I am happy to tell you that I have not bought a single can of cream of mushroom soup this year. I did, however, purchase a few dozen wide mouth canning jars and some plastic lids. Now, I just make up this sauce and freeze some. It’s really easy to double or even triple the recipe so I have some on hand when I need it. I use it in place of the canned condensed soup I used to use in things like tuna casserole. The flavor is so much nicer! In case you were wondering, I’ve never eaten it as a soup. I’ve never eaten the canned soup version as a soup either.
Ingredients
- 2 TBSP olive oil
- 1/4 cup very finely diced yellow onion
- 1/4 tsp finely minced fresh garlic (optional)
- 8 oz white or cremini mushrooms, sliced
- A pinch of salt
- 2 TBSP dry white vermouth (optional)
- 1 cup fresh cold water
- 2 TBSP cornstarch
- 1 cup milk (I use 2%)
- 1 TBSP butter
- 1/4 tsp salt (or more to taste)
Instructions
- Place a heavy bottom 2-quart pot over medium heat, and add the oil and the onion. Sautee until the onion is soft and translucent. Then, add the garlic and mushrooms with a pinch of salt. Cook the stirring frequently, and when the mushrooms start to give up their juices stir in the vermouth (if using). Cook and stir for 30 seconds, then add the water.
- Turn the heat up to medium-high and bring the mixture up to a boil, then back the heat down until it is just simmering. Simmer for 10 minutes, stirring occasionally.
- Whisk the cornstarch into the milk, then whisk this mixture into the simmering mushrooms. Turn the heat up to medium-high and whisk constantly until the mixture boils. Whisk and boil for 1 minute. Then remove from the heat and whisk in the butter and salt.
- Use immediately, or transferring to a glass storage jar and chill until needed. The mixture will thicken up a lot when it has cooled, and even more when it is chilled.
- Use just as you would a can of condensed cream of mushroom soup.
See notes for all storage instructions!
Makes approximately 12 ounces
Notes
- This will last for 3 or 4 days in the fridge or a month in the freezer.
- If using from frozen, defrost overnight in the fridge for best results.
- There may be some liquid on top after storing or defrosting. Just pour it off before using.
- Even though it makes a little more than what is in a can, use just as you would any recipe that calls for 1 can of condensed cream of mushroom soup.
- In step 2, after the mixture has simmered for 10 minutes you can go in with an immersion blender and smooth it out, but I like the chunky bits of mushroom so I never do unless I am feeding a mushroom hater. I find that as long as they don’t know they are eating mushrooms they don’t mind.
I didn’t see any way to make this look pretty so I chose not to use a photograph showing the inside of the jar in the main photo, but here is a peek inside in case you want to see. It looks pretty much just like a can of cream of mushroom soup with big pieces of mushroom…
