It always makes me so happy to hear that I helped out! We’ve almost cut out all products that contain them. If you can pull it out a day before you need it, just let it thaw in the fridge. I was able to squish most of the lumps out and I didn’t notice them in the casserole. I posted a comment just before this, but the computer froze and it was lost. Like the classic green bean casserole that graces almost every other table on Thanksgiving. Once soup is completely cool, store it in the refrigerator or freezer. Sprinkle in the flour, salt, black pepper, thyme, and garlic powder and allow to cook for 2 minutes. In a large saucepan over medium-high heat, melt butter until foaming. Your email address will not be published. I was planning on making a salmon noodle casserole (riff on a tuna one), ordered Walmart’s Healthy condensed soup, and, low and behold, they’ve kept the UPC number but changed the name – and the ingredients so it includes both salt and sea salt. Instead of chicken broth, use vegetable stock or mushroom stock. The other thing I will add is a small amount of wine or sherry when the mushrooms are near done. Simply defrost to room temperature before using in your recipes! I found your recipe looking for a gluten free version of mushroom soup, because we can’t find any in the supermarket. I’m highly allergic to sea salt, and, one by one, the stores are converting to sea salt to reduce sodium. it tastes WAY better. Whisk in the mushroom broth and the milk. Bring to a simmer and cook until the soup thickens, about 5-9 minutes. I used it in my green bean casserole and it was delicious. To serve as soup: Combine the condensed soup with 1 cup of water in a medium sauce pan. I have just made a double batch of this using mainly large field mushrooms with some chestnut mushrooms added. Finally, season to taste with salt and pepper. Thank you for this recipe; I can’t wait to make it! I will update the post with this info. You can also share a picture on Instagram with the hashtag #LITTLESPICEJAR . Not very familiar with canning. The soup turned out great, I used a stick blender to blitz it a little (I didn’t chop the mushrooms fine enough). 12 Comments, Posted in: Fall Favorites, Lunch, Soups & Stews, Your email address will not be published. Perfect!!! Can Olive Oil be substituted for the butter? And how sometimes cream of mushroom soup is used to transform other soups, like, chicken and wild rice. Is this a recipe that can be pressure canned for batch production and long-term storage? Try these substitutions for some of the ingredients. Required fields are marked *. A few ingredients that you’ve already got in the pantry and a handful of mushrooms is all you need to make condensed mushroom soup at home. I will never use canned cream of mushroom soup again! This creamy, condensed cream of mushroom soup is easy to make, and it’s perfect to use in soups, casseroles, and lots of other dishes. Plus, it can be kept in the fridge for up to 1 week and kept frozen for 2 months. (Thank you, Marie!). In a small bowl, whisk together milk and flour. Once you’ve made my version of homemade condensed mushroom soup, trust me, you’ll think twice before using the canned stuff, simply because 1.) Thank you for sharing this recipe. You make a good point that there are so many comfort food, delicious dishes out there using canned condensed soup, BUT how much better are they with your homemade stuff? I'm Meggan Hill, the Executive Chef and head of the Culinary Hill Test Kitchen. Personally I would store it in glass jars and label them with masking tape. 3/4 cup mushrooms, finely chopped (I used 1/2 crimini + 1/2 button), 3/4 cup mushroom broth (beef broth or vegetable broth is fine too). But in case you’re looking at a vegan version of the recipe, or a cream of mushroom soup that’s Paleo-friendly, or gluten-free, or grain free, there are options for all; some great ideas were even submitted by industrious readers. Unfortunately I don’t, Angela. I have a Ball Blue Book Guide to Preserving on my shelf, and they have zero cream of soup recipes for canning in it. Please check our privacy and disclosure policy. Now it’s finally time for me to make cream of mushroom soup, and your recipe … ©2020 Little Spice Jar. Click and slide the number next to “servings” on the recipe card below to adjust the ingredients to match how many you’re feeding—the recipe does the math for you, it’s that easy. Thank you so much for sharing! Hurray! These photos walk you through the basics without giving you specific ingredient amounts, which are all listed below in the recipe card. Definitely so tempting not to eat this straight from the pot I’m cooking in! To use simply defrost before using in your soup or casserole recipe. I made it tonight because I didn’t have a can of cream of mushroom soup and I didn’t want to go out into an ice storm to get one. Add in the mushrooms and continue to cook for 2-3 minutes. Bring to a gentle simmer and heat through. I’ve used this over and over. This form collects your name, email, and content so that we can keep track of the comments placed on the website. Im not a big mushroom lover’s, and I want ready to use it in a recipe. Soup can be store fridge in an air-tight container for 1 week or frozen for up to 2 months. You can definitely freeze it in jars, though. If you're turning this into mushroom soup, add salt to preference. I had no condensed cream of mushroom soup with which to make the creamy sauce in the house! I set out in search of a low sodium recipe for homemade mushroom soup to use in other dishes. DIRECTIONS. Can’t wait to try this! I bet it tastes amazing on its own and makes everything you use it in taste 100x better! I have to say, I do have a little proud-housewife-moment when I use butter, milk, flour, fresh mushrooms, and spices to make a homemade condensed soup. Like Paula Deen or Ina Garten made it, better. -Meggan. So I feel like that says it all. Had already given up on cream of celery soup originally used in my casserole and have been using mushroom, instead. But I don’t think you should try. If you ever think of doing a version of this recipe for the condensed celery soup, (which is v hard to find here), do let me know! Could this be canned sealed in water bath and kept in the pantry?? Palm shortening, avocado oil, coconut oil—your choice (in place of the butter), 3/4 cup full-fat coconut milk, cream included (in place of milk). Every recipe is developed, tested, and approved just for you. Required fields are marked *. Put all ingredients except the mushrooms in a blender or You can use vegan mushroom condensed soup as a 1 to 1 substitute for 1 can of mushroom condensed substitute in any recipe, or you can use it to prepare soup … I use the concentrated broth that comes in a little jar, so as long as there are mushrooms, this is a go-to lunch ormeal starter/helper. Stir in milk mixture and cook until soup has thickened, about 1 minute. Once I tried this method I never used the stove again. Hi Amy, I am not an expert on canning and preserving, so I cannot provide sufficient guidance on canning this. I love to combine my Midwestern food memories with my culinary school education to create my own delicious take on modern family fare. can I make this with heavy cream instead of milk ? Have you noticed how all the best, creamy and comforting recipes call for condensed soups? This site uses Akismet to reduce spam. Adapted from Cook’s Illustrated Magazine, November & December 2006 issue (Green Bean Casserole). It’s simpler than simple! : ). Can this recipe be pressure canned or waterbath canned? Instead of flour, thicken the soup in one of the following ways: Whole30 people are genius at making recipes work for them. But once you’ve tried the taste of homemade condensed mushroom soup, you’ll never enjoy the taste of gunky, goopy canned soup ever again. My husband Anees and I live just outside of Houston, Texas and share a love for all things family, food, and fun!