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condensed cream of mushroom soup

Recipe by
Lee Thayer
Nakhon Si Thammarat

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?

yield 1 can of condensed soup
prep time 5 Min
cook time 5 Min
method Microwave

Ingredients For condensed cream of mushroom soup

  • 1 tsp
    onion powder
  • 2 Tbsp
    corn starch
  • 1 Tbsp
    vegetable oil
  • 1/8 tsp
    white pepper powder
  • 1 pinch
    sugar, optional
  • 1 can
    evaporated milk
  • 1
    handful fresh mushrooms, chopped

How To Make condensed cream of mushroom soup

  • 1
    Chop 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.
  • 2
    Put 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.
  • 3
    Microwave 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.
  • Condensed Cream of Mushroom Soup.
    Equal to one can of condensed soup. Use in recipes calling for condensed cream of mushroom soup. Enjoy.

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