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.
Servings: 4 servings
Calories: 293kcal
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.
Nutrition
Calories: 293kcal | Carbohydrates: 18g | Protein: 5g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 65mg | Sodium: 162mg | Potassium: 336mg | Fiber: 2g | Sugar: 2g | Vitamin A: 816IU | Vitamin C: 1mg | Calcium: 32mg | Iron: 2mg