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Monday, February 3, 2014

Homemade Condensed Cream of Mushroom Soup

Some of the best recipes we know and love call for condensed soup.  The famous green bean casserole, chicken pot pie - all the great casseroles we grew up with.  If you are not fond of using "cream of anything" soups, then this is a recipe for you.

This is simple recipe that takes no prep time at all, just a little simmering time.
Substitute this for all your recipes and make them come alive again!
Condensed Cream of Mushroom Soup

10 oz. Baby Bella Mushrooms, chopped
1/2 cup onion chopped
1 clove garlic, minced
2 Tbsp. unsalted butter
2 Tbsp. flour
2 cup low sodium chicken stock
1 cup half and half
Salt and pepper to taste.

In a medium saucepan, melt butter.  Add onions, mushrooms and garlic and saute over medium heat until onions soften and mushrooms begin to release their juices, about 5 minutes.  Add flour and mix well.  Cook an additional 2 minutes.  Add chicken broth and half and half and simmer on low until soup is reduced to 2 cups and has thickened.  Add salt and pepper to taste.  Soup will thicken upon cooling.

Stores up to 1 week refrigerated.

Add contents of jar and 1/2 cup water or milk for any recipe calling for 1 can of soup!

This can also be made into cream of broccoli or celery soup by just swapping out ingredients!

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