:
Total time:
Using only a blender and a microwave, you can make your own condensed cream of mushroom soup. Easy to customize to your needs and tastes.
  • 1 teaspoon onion powder
  • 2 tablespoons cornstarch
  • 1 tablespoon canola or vegetable oil
  • ⅛ teaspoon white pepper
  • ¼ teaspoon salt (or to your taste)
  • Pinch of sugar
  • 8-ounces 2% evaporated milk
  • Handful (approx. ¾ cup) fresh mushrooms, sliced
  1. Put all ingredients except the mushrooms in a blender or food processor and pulse until smooth. Add mushrooms and pulse 2-3 times until mushrooms are chopped.
  2. Pour into a 2-quart Pyrex bowl and microwave on HIGH for 3 minutes, whisking well after two minutes and again at the end of cooking time. If not thick enough, add 30 seconds and whisk again.



My Favorite Recipes Using This Soup:

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Dana April 17, 2012 at 10:15 am

Found this because I need to substitute dairy for rice or almond milk and want to eat skillet pork chops with mushroom gravy badly! Looks wonderful and easy! Thanks!

Paula April 18, 2012 at 3:21 pm

Dana, I’ve never used rice milk but the almond works great.

eskigirl April 4, 2012 at 8:12 pm

You can also add to your list: if you want it Gluten FREE!!! thank you!!!

Kathy March 7, 2012 at 1:06 pm

Can I “CAN” this soup of do i need to freeze it?

Carina February 24, 2012 at 3:27 pm

Did a quick google search and came across your recipe. I definitely want to try it sometime! I might try making my own evap. milk as well, using this recipe If I’m going to not use canned products, I might as well go all the way!

Paula February 25, 2012 at 4:50 pm

Wow! I have never made my own evaporated milk. The only reason I use it in this recipe is an attempt to duplicate the taste of the canned stuff I’m used to. You could just use milk or half and half. PR

Gina February 20, 2012 at 3:02 am

Nice post. Some parts are hard to understand for me, non-native english though… Do you know any good translate plugin for Wordpress?

Jen February 18, 2012 at 2:26 pm

I cooked it on the stove (I’m against microwaves if I can help it). It didn’t take very long at all! Maybe 10 minutes? I put the heat on high until it got hot, then reduced it to medium and stirred until it was the thickness I wanted. Great recipe! I’m excited I found it!! I’m sooo sick of all the crappy MSG in canned soups. We have eliminated them from our house. This recipe was super easy too! Thanks!

Paula February 19, 2012 at 7:29 pm

Jen, So glad to hear it. Enjoy! pr

Laura July 20, 2012 at 1:41 am

We don’t eat MSG either, haven’t for years- and I have been looking for a way to replace cream of mushroom soup in recipes. Usually I’ll just skip over a recipe that calls for it. There’s a great chicken recipe I used to make with campbell’s soup years ago (before I got smart 😉 and now I can make it again!
Thanks Paula!

Paula July 20, 2012 at 1:26 pm

Hi Laura,
Glad you can enjoy your chicken recipe again. Thanks for writing back.

Jen February 6, 2012 at 3:21 pm

This is awesome! I love mushroom soup and avoid all canned goods due to the BPA content. Being able to make this from ingredients I can say and spell (and often have on hand) is wonderful! I’ll be trying it this week. Thanks for the great recipe!

Linda February 4, 2012 at 3:49 pm

You can make this using chicken stock or beef stock instead of the milk.

stephanie February 4, 2012 at 3:45 am

This looks great Paula! What could you substitute for evaporated milk? We can’t get it here. I steer clear of recipes that call for evap. milk because of that but this looks too good to pass up. Any suggestions?

Melody February 23, 2013 at 10:20 pm

You may have figured this out already since it has been a while since your comment… but you can make your own evaporated milk. I’ve used this method before with good results:

Vicki V February 3, 2012 at 1:30 pm

Fantastic! I had no idea that 2% and skim evaporated milk have the same calories! I wonder why? Doesn’t make sense to me.

Janna February 3, 2012 at 8:20 am

My husband’s ‘system’ doesn’t react very well to the usual canned condensed cream of mushroom soups. There goes some favorite hotdish recipes to the graveyard. But I’ve finally put two and two together that I can make my own version of that ingredient and control what goes in it. Though other condensed cream of mushroom recipes are long and tedious, yours is not. Hallelujah! Pass the tator tot hotdish and greenbean casserole!

Paula February 6, 2012 at 10:55 am

Hi Janna, Hope it works for you. “Easy” is my motto or I won’t want to do it very often. pr

Rebecca C January 21, 2012 at 11:59 am

This is great! I was grocery shopping yesterday and my original intention was to buy more cream soup, enough to go ahead and fill up the slot for cream soup in my cansolidator (fancy shelf for holding cans). But… because I have been reading so much about msg, and I even remember learning about it in a brain and behavior class I took in college. It is a neuro toxin. I finally couldn’t overlook that fact any longer and I left the soup on the shelf. I am so excited to have a recipe now because cream soup is such an easy thing to have on hand when whipping up a casserole. Yay! I will just find something else to fill in the space on my cansolidator.

Paula January 22, 2012 at 6:47 am

Good deal, Rebecca. Wish I had a consolidator–although I’m just thankful I have food in my pantry. Hope you like the soup. pr

dena January 14, 2012 at 11:45 am

would i be able to heat this on the stove instead of in the microwave? I don’t mind using the microwave to reheat certain things, but I prefer to use the stove to cook…

Marlene January 13, 2012 at 12:21 am

Paula, I am very anxious to try this — however, I am just setting up housekeeping after having to get rid of everything in a recent move. So I don’t have a blender. I do have a microwave. Any suggestions on how to do without the blender? I do have a hand mixer. I thought I could hand mix and chop my mushrooms really fine.

Paula January 13, 2012 at 6:03 am

A whisk with some real elbow grease behind it is a pretty good substitute for a blender.

Daria January 3, 2012 at 6:26 am

I am simply pleased I discovered this web page. Maybe you would like to place my banner on site? How can I contact you privately?

Linda Mcmahon December 30, 2011 at 7:05 am

It may take me sometime to get the hang of making homemade mushroom soup since I just started cooking.

Paula December 30, 2011 at 2:49 pm

You can do it Linda. It’s not hard at all. Let me know if you have any difficulty.

charlene December 2, 2011 at 4:44 pm

I never had homemade mushroom soup before and boy have I been missing out on a good soup! This soup is absolutely delicious and so fast and easy to make. Thank you!

Trista November 26, 2011 at 7:14 pm

I just found this, and am sooooo happy I can’t tell you. Only question…how long would I have to cook this over the stove????? We do not own a microwave and don’t plan on ever owning one again? Our daughter can not have any “processed” foods, and this is her favorite soup.

Sara November 24, 2011 at 4:16 pm

This was fabulous!! Being my first Thanksgiving Gluten-Free I made Green Bean casserole using this instead of the canned Cream of Mushroom (that contains Gluten) along with Seneca Farms Crisp Onions (Gluten-free) and it was Delicious!! Thanks for sharing the recipe! 🙂

Paula November 24, 2011 at 9:27 pm

You’re welcome Sara. Glad it worked for you. Paula

Elle (thewaybyelle) October 24, 2011 at 12:39 pm

Great recipe! I am going to post a recipe for Savannah Spicy Potatoes that calls for cream of mushroom soup this week and I wanted an alternative for my readers. I will put a link to here in my post. Thanks! : )

kathi girard October 8, 2011 at 5:49 pm

Thank you, thank you, thank you! I found out a couple of years ago that I cannot tolerate MSG. Since then I’ve had to forgo many of my favorite recipes. Now, I can have them again. Making a pot roast tomorrow with cream of mushroom soup. Can’t wait.

michelle mckinnis October 7, 2011 at 3:40 pm

The stuff in a can has MSG in it, which is NASTY!!! Thank you for a safe home made version!!!!

Amanda October 6, 2011 at 11:02 pm

I just made this and it turned out really well, and was so easy! I was making a chicken casserole and it called for cream of mushroom, but I am tyring to get away from buying store bought things, that are in a can or box of course, and this was perfect. My casserole tastes wonderful. Thanks alot for this simple, wonderful recipe.

Cheryl October 3, 2011 at 5:40 pm

I’m so glad I found this! Thank you for posting this. 🙂

Cindy September 14, 2011 at 11:57 am

I would love to try this but because I am allergic to Milk, I get hives if I touch or eat it. Can this be made with milk substitutes such as Flaxmilk, Silk Soy for the evaporated milk?
Just wondering if anyone had try substituting.

Keri July 29, 2011 at 8:56 pm

Thank you soooo much! This sounds perfect to freeze and it will be just as convenient as having cans of it. 🙂

Danielle June 9, 2011 at 8:41 pm

I am so excited to find this. I cannot have MSG so I am happy to be able to make my families favorite recipies again with out using the canned kind of mushroom soup.

Angie May 16, 2011 at 4:31 pm

I doubled the recipe because I needed two cans for my recipe. I did have to micro it quite a bit longer. I also added 1/4 tsp more cornstarch mixed in just a bit of cold water to bring it up to the consistency as shown. Tasted yummy in the Pork Chops in a Crockpot recipe I made. Thanks for the great recipe. I feel better about serving this to my family.

Paula May 16, 2011 at 10:05 pm

Angie, using the microwave becomes less efficient as you make larger amounts. Still easier in my book. Glad it worked out for you.

Food Doc March 15, 2011 at 6:00 pm

Can you use olive oil instead? What about Greek yogurt in place of 2% evaporated milk? Regular or fat free?

Kim Winson February 14, 2011 at 10:29 pm

I came across your site from blog roll at Cook The Story. Thanks for developing and posting this handy recipe! I have a handful of Very Expensive shiitakes that are slooowly aging in my fridge. They are too precious to throw out but are, ahem, past their prime. Perfect for condensed cream of mushroom soup! I love that I can control the sodium content as well!


Kim January 25, 2011 at 2:35 pm

You are awesome.. I can’t wait to try this..

Janis January 16, 2011 at 2:02 pm

This is awesome. My chef friend and I are always talking about how disgusting that canned stuff is and how we bypass lots of recipes because of it. I sent her the link. I can’t wait to try it! 🙂

naomi January 14, 2011 at 1:11 am

And I submitted it to 🙂

naomi January 14, 2011 at 1:04 am

Paula, I submitted it for you to LifeHacker. Although y ou should still do it yourself. 🙂
I’m seriously loving this!

naomi January 14, 2011 at 1:03 am

OMG! I love that I now have a recipe for HOMEMADE mushroom soup. I have a few recipes that call for it, but I steer away from them because I hate the can stuff. This is the best solution and one my favorite DIY! You should totally submit this to They have a food section!

Jeanette January 12, 2011 at 2:19 pm

Great idea making your own condensed cream of mushroom soup. I avoid using the store bought ones because of the fillers, sugars and salt content, so this is a nice option.

Mocha Martha January 12, 2011 at 8:59 am

I love this recipe. I am trying to move away from all processed foods. This recipe is a wonderful addition to my non-processed life. Thanks again!

Betty @ scrambled hen fruit January 11, 2011 at 8:37 pm

This is such a handy recipe to have, and it looks so quick and easy to make! I love the fact that I can make it with as little salt as I want. Canned soups are so high in sodium!

Rachel January 11, 2011 at 5:15 am

Cream of mushroom soup is one of my guilty pleasures…just like reading my moms old betty crocker cookbook and sometimes making a whole greenbean casserole out of season just cause I want it! Have you tried any other varitions of cream of soup…like asparagus or broccoli? I cant wait to try this!

Paula January 12, 2011 at 11:48 am

Rachel, I have not tried any variations. But I plan too. The asparagus idea sounds especially good.

Social Weight Loss January 10, 2011 at 6:56 pm

This looks yummy. Can this be used for Carbonara or pastas?

Paula January 10, 2011 at 8:03 pm

I would probably not use as is–too thick. Remember it is “condensed”. Add some milk or broth to thin it a little and you will have the beginning of a delicious sauce.

Rosemary January 10, 2011 at 1:00 pm

This is awesome! I am so happy to see a gluten free condensed soup recipe that is SO easy. I will repost this on my gluten free cooking blog right away! 🙂 Thanks!

Paula January 12, 2011 at 11:49 am

Rosemary, I don’t know much about gluten-free cooking but glad to hear it. Hope it works for you.

Ashley Berger June 23, 2012 at 7:31 pm

This is why I am SO excited for this! Campbell’s is NOT gluten-free, so we’ve been using Progresso Creamy Mushroom. It’s not condensed, but it’s usable. Recently, they’ve changed their recipe or something so my husband (celiac) hates the soup, and we use it in many of our recipes: tuna casserole, chicken and rice, hamburger gravy, etc. I cannot wait to try this. Thank you so much for posting it!

Alison September 9, 2012 at 4:02 pm

I’m in the same boat, with a husband who can’t have gluten. I hate to pay $3+ per box for the gluten-free cream of mushroom soup. Having a recipe to make it fresh is going to be awesome!

Rene November 3, 2012 at 6:37 pm

I’m right in the same boat with the rest of you! My husband (who is full-blown Celiac) and daughter are gluten-intolerant, so I was buying the Pacific Foods organic cream of mushroom, which you can get on sale for around $1.66 at Target grocery, BUT, it is LADEN with sodium! 760 mg!!! :O And as someone who is battling the beginnings of high blood pressure, I a seriously looking to cut back on sodium. Plus all the other krap that is in canned and processed foods. This is amazing, and the fact that you can freeze it means I can do a big batch one day when I have cook time, pop them in the freezer and grab one whenever I need it! Outstanding!

There was also a recipe I had years ago that was a dry mix that you just added water to when you wanted a cream soup. It was made with powdered milk, and that was the recipe I was in search of when I stumbled on this. Great!

Paula January 10, 2011 at 5:59 am

that`s my fav sauce! 🙂

mike January 9, 2011 at 10:04 pm

Ok, that is just the weirdest and most wonderful thing…. homemade cream of _______ soup! I have never heard of that… but so true. Now you can freeze it too – just to have on hand – perfect! I’m sure it tastes 100% better than canned….!

ostrakos January 9, 2011 at 1:08 pm

Do you know if it freezes well?

Paula January 9, 2011 at 2:19 pm

Yes it does. I put one batch into a zippered sandwich bag and gently mash it flat to freeze. Doesn’t take much room that way.

Lori January 9, 2011 at 12:37 pm

This is a great recipe! I’ve always wondered how to make it or if it could even be homemade. Looks delicious!

Debbie January 9, 2011 at 12:23 pm

This looks really good- much better than the in the can kind.

Kayte January 9, 2011 at 11:12 am

I’m going to make this…thank you! I never liked the ones in the can because I always think I can taste a slight metallic taste from the can! Thanks!!

Kalynskitchen January 9, 2011 at 10:23 am

Very interesting! Saving this recipe to try. What do you think would happen without the cornstarch? (I know it would not thicken as much, but would it even be usable?)

Paula January 9, 2011 at 2:21 pm

I have not tried it without cornstarch but if you don’t put enough thickener, it will be more like gravy. But no thickener?? I can’t imagine how it would be usable–at least in the way you would normally use condensed cream of mushroom soup.

anne conover June 9, 2013 at 11:43 am

If you are trying to eat corn-free like me, use arrowroot powder instead.

Paula June 10, 2013 at 9:34 am

Haven’t tried that Anne, but I will. I always keep arrowroot for my stir-fry sauce so have it in the house already. Thanks for the suggestion.

Barbara March 28, 2014 at 9:41 am

I’ve been using Clear Jel, which is a modified cornstarch and I love it. I make and freeze pot pies and fruit pies, and regular cornstarch becomes runny when I bake them; Clear Jel doesn’t. There are two types; for baking, use the type that thickens with cooking. I have to order mine from Amazon. I will use it for this recipe as I’m very likely to freeze it in batches.

Dee January 9, 2011 at 9:28 am

Thank you for this awesome recipe. I make alot of casseroles that call for mushroom soup and this will make them even better!

TheKitchenWitch January 9, 2011 at 8:45 am

How cool are you, figuring this out? Homemade is always better–you need to re-post this again at Thanksgiving when everyone’s making green bean casserole!

Paula January 9, 2011 at 8:51 am

Yep, you’re right. Good idea.

Paula March 29, 2014 at 7:20 am

Clear Jel? I must investigate. Very interesting….and thanks so much for writing.

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