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"
photo by amycardiffmorris photo by amycardiffmorris
photo by amycardiffmorris
Ready In:
1 can


  • 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


  • 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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  1. Fran B.
    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!


<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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