When I began to clean the garbage out of my diet, one of the things that I was a little distraught over was having to give up the wonderful casseroles that are in my roundup of favorite dishes, simply because they called for condensed cream of mushroom, chicken or celery soups.
And for awhile, I substituted a good organic brand that contained all whole food ingredients. But I was never completely comfortable using the packaged soup, even though it was organic! To be honest, I kind of felt like I was cheating on my traditional, nourishing way of eating by sneaking in soup that was prepackaged. So I decided to see how difficult it would be to make my own soup.
Once I found out how easy it really is, I wanted to slap myself upside the head because I didn’t look into it earlier. My secret now to having great cream of mushroom soup on hand is to make large batches and freeze some, so that I can make those great casseroles that I love! And it really doesn’t take very long at all to make, so making a large batch doesn’t have to take up to much of your time.
The best part of this recipe is that it is so much less expensive that even the cheapest cream of mushroom soup, not to mention the organic brands! Your wallet will thank you and you’ll avoid msg and the other icky additives in the canned soups! I’m using this recipe tonight in my slow cooker with some chicken and veggies. Easy!
- ¼ cup onion, finely chopped
- ½ cup mushrooms, finely diced
- ¼ cup butter
- ¼ sprouted wheat flour or 2-3 tbsp arrowroot powder
- 1 cup whole milk
- 1 cup homemade or organic broth
- ¼ tsp unrefined salt
- ⅛ tsp black pepper
- In a skillet add the butter and allow to melt over medium heat.
- Add the onion and mushrooms and saute until the onions are translucent.
- Whisk in flour.
- Add broth and milk and bring to a boil.
- Reduce the heat and allow the mix to simmer. Stir regularly.
- The mixture will thicken as it cooks, so cook until the consistency that you want (10-20 mins).