Condensed Cream Of Mushroom Soup "Campbell'S"

1. 1

   Melt the butter in a large skillet and saute the onion and celery over medium heat until tender but not browned.

2. 2

   Stir in the chopped mushrooms and salt; cook and stir about 2-3 minutes.

3. 3

   Stir in the flour a little at a time until fully incorporated, about 4 minutes, stirring constantly. (I normally use corn starch, but the original recipe calls for flour.).

4. 4

   Increase heat to medium high and slowly add the broth a little at a time, until fully incorporated.

5. 5

   Reduce heat and simmer for 15 minutes.

6. 6

   Slowly stir in half and half.

7. 7

   Use about 1-1/4 cups to replace a can of soup.

8. 8

   The recipe makes a little over a quart, or roughly enough to equal about 4 cans.

9. 9

   Use any place where you would use Campbell's Condensed Cream of Mushroom Soup.

10. 10

    Can be frozen.

11. 11

    VARIATION: Cream of Chicken--Eliminate the mushroom and substitute 1/2 cup of finely minced, cooked, dark meat chicken.

12. 12

    VARIATION: Cream of Celery--Increase celery to 1/2 cup of finely minced celery and eliminate the mushroom.

* Per serving · 4 servings · Values may vary.

No additional tips available.