When I found myself in need of some condensed cream of mushroom soup for my zucchini stuffing casserole gratin, I almost panicked. I didn’t know where to find it here in Japan.
But since Japan is known for wonderful mushrooms, I realized I could just make my own! And boy, it was easier than I ever thought!
When I realized that cream of mushroom is basically just a mushroomy bechamel-based soup, my mind was blown. All you have to do is make a roux and saute the mushrooms for ultimate flavor.
Plus, making your own has the health benefit of lower sodium. Because you make it yourself, you control how much salt is in it. This version is also made with milk, which you can choose to suit your needs.
Since mushrooms are naturally umami, you can also leave out MSG if you like. Though it will give an extra flavor punch!
Ingredients
- Butter
- Flour
- Mushrooms
- I used maitake, but you can use button or baby bellas. The world is your oyster (mushroom)!
- milk
- salt and pepper
Substitutions
To make this a vegan cream of mushroom soup, substitute the butter for vegan butter or margarine. Then substitute the milk for a plant-based milk like oatmilk or soymilk.
You can also use a low-fat milk, or go the opposite direction and sub in cream or half-and-half for a decadent twist.
If you’re gluten-free, substitute the flour for a corn starch slurry to thicken.
Method
There are two ways of going about this mushroux. One: you can add the butter and flour first. Two: You can add the flour after the mushrooms are sauteed.
As long as you stir well and don’t let the mushrooms and flour burn, the order doesn’t really matter. However I recommend adding the flour in after because it’s just easier.
1. Add your butter and mushrooms to a small saucepan on medium-low heat. Stir to combine and saute until the mushrooms have reduced and browned. This takes about 10 minutes.
2. Add your flour and stir well. Mix constantly to prevent burning and prevent lumps.
3. Slowly add your warmed milk while stirring constantly.
4. Simmer while continuously stirring. Once you can run your spatula along the bottom of the pan without it refilling immediately, it’s ready. Takes about 5 minutes.
5. Once finished, turn off the heat. Stir in salt and pepper to taste.
6. If using for another recipe, transfer to a container and let cool about 10 minutes.
7. If you want to enjoy it as a soup, add some broth until it reaches your preferred consistency and bring back up to a simmer. Once warmed, transfer to a bowl and enjoy!
Storage
Refrigerate in an airtight container for 3-5 days or freeze for up to 3 months.
Cream of Mushroom Soup Substitute
Ingredients
- 1 tbsp butter
- 1 tbsp flour
- 2 cups mushrooms chopped
- 2/3 cup milk warmed
- salt and pepper to taste
Instructions
- Melt butter in a small sauce pan on low heat.
- Add in the mushrooms and saute for about 10 minutes to remove moisture. They should be soft and slightly browned.
- Add in your flour and mix well to create a roux.
- Once the flour has incorporated, add in the warm milk.
- Stir constantly until the soup base has thickened. When you can run a spatula through without it immediately refilling the space, it's ready. This takes about 5 minutes.
- Transfer to another container and let cool for 10 minutes. Then feel free to use it as a substitute for canned cream of mushroom soup.
