Tuesday, May 18, 2010

Homemade Cream of Mushroom

Homemade Cream of Mushroom Soup

1/4 cup sliced mushrooms, sauteed in butter
2 Tbsp. butter
1/2 cup flour
4 cups milk
1 tsp. salt
1/2 tsp. pepper
1 tsp parsley
To make cream of mushroom soup, simply sautee the contents of one bag with an additional 2 tbsp. butter. Mix 1/2 cup flour with 1 1/2 cups milk until smooth. Slowly add to mushrooms, whisking constantly. Then slowly add another 2 1/2 cups of milk. Whisk until smooth and bubbly.

Add 1 tsp. salt, 1/2 tsp. pepper, and 1 tsp. parsley flakes. Remove from heat. Soup will thicken as it cools. Feel free to add more milk to reach desired consistency.

Makes the equivalent of 3 cans cream of mushroom soup.