Condensed Cream of Mushroom Soup from Scratch

Condensed Cream of Mushroom Soup from Scratch

Dianne 811

"This is perfect for recipes and casseroles calling for condensed cream of mushroom soup if you would like a healthier alternative to the canned stuff. This recipe is slightly modified from a recipe found on another site."
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


25 m servings
Serving size has been adjusted!

Original recipe yields 4 servings



  • Prep

  • Cook

  • Ready In

  1. In a medium skillet heat olive oil over medium heat. Add mushrooms and a pinch of salt and pepper. Sautee mushrooms until brown and tender and all liquid has evaporated. Remove mushrooms from skillet.
  2. Melt butter in skillet over medium-low heat. Stir in flour a little at a time until smooth. Reduce heat to low and add broth and milk slowly, stirring until thick and bubbly. Add mushrooms back into skillet and add the 1/2 tsp. salt and 1/4 tsp. ground black pepper. Stir until combined and heated through.
  3. Use in recipes calling for a 10.75 oz. can condensed cream of mushroom soup.



Other stories that may interest you