Condensed Cream of Mushroom Soup
User Reviews
5
Condensed Cream of Mushroom Soup
Description
This recipe begins by melting butter and allowing it to foam slightly to remove excess moisture, producing a smoother soup. Diced mushrooms are cooked in the butter until most liquid evaporates, concentrating their flavor. Flour is added and cooked for a few minutes to form a roux that will thicken the soup. Chicken broth is added gradually with stirring, followed by half and half to enrich the mixture. Seasonings including garlic and onion powders, salt, and pepper are whisked in for flavor.
The soup is gently brought to a simmer and stirred continuously to prevent lumps, thickening to a creamy consistency that will further develop upon standing. This concentrated cream of mushroom can be diluted with milk or broth for soups or used in casseroles and other recipes as a flavorful base.
Substitutions such as using Baby Bella or Shiitake mushrooms are possible for variation. The recipe yields about 2 cups, equivalent to approximately three standard 10.5 oz canned soup portions. The soup freezes well in can-sized containers for convenient future use.
Ingredients
- 3 tablespoons butter
- 8 ounces white button mushrooms diced
- 1/4 cup all-purpose flour
- 1 cup chicken broth
- 1 cup half and half
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Melt the butter in a small saucepan until it begins to foam. This allows the water in the butter to cook off which will create a smoother consistency.
- Add the diced mushrooms and cook for 5-6 minutes, until liquid is mostly reduced. Add the flour and cook for an additional 3 minutes, stirring occasionally.
- Add the chicken broth and stir to combine. Slowly mix in the half and half until combined, then add the seasonings. Whisk continuously and bring to a gentle boil. Stir continuously while it bubbles for about 4 minutes, it will thicken and reduce. Remove from heat.
- It will continue to thicken upon standing.
Notes
- This recipe yields 2 cups (16 oz) of condensed soup, equivalent to about three 10.5 oz cans.
- Baby Bella or Shiitake mushrooms can be substituted for white button mushrooms.
- Freezing in can-sized portions allows easy thawing and use for cooking.
- To make a broth-based soup, add about ½ cup milk per cup of condensed soup and combine with other ingredients like sautéed celery, carrots, chicken, or cooked rice.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16ounces
Amount Per Serving
Calories 50 kcal
% Daily Value*
| Calories | 50kcal | 3% |
| Carbohydrates | 3g | 1% |
| Protein | 1g | 2% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 11mg | 4% |
| Sodium | 152mg | 6% |
| Potassium | 82mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 120IU | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 19mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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