Description
This 30-minute homemade condensed cream of mushroom soup is a rich, creamy, and flavorful base perfect for casseroles, sauces, and various dishes. Made from scratch with sautéed mushrooms, onions, garlic, and a blend of half-and-half and vegetable stock, it offers a hearty alternative to canned soups without the preservatives.
Ingredients
Scale
Soup Base
- 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
Thickening Agent
- ¼ cup + 1 Tablespoon all-purpose flour
Liquid Ingredients
- 1 cup half-and-half, room temperature
- 1 cup vegetable stock, room temperature
Instructions
- Prepare the Base: Melt butter in a large saucepan over medium-high heat. Add finely chopped onions and minced garlic, cooking for about 2 minutes until they soften and become fragrant.
- Sauté Mushrooms: Add the finely chopped mushrooms to the pan, stirring to coat them evenly with the butter, onions, and garlic. Cook for 6-8 minutes, allowing the mushrooms to release their moisture and reduce.
- Season: Whisk in the white pepper, fine sea salt, and dried thyme to evenly season the mixture.
- Add Flour: Gradually whisk in the all-purpose flour, cooking for 1-2 minutes to cook out the raw flour taste while stirring continuously to avoid burning.
- Add Liquids & Simmer: Slowly whisk in the room temperature half-and-half and vegetable stock to prevent lumps. Bring the mixture to a gentle simmer, then reduce the heat to low and let it simmer for 3-4 minutes until the soup thickens to a creamy consistency. Adjust salt as needed, keeping in mind this will be used as an ingredient in other recipes.
- Cool & Store: Remove from heat once thickened. Allow the soup to cool before transferring it to jars for storage. If using immediately, let the soup cool for about 5 minutes to thicken further before incorporating into your dish.
Notes
- Store cooled soup in airtight jars or containers in the refrigerator for up to 5 days.
- Freeze in portions for up to 3 months; thaw overnight in refrigerator before use.
- Adjust thickness by adding more vegetable stock or half-and-half if needed when reheating or incorporating into recipes.
- This homemade version is free from preservatives and excess sodium found in canned condensed soups.
- Ideal base for casseroles, creamy sauces, or as a thickener in vegetarian recipes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup Base
- Method: Stovetop
- Cuisine: American
Keywords: homemade cream of mushroom soup, condensed mushroom soup, from scratch mushroom soup, cream soup base, vegetarian soup base, mushroom sauce base
