Ingredients

16 oz fresh mushrooms, minced (I used 1 cup of dried mushrooms for a triple batch)
1 can chicken stock (see note)
3 cups milk (see note)
1/4 tsp celery seed
2 Tbsp butter
1 1/2 Tbsp onion, minced
1 tsp salt
1/8 tsp pepper
3 Tbsp flour

Instructions

Saute' mushrooms in 1 Tbsp butter.
Melt the other Tbsp of butter in a saucepan. Add flour and stir until smooth. Add seasonings.
Slowly add milk, stirring constantly.
Add onions chicken stock and mushrooms. Continue to stir until mixture reaches boiling point.

****Tonya's notes****
I made a triple batch and froze in small batches to use in recipes calling for Cream of Mushroom Soup.
The next time I make this I will use chicken broth powder and no water AND will use only about 1 cups (or so) of heavy cream instead of milk. Hopefully, this will make a more condensed soup. If a recipe calls for reconstituting the soup, I will probably just add water.