How to Make Condensed Cream of Mushroom Soup With Lactose

Condensed cream of mushroom soup with lactose is easy to make.

Condensed cream of mushroom soup is used in a variety of recipes. Many use this soup as a gravy to enhance the flavor of other dishes. Condensed cream of mushroom soup with lactose makes the soup creamier, creating a different taste and texture. Making your own condensed cream of mushroom soup lets you create the soup exactly how you prefer. Adding more mushrooms or milk to the recipe will give you the taste and texture you desire.

Things You'll Need

• 1/2 stick butter or margarine
• 2 tbsp. chopped onion
• 1/4 cup all-purpose flour
• 1 tsp. seasoned salt
• 1 can (12 fl. oz.) evaporated milk
• 2 cans mushroom stems and pieces, drained, liquid reserved
• Large saucepan
• Measuring cup
• Knife

Instructions

1. Open the can of mushrooms and drain the liquid into a measuring cup. Add water to the mushroom liquid to make 2 cups. Chop the mushroom pieces smaller and set aside.

2. Place the butter or margarine in a large saucepan and melt over medium heat. Add the chopped onions and cook for one to two minutes or until the onions are tender. Remove the onions from heat when done.

3. Slowly stir in flour and seasoned salt until the onions are well coated. Return the onions to the stove and add the mushrooms, the mushroom liquid and the evaporated milk to the pan.

4. Stir the condensed cream of mushroom soup over medium heat continuously until it comes to a boil. Remove from the heat and let stand for two minutes. Pour the soup into individual bowls and serve.

Tips & Warnings

• Stir continuously to prevent scorching

• Add additional mushrooms or milk for added flavor if preferred.

• Contents will be hot. Handle with care.

References

• Very Best Baking: Cream of Mushroom Soup