Condensed Cream Of Mushroom Soup

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:

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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!

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