This recipe for homemade condensed cream soup makes just the right amount to replace one (10.5 oz.) can of condensed cream soup in recipes. You can make it plain (with only seasonings) or add mushrooms or chicken to make condensed cream of mushroom or cream of chicken! It's quick, easy and there's no weird ingredients.
Easy Substitute Recipe for a can of Condensed Cream Soup
If you've done any Mennonite or Midwest style cooking, it's very likely you came across some recipes that called for a can of condensed cream of chicken or cream of mushroom soup.
At any rate, recipes asking for condensed soups are very common in some of my old traditional Mennonite cookbooks. I flipped through the 'casseroles' section in one of my cookbooks and almost every single recipe included a can of condensed soup of some kind!
I used to always just buy the canned cream of chicken and cream of mushroom soups from Aldi every time we did our monthly grocery shopping trip. It's handy to have on hand for a quick casserole!
Anyways, since I have been enjoying making things from scratch at home these days (things like marshmallows, gummies, cottage cheese and more), and trying to stay away from processed foods, naturally I've been making our own cream soups too! (Because, the ingredients in the canned stuff from the grocery store) Today I'm sharing my super easy recipe with you!
This recipe makes the right amount to use as a substitute for one can of store-bought condensed soup. You can use the basic recipe and leave it plain or turn it into condensed cream of mushroom or cream of chicken soup. We included instructions for all three ways!
Honestly, most times I just let it "plain". (It's seasoned, just without mushrooms or chicken:) Either way, it's quick and easy!
the Ingredient List
- Butter
- Milk - I use raw whole milk. You can also use chicken broth or a mixture of the two.
- Flour - I use fresh milled whole wheat flour (that's why my condensed soups may look a little more golden brown in color)
- Salt & pepper
- Garlic powder
- Onion Powder
If making condensed mushroom you'll need half a package of mushrooms and for condensed chicken soup you'll need a few tablespoons of chopped, cooked chicken and a pinch of poultry seasoning if you wish.
Find the full recipe on the recipe card below!
Supplies You'll Need (and what we used!)
- Saucepan - a small sauce pan
- Measuring cups and spoons
- Whisk
- Storage container - mason jars or freezer boxes work great!
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How to make Homemade Condensed Cream Soup
Melt the butter in a saucepan on medium-high heat.
Once the butter is melted, whisk in the flour. (It may turn into dry-looking clumps at this point, and that's ok!)
Pour in the milk, whisking all the while.
Keep whisking frequently until the milk heats up and starts to simmer. At this point, the mixture should start to thicken! Add the salt, garlic and onion powder and stir and cook until it's nice and thick.
Use instead of a can of condensed cream soup in a recipe or store for later!
How to make Condensed Cream of Chicken Soup
Make the condensed cream soup following the instructions above. At the very end, whisk in about 2 tbsp. of cooked, diced chicken.
Option: you can also add a pinch of poultry seasoning.
How to make Condensed Cream of Mushroom Soup
Melt butter, then add 4 oz. (half of a standard package) of diced mushrooms into the melted butter before adding the flour. Sauté the mushrooms until soft, then add the flour, whisk until smooth, add the milk and seasonings and whisk and cook until thick, just like usual.
How to Store Homemade Cream Soup
If you're not planning to use the cream soup right away, you can put it in an airtight container and store it in the refrigerator for a few days.
These soups freeze ok too, so you can also store them in the freezer for several months.
Tips, Tricks and Notes on making homemade condensed cream soup
I use milk for the creamiest condensed soups, but you can also use chicken stock or broth or a combination of milk and broth.
This recipe makes condensed cream soup so if you want to turn it into a soup to eat, you'll need to dilute it with another cup of milk or broth. (By the way, do people do this? Like dilute a can of condensed cream of mushroom soup and eat cream of mushroom soup for dinner? Let me know if you do!)
Recipes with Cream of Mushroom Soup
Recipes with Cream of Chicken Soup
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Homemade Condensed Cream Soup recipe
This recipe for condensed cream soup makes just the right amount to replace one (10.5 oz.) can of condensed soup in recipes! There are instructions for making it either cream of mushroom or cream of chicken.
Ingredients
- 3 tbsp. butter
- ¼ cup flour
- 1 cup milk*
- ½ tsp. salt
- ⅛ tsp. garlic powder
- ⅛ tsp. onion powder
Instructions
- Melt the butter in a saucepan on medium-high heat.
- Once the butter is melted, whisk in the flour. (It may turn into dry-looking clumps at this point, and that's ok!)
- Pour in the milk, whisking all the while.
- Keep whisking frequently until the milk heats up and starts to simmer. At this point, the mixture should start to thicken! Add the salt, garlic and onion powder and stir and cook until it's nice and thick.
- Use instead of a can of condensed cream soup in a recipe or store for later!
Notes
*can also use broth instead of milk
For condensed cream of mushroom soup: add 4 oz. (half a package of mushrooms (diced) into the melted butter before adding the flour. Sauté the mushrooms until soft, then add the flour, whisk until smooth, add the milk and seasonings and whisk and cook until thick!
For condensed cream of chicken soup: at the very end, whisk in about 2 tbsp. of cooked, diced chicken.
This recipe makes condensed cream soup so if you want to turn it into a soup to eat, you'll need to dilute it with another cup of milk or broth.
Nutrition Information:
Yield:
1Serving Size:
1 canAmount Per Serving: Calories: 476Total Fat: 17gSaturated Fat: 10gUnsaturated Fat: 6gCholesterol: 50mgSodium: 799mgCarbohydrates: 64gFiber: 2gSugar: 1gProtein: 16g
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
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