Condensed Cream Of Mushroom Soup "Campbell'S" - cooking recipe

Ingredients

1/2 cup unsalted butter
1/2 cup onion, minced
1/4 cup celery, minced
1 (6 1/2 ounce) can sliced mushrooms, drained and finely minced
1 teaspoon kosher salt
3/4 cup all-purpose flour
3 cups chicken broth
1 cup half-and-half

Preparation

Melt the butter in a large skillet and saute the onion and celery over medium heat until tender but not browned.
Stir in the chopped mushrooms and salt; cook and stir about 2-3 minutes.
Stir in the flour a little at a time until fully incorporated, about 4 minutes, stirring constantly. (I normally use corn starch, but the original recipe calls for flour.).
Increase heat to medium high and slowly add the broth a little at a time, until fully incorporated.
Reduce heat and simmer for 15 minutes.
Slowly stir in half and half.
Use about 1-1/4 cups to replace a can of soup.
The recipe makes a little over a quart, or roughly enough to equal about 4 cans.
Use any place where you would use Campbell's Condensed Cream of Mushroom Soup.
Can be frozen.
VARIATION: Cream of Chicken--Eliminate the mushroom and substitute 1/2 cup of finely minced, cooked, dark meat chicken.
VARIATION: Cream of Celery--Increase celery to 1/2 cup of finely minced celery and eliminate the mushroom.