Condensed Mushroom Soup is easy to make and it’s perfect for your favorite casseroles.
What’s condensed mushroom soup good for? Can you say Green Bean Casserole? Yum!
I love the idea of creating recipes that replace things that come from a box or a can. There’s just something so wholesome about making your own. Besides, who wants to eat the unpronounceable ingredients listed on those convenience foods? Not me! Yes, it takes time and effort. To me, it is so worth it.
If you’re allergic to certain additives or you are on a restricted diet, you’ve got a great advantage here because you can choose what goes in the finished recipe. Certainly, you can opt for alternative ingredients in nearly anything you make from scratch. Many of the recipes I’ve created do just that. In fact, many of my friends have inspired me to make gluten free, dairy free or even vegan recipes for their favorite foods. Where there’s a will, there is a way!
One by one, I’m tackling recipes that I can make in the comfort of my home along with my local food sources to replace everything I used to buy in the store. Maybe you’re looking to do the same. Maybe you need to nix some things from your diet. If you are, you’re in the right place!
In the coming posts, you’ll see many options for recipes that are geared towards specific diets. You’ll also see lots of my favorite old fashioned recipes as well. If you’ve got a request, I’d love to create something just for you. Just leave a comment in the box below and I’ll do my best.
In the meantime, here’s that wonderful recipe and I do hope you’ll give it a try next time you’re hankerin for a delicious casserole that calls for condensed mushroom soup. I can tell you that after using this recipe for over a year now, it’s one of my absolute favorites. Maybe it’ll be one of yours, too!
Keep it delicious friends! Till next time ~ much love, Connie
- 1 stick unsalted butter
- 1/2 cup finely diced shallot
- 1 1/2 cup diced mushrooms
- 1/2 cup flour
- 1 1/2 cup vegetable broth (chicken broth will work)
- 1 1/2 cup whole milk
- Salt and pepper to taste
- In a large pot, heat butter on medium and sauté shallot until soft. Add mushrooms and cook until water releases (about 5 min). Stir in flour and cook 1-2 minutes longer. Stir in broth and milk. Continue stirring until mixture thickens. Add salt and pepper to taste. Use in casseroles or thin with milk for a soup. Store in air tight container in refrigerator for up to a week or freeze for later use.