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!

Easiest Ever Creamed Corn (cream of corn)

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Tastes just like it came out of a can!

Contains no cream!

Takes less than 5 minutes to prepare!

If you live in Italy, it is nigh next to impossible to make many iconic American classics without getting a little creative in the kitchen.  They simply don’t have the base ingredients available at the grocery store.

One of those ingredients is creamed corn, or as some people call it, cream of corn.  To make it from fresh sweet corn, right off the cob, you take off the corn kernels, and then scrape the cob to get out all the milky residue.  You add some water and corn starch to the mixture, and heat it in a pan to thicken. The process to get out the milky liquid is why it’s called “creamed” corn, even though it has no actual milk products in it.

You can also make it with a can of sweet corn.  Simple, easy, delicious, and quick.

This recipe uses a can of sweet corn bought at the spesa (grocery store).  It was the largest can they had available when I was there, and the contents are, of course, in grams, not ounces.  But it is just a little over 1 Cup of corn, and about 1/4 Cup of water, and makes 2 small servings.

Easiest Ever Creamed Corn

1 300 g can of corn

1/4 C water

1/2 T corn starch (amido di maize) + 1/2 T cold water to make a slurry

Put 1/2 the can of corn, including water, in a small food processor.  Grind just until it looks like a yellow corn batter.  Add the remaining corn, and pulse a few times until it’s the consistency you want, leaving some kernels whole.

Pour into pan, and add about 1/4 cup water.  Put the heat on medium low, stir in your slurry, and bring up just to a boil.  Make sure to stir so nothing sticks.

Walah!  No sugar, no butter, no added salt, no nothing.  If you DO happen to get a can of corn that is not that sweet naturally, then by all means add a pinch of sugar if you would like – and next time buy a different brand to see if it’s sweeter.

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