This creamy, condensed cream that mushroom soup is basic to make, and it’s perfect to usage in soups, casseroles, and lots of various other dishes. Plus, it deserve to be preserved in the fridge for approximately 1 week and also kept frozen for 2 months. Merely defrost come room temperature prior to using in your recipes!

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Guess what day it is? Make-your-own-homemade-cream-of-mushroom-soup, day!

Hurray! Gone are the job of eat goopy, gloppy ‘cream that crap soup’ in your favorite soups and casseroles. I’ll recognize i’ve used my re-superstructure of condensed cream the soup can be ~ in the past, plenty of times. But once you’ve do the efforts the taste of homemade condensed mushroom soup, you’ll never enjoy the taste that gunky, goopy crate soup ever again. That course over there are several questionable ingredients in those soup cans and whether you choose them or not is entirely your choice. No soapbox foodie concerns here, thankyouverymuch.

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Once you’ve made my variation of homemade condensed mushroom soup, trust me, you’ll think twice prior to using the crate stuff, simply due to the fact that 1.) that tastes way better. Like, pass casseroles and also soup come a whole brand-new playing field, better. Choose Paula Deen or Ina Garten make it, better. 2.) you deserve to make a huge batch ahead of time and refrigerate/freeze that for later on use.

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Have you noticed just how all the best, creamy and also comforting recipes speak to for condensed soups? like the standard green p casserole the graces almost every other table on Thanksgiving. Or the easiest faster way to good tasting chicken pot pies. And how sometimes cream of mushroom soup is used to transform various other soups, like, chicken and also wild rice.

I have to say, ns do have actually a tiny proud-housewife-moment when I use butter, milk, flour, fresh mushrooms, and also spices to make a homemade condensed soup. Rather than dumbing a deserve to of jiggly, grey matter right into my chicken and rice casserole, i can add in my homemade variation and fully transform any type of recipe.

A couple of ingredients the you’ve currently got in the pantry and also a grasp of mushrooms is every you need to make condensed mushroom soup at home. It’s much easier than simple! and might ns add, the taste of homemade condensed soup takes everything recipe you’re including it to 10x better. If you’re using it to simply make cream of mushroom soup, use equal parts condensed soup and equal components milk. Voila!

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An ingredient the you’ll uncover in my cream the mushroom soup the isn’t an ingredient in most condensed soup recipes is the mushroom broth that’s used to enhance the mushroom flavor. If friend can’t uncover mushroom broth in your regional grocery store, beef broth (or vegetable broth for the vegetarians) works simply fine too. The mushroom and/or beef broth offers the condensed mushroom soup a much heartier flavor.

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A dual or triple batch of this ingredient is perfect to do ahead that time and store in ‘can size’ sections in the freezer. Every you have to do is defrost it before you usage it for your recipe.