Homemade Condensed Cream of Mushroom Soup

In Italy, Condensed Cream of Mushroom Soup is another ‘nigh to impossible to find American pantry staple. I did find it online, but the version made for the european market contains monosodium glutamate – a big no no in my personal book of “things not worth it to ingest”.

Thankfully, evaporated milk can be found at international grocery stores. If you have evaporated milk, you can easily make your own condensed cream of mushroom soup that tastes very close to the most well known brand in the United States.

This copy-cat from a can taste can be used for many old fashioned recipes, including the famous green bean casserole, and the famous from my Grandma’s kitchen “Tuna Roll”.

Tuna roll is going to be the next recipe I post, and to make it like Grandma did, you’ll need today’s recipe!

Homemade Condensed Cream of Mushroom Soup

1 Cup evaporated milk

2 T corn starch

pinch sugar

pinch salt

pinch cracked white pepper

1 T neutral oil

1/2 C canned mushrooms, drained

(blender, stove pan)

Combine all ingredients except mushrooms in a blender, and pulse a few times until well blended.

Add mushrooms, and pulse a few more times until the mushrooms are broken up to your preference.

Pour mixture into pan, and turn heat to medium low. As it starts to cook, whisk constantly so that the mixture thickens evenly and does not burn. This only takes a few minutes. Cool slightly and pour into a jar. Store in refrigerator. (sorry, I don’t know how long you can store it!

I personally add 1 dried porcini, reconstituted, and I reserve the mushroom water to use for the next recipe. I also use truffle salt because I like the flavor!

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