Dinner

30-Minute Homemade Condensed Cream of Mushroom Soup Recipe

Name: 30-Minute Homemade Condensed Cream of Mushroom Soup Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 6 Tablespoons unsalted butter; ½ cup yellow onion, finely chopped; 2 garlic cloves, minced; 16 ounces mushrooms, finely chopped; ⅛-¼ teaspoon white pepper; 1 teaspoon fine sea salt; ½ teaspoon dried thyme; ¼ cup + 1 Tablespoon all-purpose flour; 1 cup half-and-half, room temperature; 1 cup vegetable stock, room temperature

Bylina Carter December 20, 2025December 20, 2025

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Introduction

This homemade condensed cream of mushroom soup is rich, creamy, and full of flavor, ready in just 30 minutes. It’s a comforting base perfect for casseroles, sauces, or enjoying on its own. Making it from scratch means no preservatives and the ability to adjust the seasoning to your taste.

A close-up top view of a creamy mushroom sauce in a clear glass jar, showing a thick, speckled texture with small dark mushroom bits spread evenly in a light beige base. The jar is placed on a wooden cutting board with sliced white mushrooms positioned around it. A white towel with a blue stripe and a spoon rest on the white marbled surface next to the board. Another jar with similar mushroom sauce is partly visible at the bottom left corner. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 Tablespoons unsalted butter
½ cup yellow onion (finely chopped)

2 garlic cloves (minced)
16 ounces mushrooms (finely chopped)

⅛-¼ teaspoon white pepper
1 teaspoon fine sea salt

½ teaspoon dried thyme
¼ cup + 1 Tablespoon all-purpose flour
1 cup half-and-half (room temperature)

1 cup vegetable stock (room temperature)

Instructions

Step 1: Melt butter in a large saucepan over medium-high heat. Add the finely chopped onions and minced garlic, cooking for about 2 minutes until softened but not browned.
Step 2: Add the finely chopped mushrooms to the pan and stir to coat evenly with the butter, onions, and garlic. Cook for 6-8 minutes, allowing the mushrooms to release their moisture. Stir in white pepper, sea salt, and dried thyme.

Step 3: Whisk in the flour, stirring constantly, and cook for 1-2 minutes to remove the raw flour taste but be careful not to let it burn.
Step 4: Slowly whisk in the room temperature half-and-half and vegetable stock until smooth. Bring the mixture to a gentle simmer, then reduce the heat and simmer on low for 3-4 minutes until the soup thickens. Taste and adjust salt if needed, keeping in mind it will be used as an ingredient in other dishes.
Step 5: Remove the soup from heat once thickened. Let it cool before transferring to jars for storage. If using immediately, let it cool for about 5 minutes to thicken further before adding to your recipe.

Tips & Variations

For deeper flavor, use a combination of cremini and shiitake mushrooms or add a splash of white wine while cooking the mushrooms.
Vegetable stock can be substituted with chicken stock for non-vegetarian versions.
If you prefer a smoother texture, blend the soup briefly before cooling.

Adjust thickness by adding more milk or stock if the soup gets too thick after cooling.

Storage

Store the cooled soup in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze it in freezer-safe jars or bags for up to 3 months. Thaw in the refrigerator overnight and reheat gently on the stove, stirring occasionally to maintain a smooth texture.

How to Serve

A close-up image of a clear glass jar filled with a creamy, speckled sauce or dressing that has a beige color with bits of dark herbs or spices spread throughout. A spoon with a silver bowl and a golden handle is lifted above the jar, holding a smooth dollop of the sauce, showing its thick and creamy texture. The background shows blurred shapes in soft browns and whites, with the jar placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh cream instead of half-and-half?

Yes, you can substitute fresh cream for half-and-half if you prefer a richer soup. Keep in mind it will be thicker and higher in fat.

Is this soup gluten-free?

This recipe uses all-purpose flour, which contains gluten. To make it gluten-free, substitute the flour with a gluten-free flour blend or cornstarch, adjusting quantities to achieve similar thickness.