Homemade Condensed Cream of Mushroom Soup

Ingredients

• 1/4 cup unsalted butter
• 6 oz fresh mushrooms (any kind), finely chopped
• 1/4 cup onion, finely chopped
• 1 clove garlic, minced
• Freshly ground pepper, to taste
• 1/4 cup all-purpose flour
• 1/2 cup heavy cream or half and half
• 1/2 cup sodium reduced chicken broth

Directions

1. Place butter in a large skillet over low heat. When the butter has melted add the diced mushrooms and onions and sauté for about 8 minutes or until they are tender. Season with freshly ground black pepper, to your liking.

2. Add the garlic and cook briefly for 2 minutes. Add flour and cook for 2 more minutes. Quickly stir in cream and chicken broth until smooth. Bring all to a boil and boil for about 1 minute. Remove the pan from the heat, taste and adjust the seasoning if needed.

3. Cool before transferring to a jar or freezer-safe container. Once soup is completely cool, store it in the refrigerator or freezer.

To reconstitute this condensed soup – add 1 1/2 cups of chicken broth, milk, water, or a combination.

This recipe makes 1 1/2 cups of condensed soup which will make approximately 3 servings with each serving having 248 calories and 34mg sodium. Whatever you use to reconstitute this condensed soup will still need to be added in.

Recipe inspired by Ali of Gimme Some Oven.

Recipe found at http://thepioneerwoman.com/food-and-friends/homemade-condensed-cream-of-mushroom-soup/. Adapted for low sodium.