After looking at a lot of different methods for making healthy, homemade cream of mushroom soup, I finally landed on a method that works really well. This recipe yeilds a concentrate equal to one can of cream of mushroom. The make-ahead part is the frozen mushroom cubes, which blend together with the thickened milk quickly when you need it. Yields: one dozen mushroom cubes = 1 dozen cans of cream of mushroom soup. If you're into trim & healthy eating, these cubes only contain a half t. of fat each, so they're a great fuel pull option to add to any dish!