Condensed Cream of Mushroom Soup

 

Ingredients:

• 1 tablespoon unsalted butter
• 1 tablespoon olive oil
• 1/2 small onion, minced
• 8 ounces white button mushrooms, chopped
• 1 clove garlic, minced
• 3 tablespoons all-purpose flour
• 1/2 cup vegetable broth
• 1/2 cup half-and-half
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• Pinch of ground thyme

Instructions:

1. Melt the butter and olive oil in a saucepan over medium-high heat. Add the onion and cook until softened, about 2-3 minutes.
2. Add the mushrooms and garlic and cook until tender, about 5-6 minutes.
3. Sprinkle the flour over the mushrooms and stir to coat. Cook for 1 minute.
4. Gradually whisk in the vegetable broth and half-and-half until smooth. Bring to a simmer and cook for 1-2 minutes, or until thickened to your liking.
5. Season with salt, pepper, and thyme. Remove from heat and let cool completely.
6. Transfer the soup to an airtight container and refrigerate for up to 1 week.

Tips:

• This recipe makes about 1 1/2 cups of condensed soup, which is a little more than a standard 10.75-ounce can of condensed soup.
• You can use this recipe interchangeably with a can of condensed soup.

Enjoy!