Homemade recipe of condensed mushroom cream

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My favorite slow cooker large bean casserole is based on this mushroom cream recipe. Enjoy leftover mushroom soup along with grilled pork chops and the best mashed potatoes for a wonderful fall party.

Sometimes it is easy to trust trusted brand ingredients, because they have always been there, or because it is very easy to take this or that in the store.

But today, people are more aware of what they are cooking; They focus more on ingredients, nutrition and calories.

Being more careful doesn't mean skipping your favorite foods, far from it! In fact, going back to basics and doing more from scratch makes everything more delicious – without fillers, artificial flavors, and chemical preservatives.

What could be more rewarding than that? At the end of the day, everyone wants something that tastes good.

To illustrate that point, this creamy and rich recipe for condensed mushroom cream is easy to prepare and can be adapted to almost any dietary requirement. That means more people in your life can eat what they love.

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Below is a basic recipe for condensed mushroom soup, using a roux made from butter and flour, along with a little milk. Use it as a base for casseroles, sauces, whatever. Slow it down a bit and you will have a wonderful homemade mushroom soup.

But in case you're looking for a vegan version of the recipe, or a paleo-friendly mushroom cream, or gluten-free, or grain-free, there are options for everyone; Some great ideas were even put forward by painstaking readers.

Ingredients of the condensed cream of mushrooms:

  • Mushrooms. Button mushrooms, cremini mushrooms, even a fancier mushroom mix that includes shiitake or porcini mushrooms would be amazing.
  • Butter.
  • Chicken soup. Homemade, better than broth, or store bought.
  • Onion powder. The onion powder dissolves in the soup effortlessly. If you prefer to sauté your own onions, add them at first.
  • Garlic powder. Or chopped fresh garlic; No one would stop you.
  • Milk. Feel free to use half and half, too.
  • Flour.
  • Salt and freshly ground pepper.
  • Fresh herbs. (Optional) A sprig of thyme, a little fresh parsley, or a couple of sage leaves would be delicious. Choose a herb and go with it.

How to make homemade cream of condensed mushroom cream:

You will love how easy this is, and it will instantly convert once you try it.

  1. Melt the butter in a saucepan over medium-high heat. When lathering, add the chopped mushrooms and cook until they release their liquid, about 5 to 7 minutes.
  2. Then pour the chicken stock, onion powder, garlic powder and bring everything to a simmer.
  3. In a small bowl, mix together the milk and flour.
  4. Add the milk / flour mixture and cook, stirring, until the soup has thickened, about a minute.
  5. Finally, season to taste with salt and pepper. Use it right away or store it in the refrigerator for another time.

How to make mushroom cream:

Add 1 cup of water or broth to the entire condensed soup recipe and gently heat on the stove. Garnish with herbs or a pinch of grated cheese.

How to make vegan condensed mushroom cream soup:

  • Instead of butter, use avocado oil, coconut oil, or palm butter.
  • Instead of milk, use unsweetened coconut or almond milk.
  • Instead of chicken broth, use vegetable or mushroom broth.

How to make gluten-free condensed mushroom cream:

Instead of flour, thicken the soup in one of the following ways:

  • Arrowroot powder (2 tablespoons / recipe)
  • Cornstarch (2-3 tablespoons / recipe)
  • Gluten-free flour

How to make dairy-free condensed mushroom cream:

  • Palm butter, avocado oil, coconut oil: your choice (instead of butter)
  • 3/4 cup full fat coconut milk, cream included (instead of milk)
  • A reader suggests duplicating onion and garlic powder to counter the coconut flavor in the soup.

How to make palate-friendly condensed mushroom cream:

  • 3/4 cup full fat coconut milk, cream included (instead of milk)
  • 2 tablespoons arrowroot starch, or 2 to 3 tablespoons cornstarch in a mixture with 1/4 cup water (instead of flour)
  • Palm butter, avocado oil, coconut oil or clarified butter: your choice (instead of butter)
  • Double the onion and garlic powder, if necessary, to counteract the coconut flavor.

How to make a friendly Whole30 condensed mushroom cream:

Whole30 people are great at making recipes work for them. Try these substitutions for some of the ingredients.

  • Palm butter, avocado oil, coconut oil or clarified butter: your choice (instead of butter)
  • Double the onion and garlic powder, if necessary, to counteract the coconut flavor.
  • 3/4 cup full fat coconut milk, cream included (instead of milk)

Instead of flour, thicken the soup in one of the following ways:

  • Arrowroot powder, 2 tablespoons / recipe
  • Gluten-free flour, coconut flour, chia powder or almond flour

When you learn how easy it is to make your own Mushroom Cream Soup, you will never go back to the can. Its rich, earthy flavor is wonderful when eaten in a bowl, bringing a delicious new life to your favorite casserole recipes.

  • 1 tablespoon butter
  • 8 ounces sliced ​​white mushrooms
  • 3/4 cup chicken broth
  • 1/4 teaspoon onion powder
  • 1/8 teaspoon garlic powder
  • 1/2 cup milk
  • 1/4 cup all-purpose flour
  • Salt and freshly ground black pepper
  • In a large saucepan over medium-high heat, melt butter until foamy. Add mushrooms and cook until most of their liquid has been released, about 5 to 7 minutes.
  • Add chicken stock, onion powder, and garlic powder and simmer. In a small bowl, mix together the milk and flour.
  • Add milk mixture and cook until soup thickens, about 1 minute. Season to taste with salt and pepper.

Recipe Notes

  1. To make soup, add 1 cup of water to this complete recipe. Makes 2 servings, 1 cup each.
  2. Adapted from Cook’s Illustrated Magazine, November and December 2006 issue (Green Bean Casserole).

Nutrition

Calories :: 124kcal

Homemade Mushrooms Condensed Cream Recipe

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