When I went home to the Philippines last January, one of the things I brought back to Germany were some food that I cannot easily find here, like dried spices and canned foods because they were the easiest to transport. If it was up to me I would have brought all the food stuff I could but I guess I would have a problem with the customs. One of the items I brought was Cream of Mushroom Soup from Campbell’s, yep the canned one. I usually use it as sauce from a chicken recipe I got from my mama. I tried looking for it here in Germany but it is not available at the groceries. It is being sold online though but for more than triple the price I get from the Philippines.
Then one day I finally ran out of stock. What to do!!! Ok, I can always order it online, but the frugal just me won’t let it happen, I just can’t!. So the last option is to learn how to make my own cream of mushroom soup…and so I did! But I have to admit, I had to give it several attempts before I was able to get it right.
On my first attempt, I used fresh white champignon mushrooms because these I can easily buy here in Germany and I thought fresh is always good, right! When it was finally done, it was not that appetizing, I mean the taste was good but the look was not. The sauce turned dark grayish because the mushrooms were white from outside but the inner side was dark. Armin and I still ate it albeit with a little hesitance. So, back to the drawing board!
Next I thought of using the bottled (or canned) champignon mushrooms for my next try! I thought it should work because they are usually lighter in color even after cooking…and I was right! This time it was not only successful but a great hit! I served it with my mama’s chicken recipe for a get-together with my English-speaking friends and they all liked it.
- 2 Tablespoon butter
- 1 stalk onion leeks or 1 small onion, chopped
- 170 grams drained champignon mushrooms
- 2 cups water or chicken broth
- ½ cup all-purpose cream
- ¼ teaspoon salt
- In a pan, melt butter over medium heat.
- Saute onion leeks or onion in butter for a minute or until soft and tender.
- Add the mushrooms and saute for 2-3 minutes.
- Add a cup water and let it simmer for a minute.
- Remove from pan and transfer to blender or stab mixer.
- Pulse several times until it turns into puree. Add more water if too thick.
- Return puree on the same pan and add the cream. Season with salt and let it simmer for another minute.
Add more water and/or cream until desired thickness and creaminess is achieved.