Substitute for Cream of Mushroom Soup
This is a quick and simple homemade substitute for canned cream of mushroom soup. It's perfect for casseroles, soups, or any recipe that calls for the creamy, mushroom-flavored base. With fresh ingredients, it's a healthier and customizable option.
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
For a dairy-free version, substitute the milk with almond or coconut milk.
You can easily adjust the consistency by adding more or less broth/milk.
