Substitute Butter + flour + stock + mushrooms for Cream of mushroom soup
What cream of mushroom soup does in a recipe: The green-bean-casserole essential: creamy, earthy, thick.
Butter + flour + stock + mushrooms
per 10 1/2 oz can
US2 Tbsp butter + 2 Tbsp flour; whisk in 1 cup broth + 1/2 cup milk with 1 cup sautéed mushrooms; thicken
Metric28 g butter + 16 g flour + 240 ml broth + 120 ml milk + mushrooms
Pantry stapleBaking-safe ✓Alcohol-freeEgg-freeFish-freeNut-freePeanut-freeShellfish-freeContains dairyContains gluten
The from-scratch original.
What changes: Fresher, less salty
More options: all 2 Cream of mushroom soup substitutes
Common questions
- What is the ratio for substituting Butter + flour + stock + mushrooms for Cream of mushroom soup?
- per 10 1/2 oz can — US: 2 Tbsp butter + 2 Tbsp flour; whisk in 1 cup broth + 1/2 cup milk with 1 cup sautéed mushrooms; thicken. Metric: 28 g butter + 16 g flour + 240 ml broth + 120 ml milk + mushrooms.
- Why does Butter + flour + stock + mushrooms work as a Cream of mushroom soup substitute?
- The from-scratch original.
- What changes when you use Butter + flour + stock + mushrooms instead of Cream of mushroom soup?
- Fresher, less salty
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