Condensed Cream of Mushroom Soup
User Reviews
5
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
1 cups
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Calories
540 kcal
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Course
Soup, Condiments
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Cuisine
American
Condensed Cream of Mushroom Soup
Description
Condensed Cream of Mushroom Soup is prepared by sautéing onions in butter and olive oil until softened, then cooking garlic and chopped white button mushrooms until tender. Coating the mixture with flour creates a roux that thickens the soup once vegetable broth and half and half are added. Scraping browned bits from the pan adds depth of flavor. The soup is cooked until thickened, mimicking the consistency of store-bought condensed soup.
The seasoning with salt, pepper, and a pinch of thyme balances the earthiness of mushrooms and creaminess of the dairy. This homemade version supplies a fresh alternative for use in casseroles, sauces, or soups where condensed soups are called for.
After cooling, the soup stores in an airtight container refrigerated and is recommended to be used within one week. It makes about 1 1/2 cups, slightly more than a standard can, offering an exact substitute for canned versions.
Ingredients
- 1 Tbsp butter unsalted
- 1 Tbsp olive oil
- 1/2 small yellow onion minced, or white onion
- 8 oz white button mushrooms chopped
- 1 clove garlic minced
- 3 Tbsp all-purpose flour
- 1/2 cup vegetable broth
- 1/2 cup half and half
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- thyme ground, pinch
Instructions
SAUTE ONIONS
- Add butter and oil to a saucepan and heat over MED-HIGH heat. Once hot, add onion and cook for 2-3 minutes, stirring occasionally.
SAUTE MUSHROOMS
- Add garlic and mushrooms and cook until tender, about 5-6 minutes, stirring occasionally.
THICKEN
- Add flour and stir to coat. Cook, stirring very often, for 1 minute.
- Stir in vegetable broth and half and half, scraping the bottom of the pan to release any browned bits. Cook, stirring occasionally, for 1-2 minutes, or until soup has thickened to your liking. Remember, we want the soup to be nice and thick, like the canned version.
SEASON AND STORE
- Season with salt and pepper, then remove from heat and let cool completely.
- Transfer soup to an airtight container (I like to use a glass jar) and place in the refrigerator. Soup should be used within 1 week.
Notes
- This recipe yields about 1.5 cups, slightly more than a standard 10.75 oz can of condensed soup.
- Use interchangeably with canned condensed cream of mushroom soup in recipes.
- Store in an airtight container in the refrigerator and use within one week for best quality.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1cups
Amount Per Serving
Calories 540 kcal
% Daily Value*
| Calories | 540kcal | 27% |
| Carbohydrates | 36g | 12% |
| Protein | 14g | 28% |
| Fat | 41g | 63% |
| Saturated Fat | 18g | 90% |
| Cholesterol | 75mg | 25% |
| Sodium | 1698mg | 71% |
| Potassium | 930mg | 20% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
| Vitamin A | 1033IU | 21% |
| Vitamin C | 9mg | 10% |
| Calcium | 127mg | 13% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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