Homemade Condensed Cream of Mushroom Soup
Homemade condensed cream of mushroom soup lets you know exactly what goes into it. It freezes beautifully, so make a double batch to have on hand for quick casseroles or a speedy soup whenever you need it.
Servings: 4 cups
Ingredients
- 2 tablespoons butter
- 4 ounces fresh mushrooms chopped; about 1 cup
- 2⅔ cup chicken broth or vegetable broth
- ½ teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon dried thyme
- 1 teaspoon salt
- ¼ teaspoon ground white pepper
- 1⅓ cup whole milk
- ⅔ 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
