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Homemade Condensed Cream of Mushroom Soup Recipe

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This recipe for Homemade Condensed Cream of Mushroom Soup is from The Wagner Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 can of evaporated milk (you can use regular milk in a pinch, it just won't be quite as creamy)
chicken broth (I used reduced sodium)
1 1/2 teaspoons onion powder
4 tablespoons of corn starch
1 tablespoon olive oil
1/4 teaspoon black pepper
1 cup of mushrooms
Directions:
Directions:
Pour the can of evaporated milk and add chicken broth to total 2 cups.
Add all ingredients except the mushrooms into the blender and give it a quick whirl to mix.
Add in the mushrooms and blend again until mushrooms reach desired size. This can be a couple of seconds for chunks of mushrooms or longer if you'd like to puree (& hide) the mushrooms.
Place in a saucepan on medium high heat. Stir continuously with a whisk until thick.
Remove from heat and cool.
Can be stored in the fridge for 1 week or freezer.
Personal Notes:
Personal Notes:
I can control the ingredients (low sodium, low fat)
I can make the mushrooms smaller so my kids don’t even know they are there
It’s cheap to make
It can freeze so you can make a bunch at once
Mushrooms can be replaced by… celery, chicken, asparagus, broccoli or … nothing!

 

 

 

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