Cream of Mushroom Soup, from the can, used to be my hubby's favorite...well, everything! He'd have it as a soup and, it seems the company did their PR well, he'd 'cook' Green Bean Casserole, pork chops and a sundry of other casseroles with it.
He has been asking me for the longest time to try to replicate this and I'd always fall short. Or tall? Depending on how you look at it; it is difficult to compete with a canned, condensed version - mine was always too fresh.
Logistically, part of the problem had been to chop the 'shrooms finely enough to be 'worthy' of the can. I think I've finally managed to get close enough to the original, while not sacrificing flavor.
If you are looking to have it more like the canned version after being reconstituted, add enough milk to thin it out to the consistency you like, but be sure to re-season it with salt.
Cost Breakdown
mushrooms: $3
vegan butter, flour: $.75
VA Chicken-Style Broth Mix, vegan milk: $2
onion, celery: $1
Total to make 6 cups:
$6.75
You must really love that guy to recreate a canned soup. I'm guessing although it's a good effort, yours has to be miles better.
ReplyDeleteNot the loftiest of goals, I admit! But, yes, I do love him and he loved that damned soup. I think just the cut of the mushrooms did the trick and simplicity of it - not much seasoning here, therefore simple flavors. This is as close as he is getting to the canned flavor, however; I can't replicate it any 'better?'
ReplyDeleteThis was a winner.
ReplyDeleteSimple, satisfying and yummy.
It was perfect. Thank you!
So glad it worked for you, in2insight! As usual, thanks so much for the feedback!
ReplyDeleteThis works!!!! Yay! Vegan potlucks here we come! (since "vegan milk" can mean different things to different people, we followed the advice of a vegan chef/friend, and used non-dairy creamer -- sold right next to the real dairy stuff in the grocery store.)
ReplyDeleteFabulous, Anonymous! Thanks for letting me know! Keep eating well!
ReplyDelete