Learn how to make homemade condensed cream of cream of mushroom soup to use in casseroles or as a sauce. This homemade version uses all whole ingredients and you get to control the salt content.
I have nothing against canned mushroom soup. I grew up eating it quite regularly and I actually still like the flavor of it. However, I rarely buy it anymore. Why? I prefer homemade soups (as you may know from this series of 52 soups all ready in under 15 minutes!) and so it never occurs to me to buy the canned ones.
Then, when I get it into my head to make an old-style casserole that calls for a can of condensed cream of mushroom, I don’t seem to have one. What to do? Make my own!
It’s surprisingly easy to make your own condensed soup to use in a casserole. It’s basically a béchamel-style (classic white sauce) base to which you add cooked mushrooms, or chicken, or celery. Whatever flavor condensed soup you want. It only takes a few minutes to whip together and then you can add it immediately to your casserole ingredients.
One of the benefits of making your own condensed soup is that you can control the salt content. The canned version has quite a bit of salt in it, not to mention a few other ingredients that you might not really want to eat. This homemade condensed soup uses all whole ingredients: butter, flour, milk, chicken stock, salt, garlic powder and cooked chicken. That’s it. And you control the amount of salt.
The con of making your own condensed soup is that you can’t store it in the pantry like you can the canned version. However, it will keep in the fridge for 4-5 days in a sealed container, and, as I mentioned, it really only takes a few minutes to make so it’s not that huge of a deal if you need to whip it up in a flash.
One batch makes 2 and 1/2 cups which is approximately the amount you would get from two 10.5 ounce cans of condensed soup. You can halve or double the recipe. To use in a casserole, use 1 and 1/4 cup of condensed mixture whenever a recipe calls for one can of condensed soup. To eat this as a soup, mix condensed soup with equal amounts milk, heat and serve (to prepare the entire batch as a soup, mix with 2 and 1/2 cups of milk, heat and serve).
6 Tbsp. unsalted butter, cut into pieces
6 Tbsp. all-purpose flour
1 cup non-fat milk
1 cup unsalted chicken stock
1/4 tsp. salt (or more to taste)
1/4 tsp. garlic powder
2 cups finely chopped mushrooms
In a medium saucepan over medium heat melt butter.
Remove from heat. Whisk in flour until it forms a smooth paste.
Drizzle in milk a bit at a time while whisking, making sure it stays smooth.
Drizzle in the stock a bit at a time while whisking, making sure it stays smooth.
Return to medium high heat. Stir until it comes to a boil and thickens.
Remove from heat.
Put mushrooms in a microwave-safe bowl. Microwave on high for 30 seconds at a time until all are softened.
Stir mushrooms and any juices that are in the bowl into the soup mixture.
I'm Christine Pittman, a cookbook author and busy mom of two. My recipes are made from scratch, they're quick, and they're fresh. I started this website over 10 years ago and I'm delighted that over a million people now come to visit every month to try my recipes. Thank you for visiting and for joining me on this delicious journey!Find out more about me here.
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