🥫 Homemade Condensed Cream of Mushroom Soup
The Home Version — Just Like Campbell's!
📌 In This Article
🥫 The Cream of Mushroom Story
"I think I may have discovered the home version recipe to make my own Condensed Cream of Mushroom Soup. A quick background to the recipe. I grew up relatively poor. 5 kids, one year apart. When we couldn't afford milk, which was often, we had to use powdered milk or non dairy creamer. I grew to love the flavor." 🥫✨
Every time I tasted Campbell's version of Cream of Mushroom Soup, I just knew it had the background flavor of powdered creamer. It was a taste I grew up with — a familiar comfort from my childhood when money was tight and powdered milk or non-dairy creamer was what we had.
So I started experimenting. I wanted to recreate that exact flavor — the creamy, savory, slightly sweet taste that makes Campbell's so recognizable. After several batches and countless taste tests, I finally nailed it.
Not only does it taste like the condensed version, but it looks like it too. I wish I had photographed it in the bowl before canning — it was that convincing!
To be sure I wasn't just fooling myself, I gave a neighbor a jar who cooks with it all the time. She had no idea it wasn't out of the can. That's when I knew I had truly cracked the code.
The recipe is simple, uses ingredients you can find on Amazon (including mushroom powder and the gel thickener), and yields a soup that's perfect for all your favorite casseroles and recipes.
🗣️ "I gave a neighbor a jar who cooks with it all the time, and she had no idea it wasn't out of the can."
💬 The secret ingredient: "Powdered non-dairy creamer is the key to that authentic Campbell's taste. It adds a subtle sweetness and creaminess that you just can't get from fresh milk alone."
💚 Why Make Your Own Condensed Cream of Mushroom Soup?
Cost-Effective
Making your own soup costs a fraction of store-bought cans. Save money with every batch.
No Preservatives
Know exactly what's in your soup — no artificial flavors, colors, or preservatives.
Better Flavor
Fresh ingredients and real mushrooms create a depth of flavor that canned soup can't match.
Always on Hand
Can it and store it in your pantry. Never run out of cream of mushroom soup again!
📦 Ingredients — For 6–8 Pints
Base Ingredients
- 🍄 2 cups fresh mushrooms — finely chopped (button or cremini)
- 🧅 ½ cup onion — finely diced
- 🧄 2 cloves garlic — minced
- 🧈 4 tablespoons butter
- 🌾 ½ cup all-purpose flour
- 🥛 2 cups chicken or vegetable broth
- 🥛 1 cup milk — whole milk recommended
- 🥛 1 cup non-dairy powdered creamer — the secret ingredient!
- 🧂 1 teaspoon salt — or to taste
- 🌿 ½ teaspoon black pepper
- 🧊 2 teaspoons mushroom powder — available on Amazon (optional but recommended)
- 🧊 Clear gel thickener — for canning (available on Amazon, labeled safe for canning)
Equipment Needed
- 🍲 Large stockpot or Dutch oven
- 🥫 6–8 pint jars — with new lids and bands
- 🔒 Pressure canner
- 🔧 Canning funnel, jar lifter, bubble remover
💡 Pro tip: "The non-dairy powdered creamer is what gives this soup that distinctive Campbell's flavor. Don't skip it! You can find it in the coffee aisle at any grocery store."
📝 Step-by-Step Instructions
Step 1 — Prepare the Mushrooms
- Finely chop the mushrooms and onion.
- Mince the garlic.
- In a large stockpot or Dutch oven, melt the butter over medium heat.
- Add the mushrooms, onion, and garlic. Sauté until the mushrooms have released their liquid and are golden brown, about 8–10 minutes.
Step 2 — Make the Roux
- Sprinkle the flour over the mushroom mixture.
- Cook, stirring constantly, for 2–3 minutes until the flour is absorbed and lightly toasted.
- This roux will thicken the soup beautifully.
Step 3 — Add the Liquids
- Gradually whisk in the broth and milk, stirring constantly to prevent lumps.
- Add the powdered creamer, salt, pepper, and mushroom powder (if using).
- Stir until the creamer is completely dissolved and the soup is smooth.
💡 Pro tip: "Whisk constantly when adding the liquids to ensure a perfectly smooth, lump-free soup. Take your time — it's worth it!"
Step 4 — Thicken and Simmer
- Bring the soup to a gentle simmer, stirring frequently.
- Simmer for 15–20 minutes until the soup has thickened to a creamy consistency.
- Taste and adjust seasoning as needed.
Step 5 — Prepare for Canning
- If you're canning the soup, you may need to add a clear gel thickener according to the package instructions.
- This helps ensure a consistent, condensed texture after canning.
- Keep the soup hot while you prepare your jars and canner.
⚠️ Important: "If you're canning this soup, you must use a pressure canner — it contains meat broth (chicken) and mushrooms, which are low-acid foods. Water bath canning is NOT safe."
🔒 Pressure Canning Instructions
Step 1 — Prepare the Jars
- Wash 6–8 pint jars, lids, and bands in hot, soapy water. Keep the jars hot in your dishwasher or in a pot of simmering water.
- Prepare your pressure canner according to the manufacturer's instructions, adding 2–3 inches of water.
Step 2 — Fill the Jars
- Using a canning funnel, ladle the hot soup into the hot jars.
- Leave 1 inch of headspace at the top of each jar.
- Run a bubble remover around the inside of each jar to release any trapped air.
- Wipe the jar rims with a clean, damp cloth to ensure a perfect seal.
Step 3 — Seal the Jars
- Center the lids on the jars and screw on the bands until they are "fingertip tight" — just snug, not forced.
Step 4 — Pressure Can
- Place the filled jars onto the rack in your pressure canner.
- Lock the lid and turn the heat to high. Let steam vent from the petcock for a full 10 minutes before adding the weight.
- Bring the canner to 10 psi (for 0–1,000 ft altitude).
- Once the correct pressure is reached, start your timer. Process pint jars for 75 minutes, maintaining constant pressure.
Step 5 — Cool and Store
- When processing time is complete, turn off the heat and let the canner depressurize naturally. This can take 30–45 minutes.
- Once the pressure gauge reads zero, wait a few more minutes, then carefully remove the lid.
- Let the jars sit in the canner for 10 more minutes before removing them to a towel-lined counter.
- Cool for 12–24 hours, then check seals. Lids should be concave and not flex when pressed.
- Store in a cool, dark place for 12–18 months.
⚠️ Critical Safety: "This soup contains low-acid ingredients and MUST be pressure canned. Do NOT water bath can this recipe. Always follow tested pressure canning guidelines."
💡 Pro Tips for Perfect Cream of Mushroom Soup
Ingredient Tips
- 🍄 Use fresh mushrooms: Button or cremini mushrooms work best. They have the most "classic" cream of mushroom flavor.
- 🥛 Don't skip the creamer: The non-dairy creamer is what gives this soup that authentic Campbell's taste. It's the secret weapon!
- 🧂 Adjust seasoning: Taste the soup before canning and adjust salt and pepper. Flavors can mellow during processing.
Cooking Tips
- 🍲 Brown the mushrooms: Don't rush the sautéing step. Browning the mushrooms brings out their deep, savory flavor.
- 🍲 Whisk constantly: When adding liquids, whisk constantly to prevent lumps. A smooth soup is a happy soup.
- 🍲 Simmer gently: A gentle simmer thickens the soup without scorching the bottom.
Canning Tips
- 🥫 Use a pressure canner: This is non-negotiable for safety. Never water bath can this recipe.
- 🥫 Check your altitude: Adjust the pressure according to your elevation. Use 10 psi for 0–1,000 ft, 11 psi for 1,001–2,000 ft, and so on.
- 🥫 Use clear gel: If you want a thicker, more condensed consistency, add the clear gel thickener recommended for canning.
💡 Pro tip: "Make a double batch and give jars as gifts! Everyone loves homemade cream of mushroom soup, especially if they're Campbell's fans."
🍳 How to Use Your Homemade Cream of Mushroom Soup
Classic Recipes
- 🥘 Green Bean Casserole: The holiday favorite! Use 1 can of soup, 1 cup milk, 4 cups green beans, and crispy fried onions.
- 🥘 Tuna Noodle Casserole: A family classic. Mix with tuna, egg noodles, peas, and top with breadcrumbs.
- 🥘 Chicken and Rice: Use as a base for a creamy chicken and rice casserole.
Substitution Guide
- 🥫 1 can = 1 pint jar: Use the entire jar in any recipe that calls for 1 can of condensed cream of mushroom soup.
- 🥫 No need to dilute: This is condensed soup, just like the canned version. Use it as-is in recipes.
- 🥫 Add milk if needed: If you want a thinner soup, add ½–1 cup of milk when heating.
💡 Pro tip: "This soup is perfect for all your favorite casserole recipes. Keep a few jars in your pantry and you'll never be caught without cream of mushroom soup again!"
❓ Frequently Asked Questions
❓ Can I use fresh milk instead of powdered creamer?
You can, but it won't taste like Campbell's. The powdered creamer is the secret to that distinctive flavor.
❓ Where can I find mushroom powder?
Mushroom powder is available on Amazon, in specialty grocery stores, or you can make your own by grinding dried mushrooms.
❓ Can I use vegetable broth instead of chicken?
Yes — vegetable broth works well for a vegetarian version. The flavor will be slightly different but still delicious.
❓ Why does the soup need to be pressure canned?
This soup contains low-acid ingredients (mushrooms, broth) and must be pressure canned for safety. Water bath canning is not safe.
❓ How long does canned soup last?
Properly canned and stored, the soup lasts 12–18 months in a cool, dark pantry.
❓ Can I freeze the soup instead of canning?
Yes — you can freeze it in freezer-safe containers for up to 3 months.
❓ What is clear gel thickener?
It's a modified cornstarch that's safe for canning. It helps thicken the soup to the right consistency. Available on Amazon.
❓ Can I use this in place of Campbell's in recipes?
Yes — use it exactly as you would use a can of Campbell's condensed cream of mushroom soup.
❓ Can I add other mushrooms?
Absolutely — porcini, shiitake, or wild mushrooms add wonderful depth of flavor.
❓ Why is my soup grainy?
The powdered creamer may not have dissolved completely. Whisk well and make sure it's fully incorporated.
❓ Can I make this gluten-free?
Yes — use a gluten-free flour blend in place of all-purpose flour. Ensure the broth is gluten-free.
❓ What if my jars don't seal?
Refrigerate any unsealed jars and use within 3–4 days. You can also reprocess with new lids within 24 hours.
📄 Printable Recipe Card — Condensed Cream of Mushroom Soup
╔═══════════════════════════════════════════════════════════════════════╗
║ HOMEMADE CONDENSED CREAM OF MUSHROOM SOUP ║
║ Campbell's Copycat — Perfect for Casseroles ║
╚═══════════════════════════════════════════════════════════════════════╝
YIELD: 6–8 pints | PREP TIME: 30 min | PROCESSING: 75 min
INGREDIENTS:
- 2 cups fresh mushrooms, finely chopped
- ½ cup onion, finely diced
- 2 cloves garlic, minced
- 4 tbsp butter
- ½ cup all-purpose flour
- 2 cups chicken or vegetable broth
- 1 cup whole milk
- 1 cup non-dairy powdered creamer
- 1 tsp salt
- ½ tsp black pepper
- 2 tsp mushroom powder (optional)
- Clear gel thickener (for canning)
INSTRUCTIONS:
1. Sauté mushrooms, onion, and garlic in butter until golden.
2. Add flour and cook 2–3 minutes.
3. Gradually whisk in broth, milk, and creamer. Cook until thickened.
4. Add seasoning and mushroom powder.
5. Keep hot while preparing jars.
6. Fill hot jars, leaving 1" headspace.
7. Remove bubbles, wipe rims, apply lids (fingertip tight).
8. Pressure can at 10 psi for 75 minutes (adjust for altitude).
9. Let pressure drop naturally. Cool 12–24 hours.
10. Check seals and store in a cool, dark place.
STORAGE: 12–18 months in pantry.
PRO TIPS:
- Non-dairy creamer is the secret ingredient!
- Must be pressure canned — no water bath.
- Use in any recipe calling for Campbell's.
"I gave a neighbor a jar who cooks with it all the time, and she had no idea it wasn't out of the can." 🥫✨
© CreamOfMushroomKitchen — Homemade Condensed Cream of Mushroom Soup | Canning Recipe
Comments
How much clear gel do you add?
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