My Suburban Kitchen

Delicious Recipes to Keep my Family of Four Happy and Full

  • Home
  • Food
    • Recipes
      • Appetizers
      • Breakfast
      • Casseroles
      • Crockpot
      • Desserts
      • Drinks
      • Main Dishes
      • Pasta
      • Salads
      • Sandwiches
      • Side Dishes
      • Snacks
      • Soups
      • Special Diet
        • Gluten Free
        • Paleo
        • Vegetarian
      • 5 Ingredients or Less
      • 30 Minutes or Less
    • Meal Plans
  • Holidays
    • Valentine’s Day
    • St. Patrick’s Day
    • Easter
    • July 4th
    • Halloween
    • Thanksgiving
    • New Year’s Eve
    • Christmas
  • Projects
    • Crafts
    • Decor
    • DIY
    • Pinworthy Projects
  • Work With Me
  • About
You are here: Home / Cooking / How to Make Your Own Condensed Cream of Mushroom Soup

How to Make Your Own Condensed Cream of Mushroom Soup

May 29, 2013 By Shannah 5 Comments

Ok, so you’re flipping through a cookbook or clicking around the web and you stumble upon a recipe that looks good.  Reading through the list of ingredients, you see the dreaded “cream of __ soup” line item.

Don’t worry!  You don’t have to use the canned stuff that can filled with sodium and who knows what else!  There is a better way that is super easy.  I’m going to share with you how to make your own condensed cream of mushroom soup.  A bonus:  this recipe can totally be adapted to be a make your cream of pretty much anything soup.

What You’ll Need:
– 1/3 cup fresh mushrooms, chopped
– 2 Tbsp butter
– 1/4 cup cornstarch
– 1 1/2 cups milk
– 1 tsp salt
– 1 tsp pepper
– 1 tsp parsley
**you can easily thrown in 1/2 of an onion, minced too for extra flavor**

Let’s Make It:
1)  Melt the butter over medium heat in a large sauce pan.  Add mushrooms and saute until golden, about 5 minutes.  Reduce heat to low.

2)  In a separate bowl, whisk together the cornstarch and milk until smooth. Slowly add the mixture to the mushrooms in the pan, whisking constantly.  Cook, whisking frequently, over low heat until bubbly.

3)  Whisk in salt, pepper and parsley. Remove from heat.  The soup will thicken slightly as it cools.

**Tweaks**
Want to make this a regular cream of mushroom soup?  Increase the milk to a total of 4 cups and add the additional 2 1/2 cups of milk to the pan AFTER you have thoroughly whisked in the cornstarch mixture.

Have you tried making your own condensed cream of mushroom soup?  Or maybe another flavor?  I really prefer doing this over using the canned stuff when I can.  Fresh ingredients = more flavor and {usually} a healthier dish!

Print
Condensed Cream of Mushroom Soup
Author: Shannah @ Just Us Four
Cuisine: American
 
Ingredients
  • ⅓ cup fresh mushrooms, chopped
  • 2 Tbsp butter
  • ¼ cup cornstarch
  • 1½ cups milk
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp parsley
Instructions
  1. Melt the butter over medium heat in a large sauce pan. Add mushrooms and saute until golden, about 5 minutes. Reduce heat to low.
  2. In a separate bowl, whisk together the cornstarch and milk until smooth. Slowly add the mixture to the mushrooms in the pan, whisking constantly. Cook, whisking frequently, over low heat until bubbly.
  3. Whisk in salt, pepper and parsley. Remove from heat. The soup will thicken slightly as it cools.
3.2.1753

 

sig

Filed Under: Cooking, food, Recipes, Soup Tagged With: condensed cream of mushroom soup, cooking, Food, Just Us Four Recipes, Make Your Own Ingredients, Recipes, Soup

« Menu Planning Help – What to Cook Wednesday #102
Let’s Connect Thursday – Google+ Link Up »

Let's stay connected...

Never miss a recipe
Name: 
Your email address:*
Please wait...
Please enter all required fields Click to hide
Correct invalid entries Click to hide
No spam, ever. Promise. Powered by FeedBlitz

Never miss a recipe
Name: 
Your email address:*
Please wait...
Please enter all required fields Click to hide
Correct invalid entries Click to hide
No spam, ever. Promise. Powered by FeedBlitz




Comments

  1. Happy Valley Chow says

    May 30, 2013 at 8:59 am

    Awesome recipe, thanks for sharing!

    Happy Blogging!
    Happy Valley Chow
    Happy Valley Chow recently posted…Pepperoni RollsMy Profile

    Reply
    • Shannah says

      May 30, 2013 at 12:03 pm

      Thanks! I like it because it gives me more control over what goes into the soup versus the canned stuff.

      Reply
  2. Jo-Anna says

    June 14, 2013 at 5:29 pm

    Oh I love this! I really don’t like to use canned soups in recipes, so this looks like the perfect substitute!
    Jo-Anna recently posted…Strawberry Cupcakes with Strawberry Buttercream {Gluten Free}My Profile

    Reply
    • Shannah says

      June 18, 2013 at 2:27 pm

      I definitely try to avoid canned soups in recipes when I can which is why I was so excited to make this!

      Thanks so much for visiting.

      Reply

Trackbacks

  1. 25+ Healthy Recipes For The New Year - Hairspray and Highheels says:
    January 6, 2014 at 12:01 am

    […] Condensed Cream Of Mushroom Soup  //  Just Us Four Blog […]

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Rate this recipe:  

CommentLuv badgeShow more posts

This site uses Akismet to reduce spam. Learn how your comment data is processed.

  • Bloglovin
  • Email
  • Facebook
  • Instagram
  • Pinterest
  • Twitter

About Me

Hi, I'm Shannah! Welcome to My Suburban Kitchen, where you'll find tons of recipe ideas including family friendly dinners, sinfully delicious desserts and even Paleo and Whole30 recipes. I love spending time in our kitchen and also share little glimpses of my life as a wife to one awesome Mathlete and working mom to 2 cute kids! I hope you'll grab a seat at our table and enjoy your time in the kitchen with us.

Search the Past

Visit Our Sponsors

Copyright © 2023 · My Suburban Kitchen