Homemade condensed cream of mushroom soup

Don’t have Condensed cream of Mushroom on stock, and it’s to late to run to the store ? Or do you just want to spoil your family or guest with a delicious home made cream of Mushroom soup ? This is easy and totally delicious basic recipe
2.5 cups, or the exact equivalent of 1 can of condensed soup

  • 1 ⅓ cup vegetable stock
  • 2 cup heavy cream
  • cup all-purpose flour
  • ½ cup finely-chopped fresh mushrooms
  • ½ teaspoon salt
  • ¼ teaspoon garlic powder
  • ¼ teaspoon freshly-ground black pepper
  • ¼ teaspoon onion powder
  • teaspoon celery seed (optional)
  • teaspoon dried thyme

1) 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

aHousewife’s notes : On the picture there is whole mushrooms in, because the recipe I made called for whole mushrooms.

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