Homemade Condensed Cream of Mushroom Soup

Name: Homemade Condensed Cream of Mushroom Soup
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 4 servings
Ingredients: 1 (12 ounce each) can evaporated milk; ½ cup chicken broth; 1 ½ teaspoons onion powder; 4 tablespoons cornstarch; 1 tablespoon olive oil; ¼ teaspoon black pepper; 1 cup mushrooms

User Reviews

5.0

54 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
10 mins
Servings
4 servings
Calories
69 kcal
Cuisine
American

Homemade Condensed Cream of Mushroom Soup

Layla Henson

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This homemade condensed soup is a delicious replacement for the store bought variety giving you the control over what goes into it!

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Ingredients

Servings

1 (12 ounce each) can evaporated milk you can use regular milk in a pinch, it just won't be quite as creamy
½ cup chicken broth
1 ½ teaspoons onion powder
4 tablespoons cornstarch
1 tablespoon olive oil
¼ teaspoon black pepper
1 cup mushrooms

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Instructions

In a blender, combine evaporated milk, chicken broth, onion powder, cornstarch, olive oil, and black pepper.
Pulse two to three times to combine.
Add in the mushrooms to the blender and pulse a few more times until the mushrooms reach the desired size.
In a medium saucepan, whisk the mushroom mixture over medium-high until thickened, about 5 minutes. Let boil for 1 minute.
Remove from heat and cool.

Notes

Pulse the mushrooms for a couple of seconds for chunks of mushrooms or longer if you'd like to puree the mushrooms.
Pulse the mushrooms for a couple of seconds for chunks of mushrooms or longer if you'd like to puree the mushrooms.
Can be stored in the fridge for 1 week.
Can be stored in the fridge for 1 week.