This recipe takes about 20 minutes
Ingredients:
- 1 1/3 cup vegetable stock
- 2/3 cup milk
- 1/3 cup all-purpose flour
- 1/2 cup finely-chopped fresh mushrooms
- 1/2 tsp. salt
- 1/4 tsp. garlic powder
- 1/4 tsp. freshly-ground black pepper
- 1/4 tsp. onion powder
- 1/8 tsp. celery seed (optional)
- 1/8 tsp. dried thyme
Add vegetable stock to a large saucepan and bring to a boil over medium high heat.
In a separate bowl, whisk together milk and flour until the flour is dissolved.
Slowly pour the milk mixture into the boiling vegetable stock, whisking to combine. Whisk in the mushrooms and remaining ingredients. Reduce heat to medium, and bring the mixture back to a very low boil, stirring constantly so that the bottom of the pan does not burn. Let the mixture boil for about 3 minutes or until thickened. Remove pan from heat.
Either use the condensed soup in a recipe immediately, or transfer it to airtight containers and store in the refrigerator for up to 1 week.
*This recipe is NOT meant to be consumed as-is. It is a concentrated soup, which means that it either needs to be diluted to be eaten as a soup, or mixed into a recipe that calls for condensed soup. :)
This is the recipe I will use to make Thanksgiving Greenbean Casserole.. but this year I am switching it up and making Brussel Sprout Casserole with buttermilk onion rings. (I cant eat greenbeans so lets see how this goes :)
