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 (super easy)!




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.

Cream of Shrimp: Prepare base recipe, omit mushroom and add 1/2 cup of cooked salad shrimp, chopped.

Single Can Roux Substitute: Prepare a light roux using 2 tablespoons butter and 3 tablespoons flour. Slowly stir in up to 1 cup of liquid (broth, water, milk) to desired consistency.

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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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