My kitchen tip for today is creating flavor cubes that allow me to very quickly whip up recipes that use cream of mushroom soup. Not only is is WAY less expensive than using canned soups, but it’s a big space saver as well. Twelve “soup starter cubes” take up very little space in the freezer!
I’ve seen lots of homemade versions of cream-of soup recipes, but this one is unique, as it’s a do-ahead of all the spices and flavorings, and you just add the butter+flour+milk into the recipe as you make it. This not only gives you very fresh flavors, but also retains the thickening properties of the white sauce, which would be lost if frozen or canned.
I use these cubes for adding a burst of flavor to any recipes that call for a can of cream of mushroom soup, as well as for adding a savory depth of flavor to sauces, stews, and casseroles. The real focus here is on flavor, and even non-mushroom liking people in my house enjoy dishes with this in it, and never suspect my secret ingredient.
If you’re looking for a healthy, inexpensive, but VERY tasty alternative to canned soups, then this is it!
Here is the recipe, along with a printable that tells how to sub it for cream of mushroom soup. Enjoy!
- 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.
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.
This post is a part of Kitchen Tip Tuesday…which is usually hosted at Tammy’s Recipes.com, but this week is over at ArmstrongFamilyFare.com. If you enjoy a good kitchen tip, then head on over to Kitchen Tip Tuesday!
I’d love it if you’d leave me a comment and rating if you try this recipe. Thanks!