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.
I found a very easy and excellent recipe for cream of mushroom soup that has fewer ingredients than this one. I found it on http://www.theartofcookingrealfoodrecipeindex.blogspot.com
I used it in chicken spaghetti and it was great!!
I made this today to stock up on my supply of convenience items for cooking. It’s going in my freezer, and will be used in casseroles in replacement of the nasty Campbell’s soup product! It tastes great on it’s own as well, I just wish my whole family liked mushrooms like I do! Thanks for the recipe!
Do you know if you can can this soup using a pressure cooker? I don’t have a lot of freezer room.
Hi Melanie. I have not done it, so, I’m not sure. Jill
Hi Melanie,
I would print the recipe and contact your local extension service. Where I live, they are the ones who run the Master Food Preserver program. My husband (who is a MFP) tells me that usually you will need to set your processing time to the vegetable or ingredient that has the longest processing time. Also, I think it is University of Georgia that has a website that has a lot of accepted canning standards. I want to try to can this as well, so I will let you know if it works! Blessings, Trish
I like this but I’m not a big fan of all the parmesan. It’s not part of the true Campbell’s flavor. Otherwise great.
Glare on we were young at home with family are intangible, doing anyone ponderquestions similar to was I happy
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Thanks for posting! This recipe is delicious! I plan to use it to make a casserole with our leftover Thanksgiving turkey and stuffing.
love the alternative to the unhealthy campbell’s version. do you have any suggestions for their condenced cream of chicken soup? thanks!
Hi Karis. We don’t have a specific recipe for that. Jill
HI there! Do you know how long this will freeze? I’d like to make a lot of it for convenience but wouldn’t want it to get freezer burnt.
Hi Crystal. I usually use 3 months as a general rule. Just make sure that you seal it tightly and I would wait to do so until the soup is completely cooled, otherwise it retains moisture and may cause freezer burn. Jill
I have been making homemade cream of mushroom & celery soups based on this recipe :
http://afrugalsimplelife.com/2011/09/07/cream-of-whatever-soup-substitute/
It’s very easy and you can make cream of chicken and tomato soup too! All from very easy ingredients! And of course just use whole wheat flour instead of white flour. Enjoy!
Hi, I was wondering if there was a substitution for the dry sherry? I don’t keep alcohol in the house. I don’t drink and I don’t like to use it for personal reasons. Thanks!
Hi Elizabeth. This link has substitutions in various recipes that might help: http://www.gourmetsleuth.com/Articles/Wine-and-Alcohol-644/alcohol-substitutes.aspx. Off subject, one of my favorite book series has an Elizabeth Bishop as its main character. : ) ~Amy
I just made this and it is REALLY mushroom-y!
Did I read the recipe correctly – it’s 1.5 lbs of mushrooms, not 1.5 cups, right?
Hi Susan. The recipe is correct. Did you follow it exactly? I’m sorry it didn’t turn out as you hoped. ~Amy
Hello!!!! Can you use this to make a cream of chicken soup?? We are not mushroom eaters, but I have so many recipes that call for cream of chicken. After getting rid of all the processed junk I used a can of cream of chicken and it was disgusting!!!
Hi Stacy. We have not tried. If you do, please share your results. Good luck. ~Amy