I seriously need to get better at taking pretty pictures when I cook but I haven’t been taking the time for it. This condensed mushroom soup recipe is delicious though! WAY more flavor than the canned version.
I like to use cream of mushroom soup in my tater tot hot dish.
Homemade Condensed Cream of Mushroom Soup
Ingredients
- 1 onion white or yellow
- 16 oz mushrooms
- 1.5 sticks butter 12 tbsp
- 4 tsp minced garlic
- 1/2 cup + 2 tbsp flour
- 1.5 tsp salt or more to taste
- 1/2 tsp pepper
- 2 tsp dried thyme
- 2 cups heavy whipping cream
- 2 cups vegetable or chicken stock
Instructions
- Finely chop the onions and mushrooms, keep them separate
- Melt butter in a large pan
- add onions and garlic, cook for 2 minutes
- add mushrooms, cook for 8-10 minutes to get moisutre out of mushrooms and reduce them
- add salt, pepper, thyme and flour. Cook for 2 minutes stirring constantly to keep flour from burning
- Slowly whisk in whipping cream and broth
- Simmer for a couple of minutes, mixture will thicken quickly
- Use in a recipe right away, or wait for it to cool and freeze
- I freeze mine in 2-3 cup portions ready for recipes! Freezes for up to at least 2 months
- For my tator tot hot dish, I used 3 cups of this cream of mushroom soup for 2 pounds of ground beef.
