Homemade Condensed Cream of Mushroom Soup

1. 1

   Melt butter in a skillet over medium-low heat.

2. 2

   Add mushrooms and onions and saute until tender, about 8 minutes.

3. 3

   Season to taste with salt and pepper.

4. 4

   Add garlic and cook for 2 minutes.

5. 5

   Add flour and cook for an additional 2 minutes.

6. 6

   Quickly whisk in cream and chicken broth until smooth.

7. 7

   Bring to a boil and boil for 1 minute.

8. 8

   Remove from heat.

9. 9

   Taste and adjust seasoning if neededyou want it to be saltier than normal, since this is a condensed soup.

10. 10

    Allow to cool slightly before transferring to a jar or freezer-safe container.

11. 11

    Once soup is completely cool, you can store it in the refrigerator or freezer.

12. 12

    To reconstitute, add 1 1/2 cups of liquid, such as chicken broth, milk, water, or a combination.

13. 13

    Note: A 10 3/4-ounce can of condensed mushroom soup is about 1 1/4 cups.

14. 14

    This recipe makes 1 1/2 cups of condensed soup.

15. 15

    Recipe inspired by Ali of Gimme Some Oven.

* Per serving · 4 servings · Values may vary.