Lunch: Homemade Condensed Cream of Mushroom Soup

Ingredients

1/4 cup Butter
6 ounces, weight Mushrooms, Finely Chopped
1/4 cup Finely Diced Onion
1 clove Garlic, Minced
Salt And Pepper, to taste
1/4 cup All-purpose Flour
1/2 cup Heavy Cream
1/2 cup Chicken Broth

Instructions

Melt butter in a skillet over medium-low heat. Add mushrooms and onions and sauté until tender, about 8 minutes. Season to taste with salt and pepper.
Add garlic and cook for 2 minutes. Add flour and cook for an additional 2 minutes. Quickly whisk in cream and chicken broth until smooth. Bring to a boil and boil for 1 minute. Remove from heat. Taste and adjust seasoning if needed÷–you want it to be saltier than normal, since this is a condensed soup.
Allow to cool slightly before transferring to a jar or freezer-safe container. Once soup is completely cool, you can store it in the refrigerator or freezer.
To reconstitute, add 1 1/2 cups of liquid, such as chicken broth, milk, water, or a combination.
Note: A 10 3/4-ounce can of condensed mushroom soup is about 1 1/4 cups. This recipe makes 1 1/2 cups of condensed soup.
Recipe inspired by Ali of Gimme Some Oven.

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