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Discussion Starter · #1 ·
So I am trying to take recipes from Once A Month Cooking and TF-ify them (I'll post back into that other thread once I've tried some if I come up with good freezer recipes).<br><br>
A lot of them call for cream of mushroom/chicken soup mixed with mayonnaise as a sauce, which sounds kind of gross to me anyway. It gets baked into casseroles. I am looking through NT for ideas for subs. The Sour Cream Sauce on p 140 sounds like it could be good, has anyone tried cooking it into a casserole? Other ideas for a fairly easy sauce that will have some flavor but be generic enough to not overwhelm the rest of the dish?
 

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I'm interested in ideas for this as well...I used to use cream of mushroom soup a lot in cooking but I don't want to buy it anymore because of the MSG.
 

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Google cream of mushroom soup recipe a lot of different ones come up.<br>
I make my own with raw milk..<br>
I never measure anything just pour or add till it seems right..<br><br>
Some onion, some garlic, salt, pepper, mushroom bits, some onion, raw milk, and a good size spoonfull of butter.<br>
Add little bits of flour to thicken it up.<br><br><img alt="" class="inlineimg" src="/img/vbsmilies/smilies/eat.gif" style="border:0px solid;" title="Eat">:
 

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Discussion Starter · #4 ·
I found a few good links... is there a better thing to use instead of flour? Arrowroot (which I can never find)? Is potato starch an OK TF ingredient?<br><br>
This one sounds really good TF-wise but not very simple for mass cooking:<br><a href="http://www.elise.com/recipes/archives/006133cream_of_mushroom_soup.php" target="_blank">http://www.elise.com/recipes/archive...hroom_soup.php</a><br><br>
This one looks good, maybe the flour should be replaced?<br><a href="http://www.grouprecipes.com/36004/condensed-cream-of-mushroom-soup-substitute.html" target="_blank">http://www.grouprecipes.com/36004/co...ubstitute.html</a>
 

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For any cream of soup:<br><br>
Sautee some chopped onion in a little oil until soft. Add your X (mushrooms for cream of mushrooms, chicken for cream of chicken, celery for cream of celery, etc.) and sautee it a bit with salt and pepper. Stir in some starch (flour, potato, rice flour, etc.) to make a roux, let it cook a couple minutes, then add milk to the proper consistency.
 

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It's gravy y'all!! <img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/lol.gif" style="border:0px solid;" title="lol"><br><br>
I usually add chicken broth with kefir and a little sugar (instead of milk) to mine... and I use oat flour...<br><br>
Sara
 

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I make a thick white sauce and add a ton of flavorings--pretty much the recipe Cristeen mentioned.
 

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Don't use arrowroot (probably any starch could have the same problem). When I make chicken pot pie, and I make more than one (pretty much always), the one that goes in the fridge tends to get runny, like the arrowroot broke down or something. I cook it with chicken stock to thicken it, so it's not that it's not cooked. I'm not sure what the problem is, but I would recommend against it. Use rice flour instead of wheat, if you want. It works really well as a thickener.
 

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<div>Originally Posted by <strong>thedomesticdiva</strong> <a href="/community/forum/post/12388751"><img alt="View Post" class="inlineimg" src="/community/img/forum/go_quote.gif" style="border:0px solid;"></a></div>
<div style="font-style:italic;">It's gravy y'all!! <img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/lol.gif" style="border:0px solid;" title="lol"><br><br>
Sara</div>
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I love it! I know how to make gravy; how great that it could multitask as condensed soup!<br><br>
I am so glad the op asked this question. So many slow cooker "recipes" seem to revolve around a can of soup. It never seemed to me to be much of a recipe if it called for a can of soup. Now I know what to substitute for that.
 
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