Tuesday, April 13, 2010

Cream of Mushroom Soup (Substitute)

Don't be intimidated. Once you have the trick down it is really fast and easy. Give yourself a few tries to get it right and then you will not want to go back to the store stuff!

4 Tbsp. butter
1/4 c whole wheat flour
1 tsp. salt or more to taste
12 fresh mushrooms, chopped small
2 cups of milk or cream (or a combination of both)

Heat butter, then add flour and salt, stirring to make a roux. Add mushrooms and cook a couple of minutes, just to soften. Add milk and stir until thickened.

To make cream of chicken, omit mushrooms, substitute half the milk with chicken broth or stock.

To make cream of celery, substitute celery for the mushrooms and proceed as listed above.
Yield: equals 2 10 oz cans

So this recipe makes twice as much as you need if you are substituting for one can of condensed soup.

Note: If you want to use this in a crockpot recipe I would suggest using only cream, not milk, as milk tends to separate during long cooking.

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