Condensed Cream of Mushroom Soup Substitute

Total Time
11mins
Prep 1 min
Cook 10 mins

Condensed Cream Of Mushroom Soup is very uncommon here and is therefore pretty expensive. Here is what I use instead, it would also be good if you prefer not to use the highly processed version and would be a good way to reduce salt if you use low sodium broth or could be made vegetarian by using vegetable broth

Ingredients Nutrition

  • 2 tablespoons butter
  • 6 button mushrooms, cleaned and thinly sliced (this seems to me to be about what it looks like from the can, you can always add more or less as you)
  • 3 tablespoons flour
  • 12 cup broth (I use chicken but the recipe I based this on the first time suggested beef, it works well with real ) or 12 cup bouillon (I use chicken but the recipe I based this on the first time suggested beef, it works well with real )
  • 12 cup milk (I have never done this with skim, it works well with 1.5% and whole milk)
  • salt and pepper

Directions

  1. Melt butter in a saucepan over medium-low heat.
  2. Saute mushrooms until cooked through.
  3. Stir in flour a little at a time until a paste is formed and remove from heat.
  4. Add broth and milk a little at a time, stirring to keep mixture smooth.
  5. Return to the heat and bring sauce to a gentle boil, stirring constantly until sauce thickens.
  6. Add salt and pepper to taste. I find it usually doesn't need salt and only a couple of dashes of pepper.