Condensed Cream of Mushroom Soup
This creamy, condensed cream of mushroom soup is easy to make, and it's perfect to use in soups, casseroles, and lots of other dishes. Plus, it can be kept in the fridge for up to 1 week and kept frozen for 2 months. Simply defrost to room temperature before using in your recipes!
Servings: 1 1/2 cups (1 can)
Ingredients
- 4 tablespoons 1/2 stick salted butter
- 1/4 cup white onion finely chopped
- 3/4 cup mushrooms finely chopped (I used 1/2 crimini + 1/2 button)
- 3 tablespoons all-purpose flour
- 3/4 cup mushroom broth beef broth or vegetable broth is fine too
- 1/2 cup milk I used 2%
- 1/8 teaspoon dried thyme
- 1/8 teaspoon garlic powder
- 1 pinch salt
- 1/4 teaspoon ground black pepper
Instructions
- Melt the butter in a medium sized skillet over medium heat. Once the butter is melted, sauté the onions, stirring so they get soft and translucent, but do not brown, about 3-4 minutes. Add in the mushrooms and continue to cook for 2-3 minutes. The mushrooms should reduce in size and start to brown just a little bit. Sprinkle in the flour, salt, black pepper, thyme, and garlic powder and allow to cook for 2 minutes. Whisk in the mushroom broth and the milk. Bring to a simmer and cook until the soup thickens, about 5-9 minutes.
Notes
- Soup can be store fridge in an air-tight container for 1 week or frozen for up to 2 months. To use simply defrost before using in your soup or casserole recipe.
- If you're turning this into mushroom soup, add salt to preference. The recipe contains less sodium so that when being used in another recipes, you can still season as the recipe calls for.
