Condensed Cream Of Mushroom Soup Recipes
GLUTEN FREE CONDENSED CREAM OF MUSHROOM SOUP
Being gluten or wheat free can be very challenging, especially when it comes to finding substitutes for pantry staples. Thanks to this recipe, you get the convenience of canned, condensed soup without the costliness of premade GF foods.
Provided by CandCrew
Categories Free Of...
Time 10m
Yield 1 can condensed soup
Number Of Ingredients 8
Steps:
- Put all ingredients except the mushrooms in a blender or food processor and pulse until smooth.
- Add mushrooms and pulse 2-3 times until mushrooms are chopped.
- Pour into a 2-quart Pyrex bowl and microwave on HIGH for 3 minutes, whisking well after two minutes and again at the end of cooking time. If not thick enough, add 30 seconds and whisk again OR.
- Pour into a 2-quart saucepan & cook on medium high while whisking until desired thickness.
Nutrition Facts : Calories 201.8, Fat 13.8, SaturatedFat 1.8, Sodium 587.2, Carbohydrate 18.4, Fiber 1.1, Sugar 1.2, Protein 1.9
CONDENSED CREAM OF MUSHROOM SOUP SUBSTITUTE
Condensed Cream Of Mushroom Soup is very uncommon here and is therefore pretty expensive. Here is what I use instead, it would also be good if you prefer not to use the highly processed version and would be a good way to reduce salt if you use low sodium broth or could be made vegetarian by using vegetable broth
Provided by Tea Girl
Categories < 15 Mins
Time 11m
Yield 1 can
Number Of Ingredients 6
Steps:
- Melt butter in a saucepan over medium-low heat.
- Saute mushrooms until cooked through.
- Stir in flour a little at a time until a paste is formed and remove from heat.
- Add broth and milk a little at a time, stirring to keep mixture smooth.
- Return to the heat and bring sauce to a gentle boil, stirring constantly until sauce thickens.
- Add salt and pepper to taste. I find it usually doesn't need salt and only a couple of dashes of pepper.
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