Growing up, we always had cans upon cans of cream of mushroom soup lining the shelves of our pantry. I’m sure I’m not alone…many of you probably dined upon many a meal that had a ‘cream of’ soup as a main ingredient.
Though cream of mushroom soup isn’t necessarily the worst thing for you, there are loads and loads of unnecessary ingredients in most of these canned soups – including MSG.
That said, I crave so many of these dishes from my childhood and have been on a quest for the perfect stand in for the gelatinous condensed soup…
Ladies and gents, I think I’ve found it.
I used this soup/sauce in my green bean casserole over Thanksgiving. Then, the following week, I used it as the base to a quick beef stroganoff. It’s super versatile. Use it anywhere you’d use condensed soup. Or heck, just use it as a mushroom cream sauce! Cause it’s pretty much just that…
The nutrition information I’ve included is for the entire batch, as I’m not sure how you all will be using it. You can further lighten it up by substituting nonfat half and half or whole milk for the regular half and half. Keep the sodium low with low sodium broth.
I promise, you’ll love this even more than the canned stuff.