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Homemade Condensed Cream of Mushroom Soup

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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.