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Cream of Mushroom Soup Substitute Recipe

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★★★★★

4.9 from 143 reviews

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.

Ingredients

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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

  1. 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.
  2. 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.
  3. 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.
  4. 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

Find it online: https://cookcrisis.com/cream-of-mushroom-soup-substitute-recipe/