condensed cream of mushroom soup

We had an abundance of mushrooms in the Kootenay Spice kitchen this past weekend, half of which were starting to get old & we knew we had to do something with them soon! Coincidentally, we were planning a pork roast in mushroom sauce and lo & behold, we were out of condensed cream of mushroom soup in the cupboard!

We’ve used this simple mushroom soup recipe many times before and have always had great results. We have used white button mushrooms for this post, and have also found dried shitake to be a good choice in a pinch. Any type of mushroom should do, whatever you have on hand.

This recipe will make about 500ml of condensed soup and requires:

mushtoom soup ingredients

1 pound (450g) mushrooms
1 can (370ml) evaporated milk
2 Tbsp butter or margarine
2 Tbsp flour
1.5 tsp Worcestershire sauce
up to 2 cups cream or milk (optional – for making soup)
salt & pepper to taste

Chop the onions into small pieces. We tend to like larger chunks of mushroom and cut many of them into large slices. You may wish to chop your mushrooms into smaller pieces than we have in these photos.


Melt the butter in a large saucepan and fry the mushrooms on medium-low heat until they are beginning to turn soft.

mushtoom roux

Add the flour and create a roux out of the sautéed mushrooms. Heat about 5 minutes, stirring constantly.

mushroom soup pre-condensed

Slowly stir in the evaporated milk. Continue stirring until heated through.

mushroom soup condensed

Reduce the burner to low and continue stirring until the soup begins to thicken to the consistency of condensed soup.

Remove from heat. You can make soup right away (read below for directions), or let cool and keep some of the concentrate in a sealed container in the fridge for up to 3-4 days. Use the condensed soup as if it came right from the store! Pork chops, pastas, hamburger & potatoes, whatever you’d normally use cream of mushroom soup for.

cream of mushroom soup

mushroom soup 2

In a medium saucepan, combine 2 parts condensed mushroom soup with 1 part cream or milk. Add more cream or milk if you would like a thinner soup. Heat thoroughly, stirring frequently. Add salt to taste.

Serve with a sprinkle of fresh cracked pepper & crackers (optional).


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