This easy cream of mushroom soup is a great substitute for canned condensed soup, and it tastes delicious. I adapted a recipe from food.com and use it for recipes that call for condensed soup.
8 ounces fresh mushrooms
1 -2 garlic clove, minced
2 tablespoons butter
3 tablespoons flour (separated)
2 cups chicken broth
1 cup heavy cream
1/2 teaspoon salt
Directions
Cut the mushrooms into slices, and set aside. Melt butter in a large pan, and add minced garlic and mushrooms. Cook until mushrooms are soft, about 5 minutes. Blend in 2 tablespoons of flour, and stir.
Add chicken broth and heat until slightly thickened while stirring frequently. In a bowl, stir 1 tablespoon of flour and salt into cream, then slowly add to soup, stirring constantly. Heat to thicken--don't forget to stir to keep it smooth.
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