Condensed Cream of Mushroom Soup
Best tasting green bean casserole ever, anyone? This is the key! Ingredients with an asterisk (*) are available seasonally right here in North Iowa! Click on select ingredients to find them nearby or stop by your local farmer's market.
Equipment
- Skillet
- Jar or Freezer-Safe Container
Ingredients
- 4 tbsp butter
- 8 oz mushrooms* finely chopped
- ¼ cup onion* finely diced
- 1 clove garlic* minced
- salt + pepper to taste
- ½ cup unbleached all-purpose flour
- ½ cup heavy cream
- ½ cup chicken* stock or vegetable stock
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 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.
Notes
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.
Nutrition
Calories: 293kcalCarbohydrates: 18gProtein: 5gFat: 23gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.5gCholesterol: 65mgSodium: 162mgPotassium: 336mgFiber: 2gSugar: 2gVitamin A: 816IUVitamin C: 1mgCalcium: 32mgIron: 2mg
