There’s nothing I love more than cooking for my family, cooking for friends, and cooking for every occasion! This form collects your name, email and content so that we can keep track of the comments placed on the website. -Meggan. Transfer the soup back to the pot, add the cream, and heat it to a simmer. Use this recipe to replace a single can of condensed cream of mushroom soup. Hi Zephyr, no. It feels wrong to purchase something that’s full of strange, unpronounceable ingredients when it can so easily be made at home. You Have to Try Homemade Panko Breadcrumbs. Makes 2 servings, 1 cup each. 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. I make beef stroganoff in the crock pot with stew meat and cream of mushroom soup on low for 6-8 hours. Is this a recipe that can be pressure canned for batch production and long-term storage? Thank you! This form collects your name, email, and content so that we can keep track of the comments placed on the website. Chipotle Cilantro Lime Rice Recipe (Copycat). Homemade Condensed Cream of Mushroom Soup is an easy homemade swap for a grocery staple. Food is love on Culinary Hill, and I know you feel the same way in your own home. -Meggan. Here are the basic steps: 1. Every item on this page was chosen by The Pioneer Woman team. Donna I make big batches of this cream of mushroom and put it in canning jars and freeze. Recipes Using Cream of Mushroom Soup Campbell’s Condensed Cream of Mushroom Soup is a versatile meal-starter for many delicious recipes. I’m not much of a cook, so I was happy to see a nice basic recipe that suited my skill level. This was really easy to make. 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. Stir in chicken broth, onion powder, and garlic powder and bring to a simmer. For the coconut cream, I recommend using Thai Kitchen, Sprouts, or Thai Kitchen brands . Thin it down a little, and you have a wonderful homemade mushroom soup. Course: Condiment, Soup… Thanks for sharing! -Meggan, Can it be portioned, frozen, thawed and used, Hi Laura, yes absolutely! It’s ready in less than twenty minutes using fresh mushrooms. -Meggan. 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. This is a low-acid food so the only way it “could” be canned is in a pressure cooker. How to Make Condensed Cream of Mushroom Soup You will want to choose mushrooms that are firm, clean, and easy to slice. And some are so labor-intensive that they aren’t worth it. Our homemade condensed cream of mushroom soup is rich and creamy with an intense mushroom flavor! … I attended a 2-year Culinary Arts program in southern California and graduated in May 2018. Thank you for this recipe! This is so awesome. Cook on medium heat, stirring occasionally for 5-7 minutes. Thanks! How to make dairy-free Condensed Cream of Mushroom Soup: 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) … This is the recipe I included in my book, The DIY Pantry, and it makes the equivalent of one can of CONDENSED soup. In place of the milk, use unsweetened almond or coconut milk. It’s such an easy recipe! If you'd like to make … That’s what I do with this recipe, chicken broth, shrimp stock, and salsa. Melt the butter in a saucepan over medium-high heat. I’m writing to say I will definitely make this recipe soon. So, I tried it and was very impressed. You may be able to find more information about this and similar content on their web site. In a small saucepan whisk together milk and cornstarch. Thanks! I’ve used this over and over. Personally I would store it in glass jars and label them with masking tape. Like, it hurts. Start by cooking the mushrooms and garlic in butter with some salt. Add in the evaporated milk and chicken broth and cook until thickened. Serve with bread or muffins and you've got supper. Your email address will not be published. Thank you for sharing your recipe. Stir in the milk/flour slurry and cook, stirring, until the soup has thickened, about a minute. Thus, a few years ago I decided a homemade version was most definitely in order. This ingredient shopping module is created and maintained by a third party, and imported onto this page. I’m also thinking of heavy cream to thicken. In less than 10 minutes, you’ll have a creamy, flavorful, homemade addition for your favorite family casseroles! Learn how your comment data is processed. You will love how easy this is, and you’ll become an instant convert once you taste it. Hi Donna, this recipe hasn’t been tested for canning. If you can pull it out a day before you need it, just let it thaw in the fridge. The other thing I will add is a small amount of wine or sherry when the mushrooms are near done. Consistency is perfect!! Expand your recipe repertoire by using it as the flavorful base to endless recipes. Instead of flour, thicken the soup in one of the following ways: Whole30 people are genius at making recipes work for them. So much better than in a can! I’m sorry about that! I had no condensed cream of mushroom soup with which to make the creamy sauce in the house! Add mushrooms and cook until they have released most of their liquid, about 5 to 7 minutes. Likely Marsala, since I have that on hand(not in hand;). Thanks for the recipe!!! Add to boiling mixture and continue … Hi Alanna, yes it will work just fine. Thank you, I’m glad you love it! Only thing I did differently was added the flour to the hot mushrooms/butter mixture before the broth and milk. I will use sweet onion and fresh garlic because I don’t have the time constraints that others may have. 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. Could this be canned sealed in water bath and kept in the pantry?? 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. Thank you Kathy! Add mushrooms and onions and sauté until tender, about 8 minutes. There are so many recipes that require condensed cream of mushroom soup as a vital ingredient. It will thicken in about 10-15 … I did do a taste test and you nailed it with this recipe, it’s even better than canned . -Meggan. Season to taste with salt and pepper. Thank you so much, it was easy and scrumptious! 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. An easy recipe to make homemade cream of mushroom soup (or condensed soup) with gluten free and dairy free alternatives, plus tips for use. Had already given up on cream of celery soup originally used in my casserole and have been using mushroom, instead. Add the remaining ingredients except for the cream … Thin it down and enjoy a comforting bowl of cream of mushroom soup, or use … Homemade condensed cream of mushroom soup. Serve warm with reserved … 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. You want the mushrooms to be diced fairly small. You’d need a carefully tested recipe designed by people who are masters in canning (I am definitely not). It was quick and easy! Hope this helps. Condensed Cream Soups Done Better Condensed “cream of” soups are a very … In a bowl, whisk together the remaining 1 cup of milk and flour. Hi Kinsey, no! Add milk and broth and continue to stir while the soup thickens up. I always watch salt, sugar and carbs in my recipes. Use this to replace the can when you want a from scratch dinner! This is a low-acid food so the only way it “could” be canned is in a pressure cooker. Thank you for sharing this recipe. You can definitely freeze it in jars, though. Scroll down to the recipe card for the detailed instructions. -Meggan. Making this recipe sure helped with that! Then pour in the chicken broth, onion powder, garlic powder, and bring everything to a gentle simmer. Plus, you can control everything that goes into it. Serve with bread or muffins, and you’ve got supper! Warm liquid to mix with flour and cold liquid with cornstarch! Add 1 cup of water or broth to the full recipe of the condensed soup, and gently warm on the stove. In place of the butter, use avocado oil, coconut oil, or palm shortening. To reconstitute this condensed soup – add 1 1/2 cups of chicken broth, milk, water, or a combination. I’ve used this recipe many times in prep for a dish that calls for canned version. Once soup is completely cool, store it in the refrigerator or freezer. This Homemade Condensed Cream of Mushroom Soup has sautéed mushrooms, onions and garlic in a thick and creamy white sauce. I unfortunately am not a home preserving/canning expert, and for safety reasons I think you should follow recipes that have been developed and tested for canning. Try these substitutions for some of the ingredients. Use it as a base for casseroles, sauces, you name it. The mushrooms should reduce in size and start to brown just a little bit. 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. Thanks! Tasted great in green bean casserole and on mashed potatoes. But faced with using a can of soup that listed MSG as one of the ingredients, I decided to try making it myself. Simple and easy! While other … 5 from 3 votes. I will never use canned cream of mushroom soup again! Once you make these homemade versions of condensed cream soups, you’ll never open a can again! Add in the flour and stir ingredients together well for about a minute to let the flour cook a bit. I will leave another comment after I make it. Add mushrooms and onions and sauté until tender, about 8 minutes. This site uses Akismet to reduce spam. WOW! Or you can reconstitute it for a (super) quick and easy meal. For more info check our privacy policy where you will get more info on where, how and why we store your data. Required fields are marked *. I’ve also chopped them using a food processor, but that makes them a little too fine for my taste. Garnish with herbs or a sprinkle of grated cheese. If it’s not thick enough I put it back for 30 seconds. This full flavor recipe … Bring to a boil and boil for 1 minute. Thank you, again! Add the salt, pepper, half and half … 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. It adds lovely flavor to casseroles. Finally, season to taste with salt and pepper. Add all of the ingredients except mushrooms to a blender and give it a whirl. -Meggan. Bring to a boil, stirring frequently. I love to combine my Midwestern food memories with my culinary school education to create my own delicious take on modern family fare. Also added some shiitake mushrooms. Your email address will not be published. Granted, it will take more effort than pulling the lid off of a can, but there’s just something satisfactory about making it yourself. This is absolutely the BEST and most delicious cream of mushroom I ever tasted! To serve as soup: Combine the condensed soup with 1 cup of water in a medium sauce pan. Below, there’s a basic recipe for the condensed mushroom soup, using a roux made of butter and flour, along with a little milk. Here are the simple ingredients you’ll need: mushrooms (you can use whatever mushrooms you like—I used cremini), garlic, onion, cream, chicken broth (homemade is the best ever! If it’s still not thick enough I add a tablespoon of flour and heat for another 30 seconds. Bring to a gentle simmer and heat through. How to Make Vegan Condensed Cream of Mushroom Soup: Into a large skillet over medium heat, add butter. Can this recipe be pressure canned or waterbath canned? add an equal amount of liquid (such as milk or broth) to equal amount of condensed soup. In a small bowl, whisk together milk and flour. Im not a big mushroom lover’s, and I want ready to use it in a recipe. It was super easy to make and delicious. No more canned stuff for me and my loved ones. This recipe is equal to 1 10.5 oz can of condensed cream of mushroom soup. I’m highly allergic to sea salt, and, one by one, the stores are converting to sea salt to reduce sodium. You can use this soup wherever you would normally use the canned version. For many years I thought canned, condensed soup was one of those things that just had to be bought. Definitely so tempting not to eat this straight from the pot I’m cooking in! 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! Season to taste with salt and pepper. I personally use it in my slow cooker green bean casserole and it works perfectly. I am trying to avoid using canned soup. It adds lovely flavor to casseroles. – Meggan. Quickly whisk in the cream and chicken broth until nice and smooth. Add garlic and cook for 2 … Better than store bought! This content is created and maintained by a third party, and imported onto this page to help users provide their email addresses. 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. 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). Season to taste with salt and pepper. Would I be able to use this in the crock pot? But cream of mushroom soup is so darn yummy – and so convenient! It always makes me so happy to hear that I helped out! Instead of chicken broth, use vegetable stock or mushroom stock. A reader suggests doubling up on the onion and garlic powder to counterbalance the coconut flavor in the soup. But I think it would pass for a recipe. 2. But for a little bowl of soup I had to add more of the spices and bouillon, and of course, almond meal, then it was good. You can use this soup wherever you would normally use the canned version. I will update the post with this info. Add the flour and cook for 2 more minutes. Add the mushrooms and onions. Enjoy the leftover mushroom soup along with Grilled Pork Chops and The Best Mashed Potatoes for a wonderful autumn feast. Green bean casserole, smothered pork chops, cube steak, and even several meatball recipes require this creamed soup as the base. Hi Bailey! Thank you for this recipe; I can’t wait to make it! I had an interesting … Homemade cream of mushroom soup is so much healthier than store-bought condensed soup! Im not a big cook, so you can’t go by me. Did you warm the milk up first? In a small bowl, whisk together the milk and flour. Perfect!!! Wondering if your recipe can be frozen for later use; I’d make a big batch. I find it very hard to buy certain things pre-made. It turned out pretty good. I used it in my green bean casserole and it was delicious. Glad you liked it! Such a cool tip, I can’t wait to try it out. For more info check our, Homemade Condensed Cream of Mushroom Soup. 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. Print Pin Rate. Adapted from Cook’s Illustrated Magazine, November & December 2006 issue (Green Bean Casserole). Sometimes, foods are so processed that they’re very difficult to reproduce at home. I did have all of the ingredients for your recipe. You guys, it’s so easy! Once boiling, … ), flour, salt and pepper. Add balsamic, then taste and adjust seasonings. My favorite Slow Cooker Great Bean Casserole relies on this recipe for Cream of Mushroom Soup. Thanks Geri! 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. Thank you so much for a quick and easy cream of mushroom recipe!!!! Thank you! You can definitely freeze it in jars, though. Be sure to try my condensed cream of chicken soup and easy homemade … White button mushrooms are the standard, but even a couple of portobello mushrooms thinly sliced will look and add a deeper mushroom taste! 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. The site may earn a commission on some products. I'm Meggan Hill, the Executive Chef and head of the Culinary Hill Test Kitchen. First of all, chop up all your veggies. Thanks again, Melissa. In the saucepan, melt the butter, whisk in the flour until smooth. Read more... 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