Condensed Cream Of Mushroom Soup

Ingredients

• 75 g (1 cup)white or cremini mushrooms, cleaned and finely chopped
• 1 smallonion, finely diced
• 2 clovesgarlic, minced
• 42 g (3 tablespoons)unsalted butter
• 30 g (1/4 cup)plain flour
• 240 ml (1 cup)vegetable or chicken broth
• 240 ml (1 cup)whole milk
• 1/2 teaspoonsalt
• 1/4 teaspoonblack pepper

Instructions

1. 1

   Cook the vegetables

   Melt the butter in a medium saucepan over medium heat. Add the onion, garlic and mushrooms, and cook for 5–7 minutes, until the onion is translucent and the mushrooms have softened.

2. 2

   Stir in flour

   Add the flour and stir until it coats the vegetables. Cook for another 1–2 minutes to make the roux.

3. 3

   Add the liquids

   Gradually pour in the broth, stirring continuously to help prevent lumps. Add the milk, salt and pepper, then stir to combine.

4. 4

   Simmer until thick

   Bring the mixture to a simmer and cook for 10–15 minutes, until it has thickened to your liking.

5. 5

   Use or store

   Use the soup straight away, or leave it to cool before storing. The recipe makes about the equivalent of one tin of condensed cream of mushroom soup.

What is condensed cream of mushroom soup?

It is a thick, creamy mushroom mixture commonly used in American cooking as a base for casseroles and sauces. This homemade version builds its savoury flavour from mushrooms, onion and garlic cooked in butter.

A flour-and-butter roux thickens the broth and milk, giving the soup its concentrated texture. It can be used as an ingredient in another dish or served on its own.

Nutrition and macros by portion

The nutrition label shows one serving as written: 158 calories, 4g protein, 13g carbs, 11g fat.

The flour supplies most of the carbohydrates, while butter and whole milk contribute much of the fat; mushrooms and milk provide some protein. For a more balanced plate, serve a bowl alongside a generous portion of vegetables and a suitable source of protein.

Choosing the mushrooms

White mushrooms: These have a mild flavour and let the garlic and onion come through.

Cremini mushrooms: Choose these for a deeper, earthier taste. Finely chopping either variety helps the pieces soften evenly and makes the mixture easier to use in a casserole.

Build the roux smoothly

Coat the vegetables: Stir the flour through the softened mushrooms and onion so it is evenly distributed. Cooking it for 1–2 minutes helps the flour blend into the butter before the liquid goes in.

Pour gradually: Add the broth in a slow stream while stirring. This helps disperse the flour and reduces the chance of lumps forming.

Judge the texture

Soft vegetables: The onions should look translucent and the mushrooms should have softened after 5–7 minutes of cooking.

Thickened soup: Simmer for 10–15 minutes, stirring as needed, and stop when the mixture reaches the consistency you want. It thickens further as it cools, so avoid reducing it too far if you plan to use it as a casserole ingredient.

Keep the heat steady

Medium heat is suitable for softening the vegetables without rushing them. Once the liquids are added, bring the mixture to a simmer rather than a vigorous boil.

Stir regularly as it thickens, paying attention to the bottom and corners of the pan. This helps the milk-based mixture heat evenly.

Ways to serve it

For a meal, serve a bowl with toast or crusty bread and a green salad. The bread is useful for scooping up the creamy soup.

As a cooking ingredient, let the mixture cool before adding it to casseroles or sauces. If you are serving it as soup, thin it with a little extra broth or milk if you prefer a looser consistency.

Recipe notes & tips

• Chop the mushrooms finely so they soften quickly and distribute well through the thick soup.
• Measure the flour before you start, then stir it in evenly to avoid dry pockets.
• Pour the broth in gradually while stirring to help keep the mixture smooth.
• Keep the soup at a gentle simmer after adding the milk.
• Stir regularly as the mixture thickens so it does not catch on the bottom of the pan.

Variations

• Use cremini mushrooms: Swap them for the white mushrooms for a deeper, earthier flavour.
• Choose chicken broth: Use it in place of vegetable broth for a different savoury base.
• Make it smoother: Blend the cooked soup carefully if you prefer fewer mushroom pieces.
• Serve it as soup: Stir in extra broth or milk to make it less concentrated.
• Add herbs: Stir in a little chopped thyme near the end of simmering for an herbal note.

Common mistakes to avoid

• Adding the broth all at once: It can leave floury lumps; pour it in gradually while stirring.
• Leaving the flour uncooked: Stir it with the vegetables for 1–2 minutes before adding liquid.
• Boiling hard: A vigorous boil can make the milk mixture less even; keep it at a gentle simmer.
• Stopping too early: If the soup is still thin, continue simmering until it reaches your preferred thickness.
• Reducing it too far: It may become overly thick for a casserole base; stop simmering once it is concentrated but still spoonable.

How to store

Cool the soup, then transfer it to an airtight container and refrigerate for up to 3–4 days. Reheat gently in a saucepan, stirring often; loosen with a splash of broth or milk if it has thickened. Freeze for up to 2 months, bearing in mind that the texture may change slightly after thawing.

Frequently asked questions