Condensed Homemade Cream of Mushroom Soup at home
- Yield 2
- Prep 5 minutes
- Cook 13 minutes
- Total 18 minutes
Condensed Homemade Cream of Mushroom Soup at home is a soup recipe on Avoteb. The yield on the card is 2. Plan on 18 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 2 servings
- 1 1/3 cup vegetable stock
- 2/3 cup milk
- 1/3 cup all-purpose flour
- 1/2 cup finely-chopped fresh mushrooms
- 1/2 tsp. salt
- 1/4 tsp. garlic powder
- 1/4 tsp. freshly-ground black pepper
- 1/4 tsp. onion powder
- 1/8 tsp. celery seed (optional)
- 1/8 tsp. dried thyme
Method
Tip in vegetable stock to a large saucepan and bring to a boil over medium a hot burner.
In a separate bowl, whisk together milk and flour until the flour is dissolved.
Slowly pour the milk mixture into the boiling vegetable stock, whisking to combine. Beat in the mushrooms and remaining ingredients. Lower heat to medium, and bring the mixture back to a very low boil, stirring constantly so that the bottom of the pan does not burn. Let the mixture boil for about 3 minutes or until thickened. Lift pan from heat.
Either use the condensed soup in a recipe immediately, or move it to airtight containers and store in the refrigerator for up to 1 week.
*This recipe is NOT meant to be consumed as-is. It is a concentrated soup, which means that it either needs to be diluted to be eaten as a soup, or mixed into a recipe that calls for condensed soup. :)
*the cook also made a double batch for the photos.
