Homemade Condensed Cream of Mushroom Soup

• 1/4 cups Butter
• 6 ounces, weight Mushrooms, Finely Chopped
• 1/4 cups Finely Diced Onion
• 1 clove Garlic, Minced
• Salt And Pepper, to taste
• 1/4 cups All-purpose Flour
• 1/2 cups Heavy Cream
• 1/2 cups Chicken Broth

1. Melt butter in a skillet over medium-low heat.
2. Add mushrooms and onions and saute until tender, about 8 minutes.
3. Season to taste with salt and pepper.
4. Add garlic and cook for 2 minutes.
5. Add flour and cook for an additional 2 minutes.
6. Quickly whisk in cream and chicken broth until smooth.
7. Bring to a boil and boil for 1 minute.
8. Remove from heat.
9. Taste and adjust seasoning if neededyou want it to be saltier than normal, since this is a condensed soup.
10. Allow to cool slightly before transferring to a jar or freezer-safe container.
11. Once soup is completely cool, you can store it in the refrigerator or freezer.
12. To reconstitute, add 1 1/2 cups of liquid, such as chicken broth, milk, water, or a combination.
13. Note: A 10 3/4-ounce can of condensed mushroom soup is about 1 1/4 cups.
14. This recipe makes 1 1/2 cups of condensed soup.
15. Recipe inspired by Ali of Gimme Some Oven.

butter, weight mushrooms, onion, clove garlic, salt, allpurpose, heavy cream, chicken broth

Taken from tastykitchen.com/recipes/homemade-ingredients/homemade-condensed-cream-of-mushroom-soup/ (may not work)