Homemade Condensed Cream of Mushroom Soup
November 23, 2011
One of my favorite Thanksgiving dishes is the traditional Green Bean Casserole. This year I decided to make it a little extra special with some homemade goodness! After playing around in the kitchen for awhile, I ended up creating my own recipe for Cream of Mushroom Soup. Now I’m sharing it with you to distract myself from “taste testing!”
Condensed Cream of Mushroom Soup
- 2 cups cream
- 1 cup milk
- 2 Tbsp. cornstarch
- 4 Tbsp. butter
- 1 package (10oz) fresh mushrooms finely chopped
- 1⁄2 onion finely chopped
- 3 cloves garlic minced
- salt and pepper to taste
- cayenne pepper optional
- Saute mushroom and onion in half the butter called for, with enough oil to avoid sticking to pan after the water from the mushrooms evaporates. Set aside.
- Stir cornstarch into milk and add to skillet with cream and butter. Cook on medium, stirring constantly, until thickens. Salt and pepper to taste. Add mushroom mixture.
- Add to casserole or serve as sauce over noodles. Makes 2 cans worth.