The white goopy gloppy stuff from the can just doesn't cut it when we're talking strictly soup. Sure, I used the canned cream of mushroom soup for cooking—but it always plays a supporting role in the dish, and never is the main star. So, whenever I'm craving a warm, creamy soup, I make it from scratch. My version is lighter (less cream, no flour) with good chunks of mushrooms and I guarantee no gloppiness.

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