We've all had that wonderful thanksgiving classic Green Bean Casserole. It's yummy, comforting and easy. Unfortunately, one of the main ingrediants comes from a can, laden with chemical preservatives. One way that I am trying to make our diet healthier is making as much as I can from scratch. This eliminates those pesky preservatives as well as offers delicious flavor. I know exactly what is in our food and that is a good thing! So, here is my recipe for cream of mushroom. It is adapted from a recipe I received from a friend a while ago and I absolutely love it! Thank you Christina :)! You can use this to replace cream of mushroom in any recipe and because it stores well in the fridge for a couple days, you can prepare it a day or two in advance.
Homemade Cream of Mushroom Soup
2 tbs Butter
2 tbs Olive Oil
1/4 c. Whole Wheat Flour
(if you prefer white flour, that is fine.)
1 tsp salt or to taste
1 tsp pepper or to taste
1/4 cup mushroom or chicken broth
1 3/4 cup whole milk, a little less for a thicker soup
(you want whole milk in order to get that thick creaminess)
12 fresh mushrooms roughly chopped
(I prefer 15-18 baby bellas or buttons but feel free to use your favorite mushroom)
Melt butter and oil in a sauce pan. Add flour, salt and pepper, stirring to make a rue (paste). Add mushrooms and cook until softened. Slowly add broth and milk while whisking until thickened or to desired consistancy.
This recipe makes equal to 2 10 oz. Cans of Condensed Cream Soup
How do you make the holidays a little healthier for your family? What ingredients do you try to make from scratch?
Written By Happily Domestic Contributer: Brittney Thompson