Condensed Cream Of Mushroom Soup "campbell's"

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• 1/2 cup unsalted butter
• 1/2 cup onion, minced
• 1/4 cup celery, minced
• 1 (6 1/2 ounce) can sliced mushrooms, drained and finely minced
• 1 teaspoon kosher salt
• 3/4 cup all-purpose flour
• 3 cups chicken broth
• 1 cup half-and-half

Recipe

• 1 melt the butter in a large skillet and saute the onion and celery over medium heat until tender but not browned.
• 2 stir in the chopped mushrooms and salt; cook and stir about 2-3 minutes.
• 3 stir in the flour a little at a time until fully incorporated, about 4 minutes, stirring constantly. (i normally use corn starch, but the original recipe calls for flour.).
• 4 increase heat to medium high and slowly add the broth a little at a time, until fully incorporated.
• 5 reduce heat and simmer for 15 minutes.
• 6 slowly stir in half and half.
• 7 use about 1-1/4 cups to replace a can of soup.
• 8 the recipe makes a little over a quart, or roughly enough to equal about 4 cans.
• 9 use any place where you would use campbell's condensed cream of mushroom soup.
• 10 can be frozen.
• 11 variation: cream of chicken--eliminate the mushroom and substitute 1/2 cup of finely minced, cooked, dark meat chicken.
• 12 variation: cream of celery--increase celery to 1/2 cup of finely minced celery and eliminate the mushroom.