Cream of mushroom condensed soup is a common ingredient in many holiday recipes. Learn how to make your own, so you don’t have to settle for that canned glop that they sell at the store. Here’s my quick and easy recipe:
Cream of Mushroom Condensed Soup
- Handful of mushrooms
- 1/2 cup chicken broth
- 1/2 cup milk + 3 Tbsp
- 3 Tbsp cornstarch (flour also works)
- 3 Tbsp butter
Chop or mince the mushrooms to your preferred size.
Measure the cornstarch into a bowl. Then, stir in 3 Tbsp milk.
Melt the butter over medium heat. Add the mushrooms, and sautee until cooked through.
Add the cornstarch mixture, and stir to combine. Then, remove the pan from the stove.
Take turns adding the broth and the rest of the milk. Stir until smooth. Then, add the salt and pepper.
Return the pan to the stove, and bring to a boil, stirring constantly. Continue cooking until the mixture reaches a nice, thick consistency.
Use your homemade cream of mushroom condensed soup now, or freeze it to use later. The ingredients will separate a bit when you freeze the soup, but it’s nothing a quick stir won’t remedy.
Yield: the equivalent of one 10.75 oz. store-bought can
Good to Know:
- Using cornstarch as the thickener makes the soup gluten-free
- Swap the chicken broth for vegetable broth, if you need a vegetarian version
- You can use flour in place of the cornstarch. Just know that the finished product will be a bit less creamy and more paste-like in consistency
- Need two or more cans? Just double or triple the recipe as needed. You can even make condensed soup in bulk, and freeze it, so you always have some on hand when a recipe calls for a can
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