You can use this soup wherever you would normally use the canned version. It adds lovely flavor to casseroles. Or you can reconstitute it for a (super) quick and easy meal. Serve with bread or muffins and you've got supper. From Erica Kastner of Buttered Side Up.

Melt butter in a skillet over medium-low heat. Add mushrooms and onions and sauté until tender, about 8 minutes. Season to taste with salt and pepper. Add garlic and cook for 2 minutes. Add flour and cook for an additional 2 minutes. Quickly whisk in cream and chicken broth until smooth. Bring to a boil and boil for 1 minute. Remove from heat. Taste and adjust seasoning if needed÷–you want it to be saltier than normal, since this is a condensed soup. Allow to cool slightly before transferring to a jar or freezer-safe container. Once soup is completely cool, you can store it in the refrigerator or freezer. To reconstitute, add 1 1/2 cups of liquid, such as chicken broth, milk, water, or a combination. Note: A 10 3/4-ounce can of condensed mushroom soup is about 1 1/4 cups. This recipe makes 1 1/2 cups of condensed soup. Recipe inspired by Ali of Gimme Some Oven.

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I find it very hard to buy certain things pre-made. Like, it hurts. It feels wrong to purchase something that’s full of strange, unpronounceable ingredients when it can so easily be made at home.

For many years I thought canned, condensed soup was one of those things that just had to be bought. Sometimes, foods are so processed that they’re very difficult to reproduce at home. And some are so labor-intensive that they aren’t worth it. But faced with using a can of soup that listed MSG as one of the ingredients, I decided to try making it myself.

You guys, it’s so easy! Granted, it will take more effort than pulling the lid off of a can, but there’s just something satisfactory about making it yourself. Plus, you can control everything that goes into it.

Here are the simple ingredients you’ll need: mushrooms (you can use whatever mushrooms you like—I used cremini), garlic, onion, cream, chicken broth (homemade is the best ever!), flour, salt and pepper.

And I can’t believe I almost left out butter!

First of all, chop up all your veggies. You want the mushrooms to be diced fairly small. I’ve also chopped them using a food processor, but that makes them a little too fine for my taste.

Melt the butter in a skillet.

Add the mushrooms and onions. Sauté until tender, about 8 minutes.

Season to taste with salt and pepper.

Add the garlic and cook for 2 minutes.

Add the flour and cook for 2 more minutes.

Quickly whisk in the cream and chicken broth until nice and smooth. Bring to a boil and boil for 1 minute. Remove from heat and allow to cool slightly.

Transfer to a jar and let cool completely before storing in the refrigerator or freezer.

You can use this soup wherever you would normally use the canned version. It adds lovely flavor to casseroles. Or you can reconstitute it for a (super) quick and easy meal. Serve with bread or muffins, and you’ve got supper!

Are there any pre-packaged foods that you find hard to buy?