Ingredients

How to make it

  • Melt butter in a saucepan over Med-Low heat.
  • Stir in flour a little at a time until smooth, then remove from heat.
  • Add broth and milk a little at a time, stirring to keep mixture smooth. Then, stir in mushrooms.
  • Return to heat and bring sauce to a gentle boil; stir constantly until sauce thickens.
  • Add salt and pepper to taste.
  • Notes: This sauce can be used as a substitute for CONDENSED Cream of Mushroom Soup. I used it in Maryelizlawson's Easy Chicken Tetrazzini Recipe, and it was perfect.
  • Original recipe and other variations you can make can be found at http://www.recipezaar.com/278274

Reviews & Comments 7

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel
    " It was excellent "
    grace2272 ate it and said...
    This was fantastic! Used organic button mushrooms and org. butter. I also used homemade chicken bone broth. This was for a slow cooker recipe and it tasted amazing before I put it in the recipe! I highly recommend this recipe & won't buy canned EVER AGAIN!!
    Was this review helpful? Yes Flag
    " It was excellent "
    jellysquare ate it and said...
    Kathleen says the proportions for the roux is wrong. It would be IF the recipe wasn't for the CONDENSED soup. I made it and it is the same thick quality as the out of the can soup. I used four mushrooms and water instead of broth. Needed a meatless substitute for my tuna casserole. Thanks so much, Campbell's I'm sure won't go out of business, but I will have a healthier substitute AND cheaper too. As well as always having the ingredients on hand.
    Was this review helpful? Yes Flag
  • amy7552 4 years ago
    most beef boullion cubes are also packed full of MSG. Choose wisely, or you might as well be using the canned junk.
    Was this review helpful? Yes Flag
  • tmrohrer 4 years ago
    This was great!!! I needed Cream of Mushroom soup to add to a roast recipe and didn't have any. It is Sunday and not much is open out our way, so I decide to check out the internet and see what I could find. This worked out great. I substituted a 4 oz. can of mushrooms stems and pieces and used the liquid + water to make the broth with a bouillon cube. It was perfect. I did everything else as you had suggested. Thank you so much ☺
    Was this review helpful? Yes Flag
    " It was excellent "
    77mini ate it and said...
    I had a recipe that called for Cream of Mushroom soup and realized I didn't have. Took a chance and did a quick search here. My recipe turned out better than with the original. Thanks!
    Was this review helpful? Yes Flag
    " It was just okay "
    kathleen_flinn ate it and said...
    I'm a big fan of substituting homemade soup for the canned stuff, but the ratio for flour and butter is off here. The foundation is a roux of butter and flour, and typically the ratio is 1:1, so start this recipe with one tablespoon of butter and one tablespoon of flour. Stirring continually, cook its well mixed and it begins to smell like popcorn. Then remove from the heat and procleed.
    Was this review helpful? Yes Flag
  • luisascatering 6 years ago
    I have done this before for a green bean casserole, except I use half n' half. Smart cookies, we are ;-)
    Was this review helpful? Yes Flag
    " It was excellent "
    chispirit ate it and said...
    I love this and the good thing is NO MSG YAY!!! :0)

    Thanks for posting this.
    Was this review helpful? Yes Flag
    " It was excellent "
    trigger ate it and said...
    I always make mine from scratch , I like having control over thickness and type of mushrooms.
    I use a mushroom powder that get from the Asian food market.

    Michael
    Was this review helpful? Yes Flag

Maybe List
Hang onto this recipe

while I look at others.

Holding 0 recipes