Campbells Golden Mushroom Soup Substitute Recipes

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CAMPBELLS GOLDEN MUSHROOM SOUP SUBSTITUTE



Campbells Golden Mushroom Soup Substitute image

I have seen many people looking for a similar tasting soup. this is not technically a soup I make but a sauce that tastes very similar and is used for slow cooker pot roasts and on top of meat dishes

Provided by docslats

Categories     Stocks

Time 30m

Yield 3 cups, 4 serving(s)

Number Of Ingredients 10

4 tablespoons clarified butter
3 tablespoons flour
1 1/2 cups beef stock
1 1/2 tablespoons tomato paste
1 lb mushroom, I prefer baby portabella. slice thin
1/2 cup dry white wine
1 tablespoon oil, I use safflower
1 garlic clove, crushed
1 small stalk celery, about 4 inches, diced fine
1/4 cup onion, diced fine. I prefer Vidalia

Steps:

  • take 3 tbsp of clarified butter, reserving the 4th, and heat in sauce pan. add flour and whisk until it has bubbled vigorously for 30-60 seconds. then add boiling beef stock and whisk until smooth. add the tomato paste and whisk until smooth. sauce should be very thick.
  • in a very large saute pan add the reserved tbsp of clarified butter and the oil and heat until the pan starts to smoke. add the sliced mushrooms and cook for 3-5 minute add white wine to the mushrooms and cook for 1 minute add the mushroom mixture to the sauce and season to taste with salt and pepper.
  • if you want a stronger flavor add a small amount of beef bullion crystals in small amounts until you get the flavor you like. you can now add other spices you like.

Nutrition Facts : Calories 219.4, Fat 15.6, SaturatedFat 7.9, Cholesterol 30.5, Sodium 395.1, Carbohydrate 11.4, Fiber 1.8, Sugar 3.8, Protein 5.7

CAMPBELLS GOLDEN MUSHROOM SOUP SUBSTITUTE



Campbells Golden Mushroom Soup Substitute image

I have seen many people looking for a similar tasting soup. this is not technically a soup I make but a sauce that tastes very similar and is used for slow cooker pot roasts and on top of meat dishes

Provided by docslats

Categories     Stocks

Time 30m

Yield 3 cups, 4 serving(s)

Number Of Ingredients 10

4 tablespoons clarified butter
3 tablespoons flour
1 1/2 cups beef stock
1 1/2 tablespoons tomato paste
1 lb mushroom, I prefer baby portabella. slice thin
1/2 cup dry white wine
1 tablespoon oil, I use safflower
1 garlic clove, crushed
1 small stalk celery, about 4 inches, diced fine
1/4 cup onion, diced fine. I prefer Vidalia

Steps:

  • take 3 tbsp of clarified butter, reserving the 4th, and heat in sauce pan. add flour and whisk until it has bubbled vigorously for 30-60 seconds. then add boiling beef stock and whisk until smooth. add the tomato paste and whisk until smooth. sauce should be very thick.
  • in a very large saute pan add the reserved tbsp of clarified butter and the oil and heat until the pan starts to smoke. add the sliced mushrooms and cook for 3-5 minute add white wine to the mushrooms and cook for 1 minute add the mushroom mixture to the sauce and season to taste with salt and pepper.
  • if you want a stronger flavor add a small amount of beef bullion crystals in small amounts until you get the flavor you like. you can now add other spices you like.

Nutrition Facts : Calories 219.4, Fat 15.6, SaturatedFat 7.9, Cholesterol 30.5, Sodium 395.1, Carbohydrate 11.4, Fiber 1.8, Sugar 3.8, Protein 5.7

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