Condensed cream of mushroom soup is an easy homemade version of canned cream of soup - perfect as an ingredient to green bean casserole, easy one-pot beef stroganoff, chicken noodle dishes, and savory pie fillings, or enjoyed as a comforting gluten-free and vegetarian homemade soup once heated and mixed with milk, water, or broth.
In a large skillet over medium-high heat, melt butter until foaming. Add onion and saute until it starts to become translucent. Add in garlic, and saute for 1 an additional 1 minute. Add mushrooms and cook (for 5-6 minutes ) until they have released most of their liquid. Sift the cornstarch into the onion mushroom mixture and stir to coat.
Slowly pour in chicken broth, and milk. Simmer on low heat until thickened. This will happen very fast.
Season this simple soup to taste with salt and pepper.
Use this soup as a substitution to any condensed soup canned version. The recipe yields total of 2 and ¼ cup equal to almost 2 10.5 oz canned Campbell's cream of mushroom soup.
As with other types of homemade cream of soups, continuously whisk the soup mixture over low heat to achieve a smooth flavor and consistency.
Add the cooked and cooled cream of mushroom to a food processor for a minute or two if you want a completely smooth texture.
How to store. Make a double batch of this soup and keep refrigerated in a mason jar or similar for up to a week (freeze for up to 4 months). The mixture will separate but after reheating and thoroughly whisking will return to the initial texture. Add a little milk if needed along the way.