Condensed Cream of Mushroom Soup

Making your own simple homemade cream of mushroom soup to have on hand for casseroles and cravings will help you avoid food additives and save money.



  1. Place all ingredients except for the mushrooms in a blender and combine until the mixture is fairly smooth.
  2. Add the mushrooms and pulse until well blended but still a bit chunky.
  3. Pour the entire mixture into a large saucepan and bring to a very gentle simmer over medium heat, about 5 minutes. Reduce heat to medium-low and continue to cook until thickened, 6–7 minutes, whisking often.
  4. Use the mixture immediately or store in the refrigerator for up to one week. It may also be frozen for up to 3 months, although the texture may change slightly (it’s still delicious and will work just fine in a casserole).
  5. TO USE IN A CASSEROLE (such as Thanksgiving Green Bean Casserole): Mix the condensed soup with the other casserole ingredients, according to the casserole recipe. Bake as directed.
  6. TO PREPARE AS A SOUP: Heat the condensed soup with one cup of water or milk and simmer until heated through.


If you don’t have evaporated milk on hand, feel free to substitute 1/2 cup heavy cream and 1 1/2 cups milk in its place. It changes the texture slightly, but it’s still gorgeously delicious, so it’s an easy replacement.