DIY Condensed Cream Soup Substitute
Replace a 10.5 can of condensed soup with this homemade cream soup substitute that works well in your casseroles and other recipes.
Ingredients:
- 2 tablespoons butter
- 1/4 cup finely diced mushrooms (or celery, or other flavor)
- 2 tablespoons flour
- 1 cup milk
- 1/2 teaspoon salt (see notes)
Instructions:
- In a small saucepan over low heat, melt the butter with the finely diced mushrooms (or celery, or other flavor you may be using). Saute the mushrooms for a couple minutes in the butter to soften.
- Stir the flour into the butter mixture in the saucepan.
- Slowly add the milk, gently stirring as you go until there are no lumps. Stir the salt into the mixture as well.
- Continue to cook and stir over low heat for another 2 to 3 minutes, or until the mixture thickens.
- Let the mixture cool for a few minutes until it is done steaming and then use in your recipe in the same way as you would a store-bought can of condensed soup.
Notes:
I like to use a 1/2 teaspoon of salt in this recipe which is about the same as a low-sodium can of store-bought condensed cream soup. Use 1 teaspoon of salt if you want a full sodium version. You can also leave out the salt for a no-sodium soup, or use a 1/4 teaspoon salt for a very low sodium soup.
This mixture will thicken more as it sets. If not using it soon after cooking, you may need to thin with milk as needed to make it smoother again.