Condensed Cream of Mushroom Soup

Lee Thayer


Probably the most widely used condensed soup for casseroles and even just for a bowl of soup, is Condensed Cream of Mushroom Soup. Using only a whisk and a microwave, you can make your own version of this soup. Easy to customize to your needs and tastes.

Three reasons I make this. 1. The closest place I can get this soup canned is 50 km away, and it is an import, which means $$$, I make this for less than $1 per can). 2. Have you ever read the ingredients on a can of this stuff? It is mostly oil and water. 3 Is there even 1 mushroom in a can?


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1 can of condensed soup
5 Min
5 Min


  • 1 tsp
    onion powder
  • 2 Tbsp
    corn starch
  • 1 Tbsp
    vegetable oil
  • 1/8 tsp
    white pepper powder
  • 1 pinch
    sugar, optional
  • 1 can(s)
    evaporated milk
  • 1
    handful fresh mushrooms, chopped

How to Make Condensed Cream of Mushroom Soup


  1. Chop your mushrooms, mushrooms of choice for me is Shimeji (Buno-shimeji), but you can use any mushrooms you like. I chopped about 1/3 of a 150 gram package.
  2. Put everything except mushrooms in a microwave safe bowl, Pyrex or ceramic would be perfect, not a plastic bowl, and whisk together, then mix in the mushrooms.
  3. Microwave on HIGH for 3 minutes, whisking well after 2 minutes and again at the end of cooking time. If not thick enough, add 30 seconds and whisk again. If needed, continue for 30 seconds at a time and whisking after each 30 seconds.
  4. Equal to one can of condensed soup. Use in recipes calling for condensed cream of mushroom soup. Enjoy.

Printable Recipe Card

About Condensed Cream of Mushroom Soup

Course/Dish: Cream Soups
Main Ingredient: Dairy
Regional Style: American

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