Find out how to make homemade condensed mushroom soup to use in classic casseroles or other recipes as an alternative to using the canned stuff. Same great creamy mushroomy taste but you control the ingredients!
A lot of casserole recipes call for canned condensed cream soup. Since we’re doing a series on classic casseroles, we thought it was important to give you an alternative to the canned stuff.
The other day I posted a photo-tutorial for making homemade condensed cream of chicken soup. That recipe can be used anywhere that canned condensed soup is called for.
However, sometimes you want a condensed soup with a different flavor than just chicken. So I thought I should show you that the same recipe can be switched up to accommodate different ingredients.
Time for Condensed Cream of Mushroom Soup! For the chicken soup, you simply add the cooked chicken meat at the end. For the mushroom soup, you do the same thing, adding finely chopped cooked mushrooms at the end. The recipe also has a quick instruction for cooking the mushrooms.
If you instead wanted, for instance, cream of celery soup, you would finely mince a half cup of celery, sauté it in 2 teaspoons of butter until very soft, and then add it to the soup mixture at the end. Simple, right?
The recipe for the condensed cream of mushroom soup is below. If you want some photos to go along with the process, have a look here.
Now all we need are some casserole recipes to go with all this condensed soup. Well, stay tuned because those are coming right up!!!Print
Condensed Cream of Mushroom Soup
One batch makes 1 and 1/4 cups, which is the amount in a standard 10.75 ounce can. To use this homemade version of condensed soup in a casserole, use 1 batch whenever a recipe calls for one can of condensed soup. To eat this as a soup, mix condensed soup with equal amounts milk or broth. Heat and serve.
- Prep Time: 3 minutes
- Cook Time: 5 minutes
- Total Time: 8 minutes
- Yield: 1 and 1/4 cups 1x
- Category: Entrée
- Method: Stovetop
- Cuisine: American
- 1 cup finely chopped mushrooms
- 3 Tbsp. unsalted butter, cut into pieces
- 3 Tbsp. all-purpose flour
- ½ cup non-fat milk
- ½ cup unsalted chicken stock
- ⅛ tsp. salt (or more to taste)
- ⅛ tsp. garlic powder
- Put mushrooms in a microwave-safe bowl. Microwave on high for 30 seconds until they are all soft. Alternatively, sauté mushrooms in 2 teaspoons of butter. Set mushrooms aside.
- In a small saucepan over low heat melt the butter.
- Remove from heat and whisk in the flour until it forms a smooth paste.
- Drizzle in milk a little bit at a time while whisking continuously to make sure it remains smooth the whole time.
- Add the stock a little bit at a time while whisking to keep it smooth.
- Return to medium high heat. Stir until it comes to a boil and thickens.
- Remove from heat. Whisk in salt and garlic powder then stir in cooked mushrooms.
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