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When I began to clean the processed foods 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. I thought I’d have to say goodbye simply because they called for condensed cream of mushroom, chicken, or celery soups.
And for a while, 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 a 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. I can’t believe 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 too much of your time.
The best part of this recipe is that it is so much less expensive. Even the cheapest cream of mushroom soup is more expensive, 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!