Cream of Mushroom Soup

This cream of Mushroom Soup Recipe is super simple to make and saves so much space in the pantry. One container can make several batches of mushroom soup, instead of several cans taking up a bunch of space. This is not only a really good recipe, but it also doubles as a really good space saving trick if you are limited on space.

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Cream of Mushroom soup was the very first pantry staple that I made from scratch. I kept looking at all those ingredients at the grocery store items and I knew there had to be another way! If you are like me and you want feed your family healthy food but you don’t want to spend hours in the kitchen making everything from scratch, you have come to the right place!

This is where I teach you how to build a from scratch kitchen without it being overwhelming, time consuming, and outright exhausting. If you want to know how to get started easily, grab my FREE From Scratch Pantry Guide.

Ingredients

• 1/3 Cup Cream of Soup Dry Mix (Get the Recipe Here)
• 1 1/4 Cup Water
• 1/2 Cup Mushrooms

Instructions

1. If you have fresh mushrooms, get those started cooking. I like to sauté them.
2. I have also used dehydrated mushrooms. I like to rehydrate those in a pressure cooker (Insta pot) on high for 8 minutes.
3. Freeze Dried Mushrooms is great too! (just add them to your saucepan and move onto step 4)
4. Get a small saucepan. Add 1 1/4 cup of water and 1/3 cup of Cream Soup Base.
5. Whisk until smooth. There should not be any clumps.
6. Bring your saucepan to a slow boil.
7. Add your mushrooms to the saucepan.
8. Continue whisking until you get a thick gravy like consistency.

If the mushrooms get stuck in your whisk like they do mine, you can always leave them out until the very end, but you will want to make sure you add as little liquid as possible, so it doesn’t thin down your cream of soup base.

How to use

You can use this recipe just like you would use a regular can of mushroom soup. You can add it to casseroles, you can add it to pasta dishes, you can add it to soups. The list is endless! That’s one of the reasons why I like this recipe, there are so many ways to use it.

Each serving is roughly equivalent to one small can of the store-bought cream of mushroom soup. If a recipe calls for 3 small “cans” of mushroom soup, then just triple this recipe. Easy!

Storing Tips

Storing honestly depends on how your pantry is set up.

For you Dry Cream of Soup Mix, you will want to store in an airtight container and store it in a cool, dry place. If you want to make extras that you will store long term so you don’t have to make it very often you will want to put it in a mason jar or mylar bag and vacuum seal it with an oxygen absorber. Here are all the items I use for long term Pantry Storage.

For the mushrooms, this is where it depends on your pantry.

• You can store them fresh
• You can dehydrate them (Here is a recipe)
• You can Freeze Dry them.

Freeze Drying is honestly my favorite because they can be stored in the pantry or added right into your dry mix and rehydrates in minutes. Want to know the difference between dehydrating and Freeze Drying? GO HERE.

You May also Like

Here are some more of my favorite pantry mixes that I think you might like.

• Biscuit Mix
• Pancake Mix
• Instant Oatmeal
• Country Gravy Mix

If you want to build a from scratch pantry but feel overwhelmed, I have created a FREE Resource that you can get called the From Scratch Pantry Guide. Get started today with confidence!

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