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Cream of Mushroom substitute

Last post Feb 19, 2004 3:46 AM by salsarose . 6 replies.

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  • Cream of Mushroom substitute
    Does anyone know of a good, reliable substitute for Cream of Mushroom soup. Lots of recipies--especially cassaroles--call for it. DH and I don't like mushrooms, but I'd like to try some of the recipies.
  • RE: Cream of Mushroom substitute
    Depending on the recipe, you could try another "cream" soup...cream of chicken and cream of celery are very good sub's that I have used if I don't have mushroom. Cream of aspapragus, cream of broccoli, cream of shrimp...all very good!!!
    Hope this helps!! :)
  • RE: Cream of Mushroom substitute
    I interchange cream of mushroom soup with cream of chicken or cream of celery all the time.

  • RE: Cream of Mushroom substitute
    Here is a recipe for 'make your own' cream of 'something' soup.


    2 cups non-fat dry milk powder
    3/4 cup cornstarch
    1/4 cup instant low salt chicken granules or beef granules
    2 T dry onion flakes
    1 tsp basil
    1/2 tsp thyme
    1/2 tsp pepper

    combine all ingredients: store in airtight container.
    To use: mix 1/3 cup dry mixture with 1-1/4 cups cold water.
    This equals 1 can of creamed soup.
    Use in casseroles.
  • RE: Cream of Mushroom substitute
    I just logged on to give you a recipe for a substitute for Cream of Mushroom and Archi66 beat me to it.

    I keep this dry mixture on hand all the time and always use it in recipes that call for cream of mushroom. It is great.

    I sometimes brown porkchops and put this mixture on top and simmer until the chops are done. Very goo.

  • RE: Cream of Mushroom substitute
    I also hate mushrooms and mushroom soup in anything is the worst. When a recipe calls for cream of mushroom soup my brain automatically turns the word mushroom into celery--HONEST!
  • RE: Cream of Mushroom substitute
    I had posted this recipe on Recipe section ..

    Canned Condensed Mushroom Soup Substitute

    2 Tbs (30 ml) butter
    4 oz (110 g) sliced mushrooms
    2 Tbs (30 ml) all-purpose flour
    1 cup (250 ml) chicken stock
    2 Tbs (30 ml) vermouth or dry white wine (optional)
    Salt and freshly ground pepper to taste
    1/2 cup (125 ml) sour cream

    Heat the butter in a saucepan over moderate heat and saute the
    mushrooms until tender, about 5 minutes. Stir in the flour and cook
    for 3 minutes. Add the stock, optional vermouth, salt, and pepper and
    bring to a boil, stirring frequently. Remove from the heat and stir
    in the sour cream. Makes about 1 1/2 cups (375 ml).