This easy and delicious recipe is a great alternative to store bought can soup. Use it exactly like you would the canned soup. It even works in slow cooker recipes.
Melt butter in a medium-sized saucepan over moderate heat.
Sautee the mushrooms in the butter until softened
Add the broth, dried parsley, onion powder, garlic powder, celery salt, black pepper, dried thyme, and Kosher salt to taste
Bring broth to a boil
Whisk the flour and milk together until it forms a smooth paste
Pour into the broth and cook for two to three minutes or until thickened