Emma Wilson
Cream of mushroom soup condensed is a versatile and flavorful base that serves as a key ingredient in numerous recipes, from casseroles to sauces and soups. Making it from scratch allows you to control the ingredients, ensuring a fresher, more wholesome product compared to store-bought versions. The process involves sautéing mushrooms, onions, and garlic to build a rich flavor profile, then combining them with a roux made from butter and flour to create a thick, creamy consistency. Milk or cream is added to achieve the desired texture, and seasonings like thyme, salt, and pepper enhance the overall taste. By following a few simple steps, you can create a homemade condensed cream of mushroom soup that elevates your dishes with its depth of flavor and authenticity.
| Characteristics | Values |
|---|---|
| Base Ingredients | Butter, all-purpose flour, chicken or vegetable broth, milk or cream, mushrooms (fresh or dried) |
| Key Flavorings | Onion (minced), garlic (minced), thyme (fresh or dried), black pepper, salt |
| Cooking Method | Sauté mushrooms, onions, and garlic in butter. Create a roux with flour, then gradually whisk in broth and milk/cream. Simmer until thickened. |
| Texture | Smooth, creamy, and condensed (thicker than regular soup) |
| Color | Light beige to tan, depending on mushroom variety and cream used |
| Cooking Time | Approximately 20-30 minutes |
| Yield | Typically 2-3 cups (condensed form) |
| Storage | Refrigerate in airtight container for up to 5 days; freezes well for up to 3 months |
| Common Variations | Adding sherry, using wild mushrooms, or incorporating cheese for extra flavor |
| Serving Suggestions | As a base for casseroles, sauces, or diluted with additional broth for a full soup |
| Nutritional Highlights | High in fat (from cream/butter), moderate in calories, good source of vitamin D (if using fortified milk) |
| Dietary Considerations | Not suitable for dairy-free or gluten-free diets unless modified (e.g., using almond milk and gluten-free flour) |
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What You'll Learn
- Gather Ingredients: Mushrooms, butter, flour, broth, milk, onion, garlic, salt, pepper, thyme
- Sauté Aromatics: Cook onions, garlic, and mushrooms in butter until softened and lightly browned
- Make Roux: Whisk flour into butter mixture, cook until golden to thicken the soup base
- Add Liquids: Stir in broth and milk, simmer until soup is creamy and slightly reduced
- Blend & Season: Puree soup for smoothness, adjust seasoning with salt, pepper, and thyme
Gather Ingredients: Mushrooms, butter, flour, broth, milk, onion, garlic, salt, pepper, thyme
To begin crafting your homemade condensed cream of mushroom soup, the first step is to gather all the necessary ingredients. Start with the star of the dish: mushrooms. Opt for fresh button mushrooms or cremini mushrooms for their rich, earthy flavor. You’ll need about 8 ounces, which should be cleaned and sliced thinly. Ensure they are free of dirt by gently wiping them with a damp cloth or rinsing them quickly under cold water and patting them dry. Next, grab butter—unsalted is preferred to control the overall saltiness of the soup. You’ll need about 3 tablespoons to sauté the mushrooms and create a flavorful base.
Moving on, flour is essential for thickening the soup. All-purpose flour works perfectly here; measure out 3 tablespoons and set it aside. For the liquid components, you’ll need broth—chicken or vegetable broth will do, with 1 cup being the ideal amount to add depth to the soup. Additionally, milk is crucial for the creamy texture; whole milk or half-and-half (1 cup) will yield the best results. If you prefer a lighter version, low-fat milk can be substituted, though the richness will be slightly compromised.
Aromatics play a key role in enhancing the soup’s flavor. Onion and garlic are must-haves. Finely chop half a medium onion and mince 2 cloves of garlic. These will be sautéed with the mushrooms to build a robust flavor profile. Seasonings are equally important: salt and pepper should be readily available for seasoning to taste. Lastly, don’t forget thyme—fresh thyme sprigs (about 1 teaspoon of leaves) will add a subtle herbal note that complements the mushrooms beautifully. If fresh thyme isn’t available, dried thyme (½ teaspoon) can be used as a substitute.
Once all the ingredients are gathered, take a moment to organize them on your countertop. Having everything measured and within reach—mushrooms, butter, flour, broth, milk, onion, garlic, salt, pepper, and thyme—will streamline the cooking process and ensure a smooth experience. This preparation step is crucial for making the condensed cream of mushroom soup efficiently and effectively. With all your ingredients ready, you’re now set to move on to the next steps of sautéing, thickening, and blending to create a rich, flavorful soup.
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Sauté Aromatics: Cook onions, garlic, and mushrooms in butter until softened and lightly browned
To begin the process of making condensed cream of mushroom soup, the first crucial step is to sauté the aromatics, which forms the flavor foundation of the dish. Start by preparing your ingredients: finely chop one medium onion, mince three cloves of garlic, and slice 8 ounces of fresh mushrooms (button or cremini work well). These ingredients will release their natural sugars and deepen in flavor when cooked properly. Heat a medium saucepan over medium heat and add 3 tablespoons of unsalted butter, allowing it to melt completely and coat the bottom of the pan. The butter not only adds richness but also helps the aromatics cook evenly.
Once the butter is melted and begins to foam slightly, add the chopped onions to the pan. Stir them gently to ensure they are coated in butter, and let them cook for about 3-4 minutes, stirring occasionally. The onions should become translucent and start to soften, releasing their sweetness into the butter. This step is essential, as undercooked onions can add a raw, sharp flavor to the soup. Next, add the minced garlic to the pan, stirring it into the onions. Garlic burns easily, so cook it for only about 1 minute, just until it becomes fragrant and slightly softened. Be careful not to let it brown, as burnt garlic can turn bitter.
Now, add the sliced mushrooms to the pan, stirring them into the onion and garlic mixture. Mushrooms contain a lot of moisture, which will initially release into the pan. Continue cooking, stirring occasionally, for about 5-7 minutes, or until the mushrooms have released their liquid and it has mostly evaporated. As the moisture cooks off, the mushrooms will begin to brown lightly, adding a nutty, umami flavor to the mix. This browning is key to developing the deep, savory taste that defines a rich cream of mushroom soup.
Throughout this sautéing process, maintain the heat at medium to ensure the aromatics cook evenly without burning. The goal is to achieve a softened texture and a light golden-brown color on the mushrooms and onions, which signals the caramelization of their natural sugars. This step may seem simple, but it is the backbone of the soup’s flavor profile. Once the aromatics are properly sautéed, they will provide a robust base for the next steps, where flour and broth are added to build the soup’s texture and consistency.
Finally, take a moment to appreciate the aroma wafting from the pan—it’s a sign that the flavors are developing beautifully. The sautéed onions, garlic, and mushrooms should now be tender, fragrant, and lightly browned, ready to be transformed into a luscious condensed cream of mushroom soup. This stage sets the stage for the rest of the recipe, ensuring that every spoonful of the final dish is packed with rich, savory flavor.
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Make Roux: Whisk flour into butter mixture, cook until golden to thicken the soup base
To begin making your condensed cream of mushroom soup, the first crucial step is to create a roux, which will serve as the foundation for thickening your soup. Start by melting butter in a saucepan over medium heat. The amount of butter should be proportional to the quantity of soup you intend to make, typically around 3 to 4 tablespoons for a standard batch. Allow the butter to melt completely, ensuring it coats the bottom of the pan evenly. This step is essential as it sets the stage for incorporating the flour, which will ultimately thicken your soup.
Once the butter is fully melted, it’s time to whisk in the flour. Gradually add 3 to 4 tablespoons of all-purpose flour to the melted butter, whisking continuously to prevent lumps. The mixture will form a paste-like consistency known as a roux. It’s important to keep the heat at medium and whisk constantly to ensure the flour cooks evenly without burning. This process should take about 2-3 minutes, during which you’ll notice the raw flour taste dissipating, and the roux will begin to take on a slightly nutty aroma.
As you continue to cook the roux, you’ll observe a subtle change in its color. The goal is to achieve a golden hue, which indicates that the flour has been properly cooked and will provide the desired thickening power. Be patient and attentive during this stage, as the roux can go from golden to burnt quite quickly. A golden roux not only thickens the soup but also adds a rich, velvety texture and a depth of flavor that enhances the overall taste of the cream of mushroom soup.
The whisking motion is key to ensuring the roux cooks evenly and doesn’t stick to the bottom of the pan. If you notice any lumps forming, keep whisking until they dissolve into the mixture. The roux should be smooth and well-combined before you proceed to the next step. This golden roux will act as the backbone of your soup, providing the necessary thickness and body that characterizes a condensed cream of mushroom soup.
Once your roux has reached the perfect golden color, it’s ready to be incorporated into the rest of the soup ingredients. At this point, you’ll gradually add the liquid components, such as mushroom broth or milk, while continuously whisking to ensure the roux integrates smoothly without clumping. This step transforms the roux from a thick paste into a silky, thickened base that will envelop the mushrooms and other seasonings, creating the signature creamy consistency of the soup. Mastering the roux is a fundamental skill in soup-making, and when done correctly, it elevates your condensed cream of mushroom soup to a restaurant-quality dish.
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Add Liquids: Stir in broth and milk, simmer until soup is creamy and slightly reduced
Once you’ve sautéed your mushrooms, onions, and garlic, and incorporated the flour to create a roux, it’s time to add the liquids to transform the mixture into a creamy, condensed soup base. Begin by slowly stirring in the broth, ensuring you whisk continuously to avoid lumps. The broth will deglaze the pan, lifting any flavorful bits stuck to the bottom, and will gradually thin out the roux. Use low-sodium chicken or vegetable broth for better control over the soup’s saltiness, and pour it in a steady stream while maintaining a gentle stir. This step is crucial for achieving a smooth consistency before adding the milk.
After the broth is fully incorporated and the mixture is smooth, pour in the milk gradually, stirring constantly to prevent curdling. The milk will add richness and creaminess to the soup, but it requires careful handling to avoid scorching or separating. Keep the heat at medium-low to ensure the soup simmers gently rather than boiling aggressively. As you stir, you’ll notice the soup beginning to thicken slightly as the milk heats through and combines with the roux and broth. This is the foundation for the condensed texture you’re aiming for.
Once both liquids are added, let the soup simmer uncovered for about 10 to 15 minutes. This simmering process serves two purposes: it allows the flavors to meld together, and it helps reduce the soup slightly, concentrating its richness. Stir occasionally to prevent sticking or burning, especially as the soup thickens. The goal is to achieve a creamy, velvety texture that coats the back of a spoon, indicative of a well-reduced condensed soup. Keep an eye on the consistency, as over-reducing can make the soup too thick, while under-reducing may leave it watery.
As the soup simmers, you’ll notice it takes on a luscious, creamy appearance, with a slight sheen on the surface. This is a sign that the fats from the butter, milk, and mushrooms have emulsified with the liquids, creating a cohesive and rich base. Taste the soup during this stage and adjust seasoning with salt, pepper, or a pinch of nutmeg if desired. The simmering process also helps mellow any raw flour taste, ensuring the final product is smooth and palatable.
Finally, once the soup is creamy and slightly reduced, remove it from the heat. Allow it to cool slightly before transferring it to a storage container or using it as a base for other recipes. This condensed cream of mushroom soup can be used immediately or refrigerated for later use. Its concentrated nature means it can be diluted with additional broth or milk when reheated, making it versatile for casseroles, sauces, or as a standalone soup. The key to success in this step lies in patience and attention to detail, ensuring the liquids are added and simmered correctly for that perfect condensed consistency.
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Blend & Season: Puree soup for smoothness, adjust seasoning with salt, pepper, and thyme
Once your mushroom base has simmered and thickened, it’s time to move on to the crucial step of blending and seasoning to achieve the signature smoothness and flavor of condensed cream of mushroom soup. Transfer the soup to a blender or use an immersion blender directly in the pot. Blending is essential to create a uniform texture, breaking down any remaining mushroom chunks and incorporating the roux fully. If using a standard blender, work in batches and ensure the lid is vented to allow steam to escape, preventing any accidents. Blend until the soup is completely smooth, with no visible lumps or bits of mushroom remaining. This step transforms the soup into a velvety, cohesive base that mimics the consistency of store-bought condensed soup.
After blending, return the soup to the pot if you used a standalone blender, and place it over low heat. This is the perfect time to adjust the seasoning, as blending can sometimes mute flavors. Start by tasting the soup to assess its current flavor profile. Add salt in small increments, stirring and tasting after each addition, until the mushroom flavor is enhanced but not overwhelmed. Freshly ground black pepper adds a subtle warmth and depth, so add it sparingly and adjust to your preference. Thyme is the key herb here, bringing an earthy, aromatic note that complements the mushrooms. Add a pinch of dried thyme or a few sprigs of fresh thyme, allowing it to infuse the soup as it warms.
If you’re using fresh thyme, remove the sprigs before canning or storing the soup to prevent any woody texture. For dried thyme, ensure it’s fully incorporated and dissolved into the soup. Remember, the goal is to strike a balance where no single flavor dominates, but rather all elements work harmoniously. If the soup tastes flat, a splash of lemon juice or a touch of additional salt can brighten it. Conversely, if it’s too sharp, a pinch of sugar or a drizzle of cream can mellow the flavors.
The final consistency of the condensed soup should be thick and creamy, almost paste-like, as it’s intended to be diluted later with milk or water. If the soup is too thin after blending, simmer it uncovered for a few minutes to reduce and thicken further. Conversely, if it’s too thick, add a small amount of broth or water to reach the desired consistency. This step ensures the soup will perform correctly when reconstituted, maintaining its rich flavor and texture.
Once the seasoning is perfect and the consistency is right, remove the soup from the heat and let it cool slightly before transferring it to sterilized jars or containers for storage. Proper seasoning and blending are what elevate this homemade condensed soup, giving it the depth and smoothness that rivals any store-bought version. With these steps complete, you’ll have a versatile, flavorful base ready to be transformed into soups, casseroles, or sauces whenever the need arises.
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Frequently asked questions
You’ll need butter, onions, garlic, fresh or canned mushrooms, all-purpose flour, chicken or vegetable broth, heavy cream, salt, pepper, and optionally herbs like thyme.
Cook the soup until it thickens, then blend it until smooth. Reduce the liquid further by simmering to concentrate the flavors and achieve a condensed consistency.
Yes, dried mushrooms can be rehydrated in hot water and used in place of fresh mushrooms. The soaking liquid can also be added to the soup for extra flavor.
Stored in an airtight container, it will last 3–4 days in the refrigerator. For longer storage, freeze it for up to 3 months.
Yes, substitute butter with olive oil or a dairy-free alternative, and replace heavy cream with coconut cream or cashew cream for a dairy-free version.
