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 several issues with preserving homemade cream of soups.
You can’t can them or freeze them because the thickeners break down. Well…crud.
BUT WAIT! What if we can JUST freeze the essence of cream of mushroom soup? Yes!?!! I devised this method, which really worked out great. These mushroom concentrate cubes have 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 trim & healthy 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,
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.
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 paper lined 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 cubes in an airtight container, and label with the recipe.
- 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
- 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.
- 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.
- 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.