Cream of mushroom soup is a pantry staple, a base for countless casseroles, and a comforting addition to many dishes. But store-bought versions often fall short in terms of flavor and richness. This guide will walk you through making your own homemade condensed cream of mushroom soup, unlocking a world of superior taste and quality. You’ll not only save money but also gain control over the ingredients, ensuring a healthier and more flavorful result.
What Makes Homemade Condensed Cream of Mushroom Soup Better?
The difference between homemade and store-bought condensed cream of mushroom soup is night and day. Store-bought varieties often rely heavily on preservatives, thickeners, and artificial flavors to achieve shelf stability and a consistent texture. Homemade versions, on the other hand, leverage the natural creaminess of mushrooms and the depth of flavor from fresh herbs and spices. This results in a richer, more nuanced taste that elevates any dish it’s used in.
How to Make Homemade Condensed Cream of Mushroom Soup
This recipe focuses on creating a condensed base, similar to the cans you find in the grocery store. You can easily adjust the consistency by adding more cream or broth as needed.
Ingredients:
- 1 lb cremini mushrooms, sliced (or a mix of cremini, shiitake, and button mushrooms for a more complex flavor)
- 1/2 cup butter
- 1/2 cup all-purpose flour
- 4 cups chicken broth (low sodium preferred)
- 1 cup heavy cream
- 1 teaspoon dried thyme
- 1/2 teaspoon dried sage
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon white pepper (optional, for a brighter flavor)
Instructions:
- Sauté the Mushrooms: Melt the butter in a large saucepan over medium heat. Add the sliced mushrooms and cook, stirring occasionally, until they release their moisture and begin to brown (about 8-10 minutes).
- Make the Roux: Sprinkle the flour over the mushrooms and cook for 1-2 minutes, stirring constantly, to create a roux. This will thicken the soup.
- Add the Broth: Gradually whisk in the chicken broth, ensuring no lumps form. Bring the mixture to a simmer, stirring frequently.
- Simmer and Season: Reduce heat to low and simmer for 15-20 minutes, stirring occasionally, until the soup has thickened slightly. Stir in the heavy cream, thyme, sage, salt, pepper, and white pepper (if using).
- Blend (Optional): For a smoother texture, you can use an immersion blender to partially or fully blend the soup. Leaving some texture adds a nice rustic touch.
- Cool and Store: Allow the soup to cool completely before storing it in airtight containers in the refrigerator. It will thicken further as it cools. This soup will keep for up to 5 days in the refrigerator.
Can I Freeze Homemade Condensed Cream of Mushroom Soup?
Yes! Freezing your homemade condensed cream of mushroom soup is a great way to extend its shelf life. Allow the soup to cool completely before transferring it to freezer-safe containers, leaving some headspace for expansion. It can be frozen for up to 3 months. Thaw overnight in the refrigerator before using.
How Long Does Homemade Condensed Cream of Mushroom Soup Last?
Refrigerated, homemade condensed cream of mushroom soup will last for approximately 3-5 days. Remember to always smell and taste the soup before consuming to ensure its freshness.
What Can I Use Homemade Condensed Cream of Mushroom Soup For?
The possibilities are endless! Use it as a base for casseroles, pot pies, creamy pasta dishes, or as a flavorful addition to sauces. It's also delicious served over roasted vegetables or as a dip for bread.
How to Thicken Homemade Condensed Cream of Mushroom Soup?
If your soup is too thin, you can easily thicken it by simmering it uncovered for a longer period, allowing some of the moisture to evaporate. You can also add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) or a roux (equal parts butter and flour cooked together). Stir in the thickener slowly, simmering until the desired consistency is reached.
Is Homemade Condensed Cream of Mushroom Soup Healthier Than Store-Bought?
Generally, yes. Homemade versions allow you to control the ingredients, reducing or eliminating preservatives, artificial flavors, and excessive sodium found in many store-bought options. Using fresh mushrooms and herbs also increases the nutritional value.
This detailed guide provides you with the knowledge and recipe to craft your own superior condensed cream of mushroom soup. Enjoy the richer flavor and the satisfaction of knowing exactly what's in your food!
