Cream of Mushroom Substitute
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A dry mix that stands in for a can of cream of mushroom soup in casseroles and sauces.
Ingredients
- 1 3/4 cups all-purpose flour
- 2/3 cup dry milk
- 2/3 cup heavy cream powder
- 1.5 tablespoons beef bouillon
- 1.5 tablespoons vegetable powder
- 2 tablespoons onion powder
- 1 cup dried mushroom pieces
Optional
- 1 teaspoon black pepper
- 2 tablespoons mushroom powder
- 1 teaspoon dried thyme
- 1 teaspoon dried garlic
- 1 teaspoon dried parsley
Equipment
- mixing bowl
- airtight jar
Directions
- Stir all the dry ingredients together in a bowl, adding any of the optional ones you like.
- Store the mix in an airtight container, such as a quart jar.
Notes
In place of one can of condensed cream of mushroom soup, whisk 1/2 cup mix into 1 1/4 cups hot water in a saucepan and cook, stirring, until it thickens. Always cook it before eating, since the flour is raw. Keep the jar cool and dry; the milk and cream powders can go stale, so use it within a few months.
Nutrition
Serving: 35g | Calories: 131kcal | Carbohydrates: 25g | Protein: 4.2g | Fat: 2.1g | Saturated Fat: 1.1g | Trans Fat: 0.3g | Cholesterol: 0.8mg | Sodium: 272mg | Potassium: 228mg | Fiber: 1.3g | Sugar: 2.8g | Vitamin A: 0.8IU | Vitamin C: 0.7mg | Calcium: 56mg | Iron: 1mg
Nutrition is an estimate per serving from USDA FoodData Central, for 12 uses; dry milk counted as nonfat dry milk, heavy cream powder counted as powdered creamer (no plain cream powder in USDA), beef bouillon counted as beef bouillon powder, dried mushroom pieces counted as dried shiitake. Brands and portions vary, so use it only as an approximation.
