The reputation of Condensed Cream of Mushroom soup seems tarnished as of late. Some think it’s unhealthy. Others think it’s old-fashioned. But I have a few favorite recipes that call for it so I’m not quite ready to say good-bye. I’ve dressed it up in all its simple, mushroomy glory for your reconsideration.
Thankfully, it doesn’t have to come out of a can and it doesn’t have to take a lot of time. You only need a blender (or food processor) and a microwave for this really quick method. Try it as the beginning of an easy and healthy meal or as a key ingredient of a favorite recipe.
Ten reasons why you might want to make your own condensed cream of mushroom soup:
- Need to control ingredients such as salt or fat more closely for health reasons.
- You have slightly aging mushrooms you don’t want to waste.
- You need a can of mushroom soup pronto but you can’t find any in the pantry. (At my house, this doesn’t necessarily mean I don’t have it.)
- You need it for a special occasion dish you want to be absolutely fresh and perfect.
- You love mushrooms and want to actually taste them.
- You aren’t crazy about mushrooms and want the pieces so small they are almost unrecognizable.
- It can be frozen.
- You live in a foreign country where it’s not available or is too expensive.
- You can make it in the microwave in 3 minutes + whatever time it takes to throw all the ingredients in a blender.
- You refuse to buy the store-bought soup but you miss green bean casserole with the onion rings on top.
I know this may fit in the same category as making your own yogurt for some people–too much trouble when the stuff you get at the grocery store is good enough and fairly cheap. However, I like to know I can make it myself when I want to. I guarantee if you print this recipe and store in a safe place, some day you’ll be glad you did.
- Using a blender ensures your soup will be lump-free. Using a microwave means the process will be fast and scorch-free.
- Customize and increase flavor with garlic (crushed or powdered) or bouillon (cubes, powder or concentrate).
- Did you know 2% evaporated milk and fat-free evaporated milk contain the exact same calories? Check it out. Might as well use 2%.
- Pulse the blender an extra time if you don’t want to recognize the mushroom pieces; less time if you want bigger chunks.
- I prefer cornstarch over flour–better texture, not pasty. More like what we’re familiar with out of the can.
- Well-drained canned mushrooms can be substituted for fresh.
- Replace the onion powder with fresh or frozen onions if desired but they will still be a little crunchy because of the short cooking time.
- This recipe yields approximately 10 ounces- the same amount as a “regular” can called for in most recipes.
- Add milk, broth or water for a quick soup you can serve for supper.
- 1 teaspoon onion powder
- 2 tablespoons cornstarch
- 1 tablespoon canola or vegetable oil (I use avocado oil)
- ⅛ teaspoon white pepper
- ¼ teaspoon salt (or to your taste)
- Pinch of sugar
- 8-ounces 2% evaporated milk
- Handful (approx. ¾ cup) fresh mushrooms, sliced
- Put all ingredients except the mushrooms in a blender or food processor and pulse until smooth. Add mushrooms and pulse 2-3 times until mushrooms are chopped.
- Pour into a 2-quart Pyrex bowl and microwave on HIGH for 3 minutes, whisking well after two minutes and again at the end of cooking time. If not thick enough, add 30 seconds and whisk again.