Homemade Condensed Cream of Mushroom Soup
User Reviews
5
Homemade Condensed Cream of Mushroom Soup
Description
The recipe begins by sautéing finely chopped mushrooms in butter with soy sauce until tender, extracting deep umami flavors. Flour is then added to create a paste that thickens the soup, followed by gradual incorporation of milk to achieve a smooth, creamy texture. Beef bouillon enhances the savory depth, with salt and pepper adjusted to taste.
The finished product is thicker than a typical soup, suitable for use as a condensed soup base requiring dilution before serving. This control over ingredients allows for customization of flavor and dietary needs. The recipe can be stored refrigerated or frozen for extended use and reheated gently to avoid curdling.
Gluten-free adaptations are possible by substituting the flour and omitting soy sauce, depending on dietary restrictions. The soup replicates the function of store-bought condensed mushroom soup and can be used in recipes calling for it, with added liquid for serving.
Ingredients
- 1/2 cup butter
- 8 ounces mushrooms (any type, finely chopped)
- 2 Tablespoons soy sauce (see notes above)
- 1/2 cup flour
- 3 cups milk
- 1 Tablespoon beef bouillon
- kosher salt (to taste)
- black pepper (to taste)
Instructions
- In a medium-sized skillet, melt butter over medium heat.
- Add mushrooms and soy sauce and sauté for about 5 minutes or until mushrooms have cooked down and very tender.
- Sprinkle flour over the top of the mushrooms and stir until a thick paste forms. Cook for another minute or two until flour is well incorporated.
- Slowly add milk while whisking constantly. Whisk until smooth and creamy. Add beef bouillon and stir until well incorporated. Add salt and pepper to taste.
- You want this to be slightly thicker than gravy (it is a condensed soup after all) so keep that in mind if it seems a little thick. It will also thicken up upon cooling.
- Allow to cool and place in an airtight container. Refrigerate or freeze until ready to use.
Notes
- This recipe yields about three cups of condensed soup; one serving is 1/2 cup.
- You can substitute fresh mushrooms with canned mushrooms if necessary.
- To use as regular cream of mushroom soup, dilute condensed soup with an equal amount of liquid like milk or broth.
- Gluten-free options include using gluten-free flour substitutes and omitting soy sauce; check beef bouillon labels for gluten content.
- Double or triple the recipe and freeze in airtight containers for convenient future use.
- When reheating, thaw in the refrigerator and simmer gently, stirring continuously to prevent curdling.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 118 kcal
% Daily Value*
| Calories | 118kcal | 6% |
| Carbohydrates | 8g | 3% |
| Protein | 4g | 8% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 23mg | 8% |
| Sodium | 257mg | 11% |
| Potassium | 169mg | 4% |
| Fiber | 0.4g | 2% |
| Sugar | 3g | 6% |
| Vitamin A | 352IU | 7% |
| Vitamin C | 0.4mg | 0% |
| Calcium | 79mg | 8% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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