How To Make Homemade Condensed Cream of Mushroom Soup
Our recipe for condensed cream of mushroom soup will teach you to make this base soup that you can use as a base for casseroles and soups.
Ingredients
- 1canevaporated milk,or regular milk
- chicken broth
- 1tsponion powder
- 4tbspcorn starch
- 1tbspolive oil
- ¼tspblack pepper
- 1cupmushrooms
Instructions
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Pour the can of evaporated milk and add chicken broth to total 2 cups.
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Add all ingredients except the mushrooms into the blender and give it a quick whirl to mix.
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Add in the mushrooms and blend again until mushrooms reach desired size. This can be a couple of seconds for chunks of mushrooms or longer for purees.
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Place in a saucepan on medium high heat. Stir continuously with a whisk until thick.
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Remove from heat and cool.
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Can be stored in the fridge for 1 week.
Nutrition
- Calories:Â 199.06kcal
- Fat:Â 10.72g
- Saturated Fat:Â 4.79g
- Monounsaturated Fat:Â 4.76g
- Polyunsaturated Fat:Â 0.67g
- Carbohydrates:Â 18.59g
- Fiber:Â 0.38g
- Sugar:Â 10.03g
- Protein:Â 7.54g
- Cholesterol:Â 27.48mg
- Sodium:Â 134.79mg
- Calcium:Â 245.33mg
- Potassium:Â 369.36mg
- Iron:Â 0.41mg
- Vitamin A: 60.26µg
- Vitamin C:Â 2.31mg
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