Cream of Mushroom Condensed Soup
Ingredients
- 1 tbs butter
- 8 oz white button mushrooms, sliced (any mushroom is fine)
- 3/4 cup chicken stock (homemade is preferred)
- 1/4 tsp onion powder
- 1/8 tsp garlic powder
- 1/2 cup milk (whole milk is preferred)
- 1/4 cup freshly milled flour (soft white, kamut, or spelt are my preferred)
- 1/2 tbs salt
- 1/4 tbs black pepper
Instructions
- In large saucepan over medium high heat, melt butter until foaming. Add mushrooms and cook until the have released most of their liquid, about 5-7 minutes.
- Try not to eat the mushrooms because they are SO GOOD sautéed in butter!
- Stir in chicken stock, onion powder, garlic powder, bring to a simmer. In a small bowl, whisk together milk and flour.
- Stir in milk mixture and cook until soup has thickened, about 1 minute. Season to taste.
- Can be made into a full soup by adding 1 cup of water
Notes
Produces the equivalent of 1 can of condensed soup
TO PRESERVE
Want to save some for later?
- In the fridge - lasts up to a week
- In the freezer - lasts 4-6 months
- Canning? There is conflicting information. I have seen some research that you cannot safely can condensed soups. On the other hand, I have seen where soups can be canned but with a pressure canner. Consult your canning guide to be sure!
Tried this recipe?Let us know how it was!
