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.
Equipment
- Microwave
Ingredients
- 1 teaspoon onion powder
- 2 tablespoons corn starch
- 1 tablespoon vegetable oil
- ⅛ teaspoon white pepper powder
- ¼ teaspoon salt, or to taste
- sugar, just a pinch, optional
- 1 can evaporated milk, 368 gram can, Falcon brand is what I use
- handful fresh mushrooms, chopped or sliced, your preference
Instructions
- Chop or slice your mushrooms, mushrooms of choice for me is Shimeji but you can use any mushrooms you like. I chopped about ⅓ of a 150 gram package.
- On 4 April 2019, I used 100 grams of fresh Shiitake mushrooms, chopped, perfect! (I like a lot of mushrooms in the soup.)
- 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.
- 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.
- This makes just a bit more than a standard can of condensed soup.
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, 1¼ cups is a standard soup can. 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.
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