Friday, November 18, 2011

A Thanksgiving Recipe: Cream of Mushroom Soup From Scratch


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

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2 comments:

Melissa said...

Great! I'll have to try this out.

We always make homemade cranberry sauce. It's so good! I love how the cranberries pop in your mouth.

Lori said...

Funny, I called you this morning for the recipe~ we also make our owm fried onions for the top. We just slice the onions thinnly, soak them in milk, and dust them in flour. Fry in olive or any oil. Yum.

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