Condensed Cream of Mushroom Soup

Condensed Cream of Mushroom Soup
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Rating: 5
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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.
Servings Prep Time
1 can 5 minutes
Cook Time
3-5 minutes
Servings Prep Time
1 can 5 minutes
Cook Time
3-5 minutes
Condensed Cream of Mushroom Soup
Yum
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
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.
Servings Prep Time
1 can 5 minutes
Cook Time
3-5 minutes
Servings Prep Time
1 can 5 minutes
Cook Time
3-5 minutes
Ingredients
Servings: can
Instructions
  1. Chop or slice your mushrooms, mushrooms of choice for me is 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.
  4. Equal to one can of condensed soup.
Recipe Notes

Most recipes will just call for a can of condensed soup, some recipes (or if you just want to make the soup by itself) call for 1 can of water. One can equals 1 1/4 cups of water. But as a healthier alternative to using water, try using whey if you recently made cottage cheese, or water used to boil potatoes. Milk can also be used in place of water to make a creamier soup.

Used in Recipes Listed on this Site:

Drunk Monkey Garlic & Mushroom Pork Chops, Made it,
Slow Cooker Angel Chicken & Pasta,
Hamburger Potato Casserole,
Hash Brown & Pork Chop Casserole,
King Ranch Chicken Casserole,
Roast Beef & Gravy,
Chicken Casserole,
Hamburger Casserole II,
Mushroom Soup, Made it,
Easy Ground Beef Casserole with Potatoes,
Crock Pot Beef Stroganoff, Made it,
Creamy Beef Stroganoff,
Mushroom Chicken Thigh Soup, Made it,
Cream of Mushroom Chicken,
Creamy Burrito Casserole,
Creamy Chicken with Spring Vegetables, Made it, GO-TO recipe,
Baked Mushroom Thighs, Made it, GO-TO recipe,
Pork Chop Supreme,
No Peek Chicken, Made it,
Cheesy Brat Stew,
Tuna Casserole II,
Tomato Beef Country Casserole,
Slow Cooker Beef and Gravy III,
Slow Cooker Beef and Gravy II,
Kielbasa and Potato Bake,
Swiss & Ham Casserole,
Slow Cooker Sausage & Potatoes, Made it, GO-TO recipe,
Slow Cooker Chicken with Dijon Mustard,
Slow Cooker Beef and Gravy I,
Crockpot Chicken and Dumplings I,
Chicken Broccoli Divan,
Ranch Potatoes,
Sausage & Green Bean Casserole,
Tuna Casserole I,
Easy Beef Pot Roast, Made it,
Chicken & Broccoli,
Gypsy Stew Revised, Made it, GO-TO recipe,
Gypsy Stew, Made it.

Adapted from an internet recipe.

  1. I make this often, no blender is used as I do not have one, just a large bowl and mix everything with spoon, and I chop the mushrooms quite large. The whisking is important. This comes out perfect every time.

  2. I made two batches of this today for another recipe, 20 Baht per can of evaporated milk, 2 cans, and 25 Baht for a package of fresh Shiitake mushrooms. Each can of home made soup, which is just a bit larger than a bought can of condensed soup is half the price, plus the home made is made from milk, store bought major ingredient is water, and I had Shiitake mushrooms, pieces I could taste, not the tiny bits in a store bought can.

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