July 11, 2011

DIY: Homemade (Condensed) Cream of Mushroom Soup

In last Thursday's post, Fragile X and Food: please hold the MSG, I talked about a couple dietary changes we have tried and how I adamantly avoid MSG because of its affects on Grant.

One product I have missed because it is in some of my favorite childhood recipes is condensed cream of mushroom soup. Fortunately there is a remedy... make it from scratch!

My mom passed on a website that has great step-by-step instructions on how to make homemade cream of mushroom soup. The website is http://amysfinerthings.com/homemade-cream-of-mushroom-soup.

There are a couple adjustments I made to the recipe. First, I coarsely chopped the mushrooms instead of slicing them - just a personal preference.


Next, after sautéing the mushrooms and setting the extra aside to freeze, I added only 1 and 1/2 cups of milk*. The additional milk instructed in the recipe is to make the actual cream of mushroom soup - not the condensed form I like to use in various recipes.


I followed the rest of the recipe exactly as instructed and it turned out great!


Homemade condensed cream of mushroom soup in a pint size jar.

To quote Amy (from The Finer Things In Life blog), Just another example of 'if you can buy it, you can probably make it (better)!'

Note added July 12, 2011: To make the recipe gluten free, simply replace the 1/2 cup of flour with 1/4 cup of cornstarch. Be sure to add the cornstarch to the milk - versus adding the milk to the flour roux in the original recipe. (Thanks for the tips Gloria Klassen and Bernice Penner!)


Homemade Cream of Mushroom Soup

1/4 cup sliced mushrooms, sautéed in butter
2 Tbsp. butter
1/2 cup flour (replace with 1/4 cup of cornstarch for a gluten free version)
4 cups milk (*I only used 1 and 1/2 cups of milk to make "condensed" cream of mushroom)
1 tsp. salt
1/2 tsp. pepper
1 tsp parsley

To make cream of mushroom soup, simply sauté the contents of one bag with an additional 2 tbsp. butter. Mix 1/2 cup flour with 1 1/2 cups milk until smooth. Slowly add to mushrooms, whisking constantly. Then slowly add another 2 1/2 cups of milk. Whisk until smooth and bubbly. Add 1 tsp. salt, 1/2 tsp. pepper, and 1 tsp. parsley flakes. Remove from heat. Soup will thicken as it cools. Feel free to add more milk to reach desired consistency.
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4 comments:

  1. wow! I just saw this and can't wait to try it. Looks great!

    Kelly

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  2. thank you so much for sharing this! some in our family have MSG and/or gluten sensitivities also, so i'm glad to know of a version from scratch without those offending ingredients. i look forward to re-introducing some old recipes now that we have a way to do so with everyone's health in mind. thanks again! :-)

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  3. Glad you found it! I was thrilled to revive some family recipes as well. I hope it works out for you!

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  4. I tried this recipe and found it still came out a tad flour-y tasting. I was always taught that when making a roux, the butter/oil and flour should be mixed and cooked for a few minutes before adding the milk in order to avoid this. I think tweaking the recipe that way might be worthwhile.

    So: Sautee the mushrooms then set it aside. Heat the butter/oil in a pan, and slowly add the flour, constantly stirring/whisking until flour is completely added and blended. Cook for a couple of minutes (not boiling!). THEN add the milk, slowly, whisking the whole time. Once it's mixed, add the mushrooms and spices. Simmer for a few minutes so that the mushroom flavor can soak into the milk.

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