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    You are here: Home / Recipes

    Condensed Cream of Mushroom Soup

    BY: Courtney PUBLISHED: Dec 29, 2019 16 Comments UPDATED ON: Dec 30, 2022

    This post may contain affiliate links. Please see my disclosure policy for more information.
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    JUMP TO RECIPE

    Need Condensed Cream of Mushroom Soup? Our homemade version can be made in under 20 minutes and uses real ingredients. It can also be made gluten-free and is naturally vegan.

    condensed cream of mushroom soup in a mason jar with mushrooms garlic onion and parsley around it

    Condensed Cream of Mushroom Soup is a staple in many recipes from casseroles to side dishes. We love using it to make a quick and easy vegan cream of mushroom soup, flavorful rice, and of course our green bean casserole.

    If you’re looking for a substitute for cream of mushroom soup that’s vegan this is it! I have yet to find an already made product on shelves, but prefer making it at home anyway. It’s fresh and super simple to make.

    HOW TO MAKE CONDENSED CREAM OF MUSHROOM SOUP

    Heat the oil in a large frying pan over medium heat. Add the onions, garlic, and mushrooms and cook until they’re tender.

    chopped mushrooms onions and garlic cooking in a skillet

    Add the salt, pepper, and flour and stir until the vegetables are coated. Cook for two more minutes.

    Slowly pour in the vegetable broth and milk, whisking constantly to incorporate. Cook for about 10 minutes or until the liquid is thick and bubbly.

    condensed cream of mushroom soup in a skillet with a blue spatula

    Once the condensed soup is thickened remove from the heat and use as desired or allow to cool for 10-15 minutes before refrigerating.

    condensed cream of mushroom soup in a mason jar with spoon with mushrooms garlic onion and parsley around it

    HOW TO MAKE GLUTEN-FREE CONDENSED CREAM OF MUSHROOM SOUP

    To make this soup gluten-free you’ll want to swap out the flour used for something gluten-free. We have had great results using a cornstarch slurry instead of making a roux.

    IS THIS SOUP DAIRY FREE OR VEGAN?

    Yes! This soup is a vegan condensed cream of mushroom soup which means it’s also dairy-free.

    CAN I ADD EXTRA MUSHROOMS?

    Absolutely! We love adding about an extra cup of mushrooms, for example instead of 2 cups, we’ll do 3 if we’re using it for soups.

    condensed cream of mushroom soup in a mason jar with mushrooms garlic onion and parsley around it

    HOW DO YOU STORE CONDENSED CREAM OF MUSHROOM SOUP?

    We use wide mouth mason jars with reusable plastic lids. You could also use an airtight container you prefer. For freezing, we recommend using a stasher bag or souper cubes.

    HOW LONG DOES HOMEMADE CONDENSED CREAM OF MUSHROOM SOUP LAST?

    When stored in an airtight container in the refrigerator, it should last up to one week.

    RECIPE NOTES:

    • Allow the mixture to slightly cool before refrigerating.
    • Our soup can be used just like the canned recipe.
    • This can be used right away once thickened.
    • To add more flavor you can add some granulated onion and garlic if needed.
    condensed cream of mushroom soup in a mason jar with mushrooms garlic onion and parsley around it

    Condensed Cream of Mushroom Soup

    Author: Courtney
    Need Condensed Cream of Mushroom Soup? Our homemade version can be made in less than 20 minutes and uses real ingredients. It can also be made gluten-free and is naturally vegan.
    5 from 13 votes

    (click stars to vote)

    Print Pin SaveSaved!
    Prep Time: 7 minutes minutes
    Cook Time: 15 minutes minutes
    Total Time: 22 minutes minutes
    Servings: 4
    Calories: 103kcal
    Course: Soup
    Cuisine: American
    Keyword: condensed cream of mushroom soup, vegan condensed cream of mushroom soup
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    Ingredients

    • 1 tablespoon olive oil
    • 1/2 onion chopped
    • 3 garlic cloves minced
    • 2 cups baby bella mushrooms chopped
    • ½ teaspoon salt
    • ¼ teaspoon pepper
    • 3 tablespoons flour
    • 1 cup vegetable broth
    • 1 cup oat milk

    Instructions

    • Heat the oil in a large frying pan over medium heat. Add the onions, garlic, and mushrooms and cook until they’re tender.
    • Add the salt, pepper, and flour and stir until the vegetables are coated. Cook for two more minutes.
    • Slowly pour in the vegetable broth and milk, whisking constantly to incorporate. Cook for about 10 minutes or until the liquid is thick and bubbly. 
    • Once the condensed soup is thickened remove from the heat and use as desired or allow to cool for 10-15 minutes before refrigerating. 

    Tried this recipe?

    We’d love to know what you think! Please leave a rating and comment to share your thoughts on this recipe. Your feedback helps us continue sharing free, high-quality recipes with you. Thank you so much!

    Video

    Notes

    • Allow the mixture to slightly cool before refrigerating.
    • Our soup can be used just like the canned recipe.
    • This can be used right away once thickened.
    • To add more flavor you can add some granulated onion and garlic if needed.

    Nutrition

    Nutrition Facts
    Condensed Cream of Mushroom Soup
    Amount per Serving
    Calories
    103
    % Daily Value*
    Fat
     
    4
    g
    6
    %
    Saturated Fat
     
    1
    g
    6
    %
    Sodium
     
    557
    mg
    24
    %
    Potassium
     
    220
    mg
    6
    %
    Carbohydrates
     
    15
    g
    5
    %
    Fiber
     
    1
    g
    4
    %
    Sugar
     
    6
    g
    7
    %
    Protein
     
    3
    g
    6
    %
    Vitamin A
     
    248
    IU
    5
    %
    Vitamin C
     
    2
    mg
    2
    %
    Calcium
     
    100
    mg
    10
    %
    Iron
     
    1
    mg
    6
    %
    * Percent Daily Values are based on a 2000 calorie diet.
    full nutrition disclaimer

    The nutritional information is automatically calculated and can vary based ingredients and products used. If the nutrition numbers are important for you we recommend calculating them yourself.

    Did you make this recipe?Tag us on social media using @knowyourproduce and or use #knowyourproduce!

    POSTED IN: Recipes Soups Vegan Recipes garlic mushrooms oat milk onions vegetable broth

    About Courtney

    Fruit and Veggie lover. I love making produce fun and delicious, not to mention taking tons of pictures in the process! :-)

    Reader Interactions

    Comments

    1. Lauren Elexis

      September 18, 2020 at 4:10 pm

      I can’t wait to try this in a recipe I have been waiting to try but couldn’t find a vegan cream of mushroom soup! Thank you!

      Reply
      • Courtney

        September 19, 2020 at 8:26 am

        We can’t wait to hear what you think! It’s SOOOO good, hope you enjoy 🙂

        Reply
        • Michelle

          November 20, 2021 at 10:21 pm

          How long can this be safely stored?

        • Courtney

          November 21, 2021 at 7:29 am

          Hi Michelle,
          We store up to a week in the fridge or you can also free for up to 6 months as well. 🙂 Hope that helps.

    2. Beth

      November 20, 2020 at 3:48 pm

      Could you use cashew milk instead of oat milk?

      Reply
      • Courtney

        January 13, 2021 at 8:21 pm

        Absolutely!

        Reply
      • Julie

        September 12, 2023 at 3:16 am

        It’s delicious! Better than shop bought soups. I’ve really missed cream of mushroom soup ????

        Reply
        • Courtney

          September 15, 2023 at 12:28 pm

          We’re so glad that you love it as much as we do!

    3. Diana Kapaldo

      June 02, 2021 at 4:13 pm

      I have a recipe that calls for cream of celery soup. I basically follow this recipe and sub in the celery for the mushrooms. Works perfectly!

      Reply
      • Courtney

        September 26, 2021 at 8:40 am

        So glad you found it!! And yes it’s perfect for celery too. 🙂

        Reply
    4. Michelle

      July 23, 2021 at 4:51 pm

      Hi! I would just like to say thank you so much for working on this recipe. It’s amazing!!! I think next time I will double everything because the amount decreased after it was thick enough to use for my casserole. After going vegan, I couldn’t use the store bought ones anymore and I’m so thankful for your recipe! It’s absolutely delicious and I’ll be recommending it to others 🙂

      Reply
      • Courtney

        July 27, 2021 at 10:10 am

        I’m so glad you enjoyed it! It’s one of our favorites and we even thin it out to enjoy as a soup 🙂 Thanks so much!!

        Reply
    5. Lisa

      November 25, 2021 at 8:46 pm

      I made this for our green bean casserole this year for Thanksgiving. I made the BEST green bean casserole we have ever had!! Thank you so much!

      Reply
      • Courtney

        November 26, 2021 at 6:12 am

        We are so happy you enjoy it!! Aww, thank YOU for trying our recipe! 😀

        Reply
    6. Michelle

      July 06, 2022 at 10:28 am

      Does this produce the equivalent to one can of cream of mushroom soup? I’ve been on a desperate hunt for a dairy free alternative to use in recipes that call for a can of cream of mushroom and am excited to try this!

      Reply
      • Courtney

        July 08, 2022 at 1:35 am

        It depends on the amount of mushrooms you add, but we usually get almost 2 cups. A can is about 1 1/4 cups. I typically take the extra and use as a soup thinned with a bit of oat milk, SO good! Or you can freeze it too! 🙂 I love doubling for that reason.

        Reply
    5 from 13 votes (9 ratings without comment)

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