Recipe: Condensed Homemade Cream of Mushroom Soup

Ingredients

Boil vegetable stock in a large saucepan.
Whisk together milk and flour in a separate bowl until dissolved.
Slowly add the milk mixture to the boiling stock, whisking to combine.
Stir in the chopped mushrooms and other seasonings, and reduce heat to a low boil.
Cook for about 3 minutes, stirring constantly until thickened.
Use immediately in a recipe or store in airtight containers in the refrigerator for up to 1 week.

Servings

2.5 cups (equivalent to 2 cans of condensed soup)

Calories

250

Total fat

Total carbohydrates

40g

Total protein

Sodium

800mg

Cholesterol

20mg