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Over the last several months, I’ve become much more conscious about the quality of food that we eat. One of the ways I’ve found to ensure we are eating more foods with fresh ingredients and less preservatives is to make my own soups to cook with. I’ve tried cream of mushroom, celery, and broccoli so far; and cream of chicken is next on my to do list.
I like to buy all the fresh ingredients and spend an afternoon making several batches of all these soups. Each batch is the perfect size to put in a quart size freezer bag and save for later. The soup that I’ve found that we use the most in cooking is cream of mushroom soup so that’s what I’ve decided to share with you today. This is great to use in recipes such as Chicken Tortilla Soup, Beef Stroganoff, or as a substitute for any “cream of” soup in your favorite recipes.
Cut the mushrooms to your desired size. Keep in mind that they will be a little smaller than you cut them after they’ve cooked down.
Saute the mushrooms with some cooking spray so they don’t burn. Once the mushrooms are cooked through, melt the butter in skillet and stir in 1 tbsp flour to make a rue. Stir in minced garlic and onion powder then add chicken broth and cook for 2-3 minutes.
Stir 2 tbsp flour into 1 cup of milk, removing any large clumps, and slowly whisk into mushroom mixture. Simmer on low to medium heat until thickened (approx. 10 min) stirring regularly *Note: If you’re going to freeze this, you’ll want to leave it a bit less thick because it will thicken when frozen.
Here’s how to freeze your homemade cream of mushroom soup to use later. Let the soup cool in the pan before transferring it to your quart sized freezer bag. I’ve found that it’s easiest to use a funnel to get the soup into the bag. It’s also super helpful if you have an extra set of hands! Lay the bag flat in your freezer – you can stack several bags of soup on top of each other this way. If you’re using your frozen soup in a crock pot recipe, you can add it to the crock pot still frozen. (Don’t forget your Slow Cooker Liners!) Otherwise, I like to put it in the fridge the night before I’m going to use it so it can thaw by the next evening.
- 1 cup diced mushrooms
- Nonstick cooking spray
- 2 tbsp butter
- 2 tsp minced garlic
- 1 tsp onion powder
- 2 tbsp flour
- 1½ cups chicken broth
- 1 cup milk or cream
- Sauté mushrooms in a skillet with some cooking spray until cooked through
- Melt butter in skillet and stir in 1 tbsp flour
- Stir in minced garlic and onion powder
- Add chicken broth and cook for 2-3 minutes
- Stir 2 tbsp flour into 1 cup milk, removing any large clumps, and slowly whisk into mushroom mixture
- Simmer on low to medium heat until thickened (approx. 10 min) stirring regularly *Note: If you're going to freeze this, you'll want to leave it a bit less thick because it will thicken when frozen.