Ingredients

The following ingredients have 2 Servings
  • 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

Instruction

  • 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. :)
  • *I also made a double batch for the photos.