There’s a lot of recipes that call for condensed soups, and I would avoid them, or not make certain traditional holiday dishes because of them. There was the gluten, the sodium, and then the other pile of ingredients in the can that made me wonder – why is all of that in there? Then I learned how to make my own – and it’s really easy, and I think it tastes much better.
3 tablespoons unsalted butter
1 small shallot, minced
1/2 cup mini bella mushrooms, minced
2 1/2 tablespoons rice flour
1/2 cup milk (I’ve used 1%, 2% and whole – I’d not recommend skim)
1/2 cup vegetable broth
salt and pepper, to taste
In a large skillet over medium heat melt the butter and add the shallots, cook until soft and add the mushrooms, and allow them to cook for a couple of minutes then add the flour and stir to coat the vegetables.
Add in the milk and vegetable broth until it’s combined and smooth. Allow it to come to a low boil and is beginning to thicken. Use in any recipe that calls for a can of condensed cream of mushroom soup!