The cream of mushroom soup that schlops out of a can doesn't hold a candle to the flavor of real cream of mushroom soup. This condensed soup version, though, mimics the texture and versatility of the canned variety, while capturing the richness and flavor of using all real ingredients.
Prep Time13mins
Cook Time7mins
Total Time20mins
Course: Soup
Cuisine: American
Servings: 3cups
Author: Kresha Faber
Ingredients
½of an onion, coarsely chopped
2clovesgarlic, coarsely chopped
4tablespoonscornstarch, (use tapioca starch if you’re going to freeze the soup)
4tablespoonsbutter, at room temperature
2cupsevaporated milk
2tablespoonsWorcestershire sauce
1 ½teaspoonssea salt
¼teaspoonblack pepper
⅛teaspoonsmoked paprika, optional
2teaspoonsdried parsley, optional
16-20large mushrooms, any variety, coarsely chopped
Instructions
Purée the ingredients. Place all ingredients except for the mushrooms in a blender and combine until the mixture is fairly smooth.
Pulse in the mushrooms. Add the mushrooms and pulse until well blended but still a bit chunky.
Simmer the mixture. Pour the entire mixture into a large saucepan and bring to a very gentle simmer over medium heat, about 5 minutes. Reduce heat to medium-low and continue to cook until thickened, 6–7 minutes, whisking often.
Use or prepare for storage. Use the mixture immediately or store in the refrigerator for up to one week. It may also be frozen for up to 3 months, although the texture may change slightly (it's still delicious and will work just fine in a casserole).
To Use in a Casserole:
Stir and bake. Mix the condensed soup with the other casserole ingredients, according to the casserole recipe. Bake as directed.
To Prepare as a Soup:
Heat with milk or water. Heat the condensed soup with one cup of water or milk and simmer until heated through.
Notes
If you don't have evaporated milk on hand, feel free to substitute 1/2 cup heavy cream and 1 1/2 cups milk in its place. It changes the texture slightly, but it's still gorgeously delicious, so it's an easy replacement.