Prep 5 mins
Cook 10 mins
For those wishing to have more control over sodium content, and for wheat-free/gluten-free cooking. Use in casserole recipes or add milk for soup.
- 1 tablespoon butter
- 1 cup diced fresh mushrooms (approx 1/4 pound)
- 4 tablespoons butter
- 1⁄2 cup evaporated milk
- 1⁄2 cup milk (nonfat, whole, 2%, Half-n-Half, all work)
- 1⁄2 teaspoon dried onion flakes
- 4 pinches celery seeds
- 4 pinches garlic powder
- 1⁄2 teaspoon salt (more to taste)
- 1⁄4 teaspoon pepper
- 2 1⁄2 tablespoons sweet rice flour
- 1⁄4 cup milk
- Melt 1 T butter in heavy saucepan over medium heat.
- Add mushrooms and saute' for 1 minute.
- Remove mushrooms from pan and reserve.
- (Mushrooms will now measure approximately 1/2 cup. One half cup of canned, drained mushroom bits can be substituted for mushrooms and 1 T butter, if desired. If so, skip saute' step.) In same saucepan, heat 4 T butter, evaporated milk, and 1/2 cup milk.
- Stir in onion flakes, celery seed, garlic powder, salt and pepper.
- Separately, make a smooth paste of the sweet rice flour and 1/4 cup milk.
- Add paste slowly to the heating mixture.
- Stir constantly until thickened.
- Stir in reserved mushrooms and heat through.
- This is equivalent to one can condensed cream of mushroom soup.
- May be frozen.
- VARIATION: Substitute 1 cup diced celery for fresh mushrooms for"Cream of Celery Soup" VARIATION: Substitute 1 cup diced raw chicken for fresh mushrooms and saute' for 3 minutes OR substitute 1/2 cup diced COOKED chicken for canned mushrooms.
- NOTE: Use in casserole recipes or add 1 cup milk for soup.
This recipe turns out with exactly the texture and nearly the exact taste of the condensed soups - without the chemicals. (It is a tad sweet off the spoon, but that disappears when you cook with it.) I used the chicken this first time, but will probably use mushrooms more often. Used evaporated skim milk and skim milk with no trouble. Since I am not gluten-free, I did substitute wheat flour.