condensed cream of mushroom soup
Probably the most widely used condensed soup for casseroles and even just for a bowl of soup, is Condensed Cream of Mushroom Soup. Using only a whisk and a microwave, you can make your own version of this soup. Easy to customize to your needs and tastes. Three reasons I make this. 1. The closest place I can get this soup canned is 50 km away, and it is an import, which means $$$, I make this for less than $1 per can). 2. Have you ever read the ingredients on a can of this stuff? It is mostly oil and water. 3 Is there even 1 mushroom in a can?
prep time
5 Min
cook time
5 Min
method
Microwave
yield
1 can of condensed soup
Ingredients
- 1 teaspoon onion powder
- 2 tablespoons corn starch
- 1 tablespoon vegetable oil
- 1/8 teaspoon white pepper powder
- 1 pinch sugar, optional
- 1 can evaporated milk
- 1 - handful fresh mushrooms, chopped
How To Make condensed cream of mushroom soup
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Step 1Chop your mushrooms, mushrooms of choice for me is Shimeji (Buno-shimeji), but you can use any mushrooms you like. I chopped about 1/3 of a 150 gram package. -
Step 2Put everything except mushrooms in a microwave safe bowl, Pyrex or ceramic would be perfect, not a plastic bowl, and whisk together, then mix in the mushrooms.
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Step 3Microwave on HIGH for 3 minutes, whisking well after 2 minutes and again at the end of cooking time. If not thick enough, add 30 seconds and whisk again. If needed, continue for 30 seconds at a time and whisking after each 30 seconds.
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Step 4Equal to one can of condensed soup. Use in recipes calling for condensed cream of mushroom soup. Enjoy.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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