Condensed Cream of Mushroom Soup

cream of mushroom soup

Well I’ve finally gone and done it.  It’s taken me a while (2 years to be exact).  But I’ve finally made my own condensed version of Cream of Mushroom Soup.  And it wasn’t as hard as I thought it would be.

You guys I always thought some processed foods, like condensed soups, were impossible to replicate, well, just because of all the non pronounceable words in them.  How do you replicate Calcium Calsinate??  But then again why would you?  So I never really tried.  I just bought the MSG, sodium filled canned version.

But then I discovered I CAN make this at home and all it took were 7 wholesome, yummy ingredients!~

Mushrooms (you can use any kind really, I just used plain old button or baby bella mushrooms), butter, onions, flour, chicken broth (always better if it’s homemade!), sour cream and milk.


So what do you think my favorite thing to do with this condensed soup is?

Make a HEALTHIER more DELICIOUS version of Green Bean Casserole, of course!  You can get THAT recipe by clicking here!

cream of mushroom green bean casserole


Condensed Cream of Mushroom Soup



  • 2 Tablespoons organic butter
  • 1 1/2 cups organic mushrooms, diced small
  • 1/2 cup organic onion, diced small
  • 3 Tablespoons white whole wheat flour
  • 1 teaspoon garlic powder
  • 1/2 cup chicken broth
  • 1/23/4 cup organic whole milk
  • 1 Tablespoon organic sour cream
  • salt and pepper


  1. In a large skillet, over medium heat, add your butter and let it melt. Add the mushrooms and onions and sauté them until the mushrooms release all their liquid and is absorbed, approx. 5-7 minutes. Season with salt and pepper as they are cooking.
  2. Sprinkle the flour all over the mushroom/onion mixture and stir in to combine, cooking 1 minute more.
  3. Add the garlic powder.
  4. Slowly add the chicken stock then the milk stirring the whole time to incorporate. Start with 1/2 cup of milk and add more as it cooks to desired consistency. Cook for approx. 3-4 minutes to thicken, adding milk as needed.
  5. Take the soup off the heat and stir in the sour cream.

Recipe Source:
I used all organic ingredients when making this recipe, and hope you do too! 🙂

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  1. Great recipe! This is a far healthier alternative to using canned brands. As an additional boost to healthful standards I added a dose of white miso at the finish. Tremendous flavor enhancer too.

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