Soup Choice

• Choose a cream of mushroom soup depending on your preferences. To produce a thicker sauce with the roast, use condensed canned cream of mushroom soup and only half dilute it before adding it to the roast. Alternatively, dilute it with the liquids called for in the recipe, such as red or white wine. Use a fresh cream of mushroom soup if desiring a thinner sauce to accompany the roast. As well, using a fresh or homemade soup works well on its own, without any extra additions, due to its fresh flavors.

Liquids

• Determine the amount of liquids required in the original recipe. While golden chanterelle mushrooms release liquid as they cook, most recipes call for additional liquid. For recipes that do not add the extra liquid, use a condensed cream of mushroom soup, to ensure that the consistency of the final sauce will be similar to the original. If liquid is added along with golden mushrooms, use a fresh soup or a canned condensed version that has been reconstituted. Use in a ratio of one part soup substituting for one part mushrooms, or to taste.

Flavors

• Using cream of mushroom soup, whether condensed or homemade, provides a great deal of flavor to roasting meat. However, if being added to an already flavor packed dish, be aware of the added salt and taste that the soup imparts. Regular fresh golden mushrooms provide an earthy flavor but do not overwhelm other ingredients taste. Reduce any amount of salt called for in the recipe if using soup, and add it after the meat has cooked. As well, add less herbs and spices if not wanting a strongly flavored dish, adding more if needed halfway through the cooking process.

Considerations

• Be aware of the lactose contained in the cream of mushroom soup, which some individuals are sensitive to. As well, the cream-based soup is higher in fat and calories than using regular mushrooms. For different flavors, try different specialty soups, such as cream of mushroom with rosemary or a different soup altogether, such as cream of chicken.