In a small bowl, whisk milk and flour until there are no lumps.
In a medium saucepan over medium heat, combine chicken broth, mushrooms, garlic powder, onion powder, salt and pepper. Bring to a low boil and simmer for 2 minutes.
Pour milk/flour mixture into sauce pan with mushrooms. Whisk constantly until incorporated and smooth.
Let simmer over low heat to thicken, stirring often. When it reaches the desired consistency, remove from heat and let cool. Use right away, or store in refrigerator and use within one week.
Notes
This recipe makes the same amount as a 10 ounce can of condensed cream of mushroom soup. Use this recipe exactly as you would use the canned stuff.Replace all purpose flour with a gluten free flour version if desired. To make a vegetarian version, just replace the chicken broth with vegetable broth.This recipe is thick, just like the canned version. If you'd like to make a bowl of soup from it, add one cup of milk, chicken broth, or vegetable broth over medium heat, stirring until well combined. Adjust liquid to desired consistency. Top with sliced green onions and fresh cracked pepper.Adapted from Berly's Kitchen.