Description
This Cream of Mushroom Soup Substitute is a simple and flavorful alternative to traditional canned cream of mushroom soup. Made with fresh white button mushrooms, milk, flour, and chicken broth, it is seasoned with onion and garlic powder, offering a creamy texture and rich taste perfect for casseroles, sauces, and more.
Ingredients
Scale
Mushroom Mixture
- ½ cup white button mushrooms, diced small
Liquid Ingredients
- ½ cup whole milk
- ¾ cup low sodium chicken broth
Dry Ingredients and Seasonings
- ¼ cup all purpose flour
- ¼ teaspoon onion powder
- ⅛ teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Prepare Mushrooms: Dice the white button mushrooms into small pieces to ensure they cook evenly and blend well into the soup base.
- Combine Flour and Milk: In a mixing bowl, whisk together the all-purpose flour and whole milk until you have a smooth mixture free of lumps. This will serve as the thickening base for the soup.
- Sauté Mushrooms: In a medium saucepan over medium heat, add the diced mushrooms and cook until they soften and release their juices, about 4-5 minutes. This helps intensify their flavor.
- Add Liquid Ingredients: Pour in the low sodium chicken broth to the saucepan with the cooked mushrooms. Stir well to combine.
- Add Flour and Milk Mixture: Slowly whisk the flour and milk mixture into the saucepan, stirring constantly to prevent lumps. This will thicken the soup as it cooks.
- Season the Soup: Add onion powder, garlic powder, salt, and pepper to taste. Stir to blend all seasonings evenly.
- Simmer: Reduce the heat to low and let the soup simmer for about 5-7 minutes, stirring occasionally, until the soup thickens to your desired consistency.
- Final Adjustments: Taste the soup and adjust salt and pepper if needed. Remove from heat and serve as a substitute in any recipe calling for cream of mushroom soup.
Notes
- Use low sodium chicken broth to control the salt content effectively.
- If a vegetarian version is desired, substitute chicken broth with vegetable broth.
- For a dairy-free option, use plant-based milk but adjust thickening as needed.
- This substitute can be prepared ahead and refrigerated for up to 3 days.
- Ensure constant stirring when adding flour and milk to avoid lumps.
Keywords: Cream of mushroom soup substitute, homemade cream of mushroom, mushroom soup base, casserole ingredient, easy mushroom soup