Condensed Cream of Mushroom Soup "Campbell's"

READY IN: 25mins
YIELD: 4 Cans




  • 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.