Indulge in a rich and creamy homemade condensed cream of mushroom soup that elevates any dish it accompanies. This simple yet flavorful recipe is perfect for adding depth to casseroles, sauces, or enjoying as a comforting bowl on its own.
If you're not familiar with evaporated milk, it's a shelf-stable canned milk that's thicker and creamier than regular milk, adding richness to the soup. Corn starch is a common thickening agent, and olive oil brings a subtle depth of flavor. Ensure to pick up some fresh mushrooms for the best results.
Ingredients for Homemade Condensed Cream of Mushroom Soup
evaporated milk: A thicker, creamier version of milk that adds richness to the soup.
chicken broth: Provides a savory base and enhances the overall flavor.
onion powder: Adds a mild onion flavor without the texture of fresh onions.
corn starch: Acts as a thickening agent to give the soup its creamy consistency.
olive oil: Adds a subtle depth of flavor and helps in cooking the ingredients.
black pepper: Adds a touch of heat and enhances the overall flavor.
mushrooms: The star of the soup, providing a distinct earthy flavor and texture.
One reader, Byrann Mullis says:
This homemade condensed cream of mushroom soup recipe is fantastic! It's creamy, flavorful, and so easy to make. The fresh mushrooms add a wonderful texture. Perfect for casseroles or as a soup base. Highly recommend!
Techniques Required for Making Homemade Condensed Cream of Mushroom Soup
How to blend ingredients: Use a blender to mix the evaporated milk, chicken broth, onion powder, corn starch, olive oil, and black pepper until smooth. How to blend mushrooms: Add mushrooms to the blender and blend until they reach the desired size, either chunky or pureed. How to cook on medium high heat: Place the mixture in a saucepan and cook on medium high heat, stirring continuously with a whisk until the soup thickens. How to store in the fridge: Once cooled, transfer the soup to an airtight container and store it in the refrigerator for up to one week.
How To Make Homemade Condensed Cream of Mushroom Soup
This recipe for condensed cream of mushroom soup will teach you to make this base soup that you can use as a base for casseroles and soups.
Serves:
Ingredients
- 1canevaporated milk,or regular milk
- chicken broth
- 1tsponion powder
- 4tbspcorn starch
- 1tbspolive oil
- ¼tspblack pepper
- 1cupmushrooms
Instructions
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Pour the can of evaporated milk and add chicken broth to total 2 cups.
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Add all ingredients except the mushrooms into the blender and give it a quick whirl to mix.
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Add in the mushrooms and blend again until mushrooms reach desired size. This can be a couple of seconds for chunks of mushrooms or longer for purees.
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Place in a saucepan on medium high heat. Stir continuously with a whisk until thick.
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Remove from heat and cool.
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Can be stored in the fridge for 1 week.
Nutrition
- Calories: 199.06kcal
- Fat: 10.72g
- Saturated Fat: 4.79g
- Monounsaturated Fat: 4.76g
- Polyunsaturated Fat: 0.67g
- Carbohydrates: 18.59g
- Fiber: 0.38g
- Sugar: 10.03g
- Protein: 7.54g
- Cholesterol: 27.48mg
- Sodium: 134.79mg
- Calcium: 245.33mg
- Potassium: 369.36mg
- Iron: 0.41mg
- Vitamin A: 60.26µg
- Vitamin C: 2.31mg
Technique Tip for Perfecting Your Homemade Condensed Cream of Mushroom Soup
To achieve a smoother texture, sauté the mushrooms in olive oil before blending. This will enhance their flavor and soften them, making the blending process easier and the final soup more velvety.
Time-Saving Tips for Preparing Condensed Cream of Mushroom Soup
Pre-chop mushrooms: Chop the mushrooms in advance and store them in the fridge to save time when preparing the soup.
Use pre-made broth: Opt for store-bought chicken broth to cut down on preparation time.
Measure ingredients ahead: Measure out the corn starch, onion powder, and black pepper beforehand to streamline the cooking process.
Blend in batches: If you have a small blender, blend the ingredients in batches to ensure everything mixes quickly and efficiently.
Cook in bulk: Double the recipe and store extra soup in the freezer for quick meals later.
Substitute Ingredients For Homemade Condensed Cream of Mushroom Soup Recipe
evaporated milk - Substitute with heavy cream: Heavy cream provides a similar creamy texture and richness.
evaporated milk - Substitute with coconut milk: Coconut milk offers a dairy-free alternative with a creamy consistency.
chicken broth - Substitute with vegetable broth: Vegetable broth is a great vegetarian option that maintains the savory flavor.
onion powder - Substitute with fresh onions: Fresh onions can provide a more robust and natural onion flavor.
corn starch - Substitute with all-purpose flour: All-purpose flour can be used as a thickening agent in place of corn starch.
corn starch - Substitute with arrowroot powder: Arrowroot powder is a gluten-free thickening agent that works similarly to corn starch.
olive oil - Substitute with butter: Butter can add a richer flavor and similar fat content.
olive oil - Substitute with coconut oil: Coconut oil is a good alternative that provides a slightly different but pleasant flavor.
black pepper - Substitute with white pepper: White pepper offers a similar heat but with a slightly different flavor profile.
mushrooms - Substitute with zucchini: Zucchini can provide a similar texture and absorb flavors well.
mushrooms - Substitute with eggplant: Eggplant can mimic the texture of mushrooms and adds a unique flavor.
Presenting Your Homemade Condensed Cream of Mushroom Soup
Serve in a shallow, wide bowl: Use a pristine white bowl to allow the homemade condensed cream of mushroom soup to stand out. The wide surface area will help showcase the texture and color of the soup.
Garnish with sautéed mushrooms: Thinly slice some additional mushrooms and sauté them in olive oil until golden brown. Arrange these on top of the soup for an elegant touch and added texture.
Drizzle with truffle oil: Add a few drops of truffle oil on the surface of the soup. This will enhance the earthy flavor of the mushrooms and add a luxurious aroma.
Sprinkle with fresh herbs: Finely chop some fresh parsley or chives and sprinkle them over the soup. The vibrant green color will contrast beautifully with the creamy soup.
Serve with a side of artisan bread: Pair the soup with a slice of toasted artisan bread. The crunch of the bread will complement the creamy texture of the soup.
Use a microgreen garnish: Add a small cluster of microgreens on top of the soup for a modern and sophisticated presentation. This will add a pop of color and a hint of freshness.
Present on a wooden board: Place the bowl of soup on a rustic wooden board along with the artisan bread and a small dish of butter. This will create a warm and inviting presentation.
Add a touch of black pepper: Finish with a light dusting of freshly ground black pepper on top of the soup. This will add a subtle spice and enhance the overall flavor profile.
Storing and Freezing Your Homemade Condensed Cream of Mushroom Soup
Once the homemade condensed cream of mushroom soup has cooled completely, transfer it to an airtight container or a jar with a tight-fitting lid. Make sure to leave some headspace at the top of the container to allow for expansion during freezing.
Label the container with the date and contents, so you can easily keep track of when the soup was made and how long it has been stored.
Place the container in the refrigerator, where the condensed cream of mushroom soup will keep for up to 1 week. This is ideal if you plan to use the soup within a short period.
If you want to store the soup for a longer duration, freezing is an excellent option. To freeze, pour the cooled soup into freezer-safe containers or resealable freezer bags. If using bags, remove as much air as possible before sealing to prevent freezer burn.
When freezing, make sure to portion the soup into convenient serving sizes. This way, you can thaw only the amount you need for a specific recipe without having to defrost the entire batch.
Frozen condensed cream of mushroom soup can be stored for up to 3 months. Be sure to mark the freezing date on the container or bag for easy reference.
To thaw the frozen soup, transfer the container from the freezer to the refrigerator and allow it to thaw overnight. Alternatively, you can place the frozen container in a bowl of cold water, changing the water every 30 minutes until the soup has thawed completely.
Once thawed, give the soup a good stir to redistribute any separated ingredients. You can reheat the thawed soup in a saucepan over medium heat, stirring occasionally, until it reaches the desired temperature. Adjust the consistency with a little chicken broth or water if needed.
Note: Homemade condensed soups may separate slightly during storage, but a quick whisk or blend will restore the smooth consistency before using in recipes.
How To Reheat Leftover Condensed Cream of Mushroom Soup
Reheat the condensed cream of mushroom soup in a saucepan over medium-low heat, stirring occasionally to prevent scorching. This method ensures even heating and allows you to control the consistency of the soup. If the soup becomes too thick, add a splash of chicken broth or water to thin it out.
For a quicker reheating option, transfer the desired amount of condensed cream of mushroom soup to a microwave-safe bowl. Cover the bowl with a damp paper towel to prevent splatters and microwave on high for 1-2 minutes, stirring every 30 seconds, until the soup is heated through. Be careful when removing the bowl from the microwave, as it may be hot.
If you have stored the condensed cream of mushroom soup in a freezer-safe container, thaw it overnight in the refrigerator before reheating. Once thawed, follow either the stovetop or microwave reheating method mentioned above.
To add a fresh flavor to your reheated condensed cream of mushroom soup, consider stirring in some finely chopped fresh herbs like parsley, thyme, or chives just before serving. This will brighten up the taste and add a pop of color to the soup.
If you find that the reheated condensed cream of mushroom soup has separated or has an uneven texture, use an immersion blender to quickly blend the soup until it becomes smooth and creamy again. This technique works well for both stovetop and microwave reheating methods.
Random Fact About Homemade Condensed Cream of Mushroom Soup
A fun fact about this homemade condensed cream of mushroom soup recipe is that using evaporated milk instead of regular milk gives it a richer and creamier texture, making it a great substitute for store-bought condensed soups in various recipes.
Is Making Condensed Cream of Mushroom Soup at Home Cost-Effective?
This homemade condensed cream of mushroom soup recipe is quite cost-effective for a household. Using evaporated milk, chicken broth, and mushrooms as primary ingredients keeps the cost low. The use of pantry staples like onion powder, corn starch, and olive oil further enhances its affordability. For a household of 4, the approximate cost is around $5-$7 USD. Overall verdict: 8/10.
Is This Creamy Mushroom Soup Healthy or Unhealthy?
This homemade condensed cream of mushroom soup recipe has both healthy and unhealthy aspects. Let's break it down:
Healthy ingredients:
- Mushrooms are low in calories and rich in nutrients like vitamin D, selenium, and antioxidants
- Olive oil is a healthy source of monounsaturated fats
- Onion powder adds flavor without the need for excessive salt
Unhealthy aspects:
- Evaporated milk is high in calories and saturated fat
- The recipe lacks fresh vegetables, which could provide additional nutrients and fiber
- Depending on the chicken broth used, the sodium content could be quite high
While this recipe offers a convenient alternative to canned cream of mushroom soup, there's certainly room for improvement in terms of nutrition.
To make this recipe healthier, consider the following modifications:
- Replace some or all of the evaporated milk with a lower-fat alternative like unsweetened almond milk or light coconut milk
- Increase the amount of mushrooms and add other vegetables like diced onions, carrots, or celery for added nutrients and fiber
- Use low-sodium chicken broth to control the salt content
- Experiment with different herbs and spices like thyme, garlic powder, or smoked paprika to enhance the flavor without relying on salt
- Serve the soup alongside a salad or other vegetable-rich dishes to create a more balanced meal
Editor's Opinion on This Homemade Condensed Cream of Mushroom Soup Recipe
This homemade condensed cream of mushroom soup recipe is a convenient and flavorful alternative to store-bought versions. The use of evaporated milk and chicken broth provides a rich, creamy base, while the corn starch ensures a thick consistency. Blending the mushrooms allows for customization of texture, catering to personal preferences. However, the recipe could benefit from sautéing the mushrooms first to enhance their flavor. Overall, it's a versatile and easy-to-make soup that can be stored for a week, making it a practical addition to your culinary repertoire.
Enhance Your Homemade Condensed Cream of Mushroom Soup Recipe with These Unique Side Dishes:
Alternative Recipes Similar to Condensed Cream of Mushroom Soup
Why trust this Homemade Condensed Cream of Mushroom Soup Recipe:
This homemade condensed cream of mushroom soup recipe is a game-changer. Using evaporated milk and chicken broth ensures a rich, creamy base, while onion powder and black pepper add depth of flavor. The mushrooms can be customized to your preferred texture, making it versatile for various dishes. Plus, it's free from preservatives, unlike store-bought versions. Trust this recipe for its simplicity, wholesome ingredients, and the ability to control the quality of what you’re eating.
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