DIY Cream of Mushroom Soup with Dehydrated Mushrooms - Dining and Cooking (2024)

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do you want to start learning how to replace some of the things in your pantry that you buy all the time with things that are homemade today we’re going to do some of that we’re going to learn how to dehydrate mushrooms and then create a homemade cream of mushroom dry mix that you can keep on the Shelf all the time to make a replacement for cream of mushroom soup for your casseres and in case we haven’t met I’m Darcy from the purposeful pantry.com where we talk about dehydrating and other ways to preserve food for the Pantry in our home I love when I get a sale on mushrooms from Aldi I got these for 9 cents a pint they were already sliced and ready to go so I’m just loading them up on trays ready to dry you can pile these on pretty high because they will shrink like crazy something that you’re not going to see me do is blanch mushrooms which I had prepared to do so that you could see the difference between how they work blanched and not blanched because there’s a rumor out there that you need to blanch mushrooms before dehydrating you don’t that’s only for things that you get uh for that need to be cooked before they can be eaten these regular cultivated white mushrooms don’t need that so please don’t plant your mushrooms ahead of time it’s just not necessary okay so here are our mushrooms all ready to go into our dehydrator the top shelf here is for the blanch version these look just like they came out of the can I mean they’re they’re pretty much canned rubberry mushrooms now my theory is that when it’s recommended to Blan mushrooms that’s if they’re wild forged and they need to be cooked before you ingest them probably uh lanching before you dehydrate takes care of all of that stuff so you don’t have to worry about eating this raw accidentally I’m going to tell you I already don’t like canned uh mushrooms that are rehy that are dehydrated and rehydrated I’m not a fan but I’m trying to be open-minded about this to see what it’s like so here we go we are going to start the machine we’re going to set the temperature to 150 because mushrooms can go High they’ll dry faster that way and here we go so what I like to do is I like to use my food processor to uh to chop these down into small pieces now they get really tiny and so we call them mushroom bits instead of mushroom pieces uh and then make them really small which is easy for me just to toss into a meal still gives some bulk but it doesn’t give that rubbery texture that we don’t like after the fact for people in the family who don’t like to have mushrooms but they’re there and they’re not noticeable but they still offer all that flavor but if you don’t have a food processor you don’t like how small it chops this up you can always use a some kind of vegetable chopper like this full our vegetable chopper it has two sizes that you can do whichever size you prefer the really small ones uh or larger dices like these and with that we have 20 lbs of mushrooms in here in smaller pieces that I can fit more in we’re going to set the temperature to 150 the time doesn’t matter because we’re not following time we’re following whether they’re dry or not but this is likely going to be dry within about 10 hours at the most so we’ll get it started and see back in what we have are our dried mushrooms uh I did record showing the what I thought about the um blanched mushrooms and my thought is they are crispy uh and crunchy when you do them but they are not they don’t taste good they don’t taste like mushroom to me they just they have lost some flavor and I don’t like it uh and I won’t be blanching those again they’re on the bottom here you can see what they look like we’re not going to waste them but I just don’t prefer them so I have stocked as many of these as I can get in but I’m going to show you a trick now if you don’t want to take the time to cut these down and get them into smaller pieces like doing mushroom bits or anything and literally you can do this with your mushrooms just crunch them up okay just like that and you can get smaller pieces they rehydrate they’re not as rubbery texture you don’t notice them as much you still get all that flavor and you just get it in small little bits like that okay so now you can just store your bits into a jar just like this I have also found that my mushrooms do not need to be vacuum sealed at all I’m going to tell you I’ve stored them for 3 years optimally most dehydrated foods are good for about 2 years some last longer and you may your mileage will vary but I’m telling you that these have lasted me for about 3 years my longest batch but we usually go through them much faster than that now so I don’t store them that long so I don’t vacuum seal these however if you wanted to it’s simply just like this make sure there’s no debris on your [Music] lip let that go over [Music] there your lid on and I don’t even bother to Mark these and date them because we know exactly what they are okay after our proper drying time which is whenever it’s dry not by the actual time here are our mushroom chunks dry crack easily ready to go to be put into storage for we need so we have trays and trays of that and here are our mushroom bits also very dry they are just small parts of the mushroom that I just did in the processor and so we have lots and lots of trays of those to store away for use in tossing into things so what you have now mushroom chunks mushroom bits each of those five trays mostly filled up a quart size jar what we’re going to make is some DIY mushroom soup mix like you would use to use a can of mushroom soup in any kind of meal uh or kind of casserole but what you need is mushroom powder heavy cream powder onion powder uh any kind of beef bullon then we’ve got uh onion that was garlic powder onion powder u a a herb blend I’m using my generic herb blend that I use that I put together all the time but I’ll leave a list of the specifics in the recipe down below then we have powdered milk we have flour we have vegetable powder and we have mushroom bits okay that’s what we’re going to be using for this recipe he first we’re doing 3 and 1/2 cups of flour I’m not going to get too picky about measuring this as if I was baking okay we’re doing 1 and 13 cups of dried milk again I’m not going to be picky about measuring if you don’t have heavy cream you can just substitute the um just do milk for the whole thing so we’re going to do a cup there’s a cup with this recipe I use regular beef bullon so I do not add salt to the recipe if you use a salt-free version or you’ve made your own you can easily add salt to taste as you make the soup we’re also going to add 3 tbsp of whatever vegetable powder you happen to have if you have vegetable bullion use that I don’t I just have my homemade vegetable powder we’re just going to add those three cups there oh that was tablespoons sorry not three cups three tablespoons all right we are going to also add about 3 tbsp of onion powder now I don’t use onion um flakes in this because my husband doesn’t like biting into onion but loves the flavor of onions so we’re going to add the onion powder and this recipe is make as much or as little of any of these particular flavors as you’d like then we’re going to add garlic powder I’m not going to measure this one then my vegetable my herbal blend which is thyme it’s going to have thyme uh parsley gosh I don’t remember what’s in this but it’s just a generic blend I like I said before I will leave uh the actual recipe down below but I just end up going with whatever I have have for my my we call it my Mrs Darcy blend instead of Mrs Dash it’s Mrs Darcy um we’re also going to do a bit of black powder black pepper as much as little as you like now what I’m going do is I’m just going to blend this so that we get a good mixture it’s just a little bit easier for me to do it here than to shake it into a jar do this we also add I add a good 2 tspoons of mushroom powder because we like it mushroomy that’s the whole point of having mushroom soup is to make it quite mushroomy and then approximately a cup approximately two cups of mushroom bits all right to make our mix it’s a/2 cup of the soup blend 1/4 cups of hot water and I find I like to just reserve some and hold it back a little bit before I do it all if it becomes too soupy for you you can always add a little extra soup mix into it to help make it a little thicker if you want it even more soupier you just adjust the water that you like it does take a little while in my experience for it to hydrate fully because you’ve got all of this stuff going stop let’s talk about safety shall we all right when you’re making this instant soup mix what you’re trying to do is replace a can of cream of mushroom soup that you would use in a lot of casseres however during during the making of this flour is actually cooked this is not so what this doesn’t make a good soup mix for is the Instant Mix that you would like a cup of soup you can’t just pour it in a cup pour some water on it and then just eat it because one there’s a salmonella risk that if your flour happens to carry it and you eat it raw that could cause a problem for you the second issue is also that that flour is not cooked so your cream of mushroom soup done instantly that way will sort of taste raw flour like it’s not that great Okay so here’s a tip for this is there’s a thing called wonder which is a a flow mix that has already been cooked and then dried and then ground and available to use in things that you want instantly something else I wanted to talk about is that the recipe you saw me make here is enough to fill a half gallon jar I don’t recommend making this much at one time because one you’re storing flour two you’re storing milk products they don’t have the longest shelf life try that again they don’t have the longest reliable shelf life flowers can actually turn rancid and as well as the milk products there even if they’re dried they can turn rancid over time so what I do recommend if you don’t typically use a lot of this kind of soup mix in recipes it just make the half gallon version which is going to be linked Down Below in the description box and up here in the eye cards so if you’re interested in another way to use your dehydrated mushrooms watch this video right here and we’re going to make a Umami seasoning mushroom mix that is so good to add to just about everything and until I see you again next time keep deserving