I know, I know soup season has run its course and you might be wondering why this is being introduced now. I totally get it. So, allow me to explain…
Last night, after a particularly draining day at work, I was putting together dinner and thinking how thankful I was that I had meals already assembled in the freezer that could be pulled and quickly warmed on nights when there isn’t enough time or energy for much more than on-couch zombie status. Last night was one such night and those smothered burritos were exactly the answer!
Every so often I take a chunk of a day and do freezer meal prep. I’ve read lots of how-to for this type of thing and I do it slightly differently….but that’s another lengthy post for another long and rainy day.
Soooo….lemme talk about this homemade cream of mushroom soup and the why for now. I’ve only ever really known cream of mushroom soup (C.O.M.S.) to be used as an ingredient in another meal or side-dish (casseroles, sauces, etc.) and haven’t ever felt enticed to warm up a bowl to be eaten soup-style. Maybe it’s the way it sort of blobs out of the can all unappealing or the voice in the back of my head questioning all those ingredients I don’t know how to pronounce (which often = chemicals). But despite the unappealing entrance into my world from the can or the wide array of chemicals often found in canned soups in general, there’s no denying the magical power of C.O.M.S. in recipes so now I just make it myself. Not only do I know <and get to control> what’s in it, the texture and flavor of this homemade rendition is so, so much better than that from a can.
Because homemade soup can be a somewhat messy situation, and because I bust this out with a particular line-up of freezer cooking, I typically make C.O.M.S. in a big batch…quadruple the size. This is especially handy when I’m doing some larger-scale freezer meal cooking and several recipes call for C.O.M.S.
2 large cloves garlic, minced
1 cup onion, chopped
1/2 cup mushroom, chopped
1/4 cup oil/butter (about half of each)
1/4 cup flour
3/4-1 cup stock
Note: I use homemade chicken stock, but vegetable stock and/or store bought works too!
1 cup milk
Salt & Pepper to taste
1. Start by prepping all your veggies – wash and chop.
2. Warm butter/oil in sauce pan (I like to use my Le Creuset 7.5 Qt soup pot, but any ol’ pot will do for this job).
3. Saute garlic and onion until just before soft, then add mushrooms and continue cooking a couple more minutes
4. Create a roux by adding the flour to the pan. Stir to combine well and continue to cook for a minute to eliminate that raw flour taste.
5. Slowly add stock, whisking until all ingredients are well combined.
6. Once the liquid thickens, add milk
7. Salt and Pepper to taste
1. This rendition will be chunkier than the canned variety. Pending your preference, you can run an immersion blender through your pot until you have the consistency you prefer. I leave as is, but that’s just me!
2. If the soup is too thick for your preference and cooking purposes, add more stock/milk
3. I use this recipe as an ingredient in other dishes and eating soup-style. I also portion and freeze for later. Do know that freezing won’t leave you with the same creamy texture as fresh out of the pot though. Use this option for future casserole assembly.
That’s it! Fresh ingredients. Not difficult at all. Totally worth it!
And if you want to make SUPER light of this work: here’s a kitchen gadget that no one needs but I think (after acquiring one from my late grandmother who was the home shopping network QUEEN) everyone should have one! Chopping a bunch of veggies couldn’t happen faster!