In the last Cook Easy Foodie Blogger challenge I posted my favorite ground beef or meat recipe. Well this is also my favorite basic recipe which is the topic for today. So run over and see the post I put up for hamburger gravy, and you can find the easiest and tastiest recipe 🙂
I know that a lot of people would prefer to make their own cream soup instead of buying the cans. There are many reasons I can see wanting to do that.
- Cheaper – many of the ingredients are on hand and you can change the flavor of the basic recipe with just a couple of ingredients. Vs having to go buy a new can.
- Less Waste – hey, even with recycling you are still adding to the waste with cans and the paper used for labeling.
- No Preservatives – if this is something I need to expand on, please leave a comment and I shall get posts up. Don’t be shy!
- Control Ingredients – so you know the sodium, fat and any other nutritional info you need to control for dietary reasons.
Susan M is a regular on the facebook fanpage and sent me her recipe for how to make homemade cream of mushroom soup. I haven’t tried it yet just because it’s been sitting in my messages over there. I really dislike the message system, I misplace too much stuff. But now that it’s here on the site I’ll be sure to get on it.
This recipe as I said is for replacing one can of cream of mushroom soup but you can substitute and turn it into cream of anything. She wrote,”I use this base for all my cream soups, not just condensed, by just adding more liquid. I do roasted butternut squash, asparagus, broccoli, cauliflower, etc. but after sautéing onions and adding flour I add veggies cover with broth and cook veggies until tender. I then use my immersion blender a bit, then add milk or a bit of half and half, but that’s another recipe, lol All these freeze well.”
Susan also told me,”I have never done it but I would think you would be able to use plain soy milk in place of milk? Sometimes I use coconut milk and curry powder with my roasted butternut squash soup and its yummy!” I think I could contact Susan for many more recipes don’t you think?
If you are looking for a low fat version, sauté mushrooms and onions in non stick spray add broth or milk and mix together 3 tbls. flour in a small amount of cold water, then whisk in soup until desired consistency.
- 3 tbs. butter or margarine ( I’ve added less fat version as well)
- 3 tbs. finely diced onion
- ¼ C. mushrooms finely chopped
- Dash of garlic powder
- 1 cup milk or broth or combination of both
- Salt pepper to taste
- Melt butter in saucepan add onion and mushrooms and sauté until soft or opaque.
- Whisk in flour and cook one to two minutes to soak up all the butter.
- Add garlic powder.
- Whisk in broth or milk or a combination of both slowly making sure you break up any lumps. It is important that you use a whisk for this and get rid of all clumps.
- Continue to cook, whisking frequently until desired consistency.
- Salt and pepper to taste.
Never worry about what's for dinner again. I've got you covered with the meal plans in the Once a Week Cooking Club. Cook once, eat all week.
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