Opening a can of condensed mushroom soup for a recipe is easy. But have you ever considered the sodium content found in most prepackaged soups? And, what about flavor?
When a recipe calls for a can of condensed soup, consider spending an extra ten to fifteen minutes ahead of time to prepare this soup. Once you have tasted the difference in your casseroles, this will become part of your cooking repertoire.
This recipe equals the amount in one 10 oz can of condensed soup.
You Will Need:
- Saute pan
- Wooden spoon
- Fresh small crimini mushrooms, about 1 cup after cleaned and sliced
- 2 T butter
- 2 T flour
- 1 to 1 ½ cups of milk
- Salt and pepper, to taste
- Heat butter in saute pan until just bubbly.
- Sprinkle flour over butter and stir (it will quickly ball up).
- While whisking, add a couple tablespoons of milk and mix until the milk is absorbed.
- Repeat until one cup of milk is used up (mixture shoulder follow wooden spoon, not stick to it as you gently stir it).
- The remaining ½ cup of milk can be added if it is still too thick.
- Bring to a bubble, then add mushrooms.
- Simmer for about five minutes to cook the mushrooms and slightly reduce the liquid.
- Let cool before adding to a casserole.
- Mushroom stems work great for this recipe and add a more intense mushroom flavor.
- If you have frozen mushroom stems (as suggested in my article How to Saute Mushrooms), chop these a bit finer.
- If salt will be added somewhere else in the casserole, you may want to forgo using it in this recipe to keep the sodium level down.