Condensed Cream of Mushroom Soup Recipe

why make this recipe

Making your own Condensed Cream of Mushroom Soup is a great way to enjoy a creamy, rich flavor without the additives found in store-bought versions. It is also simple and quick to prepare, perfect for busy days. Plus, you can tailor it to your taste and dietary needs.

how to make Condensed Cream of Mushroom Soup

Ingredients:

• 8 ounces of fresh mushrooms, chopped
• 1/4 cup of onion, finely chopped
• 1/4 cup of butter
• 1/4 cup of all-purpose flour
• 2 cups of vegetable or chicken broth
• 1 cup of heavy cream
• Salt and pepper to taste

Directions:

1. In a large saucepan, melt the butter over medium heat.
2. Add the onions and mushrooms. Cook until the onions are soft and the mushrooms release their moisture, about 5-7 minutes.
3. Stir in the flour. Cook for another 1-2 minutes, stirring constantly.
4. Gradually whisk in the broth, making sure to break up any lumps.
5. Bring the mixture to a simmer, then reduce the heat and cook for about 10 minutes until it thickens.
6. Stir in the heavy cream and season with salt and pepper. Heat through and adjust seasoning to your taste.

how to serve Condensed Cream of Mushroom Soup

You can serve this delicious soup as a warm starter in a bowl. Optionally, garnish it with some chopped fresh parsley or croutons for added texture. This soup also makes a great base for casseroles and other dishes.

how to store Condensed Cream of Mushroom Soup

Let the soup cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 3 days. You can also freeze it! Just make sure to use a freezer-safe container, and it will last for about 2-3 months.

tips to make Condensed Cream of Mushroom Soup

• Use a mix of mushrooms for more flavor. Shiitake, cremini, or button mushrooms all work well together.
• For a lighter version, you can substitute half of the heavy cream with milk.
• Make sure to whisk the flour well so there are no lumps in the soup.

variation

For a more flavorful twist, try adding minced garlic or herbs like thyme or rosemary while cooking the mushrooms. You can also enrich the soup with a splash of sherry or wine.

FAQs

Can I use canned mushrooms?
Yes, you can use canned mushrooms, but fresh mushrooms will give you a better flavor and texture.

Can I make this soup vegan?
Absolutely! You can replace the butter with olive oil, the heavy cream with coconut milk or a vegan cream alternative, and use vegetable broth.

How do I make it thicker?
If you want a thicker soup, you can add more flour when cooking or let it simmer longer to reduce it further. Alternatively, you can blend part of the soup to create a creamier texture.

Condensed Cream of Mushroom Soup

A rich and creamy homemade soup, perfect for busy days, without the additives from store-bought versions.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Appetizer, Soup

Cuisine: American

Calories: 320

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 8 ounces fresh mushrooms, chopped
• 1/4 cup onion, finely chopped
• 1/4 cup butter
• 1/4 cup all-purpose flour
• 2 cups vegetable or chicken broth
• 1 cup heavy cream
• to taste Salt
• to taste Pepper

Method

 

Preparation

1. In a large saucepan, melt the butter over medium heat.
2. Add the onions and mushrooms. Cook until the onions are soft and the mushrooms release their moisture, about 5-7 minutes.
3. Stir in the flour, and cook for another 1-2 minutes, stirring constantly.
4. Gradually whisk in the broth, making sure to break up any lumps.
5. Bring the mixture to a simmer, then reduce the heat and cook for about 10 minutes until it thickens.
6. Stir in the heavy cream and season with salt and pepper. Heat through and adjust seasoning to your taste.

Notes

For serving, garnish with chopped fresh parsley or croutons. This soup also makes a great base for casseroles and other dishes. Store in airtight containers for up to 3 days in the refrigerator or 2-3 months in the freezer. For a lighter version, substitute half of the heavy cream with milk. Use a mix of mushrooms for more flavor.