Homemade Cream of Mushroom Soup

I didn’t take any pictures but this is too good to not share! The flavor is better than anything you could get out of a can, it’s healthier for you and it only takes a few minutes to make! This would also freeze very well so you could make a big batch and divide it.


Condensed Cream of Mushroom Soup


  • 1 teaspoon onion powder
  • 2 tablespoons cornstarch
  • 1 tablespoon canola or vegetable oil
  • 1/8 teaspoon white pepper
  • 1/4 teaspoon salt (or to your taste)
  • Pinch of sugar
  • 8-ounces 2% evaporated milk
  • Handful (approx. 3/4 cup) fresh mushrooms, sliced
  1. Put all ingredients except the mushrooms in a blender or food processor and pulse until smooth. Add mushrooms and pulse 2-3 times until mushrooms are chopped.
  2. Pour into a 2-quart Pyrex bowl and microwave on HIGH for 3 minutes, whisking well after two minutes and again at the end of cooking time. If not thick enough, add 30 seconds and whisk again.
Note: as my recipe called for more than this made I just added some extra milk and a bit of sour cream to it and it turned out fine. Due to the amount of cornstarch it is very forgiving, I just kept stirring every 30 seconds until it was think enough for me.