How to get through the holidays without a can of cream of mushroom soup using a homemade version.
Homemade Condensed Cream of Mushroom Soup Substitute
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 shortcut 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)!
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