Condensed Cream of Mushroom Soup "Campbell's"
I got this recipe over here: http://www.deepsouthdish.com/2010/11/homemade-condensed-cream-of-mushroom.html and wasn't able to import it. I like to keep all my recipes in one place, but want to give credit where credit is due! What I like about this recipe is that what you end up with is "condensed" cream of mushroom soup, so it's ready for use in other recipes. Also, big point in it's favor is that it can be FROZEN but probably should not be pressure canned as it has dairy in it.
INGREDIENTS
Nutrition- 1⁄2cup unsalted butter
- 1⁄2
- 1⁄4
- 1(6 1/2 ounce) can sliced mushrooms, drained and finely minced
- 1teaspoon kosher salt
- 3⁄4
- 3cups chicken broth
- 1cup 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.