Sunday, 30 March 2014

Home-Made Cream of Mushroom Soup (Condensed)

I see "cream of mushroom soup" on the recipe and hit "next" - but many of the easy family friendly recipes that I love call for cream of mushroom soup.

My goal is to make more things from scratch, so when I am able, I use this recipe to replace the canned kind. It only takes about 5 extra minutes to make this before you need it for a recipe - so worth the yummy, home-made taste! Freeze leftovers in individual packs for next time.

If you're like me and tend to skip recipes because they call for condensed soup, here's a recipe for you so you don't have to skip those recipes any more!

Home-Made Cream of Mushroom Soup (Condensed)

1/2 cup Butter
1 cup Onion, minced
2 clove Garlic, minced
2 cups Mushrooms, minced
1/2 tsp Salt
1/2 tsp Pepper
1/2 cup Flour
2 cups Mushroom (or vegetable) Broth
2 cups Milk

In a large skillet, melt butter. Add onion and cook until onions start to brown. Add garlic and stir well for 30 seconds. Add mushrooms and seasonings and cook for 2 minutes. Add flour and stir well. Cook for at least 1 minute then add broth and milk. Cook until thickened.

Replace your can of Mushroom Soup in a recipe with 10 oz (about 1 & 1/4 cups) of this condensed soup. Freeze in single use containers for future recipes. Makes about 4 cans.

To use this as a meal, add equal amounts of milk to condensed soup and add more salt (to taste) because I've purposefully left out some salt (assuming I'm adding some in the end recipe).

Yummy home-made mushroom soup without the "what's in that" factor. Now back to that recipe calling for Mushroom Soup...

For more Freezer Friendly ideas for your Big Cook Day, check out my Freezer Meals page.


1 comment:

  1. Sounds yummy and so simple to make. Happy you are back at your blog. irene