At Ajpal, I add lots of tips in all of my recipes – because I am a home cook without any formal training, and I find I am more confident making dishes when I understand why it works, and what each ingredient means to the flavor of a recipe. My goal is for even the most beginner home cook to feel empowered in the kitchen.

Easy Condensed Cream of Mushroom and Onion Soup

I didn’t grow up in a house with casseroles. My mom says she was simply not a “casserole girl” and was a bit skeptical of all the fat (though, I remember we ate plenty of fattening foods like pizza and tacos- we just didn’t seem to eat foods loaded with cream of whatever soup). This is both a blessing and a curse- I love making fresh, delicious dishes but there is no denying that a creamy, warm and comforting casserole is just about the most amazingly delicious food you can eat- but I didn’t really get to experience them until I was in college in the midwest. This Homemade Condensed Cream of Mushroom and Onion Soup is a grew balance for people who are trying to eat whole, unprocessed foods that don’t take much time to make, but want the delicious, creamy and warm addition of a creamy soup base for a casserole.

This condensed soup base is extremely versatile- and can also be made vegan to add to quinoa or rice in a breeze. I personally love it with chicken and broccoli (casserole recipe to follow!) or add more water to use as a soup. You can even use this as a delicious base for other soups and stews.