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substitute for cream of mushroom soup:
If looking for a replacement for cream of mushroom soup, one can consider several possibilities based on personal dietary restrictions and what’s available. One way is to make cream of mushroom soup by sautéing fresh mushrooms with butter, then adding a flour-based roux to the mixture with broth and milk. Optionally, the soup can be blended for a smoother consistency. Alternatively, sautéed mushrooms, broth, and cream cheese produce a quick, thick, and creamy mixture. A good substitute is Greek yogurt, which, due to its pronounced tang, can be incorporated into the recipe as a creamy addition that adds a twist to the dish. Blending sautéed mushrooms with coconut milk creates a creamy base with coconut undertones. Non-dairy substitutes include the lightly blended cashews with water and the soaked cashew cream. And of course, a roux-based béchamel sauce, flavored with sautéed mushrooms, will also work, as it mimics the creamy consistency of canned cream of mushroom soup.
How to Make a Substitute for Cream of Mushroom Soup
Quick Overview:
This one substitutes for almost all uses of cream of mushroom soup. It retains the creaminess and mushroom-y flavor. It can also be altered to fit specific diets (dairy-free, vegetarian, etc.).
Key Ingredients:
- Mushrooms: To get the mushroom flavor.
- Butter or Olive Oil: To help sauté the mushrooms.
- Flour: To help the soup get its thickness from the roux.
- Broth (Chicken or Vegetable): Serves as the base for the soup.
- Milk or cream: To give the soup its creamy consistency.
- Seasonings: Regular table salt, pepper, and garlic powder. Also, some fresh or dried thyme, and for some color, fresh or dried parsley.
INGREDIENTS:
- 1 cup of chopped mushrooms
- 2 tablespoons of butter (or olive oil)
- 2 tablespoons of flour
- 1 cup of broth (vegetable or chicken)
- 1 cup of milk (optional: cream for a richer texture)
- Salt, pepper, and garlic powder (all to taste)
- (Optional) Herbs (such as thyme or parsley)
HOW TO MAKE:
Step 1: Sauté the Mushrooms
In a medium saucepan, melt the butter (or pour the olive oil) and heat on medium. Add the chopped mushrooms and cook for about 5 minutes, or until they soften and brown.
Step 2: Make a Roux
Once the mushrooms are cooked, sprinkle flour over the top and stir for about 1 minute. Stir until a paste-like mixture forms a “roux.”
Step 3: Add Broth and Milk
Add the broth very slowly while stirring to avoid lumping. When combined, pour in the milk or cream and stir. Cook for another 5-7 minutes or until thick and creamy, and the broth and milk mixture are combined.
Step 4: Lastly, season with salt, pepper, and garlic powder to taste. Add in fresh thyme or parsley for flavor, and mix. Add more broth or milk slowly to achieve the desired consistency.
Print Recipe
Substitute for Cream of Mushroom Soup
Equipment
- Medium saucepan
- Stirring spoon
- Knife and cutting board
Ingredients
- 1 cup mushrooms chopped
- 2 tablespoons butter or olive oil
- 2 tablespoons all-purpose flour
- 1 cup chicken or vegetable broth
- 1 cup milk or cream for richer texture
- Salt to taste
- Black pepper to taste
Instructions
- Cook Mushrooms:
- Heat butter (or olive oil) in a saucepan over medium heat. Add chopped mushrooms and sauté until softened (about 5 minutes).
- Make Roux:
- Stir in the flour and cook for 1 minute to form a roux (thickening paste).
- Add Liquids:
- Gradually add the broth and then the milk, stirring constantly to avoid lumps. Continue to cook and stir for 5-7 minutes until the mixture thickens.
- Season:
- Add salt and pepper to taste. If you want, you can add garlic powder or fresh herbs like thyme for extra flavor.
Notes
TIPS
Adjust Consistency: If your substitute is too thick, thin it out with a little extra broth or milk to match the texture of the canned version.
Flavor Boost: Add garlic, onion powder, or herbs like thyme or rosemary to enhance the flavor and make it more similar to the canned soup.
Dairy-Free Options: For a dairy-free substitute, use coconut milk or cashew cream instead of regular cream or milk.
Storage: You can store any leftover homemade substitute in the fridge for up to 3-4 days. Reheat with a little extra broth or milk to maintain the creamy texture.
Texture Matters: For a smoother texture, blend the mixture after cooking. If you like chunks, skip the blending for a heartier feel.
Use in Casseroles: These substitutes work wonderfully in baked casseroles and dishes where the soup serves as a creamy binder.
