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Mushroom Soup Substitute

A vintage pantry substitute for canned cream of mushroom soup made with flour, shortening, season salt, and water. Designed to replace one can of soup in casseroles when no canned soup was available.
Print Recipe
Prep Time 10 minutes
Total Time 10 minutes
Course: Dinner
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 2 Tbsp shortening
  • 1 cup flour
  • 2 tsp Lawry's seasoning salt
  • 2 scant cups water

Method
 

  1. In a saucepan, melt the shortening over medium heat.
  2. Stir in flour and cook, stirring constantly, until lightly browned.
  3. Add seasoning salt and cold water.
  4. Stir briskly and bring to a boil, continuing to stir until thickened.
  5. Use immediately in casseroles in place of one can of cream of mushroom soup.

Notes

  • Scant cup: in a little less than a full cup, about 2-3 tablespoons less.
  • This recipe makes roughly the equivalent of one can of soup.
  • Works best in casseroles, stroganoff, and other baked dishes where the soup is mixed with other ingredients.
  • You can add 1-2 tablespoons of chopped mushrooms, onion powder, or garlic powder if you want more of a traditional flavor - but the original recipe contains none of these.