Homemade Condensed Cream of Mushroom Soup

Making homemade cream of mushroom soup is truly one of the easiest things to make instead of buying canned condensed soups. It is so much better to use in any of your casserole dishes, and it is made without unnecessary yucky ingredients. No MSG, no sodium, no soybean oil.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Add chicken or vegetable stock to a medium saucepan.

Step 2

Bring to a boil over medium high heat.

Step 3

In a separate bowl, mix together the milk and flour until flour is dissolved.

Step 4

Slowly pour the milk mixture into the boiling broth and whisk to completely combine.

Step 5

Stir in the mushrooms and and spices.

Step 6

Reduce the heat to medium and let it come to low boil, stirring constantly.

Step 7

Continue to boil for 3 minutes or until thickened.

Step 8

Remove pan from heat.

Step 9

Store in an airtight container in the refrigerator for up to 7 days if not using right away

Step 10

Remember this is a condensed soup and is not meant to eat directly. Be sure to dilute it with chicken or vegetable broth if you'd like to eat it as a soup.

Step 11

(equals approx. 2 cans of canned soup)

Step 12

You can leave out the mushrooms and you have cream of chicken soup! You can also make cream of celery soup with 1/2 cup of diced celery.

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