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It’s a quick meal that most people love. But is it really worth buying it in the can from the store. As you’re about to see, making cream of mushroom soup at home is way easier than you’d suspect. With just a handful of ingredients, and a recipe that can help you make any kind of creamy soup, you’ll be armed with the know-how to impress anyone who comes to your table with this appetizer. Keep reading to learn more about this recipe and both how and WHY you should make this at home instead of spending wasted money on a store-bought variety.
Making cream of mushroom soup comes with some benefits – besides tasting way better than a canned variety. First off, you can limit how much sodium you put into your dish. This is great if you have high blood pressure or like to watch what you eat. Plus, you can also add extra mushrooms if you like and get an added nutritional punch.
The recipe comes from Rhee Drummond on her hit program The Pioneer Woman. Here’s what she says about this recipe:
“For many years I thought canned, condensed soup was one of those things that just had to be bought. Sometimes, foods are so processed that they’re very difficult to reproduce at home. And some are so labor-intensive that they aren’t worth it. But faced with using a can of soup that listed MSG as one of the ingredients, I decided to try making it myself.”
Ingredients for homemade cream of mushroom soup:
-1/4 cup butter
-6 ounces, finely chopped mushrooms
-1/4 cup finely diced onions
-1 minced garlic clove
-salt & pepper, to taste
-1/4 cup all-purpose flour
-1/2 cup heavy cream
-1/2 cup chicken broth
Melt the butter in your skillet over medium-low heat. Then add the mushrooms and onions and sauté until they’re tender – less than 10 minutes. Season with salt & pepper as you like.
Then add the garlic and cook for two minutes. Then add the flour and cook another two minutes. Whisk in the heavy cream and chicken broth. Bring your soup to a boil and let the boil roll for a minute. Then remove your soup for the heat.
Once it is cool, taste and season as needed. It won’t be as salty as condensed soup.
If you’re thinking about storing soup for a later meal, let it cool before freezing it.
This recipe makes about as much soup as a can of the condensed version.
As an aside, this recipe focused on cream of mushroom soup. But you can modify it to make any ‘cream of” soup your heart desires. A fan of cream of asparagus or cream of celery soup? Just substitute the main ingredient in this recipe (mushroom) for the main ingredient in the soup you want to make. The options are practically endless.
Will you try this soup at home next time instead of buying it canned? Is it easy enough for you to make at home?
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