Thanks Geri! I’m a fan of Better than Bouillon and will use that(chicken). – Meggan. Or you can reconstitute it for a (super) quick and easy meal. 5 from 3 votes. Add the remaining ingredients except for the cream … I used it in my green bean casserole and it was delicious. Season to taste with salt and pepper. Sprinkle in the flour, salt, black pepper, thyme, and garlic powder and allow to cook for 2 minutes. Here are the basic steps: 1. Add mushrooms and onions and sauté until tender, about 8 minutes. Hi Bailey! -Meggan. Add all of the ingredients except mushrooms to a blender and give it a whirl. Add to boiling mixture and continue … Im not a big mushroom lover’s, and I want ready to use it in a recipe. This ingredient shopping module is created and maintained by a third party, and imported onto this page. 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. Likely Marsala, since I have that on hand(not in hand;). First of all, chop up all your veggies. Enjoy the leftover mushroom soup along with Grilled Pork Chops and The Best Mashed Potatoes for a wonderful autumn feast. Add in the mushrooms and continue to cook for 2-3 minutes. You guys, it’s so easy! Hi Alanna, yes it will work just fine. 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. I’m highly allergic to sea salt, and, one by one, the stores are converting to sea salt to reduce sodium. -Meggan. That’s what I do with this recipe, chicken broth, shrimp stock, and salsa. It is extremely easy to make and takes less than 20 minutes to prepare! -Meggan, Can it be portioned, frozen, thawed and used, Hi Laura, yes absolutely! But I think it would pass for a recipe. Perfect!!! Required fields are marked *. But cream of mushroom soup is so darn yummy – and so convenient! When it comes to making gravies and sauces I found the best way is to use the microwave instead of the stovetop. To reconstitute this condensed soup – add 1 1/2 cups of chicken broth, milk, water, or a combination. Your email address will not be published. I use a whisk to thoroughly blend the flour with broth, milk, or water, then place in the microwave for 3 minutes on high. While other … In a bowl, whisk together the remaining 1 cup of milk and flour. You’d need a carefully tested recipe designed by people who are masters in canning (I am definitely not). Melt butter in a skillet over medium-low heat. Warm liquid to mix with flour and cold liquid with cornstarch! Thank you! 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! Finally, season to taste with salt and pepper. Or you can reconstitute it for a (super) quick and easy meal. Also added some shiitake mushrooms. In less than 10 minutes, you’ll have a creamy, flavorful, homemade addition for your favorite family casseroles! Green bean casserole, smothered pork chops, cube steak, and even several meatball recipes require this creamed soup as the base. Instead of chicken broth, use vegetable stock or mushroom stock. Stir in milk mixture and cook until soup has thickened, about 1 minute. Thanks! Could this be canned sealed in water bath and kept in the pantry?? You will love how easy this is, and you’ll become an instant convert once you taste it. In the past when I’ve made homemade cream of mushroom soup, it’s been too thin for casseroles and whatnot, but this is absolutely perfect for some homemade green bean casserole! Food is love on Culinary Hill, and I know you feel the same way in your own home. This is the recipe I included in my book, The DIY Pantry, and it makes the equivalent of one can of CONDENSED soup. You can use this soup wherever you would normally use the canned version. 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. And I can’t believe I almost left out butter! It’s ready in less than twenty minutes using fresh mushrooms. Add the salt, pepper, half and half … Had already given up on cream of celery soup originally used in my casserole and have been using mushroom, instead. When butter is melted, add onion, mushrooms, thyme, celery seed, salt, and … Add the flour and cook for 2 more minutes. Quickly whisk in the cream and chicken broth until nice and smooth. Be sure to try my condensed cream of chicken soup and easy homemade … These photos walk you through the basics without giving you specific ingredient amounts, which are all listed below in the recipe card. Once I tried this method I never used the stove again. A reader suggests doubling up on the onion and garlic powder to counterbalance the coconut flavor in the soup. I had no condensed cream of mushroom soup with which to make the creamy sauce in the house! It lasts a long time that way. This site uses Akismet to reduce spam. I’m sorry about that! 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). ), flour, salt and pepper. Homemade cream of mushroom soup is so much healthier than store-bought condensed soup! I make beef stroganoff in the crock pot with stew meat and cream of mushroom soup on low for 6-8 hours. For more info check our, Homemade Condensed Cream of Mushroom Soup. Your email address will not be published. In a small saucepan whisk together milk and cornstarch. White button mushrooms are the standard, but even a couple of portobello mushrooms thinly sliced will look and add a deeper mushroom taste! Thank you, again! For the coconut cream, I recommend using Thai Kitchen, Sprouts, or Thai Kitchen brands . In a large saucepan over medium-high heat, melt butter until foaming. 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. 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. 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. Then pour in the chicken broth, onion powder, garlic powder, and bring everything to a gentle simmer. Sometimes, foods are so processed that they’re very difficult to reproduce at home. It will thicken in about 10-15 … The other thing I will add is a small amount of wine or sherry when the mushrooms are near done. Once soup is completely cool, store it in the refrigerator or freezer. Add balsamic, then taste and adjust seasonings. Personally I would store it in glass jars and label them with masking tape. Very versatile and so easy! Thank you for sharing this recipe. And healthier. 2. Add mushrooms and onions and sauté until tender, about 8 minutes. I did have all of the ingredients for your recipe. I’m writing to say I will definitely make this recipe soon. Use this recipe to replace a single can of condensed cream of mushroom soup. In a small bowl, whisk together the milk and flour. Print Pin Rate. Hope this helps. It adds lovely flavor to casseroles. Hi Zephyr, no. I did do a taste test and you nailed it with this recipe, it’s even better than canned . Plus, you can control everything that goes into it. Try these substitutions for some of the ingredients. Scroll down to the recipe card for the detailed instructions. Homemade condensed cream of mushroom soup. -Meggan. Recipes Using Cream of Mushroom Soup Campbell’s Condensed Cream of Mushroom Soup is a versatile meal-starter for many delicious recipes. Transfer to a jar and let cool completely before storing in the refrigerator or freezer. Tasted great in green bean casserole and on mashed potatoes. It adds lovely flavor to casseroles. Makes 2 servings, 1 cup each. Better than store bought! In the saucepan, melt the butter, whisk in the flour until smooth. I attended a 2-year Culinary Arts program in southern California and graduated in May 2018. Learn how your comment data is processed. Thank you for sharing your recipe. This form collects your name, email, and content so that we can keep track of the comments placed on the website. 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 And some are so labor-intensive that they aren’t worth it. I find it very hard to buy certain things pre-made. Add garlic and cook for 2 … WOW! Simple and easy! 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… This Homemade Condensed Cream of Mushroom Soup has sautéed mushrooms, onions and garlic in a thick and creamy white sauce. You can definitely freeze it in jars, though. I was going to make my Hamburger Stroganoff recipe today. Consistency is perfect!! No more canned stuff for me and my loved ones. The soup turned out great, I used a stick blender to blitz it a little (I didn’t chop the mushrooms fine enough). Are there any pre-packaged foods that you find hard to buy? For many years I thought canned, condensed soup was one of those things that just had to be bought. Born and raised in Wisconsin, I am the Executive Chef and head of the Culinary Hill Test Kitchen. To serve as soup: Combine the condensed soup with 1 cup of water in a medium sauce pan. Use this to replace the can when you want a from scratch dinner! If you can pull it out a day before you need it, just let it thaw in the fridge. Thanks! I had an interesting … This is a low-acid food so the only way it “could” be canned is in a pressure cooker. What’s nice is that all the ingredients are things I usually have around the house. -Meggan. Season to taste with salt and pepper. 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. The site may earn a commission on some products. This is so awesome. It always makes me so happy to hear that I helped out! Instead of flour, thicken the soup in one of the following ways: Whole30 people are genius at making recipes work for them. You want the mushrooms to be diced fairly small. Homemade Condensed Cream of Mushroom Soup In this Homemade Condensed Cream of Mushroom Soup, shallots and cremini mushrooms sauté in butter and flour and mixed with milk and vegetable broth until thick and creamy and luscious. To make soup, add 1 cup water to this full recipe. Only thing I did differently was added the flour to the hot mushrooms/butter mixture before the broth and milk. I will never use canned cream of mushroom soup again! Start by cooking the mushrooms and garlic in butter with some salt. You can use this soup wherever you would normally use the canned version. I personally use it in my slow cooker green bean casserole and it works perfectly. I was able to squish most of the lumps out and I didn’t notice them in the casserole. Use it as a base for casseroles, sauces, you name it. This full flavor recipe … Use immediately or store in the refrigerator for another time. Thus, a few years ago I decided a homemade version was most definitely in order. 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. Hi Donna, this recipe hasn’t been tested for canning. Thanks for sharing! It was quick and easy! I'm Meggan Hill, the Executive Chef and head of the Culinary Hill Test Kitchen. Serve with bread or muffins, and you’ve got supper! -Meggan. Add the mushrooms and onions. Read more... Pro-level tricks to transform your cooking! … Melt butter in a skillet over medium-low heat. Homemade Condensed Cream of Mushroom Soup is the all natural substitute to canned condensed soup. Homemade Condensed Cream of Mushroom Soup is super easy to make, uses only a handful of easy to find ingredients, and I promise you will never want to buy the can again. Thank you! Wondering if your recipe can be frozen for later use; I’d make a big batch. 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. To make a scratch version of green bean casserole you need a homemade version of condensed cream of mushroom soup. Stir in the milk/flour slurry and cook, stirring, until the soup has thickened, about a minute. Thanks for the recipe!!! Glad you liked it! This was really easy to make. But faced with using a can of soup that listed MSG as one of the ingredients, I decided to try making it myself. Im not a big cook, so you can’t go by me. I’ve used this recipe many times in prep for a dish that calls for canned version. Melt the butter in a saucepan over medium-high heat. Once you make these homemade versions of condensed cream soups, you’ll never open a can again! 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. Great recipe! Add in the evaporated milk and chicken broth and cook until thickened. Course: Condiment, Soup… This is a low-acid food so the only way it “could” be canned is in a pressure cooker. So, I tried it and was very impressed. Granted, it will take more effort than pulling the lid off of a can, but there’s just something satisfactory about making it yourself. Adapted from Cook’s Illustrated Magazine, November & December 2006 issue (Green Bean Casserole). Definitely so tempting not to eat this straight from the pot I’m cooking in! Thank you Kathy! Cook on medium heat, stirring occasionally for 5-7 minutes. Thin it down and enjoy a comforting bowl of cream of mushroom soup, or use … I love to combine my Midwestern food memories with my culinary school education to create my own delicious take on modern family fare. (Thank you, Marie!). From Erica Kastner of Buttered Side Up. Once boiling, … This form collects your name, email and content so that we can keep track of the comments placed on the website. I will update the post with this info. It’s such an easy recipe! This helped it have no lumps, so if lumps are a problem for anyone else, try it in that order. The mushrooms should reduce in size and start to brown just a little bit. Thank you for this recipe! Season to taste with salt and pepper. You Have to Try Homemade Panko Breadcrumbs. Sauté until tender, about 8 minutes. This is absolutely the BEST and most delicious cream of mushroom I ever tasted! How to Make Vegan Condensed Cream of Mushroom Soup: Into a large skillet over medium heat, add butter. This content is created and maintained by a third party, and imported onto this page to help users provide their email addresses. I’ve used this over and over. In place of the milk, use unsweetened almond or coconut milk. In a matter of minutes, you’ll match the exact consistency of a can, but with much better flavor and no processed ingredients! Expand your recipe repertoire by using it as the flavorful base to endless recipes. I am trying to avoid using canned soup. 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. Transfer the soup back to the pot, add the cream, and heat it to a simmer. Bring to a boil, stirring frequently. 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