Homemade "Condensed" Cream of Mushroom Soup
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- 3 tablespoons butter
- 1/3 cup celery finely chopped 1 stalk of celery
- 1/3 cup onion finely chopped (1/2 onion)
- 2/3 cup mushrooms finely chopped (~3 oz., or about 5 mushrooms)
- 1 clove garlic minced
- 3 grinds of black pepper
- 2/3 cups whole milk
- 3 ½ tablespoons whole wheat pastry flour
- Salt & Pepper to taste I use about ½ t. of salt or seasoned salt
In a 3-quart saucepan melt butter over medium low heat.
Sauté the onion, celery, mushrooms, and garlic until soft.
Whisk flour into milk. Slowly pour milk/flour mixture over the vegetables.
Warm the soup over medium heat, don't let it boil.
When the soup has thickened to a desired consistency, season to taste.
We recommend using organic ingredients when possible.
If your recipe calls for Cream of Celery or Cream of Chicken Soup, this is still a great substitute.
If you prefer you can reduce the amount of mushrooms and increase the celery and onions for a less mushroomy flavor.
If you're looking for a gluten-free option to thicken up this condensed soup alternative try potato flour.
To enjoy as a soup, add about ½ cup milk for every cup of condensed soup. Add more milk to get the soup to your desired consistency.