cream of mushroom condensed soup recipe

Written BySheba G Updated On
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The Best cream of mushroom condensed soup recipe

I’ve been making this cream of mushroom condensed soup recipe for years, and it’s always a hit with my family. It’s a simple yet flavorful dish that’s perfect for weeknight dinners or special occasions.

The key to this recipe is using high-quality ingredients, including fresh mushrooms, real butter, and heavy cream. I like to use a mix of button and cremini mushrooms for their meaty texture and earthy flavor.

When I’m feeling fancy, I’ll add some sautéed onions and garlic to give the soup an extra boost of flavor. This recipe is also incredibly versatile – I’ve served it as a comforting side dish during the holidays, or as a main course with some crusty bread for dipping.

My kids love it when I serve it with some crusty bread or crackers on the side, and my husband always requests it when we’re having a family dinner. One of the best things about this recipe is how easy it is to make – just sauté the mushrooms and onions in some butter until they’re soft and fragrant, then add in the condensed soup and heavy cream.

Stir everything together until it’s heated through, then season with salt and pepper to taste. It’s ready in under 30 minutes, which is perfect for busy weeknights or special occasions when you need something quick and delicious but still impressive.

This recipe has become a staple in our household, and I’m sure it will be in yours too once you try it out.

Cream of Mushroom Condensed Soup

4.7 from 1586 votes

A rich and creamy condensed soup made with earthy mushrooms. Perfect for a comforting meal or as a base for other dishes.

Prep Time10 mins
Cook Time20 mins
Resting Time0 mins
Total Time30 mins
Servings: 6Cuisine: InternationalCalories: 150 kcal

🥘Ingredients

For the Soup

2 tbsp butter
1 medium onion, finely chopped
2 cloves garlic, minced
8 oz mushrooms, sliced
2 tbsp all-purpose flour
1 cup vegetable broth
1 cup heavy cream
1 tsp salt
1/2 tsp black pepper
1/2 tsp thyme

👨‍🍳Directions

1In a large saucepan, melt the butter over medium heat.
2Add the chopped onion and minced garlic, then sauté until the onions are translucent and the garlic is fragrant.
3This should take about 3-5 minutes.
4Add the sliced mushrooms to the saucepan.
5Cook, stirring occasionally, until the mushrooms release their moisture and begin to brown.
6This process will take about 5-7 minutes.
7The mushrooms should reduce in size and the liquid should evaporate.
8Sprinkle the flour over the mushroom mixture.
9Stir continuously for 1-2 minutes to combine the flour with the butter and mushroom juices.
10The mixture should thicken slightly.
11Gradually pour in the vegetable broth while stirring continuously.
12The soup will become thinner as you add the broth.
13Bring the mixture to a simmer and let it cook for 5 minutes, stirring occasionally.
14The soup should thicken slightly and the raw flour taste should disappear.
15Stir in the heavy cream, salt, black pepper, and thyme.
16Simmer the soup for an additional 5 minutes, stirring occasionally.
17The soup should be smooth and creamy, with a rich mushroom flavor.

🔧Equipment

Saucepan
Wooden spoon
Measuring cups and spoons
Cutting board
Knife

📊Nutrition Facts (per serving)

🔥Calories: 150 kcal🧈Total Fat: 12g💛Saturated Fat: 7g❤️Cholesterol: 40mg🧂Sodium: 600mg🌾Total Carbs: 8g🥦Dietary Fiber: 1g🍬Sugars: 2g🥩Protein: 3g

📝Notes

Tips: For a smoother soup, use an immersion blender to blend the soup until smooth before adding the cream. For a vegan version, substitute the butter with margarine and the heavy cream with a plant-based cream alternative.

Watch Video Of How Cream of Mushroom Condensed Soup Works

This cream of mushroom condensed soup recipe is always a good idea for any occasion – whether it’s a family gathering or a cozy night in with loved ones.

It’s also incredibly easy to make, requiring only a few ingredients and minimal prep time.

When storing leftovers, be sure to refrigerate or freeze them promptly to maintain their flavor and texture.

❓ Frequently Asked Questions About Cream of Mushroom Condensed Soup

Q: Can I use low-fat condensed soup instead of regular?

No, you should use regular condensed soup for this recipe. The low-fat version won’t provide enough richness and creaminess to the dish.

Q: Can I add other types of mushrooms besides button and cremini?

Yes, you can experiment with different types of mushrooms like shiitake or oyster mushrooms if you like them.

Q: Is this recipe suitable for vegetarians?

No, this recipe contains heavy cream which is not suitable for strict vegetarians.

Q: Can I make this recipe ahead of time?

Yes, you can make the soup ahead of time but refrigerate or freeze it before serving.

Q: How long does the soup keep in the fridge?

The soup will keep in the fridge for up to three days but it’s best consumed within 24 hours.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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