Condensed Cream of Mushroom Soup
Servings: 5 pints (about 2.5L total))
Ingredients
- 60 g (about 4 Tbl) butter doux or demi-sel
- 1 kg (about 2.2 lbs) white button mushrooms (champignons de Paris)
- 3 cups (710 ml) warm water
- 2 cubes chicken bouillon (bouillon de volaille)
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 2 cups (473ml) milk I use skim (écrémé) but for a richer taste you can use part-skim or whole.
- salt and freshly ground black pepper
Instructions
- Rinse and finely chop the mushrooms. I like to slightly trim the stems to make them easier to clean.
- In a large, wide saucepan, heat butter over medium heat until foamy. Add the chopped mushrooms and cook for about 7-10 minutes, until most of their liquid has been released.
- Dissolve bouillon cubes in the warm water, and add to the mushrooms. Stir in the onion powder and garlic powder and heat until simmering.
- In a separate bowl, whisk together the milk and flour and add to the mushroom mixture. Cook for an additional minute or two.
- Season with salt and ground pepper to taste.
Notes
This recipe yields enough soup for five pint-size (2-cup) containers. It will keep in the refrigerator for 3-4 days and for several months in the freezer. Allow to cool before freezing. I use freezer-safe, wide-mouth, straight-sided pint jars, leaving at least ½ inch (1.3 cm) of headspace to allow for expansion.
To make a smaller batch of about three pints, use 500 g of mushrooms (a common package size), 2½ cups water, 2 chicken bouillon cubes, 1½ cups milk, ¾ cup flour, and slightly reduce the seasonings.
You can also subsitute chicken broth for the water and bouillon cubes.