The site may earn a commission on some products. Serve with bread or muffins and you've got supper. I will use sweet onion and fresh garlic because I don’t have the time constraints that others may have. Add mushrooms and onions and sauté until tender, about 8 minutes. I attended a 2-year Culinary Arts program in southern California and graduated in May 2018. No more canned stuff for me and my loved ones. It was quick and easy! Bring to a boil and boil for 1 minute. Use immediately or store in the refrigerator for another time. You’ll thank me later! Melt the butter in a saucepan over medium-high heat. Glad you liked it! If it’s not thick enough I put it back for 30 seconds. I’m writing to say I will definitely make this recipe soon. When it comes to making gravies and sauces I found the best way is to use the microwave instead of the stovetop. You Have to Try Homemade Panko Breadcrumbs. Thin it down a little, and you have a wonderful homemade mushroom soup. Add the flour and cook for 2 more minutes. I will never use canned cream of mushroom soup again! https://www.simplejoy.com/homemade-condensed-cream-of-mushroom-soup Hi Amy, I am not an expert on canning and preserving, so I cannot provide sufficient guidance on canning this. This helped it have no lumps, so if lumps are a problem for anyone else, try it in that order. You’d need a carefully tested recipe designed by people who are masters in canning (I am definitely not). But again, not an expert. Thank you, again! add an equal amount of liquid (such as milk or broth) to equal amount of condensed soup I used it in my green bean casserole and it was delicious. I’ve used this over and over. Read more... Pro-level tricks to transform your cooking! Sorry about that – Meggan. Thanks for sharing! Had already given up on cream of celery soup originally used in my casserole and have been using mushroom, instead. Or you can reconstitute it for a (super) quick and easy meal. I unfortunately am not a home preserving/canning expert, and for safety reasons I think you should follow recipes that have been developed and tested for canning. Chipotle Cilantro Lime Rice Recipe (Copycat). Can I can this in mason jars and store in my pantry or will it spoil? Quickly whisk in the cream and chicken broth until nice and smooth. I personally own the Ball Complete book of Home Preserving (updated and re-released in 2020) and while they have some information on low-acid canning, they don’t have any cream of soup recipes in their book. -Meggan. WOW! Then pour in the chicken broth, onion powder, garlic powder, and bring everything to a gentle simmer. When you learn how easy it is to make your own homemade Condensed Cream of Mushroom Soup, you’ll never go back to the can again. I was planning on making a salmon noodle casserole (riff on a tuna one), ordered Walmart’s Healthy condensed soup, and, low and behold, they’ve kept the UPC number but changed the name – and the ingredients so it includes both salt and sea salt. Season to taste with salt and pepper. First of all, chop up all your veggies. I have a Ball Blue Book Guide to Preserving on my shelf, and they have zero cream of soup recipes for canning in it. Great recipe! Thanks again, Melissa. Hi Donna, this recipe hasn’t been tested for canning. Add mushrooms and onions and sauté until tender, about 8 minutes. How to make Cream of Mushroom Soup: Add 1 cup of water or broth to the full recipe of the condensed soup, and gently warm on the stove. I made it tonight because I didn’t have a can of cream of mushroom soup and I didn’t want to go out into an ice storm to get one. Wondering if your recipe can be frozen for later use; I’d make a big batch. Thank you for this recipe; I can’t wait to make it! As an Amazon Associate I earn from qualifying purchases. The Pioneer Woman participates in various affiliate marketing programs, which means we may get paid commissions on editorially chosen products purchased through our links to retailer sites. Pour the can of evaporated milk and add chicken broth to total 2 cups. So I feel like that says it all. Granted, it will take more effort than pulling the lid off of a can, but there’s just something satisfactory about making it yourself. It feels wrong to purchase something that’s full of strange, unpronounceable ingredients when it can so easily be made at home. I find it very hard to buy certain things pre-made. From Erica Kastner of Buttered Side Up. Palm shortening, avocado oil, coconut oil—your choice (in place of the butter), 3/4 cup full-fat coconut milk, cream included (in place of milk).

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