🍄 Cream of Mushroom for Green Bean Casserole Calculator
Calculate exactly how much cream of mushroom soup, green beans, and toppings you need
| Can Type | Imperial | Metric | Servings Covered |
|---|---|---|---|
| Standard Can | 10.5 oz | 298 g | ~6 side servings |
| Family Size Can | 22.6 oz | 640 g | ~12 side servings |
| Condensed (26 oz) | 26 oz | 737 g | ~15 side servings |
| #10 Institutional Can | 6 lbs 9 oz | 2.98 kg | ~60 side servings |
| Can Type | Imperial | Metric | Drained Weight |
|---|---|---|---|
| Standard Can | 14.5 oz | 411 g | ~8.5 oz (241 g) |
| French Style | 14.5 oz | 411 g | ~8 oz (227 g) |
| Large Can | 28 oz | 794 g | ~16 oz (454 g) |
| #10 Institutional | 6 lbs 7 oz | 2.92 kg | ~3.5 lbs (1.59 kg) |
| Servings | Mushroom Soup | Green Beans | Fried Onions |
|---|---|---|---|
| 6 | 1 can (10.5 oz) | 29 oz (2 cans) | 2/3 cup (75g) |
| 12 | 2 cans (21 oz) | 58 oz (4 cans) | 1 1/3 cups (150g) |
| 18 | 3 cans (31.5 oz) | 87 oz (6 cans) | 2 cups (225g) |
| 24 | 4 cans (42 oz) | 116 oz (8 cans) | 2 2/3 cups (300g) |
| 30 | 5 cans (52.5 oz) | 145 oz (10 cans) | 3 1/3 cups (375g) |
| 50 | ~8.5 cans (89 oz) | 242 oz (17 cans) | 5 2/3 cups (635g) |
| 100 | ~17 cans (178 oz) | 484 oz (34 cans) | 11 1/3 cups (1.27 kg) |
| Serving Context | Portion Size | Metric | Soup Needed Per Head |
|---|---|---|---|
| Side dish (standard) | 3/4 cup (~5.5 oz) | ~160 ml (~155 g) | 1.75 oz (50 g) |
| Buffet / potluck | 1/2 cup (~3.7 oz) | ~120 ml (~105 g) | 1.17 oz (33 g) |
| Main dish (vegetarian) | 1 cup (~7.3 oz) | ~240 ml (~207 g) | 2.33 oz (66 g) |
| Appetizer / tasting | 1/3 cup (~2.5 oz) | ~80 ml (~70 g) | 0.78 oz (22 g) |
| Kids (ages 4–12) | 1/3 to 1/2 cup | 80–120 ml | 0.78–1.17 oz |
Cream of Mushroom soup starts by roasting mushrooms in butter base, then you blend it and finish by adding cream, what gives something truly rich and deeply satisfying. That is comfort food at its best form. What separates the average mushroom soup from the creamy version?
One gives lightweight, clear broth, while the other provides that dense creamy richness that truly satisfies.
Easy Homemade Cream of Mushroom Soup
Making Cream of Mushroom from scratch means to use fresh cut mushrooms, onion, garlic, broth, cream and a bit of wine. Truly, it is this easy that the canned versions seem almost pointless after you prepared one yourself. Besides simply eating it as it is, good homemade soup becomes a great base for various dishes, or it goes perfectly with a sandwich.
Roasting those mushrooms first creates big impact. It releases the savory taste and adds natural depth to the flavor profile. A little amount of flour makes silky texture without too much thickness, keeping everything creamy but liquid.
Here the thing with flour: it thickens during cooking, but when your sauce starts simmering, that is almost the maximum thickness that it reaches. Want to thin it a bit? Only broth alone or a mix of broth and cream does the task great.
When dealing with mushroom types, buttons, creminis, small portobellos or any mix works well. Thyme and parsley are the herbs that truly shine hear, although rosemary, oregano, tarragon, chives or coriander all add a nice touch to the flavor. For the creamy part heavy cream is traditional, but half-and-half, light cream or even condensed milk give similar impact.
Chicken broth works, whether bought in store or homemade, and beef broth really strengthens the richness. In cases of need, evaporated milk can replace the cream.
The condensed version is basically the same soup, but with double focus by means of removing water. Want to thin it? Simply double the amount by adding water.
Homemade Cream of Mushroom does not have exactly the same taste as the canned kind, because the homemade skips extras like modified corn starch or yeast extract. Even so, the homemade version is much more delicious and also a bit healthier from a nutritious viewpoint.
Besides simply eating it directly, Cream of Mushroom soup is surprisingly handy in the kitchen. Green Bean Casserole almost cannot lack it. Pulled pork cooked with mushroom soup and potatoes creates perfect weekly dinner.
Toss stewing beef with onions and mushroom soup in a slow cooker, serve it over rice or egg noodles and you have a classic. Chicken and veggie pot covered with potato tots works great also. It even well replaces roux or bechamel as base for sauce.
Grill it with cheese, broil it andyou have a fast snack or little meal.
