Need a substitute for cream of mushroom soup? This easy homemade recipe is creamy, flavorful, and perfect for replacing the canned version in any dish.

Introduction

Cream of mushroom soup is a common ingredient in many recipes, especially casseroles, but there are times when you might need a substitute. Whether you’re looking for a healthier option, accommodating dietary restrictions, or simply ran out of the canned version, a homemade substitute for cream of mushroom soup is an excellent solution. This homemade version is not only easy to make but also offers a richer flavor and creamier texture than store-bought soup. By using fresh ingredients, you can control the amount of sodium and fat, and avoid any unnecessary preservatives. Plus, it’s versatile enough to be used in a variety of dishes, from casseroles to sauces. This recipe is designed to replace a standard 10.5-ounce can of cream of mushroom soup and can be made in just a few minutes. Once you try this homemade substitute, you may never go back to the canned version again.

Ingredients

• 1 cup fresh mushrooms, finely chopped
• 2 tablespoons butter or olive oil
• 2 tablespoons all-purpose flour
• 1 cup chicken or vegetable broth
• 1/2 cup milk or heavy cream
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• Salt and pepper to taste

Directions

1. Sauté the Mushrooms: In a medium saucepan, melt the butter over medium heat. Add the finely chopped mushrooms and cook for 5-7 minutes until they release their moisture and begin to brown.
2. Create a Roux: Sprinkle the flour over the sautéed mushrooms and stir well to combine. Cook for 1-2 minutes, stirring constantly, to cook out the raw flour taste.
3. Add the Broth: Slowly pour in the chicken or vegetable broth while stirring to prevent lumps from forming. Continue to stir until the mixture thickens, about 2-3 minutes.
4. Stir in the Milk or Cream: Reduce the heat to low and stir in the milk or heavy cream, garlic powder, onion powder, salt, and pepper. Simmer the mixture for another 2-3 minutes until it reaches your desired consistency. If the mixture is too thick, you can add a little more broth or milk to thin it out.
5. Adjust Seasonings: Taste the soup and adjust the seasonings as needed. Your homemade cream of mushroom soup substitute is now ready to use in any recipe that calls for the canned version.

How to Prepare

This homemade cream of mushroom soup substitute is quick and easy to prepare. Start by sautéing fresh mushrooms in butter to bring out their earthy flavor. Creating a roux with flour helps to thicken the soup, while adding broth and milk or cream provides the creamy base. The key to a smooth, lump-free soup is to add the liquids gradually while stirring constantly. Once the soup has thickened, it’s ready to use in your favorite recipes. You can also customize it by adding different herbs or spices, depending on the dish you’re making.

Preparation Time

• Active Preparation Time: 10 minutes
• Total Time: 10 minutes

 Servings

This recipe makes approximately 1 1/4 cups, equivalent to a standard 10.5-ounce can of cream of mushroom soup.

FAQs

Q1: Can I make this soup gluten-free? Yes, you can use a gluten-free flour blend in place of all-purpose flour, or use cornstarch as a thickener.

Q2: What if I don’t have fresh mushrooms? You can use canned or dried mushrooms, rehydrated in hot water, in place of fresh mushrooms. The flavor will be slightly different but still delicious.

Q3: Can I use this substitute in any recipe? Yes, this homemade cream of mushroom soup can be used in any recipe that calls for the canned version, including casseroles, sauces, and soups.

Q4: How can I store this substitute? This substitute can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before using.

Q5: Can I make a dairy-free version? Yes, substitute the butter with a plant-based alternative and use a non-dairy milk like almond or coconut milk instead of regular milk or cream.

Conclusion

Making your own substitute for cream of mushroom soup is a simple and rewarding process that offers greater control over the ingredients and flavor. This homemade version is not only healthier but also tastes richer and creamier than the canned variety. Whether you’re out of canned soup, prefer to avoid preservatives, or have dietary restrictions, this recipe provides an excellent alternative. It’s versatile enough to use in any recipe that calls for cream of mushroom soup, and with just a few basic ingredients, you can whip it up in minutes. Once you’ve tried this homemade substitute, you’ll appreciate how easy it is to elevate your favorite dishes with fresh, flavorful ingredients.