Cream of Mushroom Soup
So many “recipes” call for a can or two of mushroom soup. Here’s how to make a big batch to freeze so that you’re not a slave to the can opener. It tastes loads better, too.
Makes about 20 cups (equivalent to about a dozen cans of soup).
- 2 pounds mushrooms, chopped
- 1 bundle green onions, chopped
- 1 stick (1/4 lb) butter
Saute the mushrooms and green onions together in as big a frying pan as you can find.
Meanwhile, in a large stock pot, make a cream base by melting the butter, frying the flour (a roux), and adding the liquid.
- 2 sticks butter
- 1 cup flour
- 1 quart chicken or vegetable stock
- 1 pint heavy cream (or half and half)
- 2 quarts milk (whole or skim or anywhere in between, up to you!)
as the cream base is coming to a boil and thickening, add the mushrooms and onions, and season to taste with whatever combination of salt, garlic, or pepper that suits your fancy.
As the mixture comes to a boil, it will start thickening. If you’re just looking for soup, you can stop here. If you’re looking for a creamy sauce to use in other recipes, thicken it a little more with some cornstarch:
- 1 tablespoon corn starch
- 1/4 cup of water
Mix the two until they for a light slurry and then mix into the soup and let boil for a few more minutes.
From here, you can freeze or use it. 1.5 and 3-cup portions work well for recipes, roughly analogous to 1 or 2 cans of the stuff with the red label.