Homemade Condensed Cream of Mushroom Soup
Homemade condensed cream of mushroom soup is healthier than the canned version and you know exactly what you put in it. This condensed soup freezes well so make a double batch. Keep it on hand for quick casseroles or whip up a speedy soup.
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Calories: 608kcal
Ingredients
- 2 tablespoons butter
- 1 cup finely chopped mushrooms
- 2-2/3 cup chicken or vegetable broth
- 1/2 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon dried thyme
- 1 teaspoon salt
- 1/4 teaspoon ground white pepper
- 1-1/3 cup whole milk
- 2/3 cup all-purpose flour
Instructions
- In a large saucepan set over medium heat, melt the butter; then add the chopped mushrooms. Sauté the mushrooms for 3 to 5 minutes while stirring occasionally.
- Add the chicken broth and the seasoning to the saucepan with the mushrooms and bring the to a boil over medium-high heat.
- Meanwhile, combine the milk and flour together in a small dish and whisk until smooth.
- Slowly pour the milk/flour mixture into the boiling broth while continuing to whisk. Reduce the heat to medium and cook, whisking constantly, for 3-4 minutes until thickened.
- Remove from the heat, allow to cool, then portion into containers.
Notes
- Use this homemade condensed cream of mushroom soup in the same manner as the canned variety.
- This recipe will make the equivalent of 3 cans, 10.5 oz. each of Campbell’s Cream of Mushroom Condensed Soup.
- Portion the condensed soup into lidded containers and use in a recipe or refrigerate for up to 1 week. The soup will keep stored in sealed freezer containers for 3 months.
Nutrition
Serving: 10.5 oz. | Calories: 608kcal | Carbohydrates: 43g | Protein: 39g | Fat: 30g | Saturated Fat: 13g | Polyunsaturated Fat: 15g | Cholesterol: 174mg | Sodium: 1753mg | Fiber: 3g | Sugar: 16g