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Condensed Mushroom Soup

Servings 4 Cups


  • 1 stick unsalted butter
  • 1/2 cup finely diced shallot
  • 1 1/2 cup diced mushrooms
  • 1/2 cup flour
  • 1 1/2 cup vegetable broth chicken broth will work
  • 1 1/2 cup whole milk
  • Salt and pepper to taste


  • In a large pot, heat butter on medium and sauté shallot until soft. Add mushrooms and cook until water releases (about 5 min). Stir in flour and cook 1-2 minutes longer. Stir in broth and milk. Continue stirring until mixture thickens. Add salt and pepper to taste. Use in casseroles or thin with milk for a soup. Store in air tight container in refrigerator for up to a week or freeze for later use.