What to do with a plethora of mushrooms (Homemade Condensed Cream of Mushroom Soup)

I got a bunch of produce from the Chinese Restaurant by my house just before they closed due to  the Corona virus.  They gave me a bunch of mushrooms.  These are not usually my jam, and I cook with them sporadically.  I made stir fry the first night and then had to brainstorm for more uses for them.

I don't usually use "cream of" soup but that is usually the best way to use up produce you have on hand besides making stock.  And stocking the freezer for hurricane season  corona quarantining is always a good thing.  I decided to make my own so I could have a casserole in my life.

Well look how pretty it came out!  And it tastes really good.  I am adapting an old casserole recipe from River Road Recipes the week and can't wait to try it!  Have you made your own "cream of" soup?  Full recipe to follow the montage.

Homemade Condensed Cream of Mushroom Soup
Hello my preservative free friend!
Homemade Condensed Cream of Mushroom Soup
The cast.  I told you they have me a lot of mushrooms!
Homemade Condensed Cream of Mushroom Soup
A slurry with no fringe on top.  That's a stretch to make a joke, but humor me, I am stuck home alone.
Homemade Condensed Cream of Mushroom Soup
Wash them off as well as you can with a dampened paper towel.
Homemade Condensed Cream of Mushroom Soup
Add all the friends to the pool and then you have this!
Homemade Condensed Cream of Mushroom Soup
Pin it and make yourself some!
Homemade Condensed Cream of Mushroom Soup (Adapted from Culinary Hill)


1 tablespoon butter
8 ounces white button mushrooms sliced
3/4 cup chicken broth
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/2 cup milk
1/4 cup all-purpose flour
Salt and freshly ground black pepper


In a large saucepan over medium-high heat, melt butter until foaming. Add mushrooms and cook until they have released most of their liquid, about 5 to 7 minutes.
Stir in chicken broth, onion powder, and garlic powder and bring to a simmer. In a small bowl, whisk together milk and flour.
Stir in milk mixture and cook until soup has thickened, about 1 minute. Season to taste with salt and pepper.  Makes one regular sized mason jar full of base.


I doubled this recipe to make two jars.  I highly suggest that.  Keep it in the fridge for 5 days and in the freezer for 6 months.  I would even say if you make it now it will stretch to Thanksgiving for that green bean casserole!

Adapted from Cook’s Illustrated Magazine, November & December 2006 issue (Check out the Green Bean Casserole!).

Happy Cooking!


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