Big-Batch Homemade Cream of Mushroom Soup
(Condensed | Freezer-Ready | Replaces 12 Cans)
Yield
12 cups total
Portion into 1 cup servings
Each 1 cup portion = 1 can condensed cream of mushroom soup (10–10.5 oz)
- Prep Time: 15
- Cook Time: 30
- Total Time: 45 minutes
- Yield: 12 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients
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1 cup butter (2 sticks)
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2 cups finely diced onion (about 2 large)
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8 cloves garlic, minced
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8 cups finely chopped mushrooms
(about 2½ lb fresh mushrooms — button, baby bella, or a mix) -
1 cup all-purpose flour
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4 cups chicken broth
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4 cups milk or half-and-half
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2 teaspoons salt, divided
-
2 teaspoons black pepper
Instructions
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Melt butter in a large Dutch oven or stockpot over medium heat.
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Add onions and cook until soft and translucent, about 8–10 minutes.
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Add garlic and cook 30 seconds, until fragrant.
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Add mushrooms and 1 teaspoon salt. Cook until mushrooms release their liquid and most of it evaporates.
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Sprinkle flour evenly over the mixture. Stir well and cook for 2 minutes.
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Slowly add chicken broth, stirring constantly until thickened.
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Stir in milk or half-and-half.
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Simmer 10–15 minutes, stirring occasionally, until thick and condensed.
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Add remaining salt and pepper. Taste and adjust as needed.
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Optional: Blend partially with an immersion blender for a smoother texture.
Notes
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Finished soup should be thick, spoon-coating, and pourable but slow.
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If too thick, add milk ¼ cup at a time.
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If too thin, simmer uncovered a few more minutes.
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Cool completely before freezing.
Freezing Instructions
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Portion into 1¼-cup containers.
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Label as “Cream of Mushroom Soup – 1 Can Equivalent.”
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Freeze up to 6 months.
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Thaw overnight in the refrigerator or gently reheat on the stovetop, whisking to recombine.