Condensed Cream of Mushroom Soup
332kcal
Equipment
- a spatula or whisk
Ingredients
- 8 oz fresh mushrooms (cleaned, sliced, white or brown)
- 1 cup diced yellow onion
- ¼ cup unsalted butter
- ¼ cup all-purpose flour
- 1 cup low-sodium chicken broth
- 1 cup whole milk
- 1 teaspoon garlic powder
- 1½ teaspoons kosher salt (or more to taste)
- ¼ teaspoon ground black pepper (or more to taste)
Method
- Melt butter in a saucepan over medium-high heat. Toss in the onions and mushrooms, and cook until they soften, around 5 minutes.
- Sprinkle in the flour, stirring constantly for about 2 minutes until it emits a toasty aroma.
- Gradually whisk in the broth, milk, garlic powder, salt, and black pepper. Continue whisking until the mixture thickens to a condensed soup-like consistency, typically about 5 minutes. You'll know it's ready when the soup coats the back of the spoon.
Nutrition
Calories332kcalCarbohydrates25gProtein10gFat23gSaturated Fat14gPolyunsaturated Fat1gMonounsaturated Fat6gTrans Fat1gCholesterol61mgSodium1471mgPotassium646mgFiber2gSugar9gVitamin A728IUVitamin C7mgCalcium151mgIron1mg
Notes
Serving Size. This recipe produces approximately 2.5 cups of condensed cream of mushroom soup, which can serve as a substitute for any recipe requiring 2 cans of condensed cream of mushroom soup (each can typically measuring 10.5 ounces).
Salt. You may need to adjust the amount of salt added to the soup depending on how you intend to utilize this condensed mushroom soup recipe.
Storage. Allow the leftover soup to cool completely at room temperature before transferring it to an airtight container. Ensure that the container is suitable for storing liquids without leaking. Place the container in the refrigerator and store it for up to 3 to 4 days or up to 3 months in the freezer.
You can effortlessly transform this concentrated mushroom into mushroom soup by incorporating a minimum of 2 cups of broth or water.