Condensed Cream of Mushroom Soup is a rich, savory, and versatile soup base that adds depth and creaminess to a variety of dishes. Made with earthy mushrooms, cream, and a touch of garlic, this homemade version elevates the flavor beyond canned soup, giving your casseroles, sauces, and soups a robust and natural taste. It’s easy to make and can be stored for later use, making it a convenient option that’s both healthier and more flavorful than store-bought versions. Use it on its own or as a delicious base to enhance your favorite recipes.
Ingredients:
- 2 tbsp butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 8 oz mushrooms, finely chopped (button or cremini work well)
- ¼ tsp salt, plus more to taste
- ¼ tsp black pepper
- ¼ tsp dried thyme (optional)
- 3 tbsp all-purpose flour
- 1 cup vegetable or chicken broth
- ½ cup heavy cream or whole milk
Instructions:
- Sauté the Vegetables: In a medium saucepan, melt the butter over medium heat. Add the chopped onion and cook for 3-4 minutes until softened. Add the garlic and cook for another minute until fragrant.
- Cook the Mushrooms: Add the chopped mushrooms, salt, pepper, and thyme (if using) to the saucepan. Sauté for about 5-7 minutes, or until the mushrooms release their juices and are browned.
- Make the Roux: Sprinkle the flour over the mushrooms and stir well to coat. Cook for 1-2 minutes to eliminate the raw flour taste.
- Add Broth and Cream: Slowly whisk in the broth until smooth, then add the cream. Simmer the mixture for 5-7 minutes, stirring frequently, until thickened to a condensed soup consistency.
- Adjust Seasoning: Taste and adjust seasoning with additional salt and pepper if needed.
Enjoy this homemade Condensed Cream of Mushroom Soup as a standalone creamy soup or use it to enhance your casseroles, sauces, and other recipes for a rich, comforting flavor!