Tuesday, April 15, 2014
Cream of Mushroom Soup
Yesterday I made up a big freezer batch of cream of mushroom soup. I love using it in recipes, but I hate all the extras that come in store bought cans (BPA, a ton of salt, etc). So I made my own, turns out its not so hard. The recipe I used as a base can be found in the link above. Based on my needs I adjusted the recipe. I had recently purchased a large amount of mushrooms from a local food supplier and needed a place to use them up. This made a lot of soup, and was pretty simple to make. Using the food processor to pulse the mushrooms saved me a great deal of time as well. 4 tbls of olive oil 1 large onion, minced 4 cups of minced mushrooms 3+ tbsps of flour 4 cups of cream 4 cups of vegetable stock Saute the onion in the oil till soft, add in mushrooms and continue to cook a few minutes more adding in a pinch of salt and a couple good pinches of pepper. Sprinkle flour and adjust amount as necessary to get a wet sand consistency (a roux). Slowly add in warmed liquids whisking as you go to prevent lumping. Serve as is, or simmer till soup is reduced by one-third to one -half for storage. This recipe calls for very little salt (good for those who are monitoring intake). If you intend to eat it as a soup, additional seasoning is required, since I plan on using this in recipes that will be seasoned themselves, it would only be excessive to add more than a pinch of salt. I then placed reduced soup into 8 half pint mason jars and freezing them, as well as a small container in the fridge for immediate use. Whenever freezing in glass remember that liquids expand and to leave sufficient head-space. This can be used in place of canned condensed cream of mushroom soup in your favorite casserole, and I intend to use it in a chicken pot pie casserole this week!