Monday, November 15, 2010

Homemade Condensed Cream of Mushroom Soup

How to get through the holidays without a can of cream of mushroom soup using a homemade version.

Homemade Cream of Mushroom Soup

Now if y'all have been reading this recipe site for long, you already know that I am fully endeared to my Campbell's condensed soups and most especially our beloved southern béchamel (that's Campbell's Cream of Mushroom soup for those of y'all with a more sophisticated palate). I have several that are pantry staples around here.

So when I went to make a casserole recently I was surprised to see that I didn't have a single can of cream of mushroom soup in the pantry! Somehow that had failed to make it to the shopping list the past few times. It happens.

I figured there was no better time than now to get a copycat cream of mushroom soup recipe up. In my little ole opinion, there is nothing more convenient than Campbell's line of condensed soups, but this makes a superb substitute if you happen to run out yourself, or should you prefer a fresh, homemade alternative.

This recipe for a homemade version of cream of mushroom soup makes just a bit over a quart and is about the equivalent to 4 cans of the condensed soup, and... it is freezable. I've included variations also for cream of chicken and cream of celery, since these are the three most common condensed soups for cooking. The cans are equal to about 1-1/2 cups of the mixture - simply freeze in those portions and you'll always have an emergency substitute. Here's how to make it!

Recipe: Homemade Condensed Cream of Mushroom Soup

©From the Kitchen of Deep South Dish
Prep time: 10 min |Cook time: 15 min | Yield: About 1 Quart


Ingredients
  • 1/2 cup of unsalted butter
  • 1/2 cup of finely minced onion
  • 1/4 cup of finely minced celery
  • 1 (6.5 ounce) can of sliced mushrooms, drained and finely minced
  • 1 teaspoon of kosher salt
  • 3/4 cup of all purpose flour
  • 3 cups of chicken broth
  • 1 cup half and half
Instructions

Melt the butter in a large skillet and saute the onion and celery over medium heat until tender but not browned. Stir in the chopped mushrooms and salt; cook and stir about 2-3 minutes. Stir in the flour a little at a time until fully incorporated, about 4 minutes, stirring constantly. Increase heat to medium high and slowly add the broth a little at a time, until fully incorporated. Reduce heat and simmer for 15 minutes. Slowly stir in half and half.  Use about 1-1/4 cups to replace a can of soup. The recipe makes a little over a quart, or roughly enough to equal about 4 cans.  Use any place where you would use Campbell's Condensed Cream of Mushroom Soup. Can be frozen.

Source: http://deepsouthdish.com

Variations:

Cream of Chicken:  Eliminate the mushroom and substitute 1/2 cup of finely minced, cooked, dark meat chicken.

Cream of Celery:  Increase celery to 1/2 cup of finely minced celery and eliminate the mushroom.

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©Deep South Dish
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Check Out These Recipes Using Cream of Mushroom:

Beef, Andouille and Mushroom Lasagna
Hashbrown Casserole with Ritz Cracker Topping
Easy White Chicken Enchiladas
Broccoli and Cheese Casserole
Posted by on November 15, 2010

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39 comments:

  1. SO great to have a homemade recipe! There is so much sodium in those canned ones, I hate using them. Thanks!

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  2. You're welcome Rachelle - it's an ideal substitute, gotta say! Enjoy.

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  3. You are my new best friend with this post! I was making chicken noodles this morning at 6AM, don't ask...anyway no cream of chicken soup so I made a quick bechamel and added chicken broth and leftover rotisserie chicken. Very good, surprised myself!

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  4. It never even occurred to me to make it homemade!I'm trying this!
    Thanks~
    Amy

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  5. This is a very good soup....freezable..even better...ty, ciao

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  6. Wonderful idea...giving this a try..it looks so pretty in the clear mason jar...thanks Mary

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  7. Love it! We Southern gals have to have back-ups for our "go-to" ingredients like this. :)

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  8. I do something similar, but yours looks better than mine. I'll have to give it a shot! :-)

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  9. I am really glad to have this recipe. Thanks for sending it along.

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  10. Rachelle nailed my exact thought. I have bookmarked this and will be using it freely. Thanks Mary!

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  11. Ohhh thank you so much for this recipe. After Thanksgiving I'm going to try this out.

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  12. Mary, this is a wonderful idea!! I'm sure much tastier too. I'm wondering if there's a way to make this without the cream? Nothing beats homemade!!

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  13. can i do it with just milk and butter?

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  14. Just milk and butter won't make an accurate replacement for a can of cream of mushroom soup. Even if you omit the mushrooms, you'll need something for thickening and that's where the roux, or flour and butter come in. A classic béchamel sauce, or basic white sauce, that cream of mushroom soup often stands in for, is always going to be butter, flour and milk at minimum. Hope that helps!

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  15. Thanks Mary !!
    As I live in a country that does not have Campbell's soups, or any cream soups offered in stores, this recipe is a life saver !
    Jack

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  16. You're very welcome Jack! We do love our condensed soups down here in the south don't we? They are just a convenient way to get that wonderful creaminess we love in casseroles. Let me know if you try it!

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  17. Thanks for the recipe - you got me out of a mess with dinner tonight! I'll be bookmarking your blog and will be back later to have a good look around :)

    Jodie

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  18. You bet Jodie! Hope you do come back and visit - Happy Thanksgiving!!

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  19. Mary I just had to share and say I've been making homemade mushroom soup for years and haven't used the can version in so long....
    Here is something I do that really kicks the mushroom flavor, I buy those dehydrated mushrooms, which ever you like or mix them together, and put them in the oven @ 270-300 for an hour or so, which pulls out the last of the moisture in them. Then I put them in a coffee mill and grind them into pure mushroom powder. It not only makes some serious mushroom soup, but you can use them in gravies and you name it, it also thickens and WOW do you ever get that whole mushroom flavor!

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  20. I have made this several times and just wanted to revisit the page to mention it. Very good as condensed soup.

    Last night I was making it to eat right away as soup (not just an ingredient) and just added a few extra cups of broth. Perfect!

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    Replies
    1. Thank you Chris - I appreciate you stopping back by to let me know!!

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  21. Thank you for this recipe!! Great to know it freezable too. My daughter is allergic to soy protein and wouldn't you know it's in almost EVERY canned product out there! Including cream of mushroom (soy?)

    Does this homemade version of cream of mushroom work well as a base for many of the casserole dishes that call for it?

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    Replies
    1. That is actually why I made it up, but I haven't used it as a sub for all of them of course, although I think that it will work for any casserole that uses a cream soup. You will need to taste and make adjustments for seasonings, depending on what you're making.

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  22. Honey, you just saved my day! Yes, it's Christmas day. The smoker broke with the turkey in it and by the time we figured that out the turkey wasn't safe. With company coming I pulled some venison cubed steak out of the freezer to salt-water thaw (not as much time as I would like, but I'm desperate!), then started pulling things together to make my go-to cubed steak. No mushroom soup. Christmas day. Even if a store were open I'm just not going there! So thank you, thank you, thank you. And Merry Christmas from my family to yours!!

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    Replies
    1. Happy to help Virginia - hope it all works out but sounds like it'll be one of those things that you'll have to laugh about on down the line! Merry Christmas!!

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    2. Worked great and the company was thrilled. We are still chuckling about how "Mama made a memory"

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    3. I LOVE It Virginia!! What is life these days anyway without moments like this to make us smile through it all?! Happy New Year!!

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  23. Can this recipe be canned as well, or just frozen?

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    Replies
    1. Hi Allan! My canning if very limited so I really have no expertise there. I mostly do high acid canning like jams & pickles. I'm sure you could can it, but it likely is a pressure canner project though I really don't know. Sorry I can't help there.

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    2. No, you cannot safely can this, even with a pressure canner, due to the flour.

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  24. This recipe is AMAZING!! My son has a soy allergy and we have gone without cream soup for a while since I have yet to find a canned cream soup without soy. This recipe is perfect!!! I use it in everything ;) THANK YOU!!

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  25. I am going to try this soup it sounds great. I have an msg allergy and this will be perfect. I do so miss the casseroles that I use to make.

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  26. I could not wait to try it. I just made it. Do to my msg allergy I had to use fresh mushrooms instead of canned. It was great even my boys loved it. We put it in a bread bowl and served it like they do over here in a restaurant here in Singapore. It was delicious. thanks again. Being a southern girl myself I am happy to have found your site.

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  27. How long does this keep in fridge/freezer?

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    Replies
    1. Guessing really, but I'd say a few days in the fridge, 2 to 3 months in the freezer for best flavor.

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    2. Is there anything special I should do to freeze it?

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