Homemade Cream of Mushroom Soup

To begin, melt the butter in a saucepan on medium-low heat.
Add your chopped mushrooms and stir well until coated.
Sauté until fragrant for a few minutes.
Stir in the flour and cook until a paste forms over the mushrooms. This is going to be the base to your roux.
Pour in the vegetable bouillon, then slowly whisk in your water and milk until a sauce forms.
Season with the black pepper, garlic powder, and onion powder.
Taste, and add any additional salt if needed.
Cook for about 25 minutes, until the soup reduces and thickens up.
You should be able to coat the back of a spoon, swipe a finger through the middle, and the soup doesn't fill in the line.
Turn the heat off and let cool slightly before adding the cream of mushroom to a storage container.
Store in the refrigerator for up to 2 weeks, or freeze for up to 4 months. Enjoy!