Best Condensed Cream Of Mushroom Soup Substitute Recipes

CONDENSED CREAM OF MUSHROOM SOUP REPLACEMENT - SUBSTITUTE

Condensed Cream of Mushroom Soup Replacement - Substitute image

I swiped this from the Food networks low carb and loving it, green bean casserole recipe. Isolating the parts that recreate the Consensed cream of mushroom soup part and fiddled a bit with it.

Provided by Kanzeda

Categories Low Protein

Time 15m

Yield 8 serving(s)

Number Of Ingredients 9

Ingredients

1 tablespoon vegetable oil
1/2 cup onion, thinly sliced
8 ounces white mushrooms, rinsed and sliced
1 1/2 teaspoons kosher salt
1/8 teaspoon garlic powder
1/8 teaspoon fresh ground black pepper
1/2 cup chicken broth
1 teaspoon thyme, chopped
1/2 cup sour cream

Steps:

Heat the oil in a large pan over medium-high heat.
Add onion, mushrooms, salt, garlic, and pepper and cook, stirring, about 2 minutes.
Add the chicken broth and thyme and cook until almost all the liquid is evaporated, about 3 to 4 minutes.
Add the sour cream, and toss to combine.

Nutrition Facts : Calories 58.9, Fat 4.9, SaturatedFat 2.1, Cholesterol 6.3, Sodium 384.1, Carbohydrate 2.7, Fiber 0.4, Sugar 1, Protein 1.7

CONDENSED CREAM OF MUSHROOM SOUP SUBSTITUTE

Condensed Cream of Mushroom Soup Substitute image

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

Ingredients

2 tablespoons butter
6 button mushrooms, cleaned and thinly sliced (this seems to me to be about what it looks like from the can, you can always add more or less as you)
3 tablespoons flour
1/2 cup broth (I use chicken but the recipe I based this on the first time suggested beef, it works well with real ) or 1/2 cup bouillon (I use chicken but the recipe I based this on the first time suggested beef, it works well with real )
1/2 cup milk (I have never done this with skim, it works well with 1.5% and whole milk)
salt and pepper

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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