Condensed Cream of Mushroom Soup
Making Condensed Cream of Mushroom Soup is so easy to make from scratch with simple ingredients. In a matter of minutes, you'll match the exact consistency of a can, but with much better flavor and no processed ingredients!
Melt the butter in a small saucepan until it begins to foam. This allows the water in the butter to cook off which will create a smoother consistency.
Add the diced mushrooms and cook for 5-6 minutes, until liquid is mostly reduced. Add the flour and cook for an additional 3 minutes, stirring occasionally.
Add the chicken broth and stir to combine. Slowly mix in the half and half until combined, then the seasonings. Whisk continuously and bring to a gentle boil. Stir continuously while it bubbles for about 4 minutes, it will thicken and reduce. Remove from heat.
It will continue to thicken upon standing.
- This recipe makes 2 cups, (16 oz). If you double this recipe, it will give you exactly 3 (10.5 oz) cans.
- Baby Bella or Shiitake mushrooms may also be used.
- You can freeze these in can-sized portions, these Tupperware containers perfectly fit 1 "can" of soup so you can easily pull them from the freezer for cooking.
- To turn this into a broth for soup: Add about 1/2 cup of milk for every 1 cup of condensed. This tastes great with sauteed celery, carrots, chicken, and even cooked rice!
Calories: 50kcal, Carbohydrates: 3g, Protein: 1g, Fat: 4g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 1g, Cholesterol: 11mg, Sodium: 152mg, Potassium: 82mg, Fiber: 1g, Sugar: 1g, Vitamin A: 120IU, Vitamin C: 1mg, Calcium: 19mg, Iron: 1mg