Cook’s Notes: This is basically a stroganoff sauce, minus the beef. I also used it last week — well, to substitute for canned soup — in the Nutty Chicken casserole. I appreciate the outstanding flavor of the sautéed mushrooms and onions.
2 T butter
8 oz sliced mushrooms
1 c chopped onion
1 c chicken broth
Salt and pepper to taste
1/2 c sour cream
Coat a saucepan with cooking spray. Heat the butter in the saucepan over moderate heat and sauté the onions until tender. Add the mushrooms and sauté briefly to brown. Add the broth and simmer 10 to 15 minutes, stirring frequently, until mushrooms are tender. Remove from the heat and stir in the sour cream. Add salt and ground black pepper to taste.
Source: Modified from a recipe by Diana Rattray. Several versions of this recipe are on the Internet. Worldwide Recipes published their version as “Canned Condensed Mushroom Soup Substitute”. There really is no going back to the nasty canned soup after trying this alternative.
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