This Homemade Condensed Cream of Mushroom Soup Recipe will be great for the holiday casseroles we will be making soon. We have always used canned mushrooms in the past but decided it was time to make our own Cream of Mushroom Soup. My hubby is a huge fan of mushrooms. I was really wanting to make a from scratch fresh condensed Cream of Mushroom Soup for our Traditional Green Bean Casserole this Thanksgiving. To my amazement the soup came together quite easily and was so much better than the store bought cans.
Condensed Cream of Mushroom Soup Recipe
I made this batch a few weeks ago to see if I was going to like it as much as the canned. It was super tasty in our tuna casserole. I know it is going to be perfect to add to many other casserole dishes. We will be making another batch for our Green Beans. YUM!
The ingredients need to make your own Condensed Cream of Mushroom Soup at home are quite simple. You will need some vegetable stock, flour, milk, a few spices and obviously some yummy mushrooms.
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INGREDIENTS
3/4 cup finely chopped Mushrooms
1/3 cup Flour
2/3 cup Milk
1 1/4 cup Vegetable Broth
1 tsp Onion Powder
1 tsp Garlic Powder
1/4 tsp Celery Salt
1/4 tsp Salt
1/4 tsp Pepper
DIRECTIONS
Boil vegetable broth to a boil in a large pan.
In a bowl, whisk together milk and flour until flour is dissolved.
Add in remaining ingredients and continue whisking until incorporated.
Add the milk/flour mixture to the broth, whisking to combine.
Reduce heat to medium, allow to cook until thickened (3-5 minutes) stirring constantly.
Remove from heat.
Use immediately or store in airtight container in refrigerator.
Condensed Cream of Mushroom Soup Recipe
Ingredients
- 3/4 cup finely chopped Mushrooms
- 1/3 cup Flour
- 2/3 cup Milk
- 1 1/4 cup Vegetable Broth
- 1 tsp Onion Powder
- 1 tsp Garlic Powder
- 1/4 tsp Celery Salt
- 1/4 tsp Salt
- 1/4 tsp Pepper
Instructions
- Boil vegetable broth to a boil in a large pan.
- In a bowl, whisk together milk and flour until flour is dissolved.
- Add in remaining ingredients and continue whisking until incorporated.
- Add the milk/flour mixture to the broth, whisking to combine.
- Reduce heat to medium, allow to cook until thickened (3-5 minutes) stirring constantly.
- Remove from heat.
- Use immediately or store in airtight container in refrigerator.
Julie
The cream of mushroom recipe looks outstanding!! Ive been noticing the price of the canned version seems to get higher every time I go to the store! This will be perfect! Thank you for sharing =) I would like to make a large batch, but I was wondering how long it will hold in the fridge