Homemade Cream of Mushroom Soup

By XrayKim

This recipe for a homemade version of cream of mushroom soup makes just a bit over a quart and is about the equivalent to 4 cans of the condensed soup, and... it is freezable. I've included variations also for cream of chicken and cream of celery, since these are the three most common condensed soups for cooking. The cans are equal to about 1-1/2 cups of the mixture - simply freeze in those portions and you'll always have an emergency substitute.

Ingredients

• 1/2 cup of unsalted butter
• 1/2 cup of finely minced onion
• 1/4 cup of finely minced celery
• 1 (6.5 ounce) can of sliced mushrooms, drained and finely minced
• 1 teaspoon of kosher salt
• 3/4 cup of all purpose flour
• 3 cups of chicken broth
• 1 cup half and half

Details

Adapted from deepsouthdish.com

Preparation

Step 1

Melt the butter in a large skillet and saute the onion and celery over medium heat until tender but not browned. Stir in the chopped mushrooms and salt; cook and stir about 2-3 minutes. Stir in the flour a little at a time until fully incorporated, about 4 minutes, stirring constantly. Increase heat to medium high and slowly add the broth a little at a time, until fully incorporated. Reduce heat and simmer for 15 minutes. Slowly stir in half and half. Use about 1-1/4 cups to replace a can of soup. The recipe makes a little over a quart, or roughly enough to equal about 4 cans. Use any place where you would use Campbell's Condensed Cream of Mushroom Soup. Can be frozen.