No cans needed once you see how easy this mushroom soup recipe is.
Heat a skillet on medium heat then add the butter, mushrooms, and garlic to the pan.
Saute mushrooms until browned slightly. Add the flour and stir for about one minute.
Slowly add liquids, stirring constantly to avoid clumping. Stir in seasonings. Simmer until heated through and thickened. Serve, or use in your favorite recipe.
For a very nice mushroom-wine sauce, add ¼ cup white wine. This creamy mushroom soup is excellent over chicken breast and brown rice.
This creamy mushroom soup recipe holds up well refrigerated. I have never tried to freeze it by itself, but I have frozen casseroles using it, and they reheated fine.