Condensed Homemade Cream of Mushroom Soup

Condensed Homemade

Cream Of Mushroom Soup 

Condensed cream of mushroom soup is easy to make homemade, and you can feel better knowing what actually goes into it!
Yield 2 1/2 cups of the equivilent of 2 cans of condensed soup, or the exact equivalent of 2 cans of condensed soup.
Prep time: 5 mins.
Cook time: 13 mins
Total time: 18 min.
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

Directions: 

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. 

Broccoli And Sweet Corn Pasta Bake

Broccoli And Sweet Corn Pasta Bake

Ingredients
2 large heads of broccoli
16 ounces of penne pasta
2 tablespoons butter
1 8 ounce can of sweet corn
1 10 ounce can cream of mushroom soup
1/2 pound shredded mozzarella cheese
1/2 teaspoon garlic salt
1/4 teaspoon cayenne pepper

*

Directions
Preheat the oven to 350° F and grease a 4 X 12 casserole dish.

Begin by chopping your heads of broccoli into individual florets.

In a stock pot, boil 6 cups of water. Add your penne pasta and boil for 10 minutes, adding in your broccoli for the last 3 minutes of cooking. Drain water from the pot.

In a medium saucepan, combine butter, garlic salt, cayenne, and sweet corn. Sauté on medium heat for 5 minutes.

Add cream of mushroom soup and sauté for an additional 5 minutes then remove from heat.

Add pasta and broccoli to your casserole dish, making sure to spread them out evenly.

Pour the corn and mushroom mixture over the broccoli and pasta and mix them together so everything is coated. Top generously with the mozzarella.

Cook for 20-22 minutes, until cheese is bubbly and begins to turn golden.

Let cool 5 minutes before serving.  Serves 5

Recipe adapted from Paula Deen