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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Homemade Cream of Mushroom Soup- *Condensed* Recipe

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This recipe for Homemade Cream of Mushroom Soup- *Condensed* is from Mom's 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:  
3 Tbs Unsalted Butter
1 Small Shallot-Minced
1 Cup Crimini Mushrooms
2.5 Tbs All Purpose Flour
1/2 C Vegetable Broth
1/2 C Whole Milk
1 Pinch of Salt
2 Pinch's Black Pepper
Directions:
Directions:
In a 10 Inch skillet melt the three tablespoons of of butter over medium heat. Once melted add in the shallot, stir to coat in the butter and saute until just about soft (3-5 min). Add in the mushrooms, stir and cook for 2-3 minutes.

Sprinkle with the 2.5 Tablespoons of flur and let the flour cook for a minute or two. Whisk in the milk and vegetable broth until smooth.
Bring to a simmer and cook until it has thickened (5-8 min).

Use in any recipe calling for Canned Cream of Mushroom Soup!
Store in refrigerator up to one week or Freeze for future use.
Number Of Servings:
Number Of Servings:
1 Can of Condensed Soup
Preparation Time:
Preparation Time:
30 Minutes
Personal Notes:
Personal Notes:
** For Condensed Cream of Chicken- Switch out Vegetable broth for Chicken Broth and do not use mushrooms.

** For Condensed Cream of Celery- Use Chicken broth instead of Vegetable broth and instead of Mushrooms, Saute 1-2 Cups of Celery until soft.

 

 

 

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