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!

Oyster Mushrooms in Ginger Turmeric Broth

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Who knew that Oyster Mushrooms (Pleurotus ostreatus), contained something called “Ubiquitin” which stops influenza A viruses in their tracks?  Flu viruses from that strain simply can’t replicate themselves in your cells if “ubiquitin” is present.

All I know, is that I have been craving vegetables, and soup.  Yes, I’ve been eating other things, but mainly I crave vegetables and soup.

This easy soup comes together in less than 1/2 an hour, and serves 2 people with small appetites.

*Edited to add 1/2 t maitake mushroom powder, stirred in at the end.  The maitake mushroom is another strong immune system builder*

Oyster Mushrooms in Ginger Turmeric Broth

1 litre – 4 cups vegetable broth

1 t grated ginger

1 t grated turmeric

1/2 t ground pepper

1 t dried lemongrass

1 t minced garlic

Bring all ingredients to a boil.  Then add next ingredients.  Reduce to simmer and add next ingredients.

1 large piece coste or bok choy, sliced thin

1/2 t fresh hot pepper,minced (or more depending on heat)

Simmer for 5 minutes or so.

80 grams fresh oyster mushrooms, whole, woody bottom removed

Simmer for another 5 minutes or so.  Remove from heat.

1/2 t coconut oil

1/2 t maitake mushroom powder

minced chives

Stir in oil and mushroom powder.  Top with chives, ladle into dishes, and serve.

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