Homemade Condensed Cream of Mushroom Soup
Description
Cream of mushroom soup is a very versatile soup that is an ingredient in many meals and casseroles. Those meals can be much tastier and better for you if you make your own cream of mushroom soup.
Ingredients
1/4 c. butter
6 oz. mushrooms, finely chopped (any kind, but cremini are good)
1/4 c. onion, finely diced
1-2 cloves garlic, minced
salt and pepper, to taste
1/4 c. all-purpose flour
1/2 c. heavy cream
1/2 c. chicken stock/broth
Directions
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Wipe off mushrooms to clean.
Melt butter in a skillet over medium-low heat; add mushrooms and onions; sauté until tender, about 8 minutes. Season to taste with salt and pepper.
Add garlic; cook 2 minutes. Add flour; stir with a fork to remove lumps; cook 2 minutes. Quickly whisk in cream and chicken stock/broth until smooth. Bring to a boil; boil 1 minute; remove from heat. Taste and adjust seasoning, as needed. It should be saltier than normal because it is a condensed soup.
Cool slightly. Transferring to a freezer-safe container, if freezing. When soup is completely cool, it can stored in the refrigerator or freezer.
To reconstitute:
Add 1 1/2 cups of liquid, like chicken stock/broth, milk, water, or a combination of these.
*** A 10 3/4 oz. store bought can of condensed mushroom soup is about 1 1/4 c. This recipe makes 12 oz. which is 1 1/2 c. of condensed soup.