Homemade Cream of Mushroom Soup
Homemade Cream of Mushroom Soup is a easy American recipe that serves 4. 150 calories per serving. Recipe by Lovina Zook on YouTube.
Prep: 5 min | Cook: 12 min | Total: 22 min
Cost: $12.60 total, $3.15 per serving
Ingredients
- 2 tablespoons Unsalted Butter (melted)
- 8 ounces White Mushrooms (cleaned and sliced; brown mushrooms can be used)
- 1 cup Cooked Shredded Chicken (use leftover rotisserie chicken or poached chicken; omit for mushroom or celery version)
- 1 cup Celery (diced; omit for mushroom or chicken version)
- 1/2 teaspoon Onion Powder
- 1/4 teaspoon Ground White Pepper (or black pepper if unavailable)
- 1/4 teaspoon Garlic Powder
- 1/2 teaspoon Salt (adjust to taste)
- 1 tablespoon Cornstarch (mix with a little cold water to form a slurry before adding)
- 1 cup Heavy Cream (Sweet Cream) (full‑fat whipping cream)
- 1 cup Water
Instructions
Melt Butter
Place the saucepan over medium‑low heat and add the butter. Let it melt completely, swirling the pan to coat the bottom.
Time: PT1M
Temperature: Medium‑low
Add Main Ingredient
Add the sliced mushrooms (or shredded chicken, or diced celery) to the melted butter. Stir and sauté for 2–3 minutes until the vegetables soften or the chicken warms through.
Time: PT3M
Temperature: Medium‑low
Season the Base
Sprinkle in onion powder, white pepper, garlic powder, and salt. Stir well and cook for another minute so the spices become fragrant.
Time: PT1M
Temperature: Medium‑low
Incorporate Cornstarch Slurry
In a small cup, dissolve the cornstarch in 2 tablespoons of cold water to make a smooth slurry. Pour the slurry into the saucepan, stirring constantly to avoid lumps.
Time: PT1M
Add Cream and Water
Slowly whisk in the heavy cream followed by the water, maintaining a steady stir. Bring the mixture to a gentle boil, then reduce to a simmer.
Time: PT2M
Simmer to Desired Thickness
Let the soup simmer for 5–6 minutes, stirring occasionally, until it reaches a thick, pourable consistency similar to a condensed soup. It will thicken further as it cools.
Time: PT5M
Temperature: Low simmer
Cool and Store
Remove the pan from heat and let the soup cool to room temperature. Transfer to lidded containers; refrigerate up to 1 week or freeze for up to 3 months.
Time: PT5M
Nutrition Facts
- Calories
- 150
- Protein
- 5 g
- Carbohydrates
- 10 g
- Fat
- 10 g
- Fiber
- 1 g
Dietary info: Contains dairy, Gluten‑free
Allergens: Dairy
Ingredient Substitutions
- Instead of Unsalted Butter: Margarine
- Instead of White Mushrooms: Canned mushrooms, sliced
- Instead of Cooked Shredded Chicken: Canned chicken, Tofu for vegetarian version
- Instead of Celery: Fennel stalks
- Instead of Onion Powder: Finely minced fresh onion
- Instead of Ground White Pepper: Black pepper
- Instead of Garlic Powder: Fresh minced garlic
- Instead of Salt: Sea salt, Kosher salt
- Instead of Cornstarch: All‑purpose flour (double the amount)
- Instead of Heavy Cream (Sweet Cream): Half‑and‑half (thicker consistency), Coconut cream for dairy‑free
Equipment Needed
- Saucepan
- Whisk
- Knife
- Cutting Board
- Measuring Cups and Spoons
- Spatula or Wooden Spoon
- Storage Containers (lidded)
Critical Steps — Do Not Skip
- Melt butter without browning.
- Create a smooth cornstarch slurry before adding to the hot mixture.
- Simmer until the soup reaches a thick, condensed‑soup consistency.
Chef Tips from the Video
- For extra depth, sauté a minced shallot with the butter before adding the main ingredient.
- A splash of white wine or a pinch of smoked paprika adds a subtle complexity to the mushroom version.
- Use the same base to create a quick sauce for pasta or casseroles.
Troubleshooting
Soup is too thin after simmering.
Mix an additional 1 teaspoon of cornstarch with cold water and stir it into the hot soup; simmer a couple more minutes.
Lumps form after adding cornstarch.
Ensure the cornstarch is fully dissolved in cold water before adding, and whisk continuously while pouring.
Soup tastes bland.
Adjust seasoning with extra salt, pepper, or a pinch of dried herbs such as thyme.
Storage
Refrigerator: Up to 7 days in airtight containers.
Freezer: Up to 3 months; thaw in refrigerator before reheating.
Room temperature: Not recommended; dairy will spoil.
Make-Ahead Tips
- Freeze individual portions in muffin tins for easy thawing.
- Reheat gently over low heat, adding a splash of water if the texture is too thick.
Frequently Asked Questions
What is the cultural significance and history of homemade condensed cream soups in American cuisine?
Condensed cream soups became popular in the United States during the early 20th century as a convenient pantry staple, especially during the Great Depression and wartime rationing. They allowed home cooks to add richness to dishes without needing fresh cream every time.
What are the traditional regional variations of cream of mushroom soup in the United States?
In the Midwest, cream of mushroom often includes a splash of sherry, while in the Pacific Northwest, wild mushrooms like chanterelles are favored for a more earthy flavor. The basic technique remains the same across regions.
How is cream of chicken soup traditionally served in Southern American cuisine?
Southern cooks often serve cream of chicken soup over rice or as a base for chicken pot pie, sometimes adding a dash of hot sauce for a subtle kick. It’s also used as a thickener for casseroles.
What occasions or celebrations is cream of celery soup traditionally associated with in American culture?
Cream of celery soup is a classic component of holiday casseroles, especially during Thanksgiving, where it’s mixed into green bean casserole. It’s also served at family gatherings as a comforting starter.
What makes this homemade condensed cream of soup special compared to store‑bought versions?
The homemade version contains only eight simple ingredients, no seed oils, and no artificial preservatives. It delivers a cleaner flavor and can be customized for mushroom, chicken, or celery, unlike the one‑size‑fits‑all canned varieties.
What are the most common mistakes to avoid when making homemade condensed cream of soup?
Common errors include burning the butter, allowing the cornstarch to clump, and over‑boiling the cream which can cause it to separate. Follow the low‑heat steps and whisk continuously to prevent these issues.
Why does this recipe use a cornstarch slurry instead of flour for thickening?
Cornstarch provides a glossy, smooth texture without adding a floury taste, and it thickens at a lower temperature, which preserves the delicate flavor of the cream.
Can I make this homemade condensed cream of soup ahead of time and how should I store it?
Yes, the soup can be prepared up to a week in advance. Cool it completely, then refrigerate in airtight containers. For longer storage, freeze in portion‑size bags for up to three months.
What texture and appearance should I look for when the soup is done cooking?
The soup should coat the back of a spoon, have a velvety sheen, and be thick enough to hold its shape when lifted. It will become even thicker as it cools.
How do I know when the homemade condensed cream of soup is fully thickened?
After simmering for 5–6 minutes, run a spoon through the center; the line should stay distinct and the soup should not run quickly. If it’s still runny, simmer a minute longer.
What does the YouTube channel Lovina Zook specialize in?
The YouTube channel Lovina Zook focuses on practical, budget‑friendly home cooking, often sharing recipes that replace store‑bought convenience foods with simple, wholesome homemade versions.
How does the YouTube channel Lovina Zook's approach to American comfort food differ from other cooking channels?
Lovina Zook emphasizes ingredient transparency, avoids seed oils, and provides adaptable base recipes—like this condensed soup—that can be customized for multiple flavors, whereas many channels stick to single‑purpose recipes.
Last updated: August 21, 2026
