Fast Food Friday – Cream of Mushroom Soup

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Today was a rather gloomy day. Pickle is in her final days of summer vacation, and I took some vacation days from work to make the most of the last few lazy summer days we have. Of course, mother nature rewarded me with a cloudy, rainy day. But! We have been making the most of it inside. 

I had thrown a pot roast into the crock pot earlier today, and was contemplating what sides to make to go with it when I got a grumbly text message from the mister complaining about his day at work. I decided to make one of his favorites – green bean casserole. 

We all know that one of the key ingredients of green bean casserole is condensed cream of mushroom soup – and while I do use it on occasion (when I’m being lazy) it really is super easy to make your own substitute for it. It’s literally a 5 minutes or less kind of thing, and just tastes so much better. Also, a lot of cream based soups contain MSG and we have family members with very severe MSG sensitivities and making your own eliminates that risk to them. 

Now, on to the simple… 

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Melt 1/4 cup of butter in a saucepan. 

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Add 1/4 c. of flour and whisk. It will get bubbly and may brown slightly – this is good. That’s your flour cooking. 

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Add 3/4 cup of broth (any kind will do) and 3/4 cup of milk – we use almond milk in our house but any kind will do. 

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Add in 1/4 c. of chopped mushrooms, 1/8th teaspoon nutmeg, freshly ground pepper, and salt to taste. The salt is a measurement that I can’t give you – you’re going to need to whip out your spoon and taste this for yourself. The amount you need to add varies on the kind of broth you used – taste it before you add any salt. If you think it needs it after you taste it, add it. šŸ™‚ 

That’s it. Done. Simple, right? Use it anywhere you need cream of mushroom soup. 

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Cream of Mushroom Soup
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Ingredients
  1. 1/4 c. butter
  2. 1/4 c. flour
  3. 3/4 c. broth (veggie, chicken or beef)
  4. 3/4 c. milk (I use almond milk, but any will do)
  5. 1/4 c. chopped button mushrooms
  6. 1/8 tsp. nutmeg
  7. salt & pepper to taste
Instructions
  1. Melt butter in saucepan.
  2. Add flour and whisk until bubbly.
  3. Add broth and milk, whisking until smooth.
  4. Stir in mushrooms.
  5. Add nutmeg, salt and pepper.
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