Homemade Cream of Mushroom Soup
Source of Recipe
From "Deep South Dish" by Mary Foreman
Recipe Introduction
"Use any place where you would use condensed cream of mushroom soup. I like to make a batch and freeze some to have it handy on busy weeknights. So much tastier than the canned variety, you will make it often as a stand-alone soup. Delicious!"
List of Ingredients
◦ � cup unsalted butter
◦ � cup finely minced onion
◦ � cup finely minced celery
◦ 1 (6.5-ounce) can sliced mushrooms, drained (or equivalent fresh), finely minced
◦ 1 teaspoon kosher salt
◦ � cup all-purpose flour
◦ 3 cups chicken broth
◦ 1 cup half-and-half
Recipe
Melt butter in a large skillet, and saut� onion and celery over medium heat until tender but not browned. Stir in chopped mushrooms and salt; cook and stir 2 to 3 minutes.
Stir in flour, a little at a time, until fully incorporated, about 4 minutes, stirring constantly. Increase heat to medium high, and slowly add broth, a little at a time, until fully incorporated. Reduce heat, and simmer 15 minutes. Slowly stir in half-and-half.
Use about 1� cups to replace a can of store-bought soup. Makes a little over a quart, or roughly enough to equal about four cans.
Makes 1 quart
Variations:
� Cream of Chicken:
Eliminate mushrooms, and substitute � cup finely minced, cooked, dark meat chicken.
� Cream of Celery:
Increase celery to � cup, and eliminate mushrooms.
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