I'm Meggan Hill, the Executive Chef and head of the Culinary Hill Test Kitchen. It always makes me so happy to hear that I helped out! Bring to a gentle simmer and heat through. You can also share a picture on Instagram with the hashtag #LITTLESPICEJAR . I bet it tastes amazing on its own and makes everything you use it in taste 100x better! Makes 2 servings, 1 cup each. This was really easy to make. I'm Marzia: A wife, a nutritionist, a food lover, and a coffee addict. And healthier. The recipe contains less sodium so that when being used in another recipes, you can still season as the recipe calls for. Consistency is perfect!! Thank you so much for sharing! Like, bringing casseroles and soup to a whole new playing field, better. And how sometimes cream of mushroom soup is used to transform other soups, like, chicken and wild rice. It’s simpler than simple! My husband Anees and I live just outside of Houston, Texas and share a love for all things family, food, and fun! -Meggan. I use a whisk to thoroughly blend the flour with broth, milk, or water, then place in the microwave for 3 minutes on high. Thank you so much, it was easy and scrumptious! I always watch salt, sugar and carbs in my recipes. Simply defrost to room temperature before using in your recipes! This is a low-acid food so the only way it “could” be canned is in a pressure cooker. It has made a very tasty pan of dark but super flavoursome thick soup for bagging and batching up for the freezer. Thank you so much for this recipe. Learn how your comment data is processed. Every recipe is developed, tested, and approved just for you. I will leave another comment after I make it. I personally own the Ball Complete book of Home Preserving (updated and re-released in 2020) and while they have some information on low-acid canning, they don’t have any cream of soup recipes in their book. If it’s still not thick enough I add a tablespoon of flour and heat for another 30 seconds. In place of the butter, use avocado oil, coconut oil, or palm shortening. If you’re using it to just make cream of mushroom soup, use equal parts condensed soup and equal parts milk. This site uses Akismet to reduce spam. Sorry about that – Meggan. Add mushrooms and cook until they have released most of their liquid, about 5 to 7 minutes. I personally own the Ball Complete book of Home Preserving (updated and re-released in 2020) and while they have some information on low-acid canning, they don’t have any cream of soup recipes in their book. As an Amazon Associate I earn from qualifying purchases. Thank you! In a small bowl, whisk together the milk and flour. I’ll admit i’ve used my share of condensed cream of [something or other] soup cans in the past, countless times. Nothing says ‘ultimate comfort food’ like this! Thin it down a little, and you have a wonderful homemade mushroom soup. Garnish with herbs or a sprinkle of grated cheese. As one of “those people” who have decided to avoid GMOs at all costs, I want to thank you for sharing this! It was quick and easy! Once soup is completely cool, store it in the refrigerator or freezer. Thank you! If you ever think of doing a version of this recipe for the condensed celery soup, (which is v hard to find here), do let me know! Food is love on Culinary Hill, and I know you feel the same way in your own home. I made it tonight because I didn’t have a can of cream of mushroom soup and I didn’t want to go out into an ice storm to get one. Thanks Geri! This form collects your name, email and content so that we can keep track of the comments placed on the website. Such a cool tip, I can’t wait to try it out. Or the easiest shortcut to good tasting chicken pot pies. Did you warm the milk up first? Use it as a base for casseroles, sauces, you name it. You can use vegan mushroom condensed soup as a 1 to 1 substitute for 1 can of mushroom condensed substitute in any recipe, or you can use it to prepare soup … Like Paula Deen or Ina Garten made it, better. For more info check our privacy policy where you will get more info on where, how and why we store your data. Once I tried this method I never used the stove again. I’m totally with you on the non-GMO thing. -Meggan. But I don’t think you should try. -Meggan. : ). My husband recently had a heart attack and is on a sodium restricted diet. Great recipe! Simply defrost to room temperature before using in your recipes! That’s what I do with this recipe, chicken broth, shrimp stock, and salsa. Simple and easy! Glad you liked it! Instructions. // I’m highly allergic to sea salt, and, one by one, the stores are converting to sea salt to reduce sodium. I don’t think you should! Im not a big mushroom lover’s, and I want ready to use it in a recipe. When it foams, add the chopped mushrooms and cook until they release their liquid—about 5 to 7 minutes. Your email address will not be published. It turned out pretty good. I was going to make my Hamburger Stroganoff recipe today. Thank you Kathy! You’d need a carefully tested recipe designed by people who are masters in canning (I am definitely not). You’d need a carefully tested recipe designed by people who are masters in canning (I am definitely not). I used it in my green bean casserole and it was delicious. But once you’ve tried the taste of homemade condensed mushroom soup, you’ll never enjoy the taste of gunky, goopy canned soup ever again. The soup turned out great, I used a stick blender to blitz it a little (I didn’t chop the mushrooms fine enough). When it comes to making gravies and sauces I found the best way is to use the microwave instead of the stovetop. Wondering if your recipe can be frozen for later use; I’d make a big batch. Once the butter is melted, sauté the onions, stirring so they get soft and translucent, but do not brown, about 3-4 minutes. I love to combine my Midwestern food memories with my culinary school education to create my own delicious take on modern family fare. Is this a recipe that can be pressure canned for batch production and long-term storage? This creamy, condensed cream of mushroom soup is easy to make, and it's perfect to use in soups, casseroles, and lots of other dishes. Your email address will not be published. The mushroom and/or beef broth gives the condensed mushroom soup a much heartier flavor. There’s nothing I love more than cooking for my family, cooking for friends, and cooking for every occasion! But I think it would pass for a recipe. Which to make soup, because we can keep track of the condensed mushroom,. This helped it have no lumps, so I can this in mason jars label... Soup with which to make the creamy sauce in the pantry? Magazine, November December... 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