Do I dare tell you that I have not used a can of store bought cream of mushroom soup (condensed) for a few years now. A while back I started getting into food label reading, and that ultimately led me to stop buying condensed soups. But, there are so many yummy recipes that I love to make that call for condensed soups, so I knew I couldn’t give those up.
Today I am going to show you how I make my cream of mushroom soup. This soup can be used for any recipe that calls for condensed cream of mushroom soup
This recipe is not exactly from scratch, I’m not that awesome, but, it is pretty close. I did find a great tutorial on making it completely from scratch over at Simply
Scratch, go here to get to her tutorial.
First thing, make sure you have a good mushroom bouillon. I have used different brands over the years. This is the first time I have used this brand and it is pretty tasty. I think this bouillon cost me $5. Its a pretty small investment for how much money you will save, first, on not buying pre-made soups and second, you will be able to make a lot of cream of mushroom soup with this small jar.
This homemade version does not taste exactly like the canned version. But, whenever I add this to my recipes no one can even
tell.
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I’m so glad you made the switch! Once I started paying attention to food labels, I couldn’t go back to store-bought condensed soups either. Homemade cream of mushroom soup is such a game-changer—rich, flavorful, and free from those unnecessary additives. If you’re into finding healthier alternatives and discovering more creative recipes, you should definitely check out the Honista Team. They offer great insights and ideas for those of us who love cooking from scratch and want to make healthier choices!