Ingredients:2 tbsp. of unsalted butter
1/4 cup of finely minced onion
1/4 cup of finely minced celery
1 (6.5 ounce) can of sliced mushrooms, drained and finely minced (reserve liquid)
1 tsp of sea salt
3 cups of low sodium chicken stock (I use the drained mushroom liquid in a measuring cup and fill it up to the 3 cup mark with stock)
2 tsp of guar gum (made into a slurry with some of the stock)
1 cup half and half (or heavy cream with water)
- Melt the butter in a large skillet and sauté the onion and celery over medium heat until tender but not browned.
- Stir in the chopped mushrooms and salt; cook and stir about 2-3 minutes. Add the stock and let it come to a boil.
- Slowly add the gum slurry/paste and whisk constantly until all the soup thickens.
- Add the half and half and let it warm through. Remember it will get even thicker once it cools down.
The recipe makes about a quart, or roughly enough to equal about 4 cans. Use any place where you would use the commercial Condensed Cream of Mushroom Soup. Keep refrigerated.
Can be frozen too.Pin It