Condensed Cream of Mushroom Soup Substitute

Recipe by Tea Girl
READY IN: 11mins
YIELD: 1 can
UNITS: US

INGREDIENTS

Nutrition
  • 2
    tablespoons butter
  • 6
    button mushrooms, cleaned and thinly sliced (this seems to me to be about what it looks like from the can, you can always add more or less as you)
  • 3
    tablespoons flour
  • 12
    cup broth (I use chicken but the recipe I based this on the first time suggested beef, it works well with real ) or 1/2 cup bouillon (I use chicken but the recipe I based this on the first time suggested beef, it works well with real )
  • 12
    cup milk (I have never done this with skim, it works well with 1.5% and whole milk)
  • salt and pepper
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DIRECTIONS

  • Melt butter in a saucepan over medium-low heat.
  • Saute mushrooms until cooked through.
  • Stir in flour a little at a time until a paste is formed and remove from heat.
  • Add broth and milk a little at a time, stirring to keep mixture smooth.
  • Return to the heat and bring sauce to a gentle boil, stirring constantly until sauce thickens.
  • Add salt and pepper to taste. I find it usually doesn't need salt and only a couple of dashes of pepper.
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