1/4 cup whole wheat flour (or almond flour or alternative if gluten free)
1 cup whole milk
3/4 cups vegetable broth
1/2 teaspoon salt
1/4 teaspoon black pepper
About 1 1/3 cup of this cream soup will substitute into recipes calling for condensed cream of mushroom soup. Enjoy this whole food alternative to the canned version.
It can be kept in the refrigerator up to 3 days or you can freeze this in 1 1/3 cup servings for a quickie addition to your meals calling for a can of condensed soup.
In a saute' pan drizzle the olive oil and saute the onions, garlic, and mushrooms until soft. Then, put them into another container.
Melt the butter in the saute' pan over medium heat. Whisk in flour. Cook for about 2 minutes.
Add in the milk and the broth. Bring to a boil and then add in the sauteed garlic, mushroom and onion mixture. Reduce heat and simmer, stirring regularly, until it reaches desired consistency (about 10-15 minutes). Add the salt and pepper.