Condensed Cream of Mushroom Soup

I’ve missed making recipes that call for Cream of Mushroom soup. I just love Chicken Divan and Beef Stroganoff and so many other yummy recipes! As many of you try to do as well, I’m sure; I’ve been trying to rid all processed foods out of my pantry. I’ve worked so hard on this, and yet these soups are easy and yummy and so tasty… probably because they have MSG in them!

On one of the blogs I follow, Passionate Homemaking, Lindsey posted a recipe for mushroom soup. I tried it! It worked! And it is delicious! I’ve SO enjoyed it and have made it a few times since. I have done it with the flour, but I’m sure I could substitute it out pretty easily. I haven’t tried it yet though. I’m looked online for instructions to make a grain free roux, but haven’t been successful. In fact just the opposite. Everything I find talks about how it just doesn’t work. So… if you’ve had success, PLEASE let me know. I’m continuing to work on it and will let you know if I find a solution!

So… we use this sparingly since we try not to eat grains, especially for Brian. I’m sorry this won’t be so wonderful for the grain free people, but maybe someone will be able to use this! It was so easy to make. In fact, I had some mushrooms that were going bad, so I made a double batch and froze it! Now it is almost as easy as opening a can! 😉

Give it a try and let me know what you think.








Condensed Creamed Soup Substitute
2 Tbsp. butter
2 Tbsp. olive oil
1/4 c whole wheat flour
1 tsp. salt or more to taste
12 fresh mushrooms, chopped
2 cups of milk (less for a thicker soup)

Heat butter and oil then add flour and salt, stirring to make a roux. Add mushrooms and cook about a minute, just to soften. Add milk and stir until thickened. This is a substitute for two 10 oz. cans cream of mushroom soup.

To make cream of chicken, simply omit mushrooms, add 1 tsp. chicken base (a paste, like bouillon but without the MSG) and substitute half the milk with chicken broth or stock.

To make cream of celery, substitute celery for the mushrooms and proceed as listed above.

PS… I can’t take ANY credit for creating this recipe. I just followed the instructions Lindsay gave and it turned out great!

6 thoughts on “Condensed Cream of Mushroom Soup

  1. I am not sure if any of these would work with your dietary restrictions, but arrowroot powder, potato starch, organic corn starch and tapioca flour can all be used to thicken. You wouldn’t create a roux with them but rather mix them with a small amount of cold liquid to dissolve, then add to the hot soup over heat and whisk until thickened. None will make it quite the same as a roux, but you should be able to get something pretty close, esp if you still add the butter.


    1. I don’t know why I didn’t think of that!!! All of those are starches, so technically out on the diet… but it would definitely take a lot less of the arrowroot to thicken than flour. Hmm… the wheels are turning! I’m gonna have to experiment with that! Thanks for the suggestion Christy! I really appreciate it!


    1. I did use dairy. I figured if I was using the flour which was tabu, then I was going to just use the diary too! I do plan on trying a substitute… although I know water can be subbed for milk pretty easily as well. I’m sure the flavor wouldn’t be quite as creamy, but that would be my first try Oh! An I may need that stroganoff recipe! That is one of our FAVORITE dinners! And with coconut… who wouldn’t like it!


  2. I’m going to have to try this. I have also been trying so hard to get all the processed stuff out of our pantry! Cream soups have been hard! Thanks for posting! Also, Alexa making beef stroganoff with coconut milk sounds so good!!!


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