This was shared on a facebook group I am on. Haven’t tried this yet.
1/2 C unsalted butter
1/2 C finely minced onion
1/4 C finely minced celery
6.5 (I did 8) oz mushrooms finely minced
1 tsp kosher salt
3/4 C flour
3 C chicken broth
1 C half n half.
Melt butter in skillet. Saute onion/celery over med heat. Stir in mushrooms/salt for 2-3 min. Stir in flour a little at a time stirring constantly. Increase to med high and slowly add broth. Reduce heat and simmer 15 min. Slowly stir in half n half. Use 1 1/4 C to replace a can of soup.
For Cream of Chicken you eliminate the mushroom and add 1/2 cup finely minced, cooked dark meat chicken. For Cream of Celery increase the celery amount to 1/2 cup and eliminate the mushroom.
Can be frozen. When you thaw it out it looks a weird consistency but mix with water or milk if recipe calls for it and just go with it.