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Condensed Mushroom Cream 


Condensed Mushroom Cream 



Making homemade condensed mushroom cream is a culinary adventure that rewards you with unparalleled richness and flavor. Start by sautéing a symphony of flavors (onions, celery, and a mix of mushrooms) in a luxurious puddle of unsalted butter. As the vegetables soften and the mushrooms release their earthy essence, the kitchen fills with an irresistible aroma, signaling the beginning of a comforting culinary journey.

Gently sprinkle  the alchemical powder of all-purpose flour on top, creating the base of a roux that transforms the simple ingredients into a velvety elixir. As the flour mixes, a dance of colors and textures emerges, stimulating the senses and building anticipation for the symphony of flavors that will soon unfold.The elixir then takes shape with the addition of chicken or vegetable stock, each ladle contributing to the alchemy in the pot. As you stir carefully, watch  the liquid thicken and combine the ingredients into a cohesive mass. The culinary offering is further enriched by the addition of whole milk and  cream, which gives the soup  a crescendo of creaminess.

To improve the composition, season the mixture with dried thyme, oregano and garlic powder; Each spice gives the melody its unique touch. Taste, adjust, and let the cooking pot  harmonize these elements into a perfect blend.Over time, the soup becomes more complex and its symphony reaches a crescendo of flavorful perfection.


Enjoy the final product, a condensed cream of mushroom soup of unparalleled depth and character. The reward for the arduous journey is a versatile blend that can serve as a canvas for various culinary creations or stand alone, delivering warmth and satisfaction with every spoonful. This homemade, nuanced and rich, concentrated cream of mushroom soup is a testament to the art that can be achieved at the heart of the kitchen.

Condensed Mushroom Cream 


  • 1/2 cup unsalted butter
  • 1 cup finely chopped onion
  • 1 cup finely chopped celery
  • 4 cups sliced ​​mushrooms (any variety you prefer)
  • 1/2 cups all-purpose flour
  • 4 cups chicken or vegetable broth
  • 1 cup whole milk
  • 1 cup heavy cream
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 teaspoon garlic powder
  • Salt and black pepper to taste


1.In a large pot, melt  butter over medium heat. Add the chopped onions and celery and sauté until  soft and translucent.


  1. Add the sliced ​​mushrooms to the pot and cook until they release their moisture and turn brown.

3.Sprinkle the flour over the vegetables and mushrooms, stirring constantly until a roux forms. Cook for 2-3 minutes to remove the raw flour taste.

  1. cAdd the chicken or vegetable broth slowly, stirring constantly to avoid lumps. Continue stirring until the mixture thickens.
  2. Add whole milk and  cream to the pot and stir. Let the soup  simmer.6. Season the soup with dried thyme, oregano, garlic powder, salt and black pepper. Adjust the seasonings  to your taste.
  3. Reduce the heat to low and simmer the soup for at least 20-30 minutes to allow the flavors to meld.8. Continue stirring occasionally to prevent the soup from sticking to the bottom of the pot. If the soup becomes too thick, you can add more broth to reach the desired consistency.
  4. Once the soup has thickened and the flavors have developed, remove from the heat.10. Allow the condensed cream of mushroom soup to cool slightly before adding it to a blender. Mix until a smooth and creamy mixture is formed.
  5. Return the pureed soup to the pot and reheat if necessary.Season again before serving.

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