I don’t know about you, but before we switched over to “real food” we used to make quite a few recipes that called for canned cream of mushroom soup. With over a dozen ingredients (including MSG in some brands) this item definitely doesn’t pass the “real food” test. Even when Michael Pollan discusses the importance of cooking food yourself (to ensure you know where your food comes from) he specifically says “all bets are off…[if] you’re the kind of cook who 
starts with a can of Campbell’s cream of mushroom soup.”
I just assumed I would have to give up all of those old casserole, stuffing, dip, and potpie recipes…but not anymore! Thanks to a casserole recipe (pictured) that I found in Eating Well Magazine I was able to extract an easy-to-make “cream of mushroom” binding agent to use in other dishes as well. A blog reader even suggested making extra and freezing the leftovers. Now instead of reaching for a factory made ingredient out of a can how about something similar (but better of course) right out of your freezer? You certainly can’t beat knowing exactly what’s in your food!
- 2 tablespoons olive oil
- 2 leeks, chopped and then rinsed (or I think an equivalent amount of onion would work)
- 1½ pounds mushrooms, sliced
- 1 cup dry sherry (you could experiment with other wines as well)
- ¼ cup whole-wheat flour
- 2 cups milk
- ½ cup grated Parmesan cheese
- ½ cup sour cream
- ⅓ cup chopped flat-leaf parsley
- ½ teaspoon salt
- ¼ teaspoon pepper
- Heat oil over medium heat. Add leeks (or onion) and cook, stirring occasionally, until just starting to brown, 4 or 5 minutes.
- Add mushrooms and cook, stirring occasionally, until their liquid has been released and has evaporated, 10 or 12 minutes.
- Add sherry (or other wine), increase heat to high and cook until most of the liquid has evaporated, about 5 minutes.
- Sprinkle the vegetables with the flour and stir to coat.
- Add milk; bring to a simmer and cook for 1 minute while stirring.
- Stir in Parmesan, sour cream, parsley, salt and pepper. Remove from heat.
Rebecca |
Is there anything that is non alcoholic that can be substituted? Thanks!
Amy Taylor (comment moderator) |
Hi Rebecca. I often use apple cider vinegar as a sub for wines in recipes.
Rebecca |
Thanks Amy! I had never thought to use apple cider vinegar. I’m really excited to try it!
Sarah |
Can this be used for most types of cream soups? Cream of Chicken, etc.
Amy Taylor (comment moderator) |
HI Sarah. While we’ve not tried, I don’t see why it would not be a good base for other cream soups.
Marcia |
Love your Recipes!! I too love to cook from scratch. I have a question regarding cream soups. I recently substituted cornstarch for flour in a cream soup recipe to make it gluten free for a friend. It turned out great, exactly the same as with flour. My question is which is healthier wheat flour or cornstarch. I want to make it as healthy as possible.
Janet |
Can you use coconut flour for the wheat flour?
Amy Taylor (comment moderator) |
Hi. We’ve not tried. But, coconut flour absorbs a lot more liquid so you could not sub it 1:1.
Renee |
Could you use potatoes instead of mushrooms and have a good recipe for Cream of Potato Soup? THANK YOU!
Amy Taylor (comment moderator) |
Hi there. I think you should give it a go and let us know. :)
Stacy |
Does anyone know if this would freeze well? I would love to make a large batch and store it for later use.
Amy Taylor (comment moderator) |
Hi there. Any cream soup can separate a bit when frozen but I have found that an immersion blender works great when reheating.
Lauren |
Does the amount of soup that this yields, basically work as 1 can of cream soup when subbing into recipes?