Homemade Condensed Cream of Mushroom Soup

Some of the best recipes we know and love call for condensed soup.  The famous green bean casserole, chicken pot pie - all the great casseroles we grew up with.  If you are not fond of using "cream of anything" soups, then this is a recipe for you.
This is simple recipe that takes no prep time at all, just a little simmering time. Substitute this for all your recipes and make them come alive again!

Condensed Cream of Mushroom Soup
10 oz. Baby Bella Mushrooms, chopped 1/2 cup onion chopped 1 clove garlic, minced 2 Tbsp. unsalted butter 2 Tbsp. flour 2 cup low sodium chicken stock 1 cup half and half Salt and pepper to taste.
In a medium saucepan, melt butter.  Add onions, mushrooms and garlic and saute over medium heat until onions soften and mushrooms begin to release their juices, about 5 minutes.  Add flour and mix well.  Cook an additional 2 minutes.  Add chicken broth and half and half and simmer on low until soup is reduced to 2 cups and has thickened.  Add salt and pepper to taste.  Soup will thicken upon cooling.
Stores up to 1 week refrigerated.

Add contents of jar and 1/2 cup water or milk for any recipe calling for 1 can of soup!
This can also be made into cream of broccoli or celery soup by just swapping out ingredients!