Cream of Mushroom Soup


This makes a condensed soup similar to what you'd get out of a Cambel's can. I typically use this in place of such cans in my green bean casserole and stroganoff.

  • 2 tablespoon butter
  • 8 ounces white button mushrooms sliced
  • 3/4 cup chicken broth
  • 1/2 teaspoon granulated onion
  • 3 cloves garlic
  • 1/2 cup half and half
  • 1/4 cup all-purpose flour
  • Salt and freshly ground black pepper

In a large saucepan over medium-high heat, melt butter until foaming. Add mushrooms and cook until they have released most of their liquid, about 5 to 7 minutes.

Add flour and gently mix into the mushrooms. Be careful not to burn the flour, but it should gain a golden color.

Add chopped garlic and stir until fragrant.

Stir in chicken broth and granulated onion. Bring to a simmer. Stir in milk and cook until soup has thickened.