This is a great cream of mushroom soup recipe! I’ve been looking for a healthy, quick and easy replacement for canned mushroom soup concentrate that I could sub in some of our family favorite recipes.
I scanned several homemade techniques, including canned, and even attempts at freezing (which is my preference) but there are severalissues with preserving homemade cream of soups.
You can’t can them or freeze them because the thickeners break down. Well…crud.
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BUT WAIT! What if we can JUST freeze the essence of cream of mushroom soup? Yes!?!! I devisedthis method, whichreally worked out great. These mushroom concentrate cubeshave amazing flavor, and take up just a tiny space in my freezer.
I’m always minutes away from fresh, homemade cream of mushroom concentrate. Plus, it’s a great way to use up extra mushrooms and it makes me feel good knowing that I’m making healthier choices for my family.
And if you’re into eating, each cube only contains 1/2 t. of fat, and I’ve included a recipe with gluccomannan as your thickener in the printable Cream of Mushroom soup recipe below. Now you can make all of your favorite casseroles on plan with these awesome Fuel Pull soup cubes!
Here we go…you’ll need:
2 T. butter
1 pound mushrooms- any variety
2 t. lemon juice (fresh or from the bottle)
1 t. Worcestershire sauce
2 T. minced shallots or onions
1 T. chopped fresh thyme or 1 t. dry thyme
1 bay leaf
1 t. salt
1/2 t. pepper
First, I diced up the mushrooms in my Pampered Chef Chopper. I love this thing. It’s my sous chef during soup season.
Next, I dumped them into the frying pan with the butter that I was supposed to have melted first. Oops!
Melt the butter, and then dump in diced mushrooms.
Then add your herbs and Worchestershire Sauce,
lemon juice…
salt…
pepper…
AAkkkk! And shallots! I almost forgot to add these beauties. (peel and chop them first, of course!)
I freeze them whole when I can find them at the grocery store, and then dice them up as needed.
You want to mix everything in well and let it saute over medium heat. The mushrooms will start releasing water, and they’ll shrink, but they’re absorbing all that wonderful flavor. MMmmm…smells SO good!
Cook them down until the liquid has mostly evaporated and the mushrooms are very fragrant.
Like this:
At this point, my fungi-phobic husband walks in the door and sees the frying pan. He gets a somewhat terrified look on his face and says “What are we having for dinner?”
“Beef Stroganoff,” says I
“WHAT is THAT?”, still eyeing the frying pan.
What can I say. It’s not beautiful, but it smells wonderful, and it works great for making cream of mushroom soup recipes.
So, back to the story…
This amount will make 12 Mushroom Soup Cubes. You can spoon them into ice cube trays and freeze them.
Or, you can mound them up on a piece of wax paperlined pan that will fit into your freezer. Smish it into a brick, like so…
and divide in half…
and into quarters…
and then each of the quarters gets divided into 3 equal parts.
You’ll get 12 cubes.
Freeze overnight, and voila!!! Almost instant cream of mushroom soup cubes! Now, I’ll be the first to admit that these are ugly little buggers. But I can’t wait to show you how beautifully they transform into real cream of mushroom soup concentrate!
Tomorrow, I will post my easy Hamburger Strogranoff recipe and show you how easy it is to use these cream of mushroom soup cubes.
Store your homely little cubesin an airtight container, and label with the recipe.
5.0 from 1 reviews
Cream of Mushroom Soup Recipe
Prep time
Cook time
Total time
After looking at a lot of different methods for making healthy, homemade cream of mushroom soup, I finally landed on a method that works really well. This recipe yeilds a concentrate equal to one can of cream of mushroom. The make-ahead part is the frozen mushroom cubes, which blend together with the thickened milk quickly when you need it. Yields: one dozen mushroom cubes = 1 dozen cans of cream of mushroom soup. If you're into trim & healthy eating, these cubes only contain a half t. of fat each, so they're a great fuel pull option to add to any dish!
Author: Gwen
Recipe type: Main Dish
Serves: 12
Ingredients
- 2T butter
- 1 pound fresh mushrooms, chopped fine
- 2 t. lemon juice (fresh or from the bottle)
- 1 t. worcestershire sauce
- 2 T. minced shallots or onion
- 1 T. chopped fresh thyme or 1 t. dry thyme
- 1 bay leaf
- 1 t. salt
- ½ t. pepper
Instructions
- Melt butter in a large frying pan.
- Stir in mushrooms, lemon juice, Worcestershire, shallots, and spices.
- Sauté over medium heat until liquid is evaporated and mushrooms are fragrant. Divide into 12 parts or spoon into an ice cube tray and freeze.
- Store frozen cubes in an airtight container or freezer bag; label with recipe for using.
To Use Cubes as Cream of Mushroom Concentrate:
- One T. butter
- ¼ c. flour
- One c. milk (or ½ c. broth and ½ c. milk)
Melt 2 T. butter and stir in ¼ c. flour. Add a frozen cube of mushrooms, and 1 c. of milk. Stir and heat through until thickened. This process can be done in the pan with the rest of the recipe.
Trim & Healthy Cream of Mushroom Concentrate:
- One half to 1 t. glucomannan thickener
- One soup cube
- Half c. unsweetened almond milk (FP version for E or FP dishes); or use half & half or heavy cream (S version)
- Half c. ff chicken broth
Melt mushroom cube in small saucepan. Add the one cup of liquids of your choice, and warm to a low simmer. Carefully and lightly sprinkle the glucomannan over the surface of the liquid while whisking to prevent clumps. When thickened, add to your dish, or dilute with an additional 1 cup of broth or liquid of your choice to make a yummy cream of mushroom soup.
Notes
