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Cream of Mushroom Condensed Soup

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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?
  1. In the fridge - lasts up to a week
  2. In the freezer - lasts 4-6 months
  3. 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!
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