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Cream of Mushroom Soup Cubes
Prep time
Total time
Cuisine: Condiments & Spice Mixes
  • 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
  1. Melt butter in a large frying pan.
  2. Stir in mushrooms, lemon juice, Worcestershire, shallots, and spices.
  3. 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.
  4. Store frozen cubes in an airtight container or freezer bag; label with recipe for using.
To Use Cubes as Cream of Mushroom Concentrate:
Basic Roux Directions- 2 T. butter
¼ c. flour
1 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 Mama Directions
1 cup unsweetened almond milk or fat free chicken broth
½ t glucomannan powder
1 cream of mushroom cube
Add 1 cup of unsweetened almond milk or fat free chicken broth to recipe or sauce pan. Sprinkle the gluccomannan in a VERY thin layer over the top of the liquid while whisking constantly (you want to avoid clumps...so keep the sprinkle very light). Add your cream of mushroom cube, and heat until bubbly.
Recipe by Gwen's Nest at https://gwens-nest.com/kitchen-tip-concentrated-cream-of-mushroom-soup-cubes/