Holiday Hack: Homemade Cream of Mushroom Soup

I was talking on our podcast (coming next week) about my best holiday hacks and one of the things I mentioned is homemade cream of mushroom soup. I know, I know.  That doesn’t really sound like a hack at all, but it is.  Because a big pot of cream of mushroom is the gift that keeps on giving.  Here’s why:  You get dinner one night, but then if you put it into ziplocks in 1-cup increments and freeze it, suddenly you have a healthy alternative to that icky canned stuff that you can grab and add to casseroles throughout the month of December.  Talk about handy!  I made it last night for dinner and then we’re going to have this chicken and rice casserole tomorrow.  Handy, right? (Note:  This isn’t concentrated so I double the amount in casseroles… so if the casserole calls for 1 can soup and 1 cup chicken broth, I add two cups of soup and cut the chicken broth.  Make sense?) Here’s the recipe (this makes a HUGE batch) Homemade Cream of Mushroom Soup 2 tbsp butter 2 tbsp olive oil 1 onion 4 packages sliced mushrooms, varying kinds including baby portabella, shitake, white or others, coursely chopped 5 sprigs thyme 1/2 cup flour 4 cups chicken broth 4 cups milk or half and half 1 tbsp soy sauce or coconut aminos salt and pepper to taste Saute butter, oil, onion and mushrooms in a big saucepan until tender.  Sprinkle with thyme and flour.  Add chicken broth, bring to a boil.  Add milk, bring to a simmer.  Simmer 10 min, add soy sauce and salt...
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