We don't use condensed soup in any of our recipes anymore, since we avoid MSG, artificial colours and flavours. Problem is, many of our favourite quickie casseroles and 15-minute suppers call for a can of mushroom soup to act as the 'sauce'. Hubby mentioned the other day how much he has missed one of his favourites- a broccoli/ ham/ cheese/ rice/ mushroom soup combo the kids dubbed 'Super Supper' years ago. I decided to experiment, and actually came up with a winner! We had 'Super Supper' last night, and it tasted very close to what we were used to, but better (of course!).
I took my favourite quick-n-easy cream of mushroom soup recipe and reduced the liquid- and there you go- condensed soup!
Homemade Condensed Cream of Mushroom Soup
8 ounces finely chopped mushrooms
1 cup chicken or vegetable broth
2 tablespoons finely chopped onion (optional)
1/4 cup butter
3 tablespoons flour
1 cup milk
salt and pepper to taste
In a large saucepan, combine mushrooms, broth, and onion, and bring to a boil; cover and simmer for 20 minutes.
Melt butter in another saucepan; blend in flour.
Gradually add milk; cook, stirring constantly, until thickened.
Add sauce to mushrooms and season to taste with salt and pepper.
Makes about 3 cups.
Any leftovers can be stored in the fridge for a few days.
The original soup recipe calls for 2 cups of broth and 3 cups of milk- the rest is exactly the same.