Creamy Mushroom Soup (Homemade Substitute) Recipe
Introduction
This Cream of Mushroom Soup Substitute is a simple and delicious alternative to canned soup. Made with fresh ingredients, it provides a rich and creamy texture that works perfectly in recipes or as a comforting soup on its own.
Ingredients
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups milk
- 1 cup mushrooms, sliced
Instructions
- Step 1: In a skillet, melt the butter over medium heat and sauté the sliced mushrooms until they are tender and lightly browned.
- Step 2: Sprinkle the flour over the cooked mushrooms and stir to combine, cooking for about 1 minute to form a roux.
- Step 3: Gradually add the milk while stirring continuously to avoid lumps. Continue cooking and stirring until the mixture thickens to a creamy consistency.
- Step 4: Remove from heat and use immediately as a soup or as a substitute in your favorite recipes.
Tips & Variations
- For extra flavor, add a pinch of garlic powder or fresh thyme while sautéing the mushrooms.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat, stirring frequently to maintain smoothness.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different type of milk?
Yes, you can substitute whole milk with 2% milk or even a plant-based milk like almond or oat milk, but the soup may be less creamy.
Can I make this soup substitute ahead of time?
This substitute is best made fresh but can be prepared a day ahead and stored in the fridge. Reheat slowly and stir well before using.
PrintCreamy Mushroom Soup (Homemade Substitute) Recipe
A simple and creamy homemade substitute for cream of mushroom soup, perfect for casseroles, sauces, and comforting dishes. This recipe combines sautéed mushrooms with a buttery roux and milk to create a rich, velvety base without any canned ingredients.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 1 cup 1x
- Category: Soup Substitute
- Method: Stovetop
- Cuisine: American
Ingredients
Ingredients
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup milk (whole or 2%)
- 1 cup mushrooms, finely chopped
- Salt and pepper to taste
Instructions
- Sauté Mushrooms: Melt the butter in a skillet over medium heat. Add the chopped mushrooms and cook them until they are soft and have released their moisture, about 5-7 minutes. Stir occasionally to prevent sticking.
- Make the Roux: Sprinkle the flour over the cooked mushrooms and stir well to coat everything evenly. Cook for 1-2 minutes, stirring continuously to remove the raw flour taste.
- Add Milk: Gradually pour in the milk while stirring constantly to avoid lumps. Continue to cook and stir until the mixture thickens and reaches a creamy consistency, about 4-5 minutes.
- Season: Add salt and freshly ground black pepper to taste. Stir well and remove from heat. Your creamy mushroom soup substitute is ready to use in your favorite recipes.
Notes
- This substitute can replace canned cream of mushroom soup in recipes on a 1:1 ratio.
- You can use vegetable broth instead of milk for a lighter version.
- For a richer flavor, use cream instead of milk.
- Make sure to cook the roux long enough to eliminate the raw flour taste.
- Chop mushrooms finely if you want a smoother texture; otherwise, leave them chunkier for a rustic feel.
Keywords: cream of mushroom soup substitute, mushroom soup, homemade mushroom sauce, roux-based soup, dairy mushroom sauce
