Wednesday, September 15

Cream of Mushroom soup

I know it's been forever since I have posted a recipe. Time just seems to fly faster every day!  Here is a homemade version of what is still considered a pantry staple for so many. We choose to make everything from scratch to avoid BPA, additives, and excessive amounts of salt.  This is so easy to make, tastes so much better,and you can even make up batches ahead of time and freeze it if you want the convenience that you would have from a can. It will separate a bit when you thaw it but if you are adding it to a casserole or crock pot meal it won't matter.
You will need:
1 Tablespoon butter
3 Tablespoons flour
1/2 cup chicken broth
1/2 cup milk
4 ounces sliced mushrooms
pepper to taste
Melt butter in saucepan, whisk in flour until smooth, remove from heat. Add broth and milk, whisking to keep smooth. Add mushrooms.
Return to heat and bring sauce to boil, whisk until sauce thickens, add pepper to taste.

No comments:

Post a Comment

I love receiving comments, if you have a question please leave an e-mail address so I can return your question with an answer. Thanks!


Related Posts with Thumbnails