There are so many recipes that call for creamed soups. Today, a lot of people don’t like these recipes because of all the additives in the creamed soups we buy in the supermarket. It is so easy to make your own with just a few ingredients at home. You can make more or less of this recipe to suit your needs. It keeps well in the refrigerator for 3 or 4 days. You can freeze it in individual packets to add to future recipes. It is easy, better and healthier for you and your family.
Homemade Cream of Mushroom Soup recipe:
2 to 3 tablespoons butter
1 to 2 cloves of garlic, finely chopped
1/4 cup onion, finely chopped
1/2 cup fresh mushrooms, finely chopped
1/4 cup all-purpose flour
1/2 cup chicken broth or vegetable broth
1/2 cup milk, evaporated milk or cream
1/2 teaspoon salt
1/4 teaspoon black pepper
Melt the butter in a skillet on top of the stove and saute’ garlic, onion and mushrooms. Cook until onions are soft and mushrooms are cooked, about 3 to 4 minutes. Sprinkle in the flour and stir to cover mushrooms and onions. Add chicken broth, milk, salt and pepper and simmer while stirring until mixture thickens, about six to eight minutes. Makes about 1 1/2 cups soup to use in place of 1 can called for in recipes.
Note: You can make cream of chicken, cream of celery, cream of asparagus or whatever soup you need by just substituting one of these ingredients for the mushrooms in the above recipe. You can also add other spices if you want. It is always fun to experiment with this kind of recipe and make it to your own taste.
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