Sunday, April 17, 2011

Homemade Condensed Cream of Mushroom Soup

I am not a fan of store bought canned items, especially soups.  To me it just feels wrong when I open a can of something that would have been a lot cheaper and healthier to just make myself.  Recently I have started making my own condensed soups.  I have tried lots of recipes for cream of mushroom soup, but this one is my favorite.  You can tweak this recipe for celery or chicken too.  When making cream of chicken use chicken broth and add a little poultry seasoning.

1 Tbs. butter
3 Tbs. flour
1/2 cup broth (any kind will work, you can use bouillon if you need to)
1/2 cup milk
salt and pepper

  • Melt butter in a saucepan over Med-Low heat.
  • Stir in flour a little at a time until smooth, then remove from heat.
  • Add broth and milk a little at a time, stirring to keep mixture smooth. Then, stir in mushrooms.
  • Return to heat and bring sauce to a gentle boil; stir constantly until sauce thickens.
  • Add salt and pepper to taste.
UPDATE: In an effort to provide my readers with what I consider the best of the best recipes.  I am always tweaking and improving.  I have a new cream of whatever recipe that is even better than this one.  To read this new post please click here.


  1. I will definitely try this! I've given up buying canned soup, particularly due to the high salt content. This sounds like a great alternative, thanks.

  2. Thank you for the recipe. I saved it in my recipe app.

  3. I've used this for years... I used dry powdered milk. It turns out great.
    You didn't say if your mushrooms were canned or not (but the reference to the canned soup make me believe NOT canned)
    Do you grow mushrooms? or buy them on sale from the market or local produce?

    I learned this recipe from Tightwad Gazette years ago...and have used canned mushrooms when I have them or some that I've frozen.

    I like it and it tastes so much better--- I let mine cook until the flour and milk are browned together with ingredients before adding water to mine( remember powdered milk) and it turns out like 'golden cream of mushroom soup'...mmmm!

    thanks for posting, Pat

    1. I use freeze dried mushrooms. My favorite place to get freeze dried good is Thrive.

  4. If i made a large batch, how do you store it? Can it?

  5. I wouldn't recommend canning cream soups. I do however, have a large batch recipe that I just posted. You can store the dry mix and add liquid to however much you need. See the update.


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