Condensed Cream of Mushroom Soup "Campbell's"
- Ready In:
- 25mins
- Ingredients:
- 8
- Yields:
-
4 Cans
- Serves:
- 4
ingredients
- 1⁄2 cup unsalted butter
- 1⁄2 cup onion, minced
- 1⁄4 cup celery, minced
- 1 (6 1/2 ounce) can sliced mushrooms, drained and finely minced
- 1 teaspoon kosher salt
- 3⁄4 cup all-purpose flour
- 3 cups chicken broth
- 1 cup half-and-half
directions
- 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. (I normally use corn starch, but the original recipe calls for flour.).
- 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.
- VARIATION: Cream of Chicken--Eliminate the mushroom and substitute 1/2 cup of finely minced, cooked, dark meat chicken.
- VARIATION: Cream of Celery--Increase celery to 1/2 cup of finely minced celery and eliminate the mushroom.
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RECIPE SUBMITTED BY
The Simple Recipe D
United States