condensed cream of mushroom soup recipe

The Best condensed cream of mushroom soup recipe

I’ve always been a fan of creamy soups, and this condensed cream of mushroom soup recipe is one of my go-to’s. It’s a classic for a reason – it’s rich, comforting, and perfect for a chilly evening or a special occasion. My family loves it when I serve it with some crusty bread or over egg noodles.

It’s also a great way to get my kids to eat their veggies, as the mushrooms blend in seamlessly with the creamy broth. I’ve made this recipe countless times over the years, and it never fails to impress. Whether you’re looking for a quick weeknight dinner or a show-stopping side dish, this condensed cream of mushroom soup recipe is sure to please.

I first discovered this recipe in an old cookbook I found at a thrift store. The original recipe called for heavy cream and butter, but I’ve adapted it to use half-and-half and olive oil for a slightly healthier version. Don’t get me wrong – it’s still rich and indulgent, but it’s a bit more forgiving on the waistline.

The key to making this recipe work is to use high-quality ingredients, especially the mushrooms. Fresh ones are best, but if you can’t find them, frozen will do in a pinch. One of the things I love about this recipe is how versatile it is.

You can serve it as a soup on its own, or use it as a base for other dishes like stews or casseroles. My kids love when I make ‘mushroom gravy’ by thickening up the leftover broth with some flour and serving it over mashed potatoes or roast chicken.

🥘Ingredients

👨‍🍳Directions

🔧Equipment

📊Nutrition Facts (per serving)

📝Notes

Watch Video Of How Condensed Cream of Mushroom Soup Works

This condensed cream of mushroom soup is simple to make and always a good idea for any occasion, from a quick weeknight dinner to a holiday family gathering.

I keep the ingredients on hand so I can pull it together without a trip to the store, and it always works well when I need to feed a crowd.

Give it a try and add it to your rotation.

❓ Frequently Asked Questions About Condensed Cream of Mushroom Soup

Q: What kind of mushrooms should I use?

In this recipe, you can use either button mushrooms or cremini mushrooms – they both work beautifully and add a great depth of flavor.

Q: Can I make this recipe without the half-and-half?

Yes, you can substitute in heavy cream or whole milk if you prefer a lighter version. Keep in mind that the flavor will be slightly different.

Q: How do I thicken up the soup?

You can thicken up the soup by adding some flour or cornstarch – just mix it in with some cold water before adding it to the pot.

Q: Can I make this recipe ahead of time?

Absolutely – in fact, this soup tastes even better after being refrigerated overnight and reheated.

Q: Is this recipe suitable for vegetarians?

This recipe is vegetarian-friendly – just omit any animal-based broths or stocks if you need to.

Q: What can I serve with this soup?

You can serve this soup on its own with some crusty bread, or pair it with some egg noodles or rice for a filling meal.