Replacing cream of mushroom soup in recipes is simple and requires only a few basic ingredients.
If you're in the middle of making a favorite recipe that calls for cream of mushroom soup and there is none in the pantry, there are some alternatives that require only a few ingredients but, will provide a creamy base for the recipe. Alternative bases also work well when you want to make something that has cream of mushroom soup listed as an ingredient, but you are allergic to or do not like the taste of mushrooms. When using a homemade base, use 2 cups for each can of soup required in the ingredients.
Roux Base
Milk and flour make a basic roux.
A quick alternative to cream of mushroom soup is to make a roux. To make the roux, whisk three tablespoons of flour with two and one quarter cups of milk, bring to a boil in a small saucepan and continue to whisk until the mixture thickens. For extra flavor, substitute one quarter of a cup of milk with one quarter of a cup of sour cream. If you want mushrooms, they can be added while the roux is thickening, however, if you do not like or are allergic to mushrooms, for extra flavoring as a base for soups, add a quarter of a cup of sauteed celery or onions. Salt and pepper to taste.
Cauliflower Base
Cauliflower is a healthy alternative to cream of mushroom soup.
If the goal is to replace the cream of mushroom soup due to health issues, such as high sodium content, substitute the cream base with cauliflower and chicken stock. Cook one head of cauliflower until tender. In a blender or food processor, add the cooked cauliflower, one and half cups of chicken stock and blend. If the sauce is too thick, slowly add evaporated milk or milk of choice to the ingredients and blend until the desired consistency. The base will be flavorful and work well as a substitute for canned cream of mushroom soup. If mushrooms are desired, any amount desired can be added to the base.
Potato Base
Potatoes can provide a creamy consistency to any dish that calls for a cream soup.
Dice two potatoes, place in a saucepan and add enough chicken broth to cover the potatoes. Allow potatoes to boil until extra soft (most of the broth should be evaporated). Put the potatoes in a blender or food processor with one tablespoon of sour cream and add evaporated milk until the base reaches the desired consistency. Mushrooms can be added if desired, otherwise the base will have good flavor without the mushrooms. If additional flavor is desired, saute one small onion or two diced stalks of celery, in olive oil or butter until tender and add to the base.
Homemade Mushroom Soup
Homemade mushroom soup is a simple alternative to the canned variety.
Make a batch of homemade soup when mushroom soup is desired but the amount of sodium in canned soup prevents you from enjoying a bowl of creamy soup. In a saute pan, melt four tablespoons of butter. Add three tablespoons and stir until well mixed. Slowly add one half cup of beef or chicken broth, stir and add one half cup of milk, mix well. Add desired amount of chopped and sauteed mushrooms, salt and pepper to taste and stir well. If thinner soup is desired, add additional milk and/or broth to desired consistency.
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