Photo: Hector Sanchez; Styling: Heather Chadduck Hillegas 
Hands-on Time
25 Mins
Total Time
25 Mins
Yield
Makes 5 cups

This makes 5 cups, about the same as four 10.75-oz. cans. Use 1 1/4 cups of this in place of each can called for in your recipe.

 

How to Make It

Step 1

Melt 3 Tbsp. butter in a Dutch oven over medium-high heat; add mushrooms, and sauté 10 to 12 minutes or until liquid evaporates. Transfer to a bowl.

Step 2

Reduce heat to medium. Melt remaining 5 Tbsp. butter in Dutch oven. Whisk in flour until smooth; whisk 1 minute. Gradually whisk in cream and next 2 ingredients. Cook, whisking constantly, 2 minutes or until melted and smooth. Remove from heat; stir in mushrooms. Use immediately, or cool completely. Freeze in 1 1/4-cup portions in plastic freezer bags. Thaw before using.

Step 3

Note: We tested with Knorr Homestyle Concentrated Stock.

Ratings & Reviews

FloridaNative1's Review

FloridaNative1
February 01, 2014
This is amazing soup! But am I missing something? We ended up adding water. Is it assumed that you add water according to the concentrated chicken stock directions? If so, we ended up adding only half the amount of water as called for making a very creamy and delicious taste.