Homemade "Condensed" Cream of Mushroom Soup
Recipe type: Soups, Chilis, and Broths
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: makes 1⅓ cups
  • 3 tablespoons butter
  • ⅓ cup celery finely chopped (1 stalk of celery)
  • ⅓ cup onion, finely chopped (1/2 onion)
  • ⅔ cup mushrooms, finely chopped (~3 oz., or about 5 mushrooms)
  • 1 clove garlic, minced
  • 3 grinds of black pepper
  • ⅔ cups whole milk
  • 3 ½ tablespoons whole wheat pastry flour
  • Salt & Pepper to taste (I use about ½ t. of salt or seasoned salt)
  1. In a 3-quart saucepan melt butter over medium low heat.
  2. Sauté the onion, celery, mushrooms, and garlic until soft.
  3. Add pepper
  4. Whisk flour into milk. Slowly pour milk/flour mixture over the vegetables.
  5. Warm the soup over medium heat, don't let it boil.
  6. When the soup has thickened to a desired consistency, season to taste.
We recommend using organic ingredients when possible.

If your recipe calls for Cream of Celery or Cream of Chicken Soup, this is still a great substitute.

If you prefer you can reduce the amount of mushrooms and increase the celery and onions for a less mushroomy flavor.

If you're looking for a gluten-free option to thicken up this condensed soup alternative try potato flour.

To enjoy as a soup, add about ½ cup milk for every cup of condensed soup. Add more milk to get the soup to your desired consistency.
Recipe by Bruce Bradley at https://brucebradley.com/big-food/kick-the-can-cream-of-mushroom-condensed-soup/