Soup: Kitchen-made Condensed Cream of Mushroom

In this Kitchen-made Condensed Cream of Mushroom Soup, shallots and cremini mushrooms sauté in butter and flour and mixed with milk and vegetable broth until thick and creamy and luscious. The only cream of anything soup you will want to eat by the spoonful. Swap this method wherever a can is listed in your recipe!

In the past it would never fail that I’d find a recipe I genuinely wanted to make and low-and-behold it calls for cream-of-something-soup. Instantly I’d be truly bummed and move on.

Why is it some of the go-to recipes call for condensed soup? For example there’s the green bean casserole, cheesy potatoes and chicken pot pie simply to name a few. I used to think I’d never be able to make my beloved casseroles because I swore off canned condensed soups. Well I’m here to tell you… it’s possible.

If you’re not fond of using cream-of-anything-soup (let’s simply abbreviate that to COAS so I don’t have to type that a gazillion more times, K?) like I am, well this is your post! I’ve been substituting these unfussy condensed soup recipes in my go-to dishes and you can’t even tell… except that they taste 10 million times better.

To cook this From-scratch Condensed Cream of Mushroom Soup Set out:

• unsalted butter
• shallot
• cremini or baby bella mushrooms
• fresh thyme (optional)
• unbleached all-purpose flour
• vegetable broth
• whole milk
• kosher salt
• freshly ground black pepper

With the holiday season (aka casserole season) quickly approaching I thought there was no better time. This is so ridiculously simple, I’m preparing to put you-know-who out of business. 😉

Melt the 3 tablespoons of butter in a 10-inch skillet.

Add in 2 tablespoons minced shallots. Sauté them until they are simply about soft, about 3-5 minutes.

Next, add in 1/2 to 2/3 cup minced cremini mushrooms and the leaves from 2 thyme sprigs – if using.

Stir and cook for two to three minutes or until soft.

Sprinkle in 2-1/2 tablespoons unbleached all-purpose flour. Stir and cook for 1 to 2 minutes.

In a measuring cup, combine the milk and the broth. While whisking pour in the milk/broth combo into the skillet.

Keep whisking until smooth. Let this simmer until it thickens, about 5-8 minutes.

Season with a little kosher salt. Keep in mind you’ll be adding this to a recipe that more than likely will be calling for salt. Lastly grind in some fresh black pepper too!

It does take a few extra minutes and dirtying a couple dishes, but I promise you it’s so worth it. Make this in larger batches and freeze in individual “can size” portions and simply defrost when you need it!

Give it a taste test! It’s deeply good, right?!

How many of you would do that with a can of condensed soup? Answer: no one.

In the printable recipe I’ve included two other commonly used condensed soups, but genuinely you can make any by swapping out different veggies and broth or adding cheese.

Enjoy! And if you give this Condensed Cream of Mushroom Soup recipe a try, let me know! Snap a photo and tag me on twitter or instagram!