One of the things that really launched me into cooking was my desire to make store-bought items from scratch. I was realizing that certain processed foods were not nourishing, but I didn’t want to give up my favorite pre-packaged foods because they contained unhealthy ingredients.
Canned condensed cream of mushroom soup was one of those things I thought couldn’t be replicated at home. I just had a mental road block! But I wanted to make my favorite cheesy potato casserole (I’ll share the recipe for that one day) more tasty and healthy, so I gave it a try. It was much easier than I anticipated!
You can go get the recipe and step-by-step photos on the Pioneer Woman’s blog HERE.
Oh, and if you’d like to see how I’m progressing with my pregnancy, check out my personal blog here.
Just made this for dinner tonight and it was excellent! I used a combination of cremini, oyster and shiitake mushrooms. Saved two 8 oz portions of condensed soup for later and made the remaining 3/4 cup for dinner. Don't think I'll be buying this from the store ever again!
Can i use vegetable broth instead of chicken
Broth. I do not want my mushroom soup to taste
like chicken soup. I usually use a condensed
Cream of mushroom soup for cooking
but I want to make my own to use in place
Of the canned. Please let me know by
e-mailing me at midnight0675@frontier.com
Yes, you can definitely use vegetable broth or beef broth instead. I don’t notice it tasting like chicken soup, but there’s no harm in using the other broths. 🙂