- Jan 10, 2018 -
Make Your Own Condensed Cream of Mushroom Soup in Less than 5 Minutes
1 teaspoon onion powder
2 tablespoons cornstarch
1 tablespoon canola or vegetable oil (I use avocado oil)
⅛ teaspoon white pepper
¼ teaspoon salt (or to your taste)
Pinch of sugar
8-ounces 2% evaporated milk
Handful (approx. ¾ cup) fresh mushrooms, sliced
Put all ingredients except the mushrooms in a blender or food processor and pulse until smooth. Add mushrooms and pulse 2-3 times until mushrooms are chopped.
Pour into a 2-quart Pyrex bowl and microwave on HIGH for 3 minutes, whisking well after two minutes and again at the end of cooking time. If not thick enough, add 30 seconds and whisk again.
Using a blender ensures your soup will be lump-free. Using a microwave means the process will be fast and scorch-free.
Customize and increase flavor with garlic (crushed or powdered) or bouillon (cubes, powder or concentrate).
Did you know 2% evaporated milk and fat-free evaporated milk contain the exact same calories? Check it out. Might as well use 2%.
Pulse the blender an extra time if you don’t want to recognize the mushroom pieces; less time if you want bigger chunks.
I prefer cornstarch over flour–better texture, not pasty. More like what we’re familiar with out of the can.
Well-drained canned mushrooms can be substituted for fresh.
Replace the onion powder with fresh or frozen onions if desired but they will still be a little crunchy because of the short cooking time.
This recipe yields approximately 10 ounces- the same amount as a “regular” can called for in most recipes.
Add milk, broth or water for a quick soup you can serve for supper.