Homemade Condensed Cream of Mushroom Soup

Condensed Cream of Mushroom Healthy and Homemade

Don’t ever buy canned condensed cream of mushroom again, use this recipe instead!  One staple in Americana food is the ubiquitous red can of gelatinous glob called condensed cream of mushroom. Whether it’s the Thanksgiving classic green bean casserole recipe or a broccoli stir fry, I used to have this can of goo in my pantry and then one day I just said enough. Here is my recipe for a condensed cream of mushroom substitute.  It’s hearty and thick like the condensed version and works well in its place.

Condensed Cream of Mushroom Substitute Recipe: Healthy & Homemade

Ingredients:

Butter or oil

1 Medium onion

1 basket + of mixed mushrooms

4 fl oz heavy cream, diluted with whole milk to taste

We cannot display this galleryInstructions:

Place a pot on the stove and cover the bottom with butter or oil and heat on medium low.  Dice an onion into small pieces and add to the pot when the oil is heated.  Cut the mushrooms into 1″ square pieces or leave whole if they are small and add to the pot when the onions are translucent.  Stir until the mushrooms are fully cooked.  Turn the heat down if the onions start to brown too much, they should caramelize, but not brown.

Once your onions are caramelized and your mushrooms are cooked, which is hopefully at the same time, you can add your “cream.”  I mean to say “cream” because the strength of the soup is really up to you.  Add the 4 fl oz of cream and add to it whatever milk you want.  I have made this for pasta sauces and added a lot of milk.  Other recipes like cauliflower mash, I didn’t use as much.  If you can learn this recipe, you can stop buying those awful cans.  It’s so easy for me to make this right now, considering how many cans of condensed soup I burned growing up it even seems easier.

“Cream of” TIP: I’m experimenting with not having dairy, but I haven’t tried this recipe yet with a non-dairy milk.  I like coconut milk in some dishes, but I don’t know if it would make a good substitute for “creamy” recipes where you would usually use cream of mushroom.  Please comment on your experience if you have tried creamy dishes with non-dairy milk:)

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