TBT: Homemade Condensed Cream of Mushroom Soup
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This Homemade Condensed Cream of Mushroom Soup recipe is so easy to make and a perfect replacement for the canned stuff in all your favorite recipes!
I’m really excited about today’s Throwback Thursday post. It was one of the first posts where I started making some of my own ingredients and so it was definitely one I wanted to give some further attention to.
As we approach Thanksgiving and Christmas, condensed cream of mushroom soup seems to be a staple in a lot of holiday dishes. It is so easy and way healthier to make your own, so I’m going to share my cream of mushroom soup recipe with you!
This homemade cream of mushroom soup is a great way to get rid of the canned stuff and use your own recipe for creamy mushroom soup in all of your favorites! You can even make it ahead and store it in the fridge for a few days too!
I might be biased but I think it tastes way better than the stuff from the store too. I love using this in recipes like cheesy potato casserole and, of course, the traditional green bean casserole too!
Note: If you want to make this regular {not condensed} cream of mushroom soup, simply increase the total amount of milk to 4 cups. Mix the 1 1/2 cups milk with cornstarch and follow the directions above. Then, before whisking in spices, add in remaining milk to pan.
If you loved Homemade Condensed Cream of Mushroom Soup, you’ll love these other great soup recipes:
- Shaved Brussels Sprouts Salad and Cheddar Broccoli Soup
- Instant Pot Minestrone Soup Recipe
- Easy French Onion Soup Recipe
Essential Items for this Recipe:
Ingredients
- 1/3 cup Fresh Mushrooms chopped
- 2 tbsp Butter
- 1/4 cup Cornstarch
- 1.5 cups Milk
- 1 tsp Salt
- 1 tsp Pepper
- 1 tsp Parsley
- 1 tsp Onion Powder
Instructions
- Melt butter in a large pan over medium heat. Add mushrooms and cook for 5 minutes. Reduce heat to low.
- In a bowl, whisk together milk and cornstarch. Slowly whisk mixture into pan with mushrooms.
- Cook, whisking frequently, for 5-10 minutes or until mixture is bubbly. Whisk in salt, pepper, parsley and onion powder and cook for an additional 1-2 minutes. Remove from heat. Soup will thicken as it stands. Store in jar in fridge for up to 3 days.
This sounds great, but it looks like there are a lot more than 1/3 cup of mushrooms in the jar.
I think it may look that way because they are chopped.
Can this be frozen?
I have not tried freezing so can’t say for sure it would be successful.