Condensed Cream of Mushroom soup

Condensed cream of mushroom soup

Here is the recipe for condensed cream of mushroom soup.  This is so much more flavorful that anything you will find in a can.  You can use it right away in any recipe that calls for a can of cream of mushroom soup or store in the refrigerator for up to one week.  I have tried freezing it, and the flavor was still there but I thought it was just a little thin after thawing.

1 1/3 cup vegetable stock or broth (Have a recipe for this on this site)

2/3 cup milk

1/3 cup flour

1/2 cup finely chopped mushrooms – use fresh

1/2 tsp. salt

1 clove garlic – finely grated

1/2 tsp. onion – finely grated

1/8 tsp. dried thyme

Bring the stock to a boil over medium high heat.  In a bowl whisk together the milk and flour until the flour is well incorporated.  Slowly pour in the flour/milk mixture into the boiling broth, whisking the whole time.  Stir in the mushrooms and the seasonings.  Reduce to medium heat and bring mixture back to a low boil, stirring constantly or the bottom will burn.  Boil for about 3 minutes until the mixture is thickened.  Remove pan from heat.  Pour into containers.  You can use it at this time in a recipe or store in the refrigerator.

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