Step 1

Put the milk beverage, flour, starch, oil, salt, onion powder, and garlic powder in your blender. Blend until smooth, about 30 seconds.

Step 2

Pour the soup mixture into a small saucepan over medium-low heat and add the mushrooms. Cook for about 10 minutes, whisking often. It should reduce to about 1¼ cups of very thick “condensed” cream of mushroom soup, weighing roughly 10¾ ounces.

Step 3

Use this condensed soup in recipes as you would the original. If you want to enjoy it as a prepared soup, see the Note below for directions.

Step 4

Store in an airtight container in the refrigerator for up to 2 days, or freeze it to enjoy later.