Also added some shiitake mushrooms. -Meggan. But cream of mushroom soup is so darn yummy – and so convenient! It is extremely easy to make and takes less than 20 minutes to prepare! Hi Kinsey, no! Stir in chicken broth, onion powder, and garlic powder and bring to a simmer. Wondering if your recipe can be frozen for later use; I’d make a big batch. Did you warm the milk up first? As an Amazon Associate I earn from qualifying purchases. Born and raised in Wisconsin, I am the Executive Chef and head of the Culinary Hill Test Kitchen. Melt butter in a skillet over medium-low heat. You’d need a carefully tested recipe designed by people who are masters in canning (I am definitely not). You can use vegan mushroom condensed soup as a 1 to 1 substitute for 1 can of mushroom condensed substitute in any recipe, or you can use it to prepare soup … Or you can reconstitute it for a (super) quick and easy meal. Thank you so much, it was easy and scrumptious! I love to combine my Midwestern food memories with my culinary school education to create my own delicious take on modern family fare. Course: Condiment, Soup… Remove from heat and allow to cool slightly. Perfect!!! Use this recipe to replace a single can of condensed cream of mushroom soup. Serve with bread or muffins and you've got supper. Once you make these homemade versions of condensed cream soups, you’ll never open a can again! 5 from 3 votes. Bring to a boil and boil for 1 minute. This content is created and maintained by a third party, and imported onto this page to help users provide their email addresses. It’s ready in less than twenty minutes using fresh mushrooms. I’m writing to say I will definitely make this recipe soon. I was able to squish most of the lumps out and I didn’t notice them in the casserole. Your email address will not be published. Add 1 cup of water or broth to the full recipe of the condensed soup, and gently warm on the stove. I’m sorry about that! Put all ingredients except the mushrooms in a blender or food processor and pulse until smooth. How to make cream of mushroom soup. Add balsamic, then taste and adjust seasonings. Thank you, again! I had an interesting … Every item on this page was chosen by The Pioneer Woman team. Thank you for sharing this recipe. You may be able to find more information about this and similar content at piano.io, The Best Step-by-Step Guide to Gift Wrapping, Yes, You Can Make Hollandaise Sauce in a Blender, How to Make Royal Icing Without Meringue Powder, It's Probably Time to Clean Your Coffee Maker, How to Dry Brine a Turkey for Thanksgiving, Simple Roasted Butternut Squash Soup Is So Good, Erica is the creator and writer of the blog. Stir in milk mixture and cook until soup has thickened, about 1 minute. I found your recipe looking for a gluten free version of mushroom soup, because we can’t find any in the supermarket. You guys, it’s so easy! Transfer the soup back to the pot, add the cream, and heat it to a simmer. Thank you so much for a quick and easy cream of mushroom recipe!!!! This recipe makes 1 1/2 cups of condensed soup which will make approximately 3 servings with each serving having 248 calories and 34mg sodium. I find it very hard to buy certain things pre-made. Melt butter in a skillet over medium-low heat. Use immediately or store in the refrigerator for another time. add an equal amount of liquid (such as milk or broth) to equal amount of condensed soup. Click and slide the number next to “servings” on the recipe card below to adjust the ingredients to match how many you’re feeding—the recipe does the math for you, it’s that easy. Thanks for sharing! Bring to a boil, stirring frequently. Homemade Condensed Cream of Mushroom Soup is an easy homemade swap for a grocery staple. Whisk in the mushroom broth and the milk. Garnish with herbs or a sprinkle of grated cheese. Very versatile and so easy! Learn how your comment data is processed. The soup is the flavor and glue that holds together this casserole, so let’s start there and leave the crunchy fried onions for another post… Makes 2 servings, 1 cup each. I’ve also chopped them using a food processor, but that makes them a little too fine for my taste. While other … To make soup, add 1 cup water to this full recipe. I attended a 2-year Culinary Arts program in southern California and graduated in May 2018. Palm shortening, avocado oil, coconut oil—your choice (in place of the butter), 3/4 cup full-fat coconut milk, cream included (in place of milk). What’s nice is that all the ingredients are things I usually have around the house. Add mushrooms and onions and sauté until tender, about 8 minutes. Had already given up on cream of celery soup originally used in my casserole and have been using mushroom, instead. It turned out pretty good. When you learn how easy it is to make your own homemade Condensed Cream of Mushroom Soup, you’ll never go back to the can again. -Meggan. Add the flour and cook for 2 more minutes. Below, there’s a basic recipe for the condensed mushroom soup, using a roux made of butter and flour, along with a little milk. For the coconut cream, I recommend using Thai Kitchen, Sprouts, or Thai Kitchen brands . Hope this helps. I’m not much of a cook, so I was happy to see a nice basic recipe that suited my skill level. I use a whisk to thoroughly blend the flour with broth, milk, or water, then place in the microwave for 3 minutes on high. Add mushrooms and onions and sauté until tender, about 8 minutes. You can definitely freeze it in jars, though. I personally own the Ball Complete book of Home Preserving (updated and re-released in 2020) and while they have some information on low-acid canning, they don’t have any cream of soup recipes in their book. If it’s not thick enough I put it back for 30 seconds. If you can pull it out a day before you need it, just let it thaw in the fridge. This is absolutely the BEST and most delicious cream of mushroom I ever tasted! This Homemade Condensed Cream of Mushroom Soup has sautéed mushrooms, onions and garlic in a thick and creamy white sauce. Add all of the ingredients except mushrooms to a blender and give it a whirl. Add mushrooms and cook until they have released most of their liquid, about 5 to 7 minutes. … It adds lovely flavor to casseroles. Transfer to a jar and let cool completely before storing in the refrigerator or freezer. Thanks Geri! Adapted from Cook’s Illustrated Magazine, November & December 2006 issue (Green Bean Casserole). However, there is a risk of toxin-producing spores and this recipe has not been rigorously tested to know if it would be safe following that procedure. Your email address will not be published. My favorite Slow Cooker Great Bean Casserole relies on this recipe for Cream of Mushroom Soup. Hi Alanna, yes it will work just fine. Only thing I did differently was added the flour to the hot mushrooms/butter mixture before the broth and milk. Season to taste with salt and pepper. You can definitely freeze it in jars, though. A reader suggests doubling up on the onion and garlic powder to counterbalance the coconut flavor in the soup. I’m also thinking of heavy cream to thicken. But in case you’re looking at a vegan version of the recipe, or a cream of mushroom soup that’s Paleo-friendly, or gluten-free, or grain free, there are options for all; some great ideas were even submitted by industrious readers. This was really easy to make. Season to taste with salt and pepper. You want the mushrooms to be diced fairly small. I use the concentrated broth that comes in a little jar, so as long as there are mushrooms, this is a go-to lunch ormeal starter/helper. Instead of chicken broth, use vegetable stock or mushroom stock. The Pioneer Woman participates in various affiliate marketing programs, which means we may get paid commissions on editorially chosen products purchased through our links to retailer sites. Try these substitutions for some of the ingredients. When I put the slurry of milk and flour into the mushroom soup it was lumpy, so I will have to try and add the milk to the flower more slowly but I already did that so I’m not quite sure what to do. Add the remaining ingredients except for the cream … Finally, season to taste with salt and pepper. Maybe this is safe for canning, but I don’t know, so I cannot in good conscience recommend it. It lasts a long time that way. Is this a recipe that can be pressure canned for batch production and long-term storage? First of all, chop up all your veggies. That’s what I do with this recipe, chicken broth, shrimp stock, and salsa. Scroll down to the recipe card for the detailed instructions. How to Make Condensed Cream of Mushroom Soup You will want to choose mushrooms that are firm, clean, and easy to slice. Hi Donna, this recipe hasn’t been tested for canning. Our homemade condensed cream of mushroom soup is rich and creamy with an intense mushroom flavor! Tasted great in green bean casserole and on mashed potatoes. Print Pin Rate. Definitely so tempting not to eat this straight from the pot I’m cooking in! How to Make Vegan Condensed Cream of Mushroom Soup: Into a large skillet over medium heat, add butter. I was going to make my Hamburger Stroganoff recipe today. Add butter, bouillon, salt, pepper, onion powder, garlic powder and parsley. You may be able to find more information about this and similar content on their web site. -Meggan. Sprinkle in the flour, salt, black pepper, thyme, and garlic powder and allow to cook for 2 minutes. You can use this soup wherever you would normally use the canned version. Cook on medium heat, stirring occasionally for 5-7 minutes. WOW! I did do a taste test and you nailed it with this recipe, it’s even better than canned . Like, it hurts. Thin it down and enjoy a comforting bowl of cream of mushroom soup, or use … Thank you for sharing your recipe. Thanks! (Thank you, Marie!). Thanks! I will never use canned cream of mushroom soup again! For many years I thought canned, condensed soup was one of those things that just had to be bought. Great recipe! To reconstitute this condensed soup – add 1 1/2 cups of chicken broth, milk, water, or a combination. The site may earn a commission on some products. I’m a fan of Better than Bouillon and will use that(chicken). It feels wrong to purchase something that’s full of strange, unpronounceable ingredients when it can so easily be made at home. Its rich and earthy flavor is wonderful when eaten by the bowlful, and it breathes new, delicious life into your favorite casserole recipes. These photos walk you through the basics without giving you specific ingredient amounts, which are all listed below in the recipe card. It adds lovely flavor to casseroles. Add garlic and cook for 2 … Bring to a gentle simmer and heat through. I am going to use this tomorrow to make a roast. Every recipe is developed, tested, and approved just for you. Are there any pre-packaged foods that you find hard to buy? From Erica Kastner of Buttered Side Up. In the saucepan, melt the butter, whisk in the flour until smooth. An easy recipe to make homemade cream of mushroom soup (or condensed soup) with gluten free and dairy free alternatives, plus tips for use. Serve warm with reserved … This helped it have no lumps, so if lumps are a problem for anyone else, try it in that order. Once I tried this method I never used the stove again. Add in the mushrooms and continue to cook for 2-3 minutes. It was quick and easy! Use this to replace the can when you want a from scratch dinner! Thank you! – Meggan. I’m highly allergic to sea salt, and, one by one, the stores are converting to sea salt to reduce sodium. Quickly whisk in the cream and chicken broth until nice and smooth. This is a low-acid food so the only way it “could” be canned is in a pressure cooker. ), flour, salt and pepper. In place of the butter, use avocado oil, coconut oil, or palm shortening. Consistency is perfect!! Thank you! Thanks! I am trying to avoid using canned soup. Chipotle Cilantro Lime Rice Recipe (Copycat). I always watch salt, sugar and carbs in my recipes. Enjoy the leftover mushroom soup along with Grilled Pork Chops and The Best Mashed Potatoes for a wonderful autumn feast. -Meggan. When it comes to making gravies and sauces I found the best way is to use the microwave instead of the stovetop. Homemade condensed cream of mushroom soup. -Meggan, Can it be portioned, frozen, thawed and used, Hi Laura, yes absolutely! In a bowl, whisk together the remaining 1 cup of milk and flour. Thus, a few years ago I decided a homemade version was most definitely in order. I personally use it in my slow cooker green bean casserole and it works perfectly. I was planning on making a salmon noodle casserole (riff on a tuna one), ordered Walmart’s Healthy condensed soup, and, low and behold, they’ve kept the UPC number but changed the name – and the ingredients so it includes both salt and sea salt. Add the mushrooms and onions. I made it tonight because I didn’t have a can of cream of mushroom soup and I didn’t want to go out into an ice storm to get one. Food is love on Culinary Hill, and I know you feel the same way in your own home. Such a cool tip, I can’t wait to try it out. This full flavor recipe … Can this recipe be pressure canned or waterbath canned? No more canned stuff for me and my loved ones. Green bean casserole, smothered pork chops, cube steak, and even several meatball recipes require this creamed soup as the base. When I make slurry it helps to warm the milk up first, then I sift the flour in slowly, Hi Samantha, I have never tried warming the milk before making a slurry! You will love how easy this is, and you’ll become an instant convert once you taste it. Warm liquid to mix with flour and cold liquid with cornstarch! You’d need a carefully tested recipe designed by people who are masters in canning (I am definitely not). -Meggan. Add to boiling mixture and continue … Use it as a base for casseroles, sauces, you name it. This site uses Akismet to reduce spam. In a small saucepan whisk together milk and cornstarch. Once boiling, … Add in the flour and stir ingredients together well for about a minute to let the flour cook a bit. I will update the post with this info. 2 tablespoons arrowroot starch, or 2 to 3 tablespoons of corn starch made into a slurry with 1/4 cup water (in place of flour), Palm shortening, avocado oil, coconut oil, or, Double up on the onion and garlic powder, if needed, to counterbalance the coconut flavor, Palm shortening, avocado oil, coconut oil, or clarified butter—your choice (in place of the butter), Gluten-free flour, coconut flour, ground chia, or almond flour. The other thing I will add is a small amount of wine or sherry when the mushrooms are near done. Melt the butter in a saucepan over medium-high heat. Instead of flour, thicken the soup in one of the following ways: Whole30 people are genius at making recipes work for them. Sorry about that – Meggan. Start by cooking the mushrooms and garlic in butter with some salt. This is a low-acid food so the only way it “could” be canned is in a pressure cooker. This form collects your name, email, and content so that we can keep track of the comments placed on the website. Required fields are marked *. For more info check our privacy policy where you will get more info on where, how and why we store your data. Thank you Kathy! It was super easy to make and delicious. Making this recipe sure helped with that! Then pour in the chicken broth, onion powder, garlic powder, and bring everything to a gentle simmer. Thanks for the recipe!!! 1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup or 98% Fat Free Cream of Mushroom Soup 1 cup water 3/4 cup uncooked long grain white rice 1/4 teaspoon paprika 1/4 teaspoon ground black pepper 1 1/4 pounds skinless, boneless chicken breast halves Stir in the milk/flour slurry and cook, stirring, until the soup has thickened, about a minute. 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