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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Condensed Cream of Mushroom Soup Recipe

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This recipe for Condensed Cream of Mushroom Soup is from The Barnes Family Cookbook Project, 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:  
1/4 c,]. butter
6 oz. mushrooms
1/4 c. onion
1 clove garlic
salt and pepper, to taste
1/4 c. flour
1/2 c. cream or milk
1/2 c. chicken broth
Directions:
Directions:
Melt butter in a skillet over medium-low heat. Mince mushrooms, garlic and onion in a food processor (or chop by hand if you like larger pieces). and add to butter; sauté until tender, about 8 minutes. Season to taste with salt and pepper.

Add flour and cook for an additional 2 minutes. Quickly whisk in milk/cream and chicken broth until smooth. Bring to a boil and boil for 1 minute. Remove from heat. Taste and adjust seasoning if needed÷–you want it to be saltier than normal, since this is a condensed soup.

Allow to cool slightly before transferring to a jar or freezer-safe container. Once soup is completely cool, you can store it in the refrigerator or freezer.

To reconstitute, add 1 1/2 cups of liquid, such as chicken broth, milk, water, or a combination.
Number Of Servings:
Number Of Servings:
1 can plus 1/4 c.
Personal Notes:
Personal Notes:
This is adapted from the The Pioneer Woman's website. A 10 3/4-ounce can of condensed mushroom soup is about 1 1/4 cups. This recipe makes 1 1/2 cups of condensed soup.

 

 

 

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