The first time I made condensed cream of mushroom soup from scratch, it was simply a matter of practicality. We didn’t have any of the canned soup in the pantry, but did have mushrooms in the fridge. Even then, my aim was not to replace a pantry staple with a from-scratch version as our household norm. Upon tasting this version, however, we will never go back. It’s simple, incredibly tasty, and anything made from scratch has to be better-for-you, right?
Condensed Cream of Mushroom Soup
Requires < 30 min.
ingredients…
from the pantry:
(be sure you have these ingredients on hand before heading to the market)
butter
all-purpose flour
chicken broth
onion powder
garlic powder
milk
salt & pepper (freshly ground)
from the market:
mushrooms
(We used Baby Bella this time, but have also used White Button, depending on what’s available.)
Slice 8 oz mushrooms.
In a large saucepan, melt 1 Tbsp butter over medium-high heat until foaming. Add mushrooms and cook down, stirring occasionally, about 5-7 minutes.
Add 3/4 c chicken broth, 1/4 tsp onion powder, and 1/4 tsp garlic powder. Stir and bring to a simmer.
Meanwhile, whisk 1/2 c milk and 1/4 c AP flour together in a separate bowl.
Add milk/flour to saucepan, stirring until soup has thickened, approximately 1 minute.
Season to taste with salt and freshly ground pepper.
Enjoy!
