Homemade Condensed Cream of Mushroom Soup
3 tablespoons butter
1/4 cup onion, minced
1/2 cup minced mushrooms (I used crimini), minced
2-1/2 tablespoons all-purpose flour
1/2 cup vegetable broth
1/2 cup whole milk
1 pinch salt
2 pinches black pepper
Add in the mushrooms, stir and cook for 2-3 minutes.
Sprinkle with the flour and let the flour cook for a minute or two (it will be lumpy). Dump in the whole milk and vegetable broth and whisk until smooth.
Bring to a simmer and cook until it has thickened about 5-8 minutes.
Use as a substitute in any recipe calling for canned cream of mushroom soup! This recipe is equal to one can of cream of mushroom soup. You can make this in larger batches and freeze in individual “can size” portions (about a cup and a half each) and simply defrost when you need it.
Have a great day!