Alright kids, go out and make this one STAT. Why? Because you're going to refrigerate (or freeze) it in two pint jars (after eating a bowl), and make casserole with it later this week. I'll be posting a somewhat healthy casserole recipe!
Have your own favorite casserole? Use this soup to sub for that disgusting, gelatinous cream of crap soup that Campbell pretends has real mushrooms in it. It will transform your casserole into gourmet deliciousness!
Ingredients:
16 ounces fresh mushrooms
1/2 cup onions, chopped
3-4 garlic clove, minced
4 tablespoons butter
1/3 cup flour
4 cups veggie broth
1 can evaporated milk
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon nutmeg
2 sprigs sage (optional, but delicious)
4 sprigs fresh thyme (optional)
Directions:
1. Cut the mushrooms into slices of your size preference. (Don't like mushrooms? Cut them really small, and you can still enjoy this soup, especially in a casserole. Don't believe me? Ask my boyfriend.)
2. Melt butter in large frying pan (temp on medium-low). Add in onions first, and after a few minutes garlic, and mushrooms. Cook until onions are tender.
3. Blend in 1/3 cup flour and stir. Cook for a minute or so on lowish so the flour and butter meld and create a nutty flavor.
4. Slowly add in the veggie broth, then the sage and thyme (to be removed before eating/jarring) and heat until slightly thickened while stirring frequently.
5. Stir in evaporated milk and seasonings. Cook for 10 minutes or so, stirring frequently.
Note: it will get thicker as it cooks, so by all means, thicken it up if necessary. However, keep in mind that it will thicken when it cools, so don't cook it to death if it doesn't seem thick enough. It will never be as booger-thick as Campbell's. That's a good thing.
To freeze: Let soup cool for 20 minutes, put in jars with some space for expansion, seal tightly, and put in freezer!
To thaw: put frozen jar in a hot water bath for 30 minutes prior to using, adding more hot water when necessary.
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