Creating your own homemade substitute for condensed cream of soup allows for greater control over ingredients like sodium and ensures it fits into a gluten-free diet. This versatile recipe can be used in various dishes from casseroles to soups, offering a healthier alternative to store-bought versions. Let’s delve into the details and preparation of this Recipe-Ready Condensed Cream of Soup:
Recipe Details
Name: Recipe-Ready Condensed Cream of Soup – Homemade Substitute
Cook Time: 10 minutes
Prep Time: 5 minutes
Total Time: 15 minutes
Description: Ideal for controlling sodium content and suitable for wheat-free/gluten-free cooking. Use in casseroles or dilute with milk for soup.
Recipe Category: Vegetable
Keywords: < 15 Mins, Stove Top
Yield: Approximately 1 can condensed soup equivalent
Ingredients
- 1 tablespoon butter
- 1 cup fresh mushrooms, finely chopped (about 4 ounces)
- 1 tablespoon butter
- 1/2 cup evaporated milk
- 1/2 cup milk
- 1/2 teaspoon celery seeds
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt (adjust to taste)
- 1/4 teaspoon pepper (adjust to taste)
- 2 1/2 tablespoons sweet rice flour (or another gluten-free flour)
- 1/4 cup milk (for making paste)
Instructions
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Prepare Ingredients: Start by melting 1 tablespoon of butter in a heavy saucepan over medium heat.
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Saute Mushrooms: Add the finely chopped mushrooms to the melted butter and sauté for about 1 minute until they begin to soften. Remove the mushrooms from the pan and set them aside. (If using canned, drained mushroom bits as a substitute, skip this step and the first tablespoon of butter.)
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Prepare Sauce: In the same saucepan, combine 1 tablespoon of butter, evaporated milk, and 1/2 cup of milk. Stir in onion flakes, celery seeds, garlic powder, salt, and pepper.
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Make Paste: In a separate bowl, create a smooth paste by mixing sweet rice flour with 1/4 cup of milk.
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Thicken Sauce: Slowly add the paste to the heating mixture in the saucepan, stirring constantly to prevent lumps. Continue stirring until the mixture thickens to the consistency of condensed soup.
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Incorporate Mushrooms: Once thickened, stir in the reserved sautéed mushrooms and heat through.
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Adjust Consistency: If using as a soup base, add 1 cup of milk to achieve the desired soup consistency.
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Storage: This homemade condensed soup can be used immediately or frozen for later use in casseroles or as a base for various recipes.
Variations
- Cream of Celery Soup: Substitute 1 cup of diced celery for fresh mushrooms.
- Cream of Chicken Soup: Substitute 1 cup of diced raw chicken, sautéed for 3 minutes, or 1/2 cup of diced cooked chicken for canned mushrooms.
Notes
- This homemade substitute offers a healthier alternative to canned condensed soups by allowing you to control the amount of sodium and ensuring it meets gluten-free dietary requirements.
- Use this condensed soup in any recipe that calls for canned condensed cream of mushroom soup, adjusting flavors and ingredients to suit your preferences.
Enjoy the flexibility and healthier benefits of creating your own condensed cream of soup at home, perfect for enhancing a wide range of dishes with rich, creamy flavor!
