Sorry, Campbell’s, but one of my new favorite recipes is this Homemade Condensed Cream of Mushroom Soup! No need to worry about preservatives and sodium or weird ingredients you can’t pronounce. Sure, if you are making something that calls for Cream of Mushroom soup, it’s easier to bust open a can, but this recipe is so much more delicious. You’ll thank me later!
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
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. I like to use Ball Mason Jars >>
Makes the equivalent of 2 cans
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