Cream of Mushroom Soup Substitute Recipe
Introduction
If you’re out of canned cream of mushroom soup or prefer a fresher alternative, this homemade substitute is quick and easy to make. It delivers the same creamy texture and rich mushroom flavor, perfect for casseroles or as a comforting soup base.
Ingredients
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup milk
- 1 cup mushrooms, finely chopped
Instructions
- Step 1: In a skillet, melt the butter over medium heat and sauté the chopped mushrooms until they are soft and any liquid has evaporated.
- Step 2: Sprinkle the flour over the mushrooms, stirring constantly to form a roux and cook for about 1 minute to remove the raw flour taste.
- Step 3: Gradually pour in the milk while stirring to avoid lumps, and continue cooking until the mixture thickens to a creamy consistency.
- Step 4: Remove from heat and use immediately as a substitute for cream of mushroom soup in your recipes.
Tips & Variations
- Use a mix of mushrooms like cremini or shiitake for a deeper flavor.
- For a richer soup substitute, add a splash of heavy cream instead of all milk.
- Add a pinch of garlic powder or onion powder to enhance the taste.
- Strain the mixture if you prefer a smoother texture without mushroom pieces.
Storage
Store any leftover mushroom soup substitute in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally to maintain the creamy texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this substitute dairy-free?
Yes, replace the butter with a plant-based margarine and use your favorite non-dairy milk like almond or oat milk for a dairy-free version.
Can I prepare this substitute in advance?
Absolutely. You can make it a day ahead and store it in the fridge. Reheat gently before using in your recipes to maintain the best texture.
PrintCream of Mushroom Soup Substitute Recipe
This homemade Cream of Mushroom Soup Substitute is a simple, creamy alternative to canned cream of mushroom soup. Made with fresh mushrooms, butter, flour, and milk, it is perfect for recipes that call for the classic soup but you want a fresher, more natural flavor without preservatives.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: Approximately 1 1/2 cups 1x
- Category: Soup Substitute
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Ingredients
- 2 tablespoons unsalted butter
- 1 cup mushrooms, finely chopped
- 2 tablespoons all-purpose flour
- 1 cup milk (whole or 2%)
- Salt and pepper to taste
Instructions
- Cook the mushrooms: In a medium saucepan or skillet, melt the butter over medium heat. Add the finely chopped mushrooms and cook them for about 5-7 minutes until they are soft and their moisture has evaporated.
- Make the roux: Sprinkle the flour over the cooked mushrooms and butter, stirring constantly to form a roux. Cook the mixture for 1-2 minutes, stirring frequently, to remove the raw flour taste without browning it too much.
- Add milk and thicken: Gradually pour in the milk, stirring continuously to prevent lumps. Continue cooking and stirring over medium heat until the mixture thickens to a creamy consistency, about 3-5 minutes.
- Season and finish: Season the mushroom sauce with salt and pepper to taste. Remove from heat and use immediately as a substitute in recipes calling for cream of mushroom soup or enjoy as a creamy mushroom sauce.
Notes
- Use fresh mushrooms for the best flavor; button or cremini mushrooms work well.
- For a richer soup substitute, you can use half-and-half or cream instead of milk.
- This substitute can be stored in the refrigerator for up to 3 days and gently reheated before use.
- Adjust thickness by adding more milk if too thick or cooking longer if too thin.
Keywords: Cream of mushroom soup substitute, homemade cream of mushroom, mushroom sauce, cream soup alternative
