Condensed Cream Of Mushroom Soup


If you deal with food allergies, you probably miss using cream of mushroom soup in your favorite “quick and easy” recipes. Or even in your not-so-quick recipes. I know I did for a while.

I’ve since learned how to make my own, though, and with a little pre-planning and a freezer, some of those “quick and easy” recipes are actually quick and easy again.

You know I’m gonna harp it. I have to. A freezer is your best friend. Whether you’re gluten-free, or cook everything from scratch, and need to freeze homemade “convenience” items that most folks buy in a can, or if you’re just way too busy to cook two or three meals every day and want to freeze whole dishes.

I do both. It makes life soooo much easier.

But anyhoo, back to the soup. Making your own is easy and much more healthy. I’m not sure if it’s more frugal because I have no idea how much a can of soup costs these days, but most things made from scratch usually are.

I use cornstarch to thicken mine because I find that it doesn’t separate as much when it’s exposed to heat for long periods of time. Which is not to say that it never does, because it does sometimes. Especially when it’s in the crockpot all day with a bunch of pork chops.

(Speaking of which… I just had an idea for dinner…)

To be honest, though, I’m not sure that would be a problem for those of you using pasteurized/homogenized milk. I know raw milk, which I use, is much more prone to separation.

So anyway, here we go. And if you should notice a ridiculous number of typos, I blame it on the fact that I’m sitting here typing in the dark in an effort not to wake little dud up. Or it could be that I don’t know how to spell…

Try the recipe here:


Gluten-Free Condensed Cream Of Mushroom Soup

This delicious cream of mushroom soup is perfect on it’s own, or to build with another recipe. Plus it’s gluten-free!

  • Author: Elyse


  • 1/2 cup chopped mushrooms
  • 3 Tablspoons melted butter
  • 1/3 cup cornstarch
  • 1 teaspoon Onion Powder
  • 1/4 teaspoon pepper
  • 3/4 teaspoon salt
  • 3 Cups milk


  1. Sauté mushrooms in butter until just tender
  2. Whisk cornstarch with one cup of milk, and add to butter/mushroom mix
  3. Add remaining ingredients and stir until thickened
  4. Store in a tight-lidded container in the refrigerator for up to a week.
  5. To use: Use as you would canned cream of mushroom soup.

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  1. What size containers for freezing? I’ve been looking for a cost effective way to make cream of mushroom soup (and looking for GF egg noodles too, actually. I’m soooooooo pleased to have stumbled upon you!) and yours seems wonderful. I just need to know what size the portions are.

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