Homemade Condensed Cream of Mushroom Soup
Homemade Condensed Cream of Mushroom Soup is great to use in recipes such as casseroles, and scalloped potatoes. Only a few ingredients, and you can control the salt.
Servings: 2
Equipment
- Skillet
- Sauce Pan
Ingredients
- 4 Tablespoons Butter
- 8 ounces Mushrooms
- ¼ cup All-Purpose Flour
- 1 cup Chicken Broth (or Vegetable Broth)
- ½ teaspoon Garlic Powder
- ½ teaspoon Onion Powder
- ½ teaspoon Kosher Salt
- ⅓ teaspoon Pepper
- 1 ½ cup Half and Half
Instructions
- Chop the mushrooms into small pieces smaller than a pea either by hand or using a food processor.
- Place butter in a skillet and melt it. Add the mushrooms and sauté until most of the water has evaporated.
- Stir in the flour until incorporated.
- Add the broth and spices. Stir and bring to a boil.
- Reduce the heat to low and whisk in the half and half. Cook, stirring frequently, until the mixture thickens (about 3 minutes).
- Remove from the heat and let cool. It Will continue to thicken as it cools.
Notes
This recipe makes 2 1/2 cups, the equivalent of 2 (10.5 oz) cans of soup.
Easily double this recipe, just double the ingredients and adjust seasonings to taste.
Serving Size Info
I calculated that one serving is 1 1/4 cups (one 10.5 oz can's worth), so there are 2 servings in this recipe.Nutrition
Calories: 533kcal
