Cream of mushroom soup from scratch

Disclaimer: this is not my personal recipe. The Recipe is inspired by Ali of Gimme Some Oven as found on the pioneer woman website.

Homemade Condensed Cream of Mushroom Soup

PREP TIME: 5 Minutes

DIFFICULTY: Easy

COOK TIME: 15 Minutes

SERVINGS: 3 Servings

INGREDIENTS

• 1/4 cupButter
• 6 ounces, whiteMushrooms, Finely Chopped
• 1/4 cupFinely Diced Onion
• 1 cloveGarlic, Minced
• Salt And Pepper, to taste
• 1/4 cupAll-purpose Flour
• 1/2 cupHeavy Cream
• 1/2 cupChicken Broth

INSTRUCTIONS

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.

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 this is a condensed soup.

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 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 1 1/2 cups of condensed soup.

Recipe inspired by Ali of Gimme Some Oven, courtesy of the pioneer woman.