Condensed Cream of Mushroom Soup
I recently wanted to make a casserole that called for cream of mushroom soup, but I realized I was out; and inexplicably I did have two 4oz cans of sliced white mushrooms, so I figured I’d try this out, and it was simple and easy and I might do it again with fresh mushrooms instead of canned.
Makes ~2 10.5-oz “cans” of condensed cream of mushroom soup. The comments say not to “can” this recipe because of the dairy, but that you can freeze the extra.
Ingredients: (makes 2 “cans”) - 1 Tbs butter - 8 oz white button mushrooms, sliced - 3/4 c chicken broth - 1/4 tsp onion powder - 1/8 tsp garlic powder - 1/2 c milk - 1/4 c flour - salt and pepper
In a medium saucepan over medium-high heat, melt 1 Tbs butter. Add 8 oz sliced mushrooms and cook until they’ve released most of their liquid (5-7min). (I used canned mushrooms so I just vaguely let them warm up with the butter.)
Stir in 3/4 c chicken broth (I used 3/4 tsp Better-than-Bouillon + 3/4 c water), 1/4 tsp onion powder, and 1/8 tsp garlic powder. Bring to a simmer.
In a small bowl (or measuring cup), whisk together 1/2 c milk and 1/4 c flour. Stir milk mixture into saucepan until soup has thickened, about 1 minute. Season to taste with salt and pepper (I did 8 cracks of each on my salt and pepper grinders).
