Condensed Cream of Mushroom Soup
Homemade Condensed Cream of Mushroom Soup tastes SO much better than anything from a can, is easy to make, you can feel good about using it, and as a bonus, it can be frozen!
Servings: 1 cups
- 1 Tbsp unsalted butter
- 1 Tbsp olive oil
- 1/2 small yellow or white onion minced
- 8 oz white button mushrooms chopped
- 1 clove garlic minced
- 3 Tbsp all purpose flour
- 1/2 cup vegetable broth
- 1/2 cup half and half
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- pinch of ground thyme
Add flour and stir to coat. Cook, stirring very often, for 1 minute.
Stir in vegetable broth and half and half, scraping the bottom of the pan to release any browned bits. Cook, stirring occasionally, for 1-2 minutes, or until soup has thickened to your liking. Remember, we want the soup to be nice and thick, like the canned version.
SEASON AND STORE
Season with salt and pepper, then remove from heat and let cool completely.
Transfer soup to an airtight container (I like to use a glass jar) and place in the refrigerator. Soup should be used within 1 week.
Recipe makes approximately 1 1/2 cups of condensed soup, which is a little more than a standard 10.75 oz can of condensed soup.
Recipe can be used interchangeably with a can of condensed soup.
Calories: 540kcal | Carbohydrates: 36g | Protein: 14g | Fat: 41g | Saturated Fat: 18g | Cholesterol: 75mg | Sodium: 1698mg | Potassium: 930mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1033IU | Vitamin C: 9mg | Calcium: 127mg | Iron: 2mg