This is my FAVORITE homemade soup! It is so much better than canned soup. Mostly because you know what is going into the soup and you can control the seasonings.
I love to just eat this soup plain, with a bit more milk to dilute the soup, and a side of soda crackers. We also love to use this soup as a gravy. That’s what we are doing today for dinner, we are having garlic mashed potatoes with breaded pork chops.
I found this AMAZING recipe at gimmesomeoven. I have several favorite recipes from this site, but her condensed soups are my absolute favorite!
Without further ado, my absolute favorite condensed homemade cream of mushroom recipe. . .
CONDENSED HOMEMADE CREAM OF MUSHROOM SOUP
Condensed cream of mushroom soup is easy to make homemade, and you can feel better knowing what actually goes into it!
- 1 1/3 cup vegetable stock
- 2/3 cup milk
- 1/3 cup all-purpose flour
- 1/2 cup finely-chopped fresh mushrooms
- 1/2 tsp. salt
- 1/4 tsp. garlic powder
- 1/4 tsp. freshly-ground black pepper
- 1/4 tsp. onion powder
- 1/8 tsp. celery seed (optional)
- 1/8 tsp. dried thyme
Add vegetable stock to a large saucepan and bring to a boil over medium high heat.
In a separate bowl, whisk together milk and flour until the flour is dissolved.
Slowly pour the milk mixture into the boiling vegetable stock, whisking to combine. Whisk in the mushrooms and remaining ingredients. Reduce heat to medium, and bring the mixture back to a very low boil, stirring constantly so that the bottom of the pan does not burn. Let the mixture boil for about 3 minutes or until thickened. Remove pan from heat.
Either use the condensed soup in a recipe immediately, or transfer it to airtight containers and store in the refrigerator for up to 1 week.
*This recipe is NOT meant to be consumed as-is. It is a concentrated soup, which means that it either needs to be diluted to be eaten as a soup, or mixed into a recipe that calls for condensed soup. 🙂
*Recipe very slightly adapted from Tammy’s Recipes and Pinch of Yum.
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