Condensed Cream of Mushroom Soup Substitute |
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Prep Time: 1 Minutes Cook Time: 9 Minutes |
Ready In: 10 Minutes Servings: 6 |
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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:
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 |
1/2 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 ) |
1/2 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.
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