Condensed Cream of Mushroom Soup Substitute

"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"
 
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photo by amycardiffmorris photo by amycardiffmorris
photo by amycardiffmorris
Ready In:
11mins
Ingredients:
6
Yields:
1 can
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ingredients

  • 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 1/2 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
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directions

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

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Reviews

  1. Fabulous!! I'll never buy a can of COM soup again! I rarely buy canned because of the sodium, but once in awhile a recipe calls for it. Today was that day and no COM! Ahhhh! Going to the store wasn't an option, so I started looking and found this recipe. It was PERFECT. Thank you so much!
     
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RECIPE SUBMITTED BY

<p>Thanks in advance if you are making any of my recipes, and I hope that you like them as I do. <br /> <br />I grew up in the US, but I have spent most of the last few years in Europe now live in Germany, with my German husband. Much of the time that I have lived in Europe, I have lived in international student housing so I have lived with and cooked with people from all over world. I have also have had to learn to improvise a bit because it isn't always easy to get the foods I miss from the US here. <br /> <br />My husband is a good cook and likes to cook when he has time, but he quite often makes what he knows, mainly German food. So I am the one feeding him strange things. :D My husband has recently taken up hunting so I am having to learn how to cook game: wild boar, deer, hares and geese are the most common things hunted here. It isn't easy to find things for wild boar so I am trying to publish ones that I find that we really liked. <br /> <br />I like Recipezaar because I can easily find recipes for whatever I am in the mood, or whatever I happen to have laying around when I am too lazy to walk to the supermarket. :) I like trading tips with the people at the Asian and the German/Benelux forums, I lurk there mostly, but post when I have questions or think that I can help. <br /> <br />My reviews are mainly 4 or 5 stars because I won't try anything that I don't think that I will like. 5 stars is it was great, will make again, only very minor changes were made, if any. 4 stars is it was very good, will probably make again, made some changes to adjust to my taste. 3 stars is it was okay, probably won't make again but I didn't really mind eating it. I haven't had anything here that I thought was lower than that, which is good with how picky I am. I'll try most new things if it sounds good, but I am not afraid to say if I don't like it. I quite often make my own recipes out of some of the ones I find here, and don't post recipe reviews if I radically changed it.</p>
 
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