The weather’s starting to cool down a little bit, school is in full swing and so are the 8 bazillion activities that everyone’s involved in. What does that mean? It’s casserole time and the key ingredient in most casseroles is condensed cream of mushroom soup. Guess what, you can make your own condensed cream of mushroom soup. Why should you when opening that can and listening to that sucking sound it makes as the soup comes out is so comforting? Because it’s easy and it tastes about 10,000 times better.
Really, making condensed cream of mushroom soup is really easy. It does take a few minutes longer than opening up that can, but you can make a big batch and freeze it in portioned out freezer bags so it doesn’t take any more time than using the canned stuff.
And guess what? You know what other condensed soups are easy to make? That celery soup, cream of chicken and asparagus soups are just as easy to make. In fact, it’s basically the same recipe with just an ingredient or two that are different. As promised, click this link and you will be taken to my video of how to make condensed cream of mushroom soup.
You won’t believe how much better this homemade cream of mushroom soup is compared to the canned stuff either. That also means your casserole is going to taste a lot better too. No, it really will and people will notice. You can still use all the frozen produce you want (that’s actually healthier than fresh in a lot of cases) and your regular protein in the recipe. The only change is in the soup. Just can the can.
So I promised you the recipes for the other soups. All you need to do is follow the original condensed cream of mushroom soup (below) and make these substitutions.
Now break out your large frying pan, ditch the canned soup, and make up a batch of condensed cream of mushroom soup. I promise you be happily surprised with the great flavor.
- 3 Tablespoons Butter
- ¼ Cup Minced Onion
- ½ Cup Minced Cremini Mushrooms (button mushrooms will work too)
- 2½ Tablespoons Flour
- ½ Cup Whole Milk
- ½ Cup Vegetable Stock
- ¼ Teaspoon Dried Thyme (this is optional)
- Pinch of Kosher Salt
- Few Grinds of Fresh Black Pepper
- Melt the butter over medium heat.
- Add onion and stir and cook until soft.
- Add mushrooms to hot pan and stir and cook until you begin to smell the mushrooms cooking (about 5-7 minutes).
- Add flour to pan and stir. Cook until it begins to smell nutty (about 5-7 minutes).
- Add Milk, stock and seasonings and give everything a good stir. Cook until thickened but still slightly runny.
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