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Homemade Cream of Mushroom Soup

Homemade Cream of Mushroom Soup

This is soup and base became a staple in our family when I was pregnant.  I was the stickler of the no and even the not so much lists that my doctor gave to a ridiculous degree.  I was shocked to learn that anything in a metal soup can is a "no" to pregnant women.  I kind of decided right then that maybe this stuff was a bad idea all together.  My mom of course had the solution.  Now my mom and I make cream soups (cream of mushroom and usually cream of chicken too) a few times a year and freeze them.  I will preface that this is a recipe that isn't "healthy" by the 21st century standards. It is not low fat or low calorie (although I am sure you could tweak it to be more so). However, on my journey of living a healthier life I have learned that it is not always the fat content that makes it healthier, many times it is the simplicity and the REAL ingredients that do. If your grandma was like mine or like my husband's fat content wasn't really their biggest priority in amazing meals either. In cream of mushroom soup that you find in a can at the grocery store there are over 50 ingredients.....including sugar...and including about 30 that I can't pronounce let alone tell you what they are.....(just giving you time to let that sink in).........in this recipe there are 10 ingredients and I promise it tastes so much BETTER!! Ingredients:

1 c heavy cream

1/2 c milk

3/4-1 c chicken or vegetable broth

1/4 c butter (half a stick)

1/4 c flour

4 garlic cloves thinly sliced or chopped

2-4 tbs diced onion

8 oz stemmed and chopped mushrooms

salt and pepper to taste

Method:

Start by getting your ingredients ready because once you start it goes quick!

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Melt butter and flour and cook just long enough to make a white roux (2-3 minutes). Add salt, pepper, onions, and garlic and simmer for just a minute.

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Then add liquids and mushrooms. Bring the soup to a boil and then cook on medium heat until it thickens (about 10-15 minutes). Use immediately or cool and bag to freeze. This recipe makes a little more than 4 cups.

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This is finished delicious product. It is tasty and just about the easiest thing to use for a quick dinner! Last week I tossed a cup of it with a chopped chicken breast, brown rice, and 1/2 water for a one pot hit with the whole house.

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Happy Cooking!!!

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