I've been avoiding condensed canned soups for several years after learning about how they all contain MSG in it's various forms and how neurotoxic MSG can be.
Taste wise I haven't missed them, to be honest.
There is a myriad of quick and easy family recipes that use condensed soups as one of the ingredients though, so it's a bit of a bummer to pass over those recipes just because of one ingredient.
The other day I accidentally created something really tasty. (Don't you love it when that happens??) I was sautéing mushrooms as a side dish and I thought to myself, "I wonder what would happen if I add some chicken broth to it?". I added some leftover chicken broth I had in the fridge, along with some herbs and salt, and simmered away at medium heat. As the water in the broth evaporated over a few minutes, it started getting thick and golden and I was left with a beautiful (and tasty!) glaze. Today I experimented by making the same dish again, but this time I added some greek yogurt right at the end. I bet you could add straight cream too. The final result was something very reminscent of that typical canned cream of mushroom soup, but much yummier. Would be very nice over chicken or in a casserole.
Not only is this alternative a tasty one, crimini mushrooms also pack a surprising amount of nutritional punch!
1 pint fresh sliced organic crimini mushrooms
1 1/2 cups homemade chicken broth (storebought all contains MSG, sometimes other under names like "yeast extract" or "spice extract", all of which can be harmful)
fresh or dried herbs of choice
salt to taste
add 2 dollops greek yogurt or a quarter cup of organic cream to make a cream of mushroom soup substitute
Today I served my creamy mushroom concoction over some sauteed zucchini and cherry tomatoes from my garden: