Who knew making your own Condensed Cream of Mushroom Soup could be so easy? Why has it taken me this long to realize this? So easy, it's crazy easy and so few ingredients you too will wonder why you never made it ... seriously ... you will!
Anyway, here's my story and I'm sticking to it. I've always wanted to do this, then my local produce market, Camden City Market, had fresh organic button (white) mushrooms, and I had center-cut pork chops from Sunny Cedars Farm just begging for me to make stuffed pork chops with, so I set out to figure out how to make my own. Of course I poured over every recipe on the Internet and finally settled on one from the Pioneer Woman, which this is slightly adapted from.
1/4 cup butter
3/4 cup (6 oz) fresh button mushroom, finely diced
1/4 cup onion, finely diced
1 clove garlic, minced
salt and pepper to taste
1/4 cup all-purpose flour
1/2 cup heavy cream
1/2 cup chicken or beef bone broth (I used beef bone broth)
Melt butter in a skillet over medium-low heat. Add mushrooms and onions and sauté until tender, about 8 minutes. Season to taste with salt and pepper (I like to use course-ground pepper)
Add garlic and cook for 2 minutes. Add flour and cook for an additional 2 minutes. Quickly whisk in cream and chicken broth until smooth. Bring to a boil and boil for 1 minute. Remove from heat. Taste and adjust seasoning if needed; you want it to be saltier than normal, since it is condensed.
Allow to cool slightly before transferring to a jar or freezer-safe container. Once soup is completely cool, you can store it in the refrigerator or freezer.
To reconstitute, add 1 1/2 cups of liquid, such as chicken or beef bone broth, milk, water, or a combination.
Note: A 10 3/4-ounce can of condensed mushroom soup is about 1 1/4 cups. This recipe makes about 1 1/2-2 cups of condensed soup.
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