In this Homemade Condensed Cream of Mushroom Soup, shallots and cremini mushrooms sauté in butter and flour and mixed with milk and vegetable broth until thick and creamy and luscious. The only cream of anything soup you will want to eat by the spoonful. Swap this recipe wherever a can is listed in your recipe! Recipe yields 1¼ cups (equivalent to 1 small can).
2sprigsfresh thymeleaves removed and stems discarded (optional)
2½tablespoonsunbleached all-purpose flour
1pinchkosher saltsee notes
2pinchesfreshly ground black pepper
In a 10-inch skillet, heat to medium and melt 3 tablespoons of butter.
Once melted add in the minced shallot, stir and sauté until just soft, about 3-5 minutes.
Add in the mushrooms and thyme (if using), stir and cook for 2-3 minutes until soft.
Sprinkle with the 2-1/2 tablespoons flour, stir and let the flour cook for a minute or two.
Reduce the heat to medium-low and whisk in the whole milk and vegetable broth until smooth.
Cook until it has thickened, about 4 to 6 minutes.
*go easy so you don't over salt when adding to the recipe you're planning to make.Storing: Store this in an air-tight container for 3-4 days in the fridge or freeze and simply defrost (slowly) when needed.Cream of Celery Version: Sauté 2 tablespoons shallot, 1 short stalk of celery (depending on size) that has been minced , 1 clove of garlic with a small pinch of kosher salt on 3 tablespoons unsalted butter until just about soft. Sprinkle with 2-1/2 tablespoons all-purpose flour, stir and let the flour cook for a minute or two. Whisk in a half cup of whole milk plus half cup of vegetable broth. Whisk until smooth and let simmer until thick.