One thing I have encountered in my quest to cook healthy food which means very little from cans and nothing from boxes is the challenge of finding good casserole recipes that do not call for canned cream of mushroom soup. Most of our favorite recipes from “the old days” had cream of mushroom soup in them. Even before we made the changes in our diet, I must say that I found the huge sucking sound that the canned soup made as it slid out of the can into a cylinder shaped blob on top of the other ingredients a little disturbing and disgusting. However, I did not know any different. Now that I have been cooking from scratch and eliminating as much processed food as possible, I just can’t stand it.
As with all packaged food, somewhere out there is a recipe that was once the standard that the “counterfeit” food was based. So, I went looking. First I looked at my Julia Child’s Mastering the Art of French Cooking- which I love- and found the soup took two hours to cook after assembly. Well, given that I needed the whole casserole done in 2.5 hours, this was not going to work for me. I then turned to the internet and specified “quick” in my search and found a lovely short recipe that could be done in 30 minutes. Now granted, the recipe in the French cookbook is probably a show stopper and one I would do for a main course soup, but this one was quite good.
Of course, the recipe below is not like the one on the internet because there were some flaws and extra steps that were not necessary. I also prefer cream in my soups- it is after all, cream of mushroom soup. So, I used the recipe as a base and formulated my own. Give it a try, I know you will like it. This recipe takes the place of 2 cans of cream of mushroom soup so it is an easy swap in your favorite recipes.
Simple and Quick Cream of Mushroom Soup
- 1/4 cup chopped onion
- 3 tablespoons butter
- 3 cups sliced fresh mushrooms
- 6 tablespoons all-purpose flour
- 4 cups of broth
- 1 cup cream
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- In a large saucepan, saute onion in butter until tender. Add mushrooms and saute until tender add more butter if needed.
- Stir in flour and cook for 5 minutes more
- Add broth stir until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened.
- Reduce heat. Stir in the cream, salt and pepper. Simmer, uncovered, for 15 minutes, stirring often.
- Yield: 4-6 servings.