Homemade Condensed Cream of Mushroom Soup

You can use this soup wherever you would normally use the canned version. It adds lovely flavor to casseroles. Or you can reconstitute it for a (super) quick and easy meal.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Melt butter in a skillet over medium-low heat. Add mushrooms and onions and sauté until tender, about 8 minutes. Season to taste with salt and pepper.

Step 2

Add garlic and cook for 2 minutes. Add flour and cook for an additional 2 minutes. Quickly whisk in cream and chicken broth until smooth. Bring to a boil and boil for 1 minute. Remove from heat. Taste and adjust seasoning if needed–you want it to be saltier than normal, since this is a condensed soup.

Step 3

Allow to cool slightly before transferring to a jar or freezer-safe container. Once soup is completely cool, you can store it in the refrigerator or freezer.

Step 4

To reconstitute, add 1 1/2 cups of liquid, such as chicken broth, milk, water, or a combination.

Step 5

Note: A 10 3/4-ounce can of condensed mushroom soup is about 1 1/4 cups. This recipe makes 1 1/2 cups of condensed soup.

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