I’ve missed making recipes that call for Cream of Mushroom soup. I just love Chicken Divan and Beef Stroganoff and so many other yummy recipes! As many of you try to do as well, I’m sure; I’ve been trying to rid all processed foods out of my pantry. I’ve worked so hard on this, and yet these soups are easy and yummy and so tasty… probably because they have MSG in them!
On one of the blogs I follow, Passionate Homemaking, Lindsey posted a recipe for mushroom soup. I tried it! It worked! And it is delicious! I’ve SO enjoyed it and have made it a few times since. I have done it with the flour, but I’m sure I could substitute it out pretty easily. I haven’t tried it yet though. I’m looked online for instructions to make a grain free roux, but haven’t been successful. In fact just the opposite. Everything I find talks about how it just doesn’t work. So… if you’ve had success, PLEASE let me know. I’m continuing to work on it and will let you know if I find a solution!
So… we use this sparingly since we try not to eat grains, especially for Brian. I’m sorry this won’t be so wonderful for the grain free people, but maybe someone will be able to use this! It was so easy to make. In fact, I had some mushrooms that were going bad, so I made a double batch and froze it! Now it is almost as easy as opening a can! 😉
Give it a try and let me know what you think.
Condensed Creamed Soup Substitute
2 Tbsp. butter
2 Tbsp. olive oil
1/4 c whole wheat flour
1 tsp. salt or more to taste
12 fresh mushrooms, chopped
2 cups of milk (less for a thicker soup)
Heat butter and oil then add flour and salt, stirring to make a roux. Add mushrooms and cook about a minute, just to soften. Add milk and stir until thickened. This is a substitute for two 10 oz. cans cream of mushroom soup.
To make cream of chicken, simply omit mushrooms, add 1 tsp. chicken base (a paste, like bouillon but without the MSG) and substitute half the milk with chicken broth or stock.
To make cream of celery, substitute celery for the mushrooms and proceed as listed above.
PS… I can’t take ANY credit for creating this recipe. I just followed the instructions Lindsay gave and it turned out great!