Say “No” to the Can!

Modified Food Starch. Monosodium Glutamate. The ingredients from corn, soy and canola in this product come from genetically modified crops. Sound yummy? No! Nothing about that sounds good for you but the words are taken straight from a can of cream of mushroom soup made by that big soup company starting with a “C”. That doesn’t even include the fact that one 10 oz can contains 870 mg of sodium. Holy salt intake!

These types of pre-packaged food items are what I’ve been trying to avoid. As of late, I’m trying to be a better label reader so I know what I’m feeding my family. We are trying to eat more whole foods and less processed items. We are certainly not perfect and I’ve used my fair share of canned soups over the years but as I educate myself more I realize how important it is to read labels.

I have managed to replace several items I used to buy in pre-packaged containers with fresh, homemade versions that allow me to control the ingredients I’m feeding my family. We are lovers of casseroles and I have several in my regular meal rotation. I have been searching high and low for a tasty recipe to replace cream soups and I’ve finally found it.

I made this condensed cream of mushroom soup today and it smelled fantastic while cooking. The taste is so much better than the canned stuff and I can’t wait to use it on our favorite casserole recipe – shrimp and wild rice casserole.

These simple ingredients are all you need to create this pantry staple. Be sure to chop your mushrooms & onion into small, bite-size pieces. Of course, you can use fresh garlic cloves but minced garlic is what I had on hand. I also recommend always using real butter as the type included here has many of those ingredients we’re trying to avoid!


Your finished product should look similar to this. Set the skillet aside and allow the mixture to cool.


After cooled, put the mushroom soup into a jar and store in the refrigerator for up to two weeks.

For ideas on how to use this condensed soup, search this site for cream of mushroom soup or casseroles. I hope this post encourages you to read labels and try out some homemade versions of those pre-packaged foods!

Condensed Cream of Mushroom Soup


  • 1/4 cup Butter
  • 6-8 ounces Mushrooms, finely chopped
  • 1/4 cup Onion, finely chopped
  • 1 clove Garlic, minced
  • Salt And Pepper, to taste
  • 1/4 cup All-purpose Flour
  • 1/2 cup Heavy Cream
  • 1/2 cup Chicken Broth


  1. Melt butter in a skillet over medium heat. Add mushrooms and onions and sauté until tender, about 8-10 minutes. Season to taste with salt and pepper.
  2. Add garlic and cook for 2 minutes.
  3. Add flour and cook for an additional 2 minutes.
  4. Quickly whisk in cream and chicken broth until smooth. Bring to a boil and boil for 1 minute. Remove from heat. Taste and adjust seasoning if needed.
  5. Allow to cool before transferring to a jar. Refrigerate soup for up to two weeks.

Note: A 10 3/4-ounce can of condensed mushroom soup bought at the store is about 1 1/4 cups. This recipe makes 1 1/2 cups of condensed soup.


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