Condensed Cream Of Mushroom Soup

5 from 1 vote

Indulge in the homemade goodness of my Condensed Cream of Mushroom Soup, a rich, flavorful concoction that's a cut above the store-bought version. This creamy delight boasts finely chopped fresh mushrooms, aromatic garlic, and savory onions, all melded together in a perfectly seasoned, velvety broth. It's a versatile masterpiece, ready to elevate your casseroles, sauces, or serve as a base for a warming, comforting bowl of soup.

Prep Time10

Cook Time25

Total Time35

Course: Lunch, Soup

Cuisine: American

Servings:

Calories: 158kcal

Author: Joanna Cismaru

Ingredients

1 cup mushrooms white or cremini, cleaned and finely chopped
1 small onion finely diced
2 cloves garlic minced
3 tablespoons butter unsalted
¼ cup all-purpose flour
1 cup vegetable broth or chicken broth
1 cup whole milk
½ teaspoon salt
¼ teaspoon black pepper

US Customary - Metric

Instructions

In a medium-sized saucepan, melt the butter over medium heat. Add the diced onion, minced garlic, and chopped mushrooms. Cook until the onions are translucent and the mushrooms are soft, about 5-7 minutes.
Stir in the flour, ensuring that the mushrooms and onions are fully coated. This will create a roux that will help thicken the soup. Continue to cook for another 1-2 minutes.
Slowly pour in the chicken or vegetable broth, stirring continuously to prevent any lumps from forming. Add the milk, salt, and pepper, and stir well.
Bring the mixture to a simmer. Let it simmer for about 10-15 minutes, or until the soup has thickened to your liking.
Use the soup immediately, or let it cool before storing it. This recipe will make the equivalent of one can of condensed cream of mushroom soup.

Notes

Mushroom Choices: While white or cremini mushrooms are recommended, feel free to experiment with a variety of mushrooms like shiitake or portobello for different flavors.
Broth Options: This recipe is versatile! You can use either vegetable or chicken broth depending on your preference or dietary restrictions.
Storing: If not using immediately, allow the soup to cool completely before storing it in an airtight container. It can be refrigerated for up to a week.
Usage: This recipe yields the equivalent of one can of store-bought condensed soup, making it easy to substitute in other recipes.
Reheating: When ready to use, if too thick, add a little milk or broth while reheating to reach the desired consistency.
Seasoning Adjustments: Feel free to adjust salt and pepper to your taste, especially if using in recipes that have additional seasonings.

Nutrition