I almost always have a can of cream of mushroom soup on hand because it is a quick and easy way to build a casserole, curry sauce, etc. But I never buy cream of chicken soup, only because I never think of it in terms of an ingredient or as a replacement for white sauce. Cream of mushroom soup, on the other hand, was a staple in my mother’s kitchen. Which in and of itself, isn’t really a good recommendation for the product. But it’s certainly where I learned about it in the first place. (I say not a good recommendation because my mother was not a good cook. Her idea of a fancy dish was creamed tuna on toast. And guess what provided the creamy part?)

Often while I’m perusing recipes, I find cream of mushroom soup or quite often now, cream of chicken soup listed as an ingredient. OK, that’s fine, but I don’t want to use a canned product that includes a lot of salt and preservatives more often than necessary. (Necessary meaning I’m tired or feeling lazy and don’t want to expend a lot of energy in the kitchen.)

But luckily, most of the time I’m more than willing to make either of these homemade versions of Campbell’s creations because they are both so easy to build and I’m fond of the recipes that contain them. But frankly, these homemade versions are a great deal tastier and better for us then their predecessors. (FYI – Campbell’s started making Cream of Mushroom soup in 1934. That’s even before I was born! And I’m old!)

So if you too have some beloved recipes that call for a can of creamed soup, give these recipes a try. In fact, some of my favorite recipes on this site include canned soup. And sometimes I prepare the recipes as printed, but now, most of the time, I prepare my own condensed soup replications.    

As always, eat healthy, stay mentally healthy, and keep showing a healthy respect for yourself and everyone around you by continuing to wear a mask in public, remaining socially distant from others outside your household, and doing whatever you possibly can to stem the spread of covid-19. Peace and love to all.

CONDENSED CREAM OF MUSHROOM SOUP (homemade version = roughly 1 can)

3 T. unsalted butter

½ c. chopped button mushrooms, or mushrooms of choice

3 T. flour

¼ tsp. seasoned salt

freshly ground black pepper

pinch granulated onion  

pinch granulated garlic

¼ – ½ tsp. dried mushroom powder*, opt.

1½ c. whole milk

1 tsp. Better Than Bouillon Vegetable Base
 

In a small saucepan, melt the butter and add the chopped mushrooms. Sauté slowly until the mushroom start to brown.  

Add the flour and whisk together to make a roux. (If it feels like a little more butter would be nice, add a bit.) Add the seasoned salt, pepper, granulated onion, granulated garlic, and ¼ teaspoon of the dried mushroom powder. (You can always add more mushroom powder when you taste and adjust seasonings later in the recipe if you would like a stronger mushroom flavor.)

Slowly whisk in the milk and vegetable base. Bring to a boil, reduce heat and simmer until mixture thickens, about 2 to 3 minutes. Remove from heat and adjust seasoning as required. Use in any recipe calling for an a can of cream of mushroom soup.

* Dried Mushroom Powder: Can be purchased online or you can make mushroom powder at home. Start with any type of dried mushrooms. Place in your blender or spice grinder and let it whirl. (My spice grinder is an inexpensive coffee grinder dedicated just for the purpose of grinding herbs, spices, and anything other than coffee!)

Store mushroom powder in an airtight container. Great for adding depth of flavor to almost any dish that calls for mushrooms.

CONDENSED CREAM OF CHICKEN SOUP (homemade version = roughly 1 can)

6 T. (¾ stick) unsalted butter

6 T. flour

¼ tsp. seasoned salt

freshly ground black pepper

lg. pinch granulated garlic

lg. pinch granulated onion

1 c. chicken stock or 1 c. water and 1 tsp. Better Than Bouillon Chicken Base

½ c. whole milk or ¼ c. heavy cream, ¼ c. water 

¼ c. dry white wine

In a small sauce pan, melt 6 tablespoons of the butter over medium low heat. Add the flour and whisk together to make a roux. Add the seasoned salt, pepper, granulated garlic, and granulated onion. Add the chicken stock, milk, and white wine. Whisk together to smooth out the lumps, bring to a boil, reduce heat and simmer until mixture thickens, about 2 to 3 minutes. Remove from heat and adjust seasoning as necessary. (The sauce will be very thick. That’s what you want. And it can be made ahead.) Use in any recipe requiring a can of cream of chicken soup.