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.