Homemade Condensed Cream of Mushroom Soup
When you learn how easy it is to make your own homemade Condensed Cream of Mushroom Soup, you’ll never go back to the can again. Its rich and earthy flavor is wonderful when eaten by the bowlful, and it breathes new, delicious life into your favorite casserole recipes.
Servings 2 servings (1 cup condensed each)
Calories 117 kcal
1 tablespoon butter 8 ounces white button mushrooms sliced 3/4 cup chicken broth 1/4 teaspoon onion powder 1/8 teaspoon garlic powder 1/2 cup milk 1/4 cup all-purpose flour Salt and freshly ground black pepper
In a large saucepan over medium-high heat, melt butter until foaming. Add mushrooms and cook until they have released most of their liquid, about 5 to 7 minutes. Stir in chicken broth, onion powder, and garlic powder and 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 with salt and pepper.
To make soup, add 2 cups water to this full recipe, or less if you would like a thicker soup. Makes 2 servings, 2 cups each.
Adapted from Cook’s Illustrated Magazine, November & December 2006 issue (Green Bean Casserole).
Calories: 117 kcal | Carbohydrates: 13 g | Protein: 5 g | Fat: 6 g | Saturated Fat: 3 g | Cholesterol: 14 mg | Sodium: 270 mg | Potassium: 341 mg | Fiber: 1 g | Sugar: 4 g | Vitamin A: 183 IU | Vitamin C: 6 mg | Calcium: 49 mg | Iron: 1 mg